This gravy sauce is so savory and yummy. I think we all just wanted to drink it. It was so great over mashed potatoes and roast. Seriously, you're going to love this...
1 3 1/2 to 4 pound boneless beef chuck pot roast
3 Tlbs olive oil
2 ounces pancetta, chopped
1 medium onion, chopped
2-3 cloves garlic, minced
1 cup hearty red wine
2 cups beef broth
28 ounce can Italian peeled tomatoes, drained and chopped
1 cup sliced carrot
1/2 cup sliced celery
2 Tlbs snipped fresh Italian flat-leaf parsley
1. Trim excess fat from meat. In a 4-6 quart Dutch oven,brown roast on all sides in hot oil. Remove meat from pan; season with salt and pepper.
2. Pour off most of fat, reserving 2 Tlbs of drippings. Add pancetta, onion and garlic to drippings. Cook and stir about five minutes or until onion is tender. Remove from heat; let stand for about 1 min. Carefully add the wine. Return to heat; bring to boiling. Boil gently, uncovered, about 10 min or until most of liquid evaporates.
3. Return meat to dutch oven. Add beef broth, tomoato, carrot, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 2 1/2 to 3 hours or until meat is tender. Uncover and simmer until sauce is desired consistency. (I added some corn starch here). Transfer to a serving dish, garnish with a parsley sprig, and serve over mashed potatoes or polenta. YUM!
Tuesday, February 17, 2009
Beef Pot Roast in Red Wine
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6 comments:
Cort- What kind of wine do you use when you cook? I have kind of stayed away from recipes that depend on wine for flavor because I don't know what to buy or where to get it. I'd love your insight!
I try to stay away from "cooking wine" sold at the grocery stores because it contains so much salt. Rob thinks it's hilarious that I go into the local liquor store to get our "cooking wine". I just go in and tell them that I only need a wine for cooking and not drinking so it doesn't have to be great. So I usually end up with an inexpensive merlot, around 4 dollars or so. And for all of us non-drinkers out there - it's fine to use it in cooking cuz it cooks right out! Enjoy!!
I forgot to mention that if you do prefer not to cook with alcohol, you can substitute with other things like chicken broth, certain vinegars, lemon juice, etc. Some recipes tell you what you can substitute the alcohol for. If it doesn't, just google it and you will be able to find what you can substitute for. Depending on the amount needed to be substituted, you are going to find a taste difference. Another side note - alcohol does have to be boiled in order for most of it to be burned off. It will not evaporate off, for example, if you add it to a boiling sauce and then remove it from heat. Kind of an interesting topic, especially for all those interested in science!
Okay, so I have one more question. Thanks for educating me about this! Once you use, say, one cup of wine as needed in this recipe, what do you do with the rest of it? Does it store in the fridge for another recipe or does it have to be used right when it's opened to stay good?
I've learned that it will stay just fine in the cupboard. I used to store it in the frige, but someone told me this was unnecessary. But either storing technique is fine.
Click on Types of Wine
to know about wines.
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