Is it cold where you are? This week has proven to me that I am out of practice when it comes to cold weather. I had to buy my first real pair of shoes in 4 years a few days ago. I have lived in flip flops and ballet slippers for so long that I forgot that shoes were a necessity. And jackets. And layers. This California (by way of NJ, SC, NC, NS, etc.) girl is not used to 37 degree weather any more. I am in for a rude awakening, or so I have been told by Kansas natives. I like snow, I have not seen real snow in years, but there is nothing more peaceful than waking up early to find a blanket of untouched white on the lawn. I love snow days. When we cuddle in our pjs, make hot chocolate, and watch movies all day and watch the snow fall. I look forward to this cozy weather.
The most perfect thing that I can think of to make on a cold, snowy day is this wine marinated pot roast. It does take a long time to make, but with very minimal effort. A little light searing and chopping, and that is all of the real work. The magic happens in a long marinade and oven time. The wine soaks into the beef overnight, staining it a deep, red color. It immediately smells fruity when it hits the hot pan for a good browning. Simmer the reserved wine, and put the pot roast into the oven for a few hours. Throw in some vegetables towards the end and you are done.
I like to serve my pot roast with buttered egg noodles seasoned with salt and pepper and loads of fresh parsley. I really think that something that has been cooked for as long as this pot roast has really needs a hit of freshness at the end.
3 to 3 1/2 pounds boneless beef chuck
1 (750mL) bottle red wine (I used Zinfandel)
salt and pepper
2 Tablespoons olive oil
1 (10.5 ounce) can beef consomme
1/4 cup tomato paste
1 Tablespoons herbes de Provence
1 Tablespoon Dijon mustard
3 cloves chopped garlic
2 bay leaves
1 onion, sliced
2 cups cremini mushrooms
2 stalks celery
1/4 cup flat leaf parsley
Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.
While the pot roast is cooking, prep your vegetables.
After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.
Serve with buttered egg noodles and garnish with lots of fresh parsley.