A good pot roast recipe is a must-have during the cold winter months. Pot roast is a hearty, economical meal that practically cooks itself. Pot roast is economical because it makes good use of tough, inexpensive cuts of beef. The slow cooking required for a good pot roast breaks down the tough fibers in the beef and tenderizes the meat. Plus, many home chefs are able to stretch the leftovers for several days.
Making Pot Roast with Red Wine
Although not all pot roast recipes incorporate wine, it’s a great addition to the meal. The wine further tenderizes the meat and, as is the case with most red wine recipes, infuses the meat with a ton of flavor. You only need to use about a half cup or so, allowing you to enjoy the rest with dinner. For best results, use a full-bodied red wine like zinfandel or cabernet sauvignon.
- 3 1/2 pounds boneless chuck roast
- 1 tablespoon olive oil
- Salt and pepper
- Italian seasoning
- 1 large yellow onion, sliced
- 4 cloves garlic, peeled
- 1/2 cup dry red wine
- Fresh carrots, peeled and sliced.
Heat the olive oil over medium-high heat in a Dutch oven or other heavy-bottomed pot. Meanwhile, season the meat liberally with salt, pepper and Italian seasoning. Add the seasoned roast to the pot and sear on all sides.
After the roast is browned, remove the meat and add the onion and garlic to the bottom of the pot. Place the roast over the onions and pour the red wine over the top of the meat. Bring the liquid to a simmer, then cover the pot and turn the heat down to the lowest possible setting. Cook on the stovetop for three to four hours, until the meat pulls apart easily with a fork.
Add the carrots to the pot 10 minutes before the meat is finished cooking. Serve the meat and carrots alongside baked or mashed potatoes.