Tuesday, February 16, 2010

Beef Pot Roast in Red Wine

This recipe was suppose to post before Valentines Day... sorry!! I love this recipe, we took the typical pot roast and pan seared it and soaked it in red cooking wine. I mean... what can be better? It's so delicious!!

Here's the recipe:

1 small onion
4 cloves garlic
Extra virgin olive oil
garlic powder
herbes de provence
1 C Cabernet Sauvignon
4 lbs Beef roast

Cut the onion into rings. Peel the garlic cloves and smash the with the knife. Place the onion and garlic in the bottom of your roasting pan.

We use Herbes de Provence which is a blend of French aromatics (thyme, lavender, tarragon, fennel) which have a very rich and floral flavor, but you can use any seasonings you like.

Drizzle olive oil and rub it on the roast, and season it generously with the salt, pepper, garlic powder and herbs.

Heat a frying pan on High and sear each side of the roast until it is a beautiful golden brown.

Place the roast in the pan and add the wine. Cover the pan with the lid, or heavy tin foil and place in the oven at 325. You can also put it in a crock-pot and slow cook it all day.

Depending on the size of your roast it should take 3-4 hours to be done. If you have more time, you can always cook it longer at a lower temp. Just be sure to baste it every once in a while to prevent it from drying out.

Once the meat is done take it out of the oven and let it rest a few minutes before cutting it. I usually slow cook until the meat easily falls apart. You can use the juice from the meat as a sauce, or you can add 1TBS corn starch dissolved in 1/2 C cold milk and bring to a boil to turn it into a gravy.

The meat was tender and juicy with perfect seasoning. The meat just fell apart and melted in your mouth. It was a beautiful dish and perfect for a special occasion.