The Ultimate Pot Roast Recipe for Meat Lovers
Welcome to my wine-herb braised pot roast recipe! This delicious and savory dish is perfect for those cozy nights in or a special occasion with friends and family. The flavorful combination of herbs and wine in this recipe will have you coming back for seconds (and maybe even thirds!).
As a lover of good food and wine, I can assure you that this dish is sure to impress your taste buds. The rich and bold flavors of the red wine, garlic, thyme, and bay leaf complement the tender beef chuck roast perfectly. And let’s not forget about the fresh parsley garnish that adds a fresh burst of flavor to each bite.
Not only is this recipe delicious, but it is also easy to make. You won’t need any complicated techniques or fancy kitchen tools to create this mouth-watering dish. All you need is a dutch oven or cast iron pot and a few simple ingredients that are easy to find at your local grocery store.
So why settle for an average meal when you can indulge in a flavorful experience with my wine-herb braised pot roast? Trust me; you won’t regret trying out this recipe!
Why You’ll Love This Recipe
Are you looking for a recipe that is flavorful, hearty, and perfect for any occasion? Look no further than this Wine-And Herb-Braised Pot Roast recipe. This dish is rich, comforting, and full of flavor that will make you want to come back for seconds. Here are just a few reasons why I know you’ll love this recipe:
Firstly, the combination of herbs and wine in this dish creates an explosion of complex flavors that will tantalize your taste buds. The blend of dried marjoram and thyme adds a savory depth to the sauce while the bay leaf and fresh parsley add brightness and freshness. The dry red wine used in this recipe imparts a richness to the sauce that is simply irresistible.
Secondly, the cooking method used in this recipe – braising – is ideal for cuts of meat like pot roast. Braising involves cooking meat slowly in liquid on low heat, allowing it to become tender and juicy. This method ensures that every bite of your beef chuck roast is packed with flavor and falls apart in your mouth.
Finally, this recipe is incredibly versatile. You can serve it over mashed potatoes or polenta for a classic comfort food dinner or pair it with roasted vegetables for a more elegant meal. Plus, it can easily be cooked in advance or reheated, making it ideal for busy weeknights or dinner parties alike.
Overall, if you’re looking for a meal that will satisfy your cravings for rich and flavorful food without being overly complicated or fussy, this Wine-And Herb-Braised Pot Roast recipe is perfect for you. Trust me when I say that it will become one of your go-to recipes in no time!
Ingredient List
Here are the ingredients you need to make this delicious Wine-and Herb-Braised Pot Roast Recipe:
- 3-4 pound beef chuck roast or pot roast
- 2 tablespoons all-purpose flour
- Salt and pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine, such as Cabernet Sauvignon
- 1 bay leaf
- 2 sprigs fresh parsley
- 3 dried thyme leaves
- ½ teaspoon dried marjoram
- 1 can of Italian plum tomatoes
- 2 cups cold water
- Salt pork (optional)
Note: The combination of herbs and wine in this recipe makes it really special! So, make sure you get your hands on a good dry red wine such as Cabernet Sauvignon.
The Recipe How-To
Here is a step-by-step guide on how to make this mouth-watering Wine-And Herb-Braised Pot Roast Recipe:
Gather the Ingredients
Before starting the cooking process, gather all of your ingredients in one place. You will need a 3-4 pound boneless beef chuck roast, 1 tablespoon all-purpose flour, salt and pepper, 2 tablespoons olive oil, 1 onion, diced, 3 garlic cloves minced, 1 bay leaf, 1 tablespoon dried thyme, 1 tablespoon dried marjoram, a can of Italian plum tomatoes(chopped), 1 cup dry red wine (such as Cabernet Sauvignon), and a handful of fresh parsley sprigs.
Brown the Meat
To start the cooking process, preheat your oven to 325°F. Heat olive oil in an oven-safe dutch oven or pot over medium-high heat on the stove. Rub the pot roast with flour, salt, and pepper. Sear the roast until browned on all sides. This should take around 10 minutes in total.
Add Flavorful Aromatics
Once you have browned the pot roast, add in diced onions and minced garlic to the pot, sauté for several minutes. Throw in a bay leaf and those two flavorful dried herbs—thyme and marjoram—finely chopped or crumbled. Stir everything together over medium heat until everything is fragrant.
Pour In Wine And Tomatoes
Add in your cup of dry red wine along with one can of Italian plum tomatoes(chopped) and bring the mixture to boil on high heat. Use a wooden spoon or spatula to scrape off any cooked-on bits that become visible after pouring in Liquid.
Braise The Pot Roast
Once it reaches boiling point add the pot roast back into the mixture. Turn off the heat and cover the pot with a lid. Bake the pot roast in the oven for around 1 hour and 30 minutes at a low temperature of 325°F.
Finish With Fresh Parsley
Before serving, top with fresh chopped parsley. Serve hot with your favorite sides like mashed potatoes, roasted veggies, or even Keto options like cauliflower rice.
Now you have flavorful and juicy wine braised pot roast, ready to dig into!
Substitutions and Variations
This wine-and herb-braised pot roast recipe is versatile enough to accommodate various substitutions and variations that you can experiment with. Here are a few ideas to get you started:
– Beef pot roast: If you cannot find beef chuck roast, feel free to substitute it with rump roast or any other cut of beef that is suitable for slow-cooking methods.
– Wine: The recipe calls for dry red wine, but if you prefer something sweeter, you can use a fruity red wine like Zinfandel or Merlot. If you don’t want to use wine at all, you can replace it with beef broth or vegetable broth.
– Herbs: You can adjust the amount of herbs and their types according to your preference. For example, you may omit the dried marjoram and thyme and use fresh rosemary instead. Alternatively, you may add some sage, tarragon, or oregano for extra flavor.
– Vegetables: While this recipe calls for onion and garlic as the primary vegetables, you can also add carrots, celery, potatoes, or parsnips to the mix. Just remember to cut them into large pieces so they don’t break down too much during cooking.
– Cooking Methods: If you don’t have a Dutch oven, you can still make this dish in a slow cooker or a cast iron skillet. You will need to adjust the cooking time accordingly.
This versatile recipe is perfect for experimenting with different flavors and ingredients – don’t be afraid to get creative in the kitchen.
Serving and Pairing
After hours of braising, your wine-and herb-braised pot roast is ready to be served. This hearty beef dish pairs perfectly with starchy sides such as mashed potatoes, roasted carrots, and rice pilaf. The wine and herb flavors hold their own against the richness of the beef, making it a versatile pairing option for vegetables.
Since we used a dry red wine for cooking, it only makes sense that it would also be an excellent pairing choice. A good Cabernet Sauvignon or any good dry red wine would do the trick. Look for something like Chianti, Pinot Noir, or Syrah to match the richness of the beef.
If you want a healthier option to pair with this beef recipe, consider serving it along with a green salad or steamed vegetables drizzled with lemon juice. This will help cut through the richness of the dish while still complementing its bold flavors.
To elevate your dining experience, garnish your braised pot roast with fresh parsley and more parsley sprigs. This will not only add color but also freshness and aroma to your dish.
When it comes to serving this pot roast recipe, go big and call over your family or friends to indulge in this fantastic meal because it deserves an enthusiastic crowd!
Make-Ahead, Storing and Reheating
Hey there, are you wondering if you can make this delicious Wine-and Herb-Braised Pot Roast Recipe ahead of time? The answer is yes! In fact, this recipe is a great option to make ahead of time, as the flavors have plenty of time to meld together and develop further depth.
To do so, prepare the recipe as instructed and then let it cool down to room temperature before refrigerating in an airtight container for up to 3 days. When reheating, gently warm the pot roast over low heat in a covered pot, taking care not to let it boil or cook for too long, as this could cause the meat to become tough.
If you prefer to freeze any leftovers for later, you should let the pot roast cool completely before storing in freezer-safe containers or ziplock bags with the air removed. The pot roast can be frozen for up to 3 months for optimal results.
When ready to enjoy your wine-braised chuck pot roast again, simply thaw it in the refrigerator overnight and reheat gradually in a dutch oven or slow cooker until heated through. You may need to add more liquid, such as beef broth or red wine sauce, to keep the meat tender and moist while reheating.
So go ahead and make this Wine-and Herb-Braised Pot Roast Recipe ahead of time for special occasions or busy weeknight dinners with family and friends. It’s versatile, convenient, and incredibly flavorful every time!
Tips for Perfect Results
When it comes to making a perfect Wine-and Herb-Braised Pot Roast, there are a few tips that can help you achieve the best results possible. Here are some of my favorite tips for making sure your pot roast is delicious and tender every time:
1. Preheat your oven: Before starting your pot roast, it’s important to preheat your oven to the correct temperature, which is usually around 325°F. This will ensure that your meat cooks evenly and has the perfect texture.
2. Use a dutch oven or cast iron pot: When cooking a pot roast, it’s important to use a heavy-duty pot that distributes heat evenly. A dutch oven or cast iron pot is perfect for the job as they hold and distribute heat evenly throughout the cooking process.
3. Season generously: Don’t be afraid to season your roast generously with salt and freshly ground black pepper before searing it in the pan. This will help develop a delicious crust on the outside of the meat and enhance its natural flavors.
4. Brown the roast well: One of the keys to achieving tender, melt-in-your-mouth meat is to brown your roast well on all sides before braising it in wine and herbs. This will help lock in moisture and create a deep, rich flavor.
5. Choose the right wine: When making a wine braised pot roast, it’s important to choose a good quality dry red wine like Cabernet Sauvignon or something similar. Be sure to use wine that you would also enjoy drinking since its flavor will impact the final taste of your dish.
6. Be patient and let it braise slowly: The key to getting juicy, succulent beef is taking your time with this recipe – cooking it low and slow – because this cut of beef requires patience in order to become sufficiently tender.
7. Allow resting time: Once your roast is done cooking, let it rest for about 10-15 minutes before slicing into it. This will allow the juices to redistribute throughout the meat and ensure that every bite is just as tender and flavorful as the last.
By following these tips, you can create an absolutely mouth-watering Wine-and Herb-Braised Pot Roast that your guests will rave about for days to come.
FAQ
Now that we have walked through the recipe of Wine-And Herb-Braised Pot Roast, let’s answer some frequently asked questions about the dish. In this section, we’ll address any concerns or queries related to the ingredients, preparation or pairing of the pot roast. Read on to clear any doubts you have and prepare the perfect wine braised pot roast for your next dinner party!
What wine is best for cooking pot roast?
For those who crave a savory meal, my recommendation is a dry red wine such as Merlot or Cabernet Sauvignon. This delectable wine won’t only add a tantalizing taste to your pot roast, but it can also be paired impeccably with your meal, drawing out and creating a flavorsome experience unlike any other.
What wine is best for beef braise?
I have discovered an excellent merlot from the Pacific Northwest that has a rich and full-bodied taste. For those who prefer a bolder red wine, varieties such as Barolo, Cabernet Sauvignon, or Syrah would also be great choices. These wines pair perfectly with dishes that are based on beef stock.
What makes the most tender pot roast?
When it comes to making a delicious and tender pot roast, braising is the way to go. Braising involves cooking the meat in a covered pot with a small amount of liquid over low heat. One can easily customize stove top roast recipes by choosing their preferred combination of vegetables, herbs, potatoes, and liquid braising mixtures.
Is braised beef the same as pot roast?
Braising is a cooking technique that involves cooking meat with limited liquid, usually for larger cuts of meat. It is often called pot roasting, though some sources differentiate between the two methods based on whether more liquid is added.
Bottom Line
In conclusion, this Wine-And Herb-Braised Pot Roast Recipe is a must-try for meat lovers and wine enthusiasts. The ingredients are simple yet flavorful, making this dish perfect for any occasion. The dish can be modified to suit your taste preferences or dietary restrictions, so feel free to experiment with substitutions and variations.
When it comes to pairing wine with this dish, a good dry red wine like Cabernet Sauvignon would be a perfect match. The bold flavors of the wine will complement the rich and hearty flavors of the pot roast. You can serve this dish with a side of roasted vegetables or mashed potatoes to round out the meal.
Whether you’re hosting a dinner party or simply looking for a comforting meal on a chilly night, this Wine-And Herb-Braised Pot Roast Recipe is sure to impress. It’s an easy yet elegant recipe that will have your guests coming back for seconds. So don’t hesitate to try it out for yourself and see what all the fuss is about!
Wine-And Herb-Braised Pot Roast Recipe
Ingredients
- 1 piece salt pork, cut into 1/2-inch pieces (4-inch-square)
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 4 garlic cloves, minced
- 1 (4 -6 lb) boneless chuck roast (4 to 6-pound, or round roast or brisket)
- salt & freshly ground black pepper
- 2 lbs canned peeled Italian plum tomatoes, undrained
- 2 cups dry red wine
- 3 parsley sprigs
- 1 bay leaf
- 1 tablespoon orange peel, julienned
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon dried marjoram, crumbled
- 3 tablespoons cold water
- 1 1/2 tablespoons all-purpose flour
- minced fresh parsley, garnish
Instructions
- Blanch salt pork in boiling water 5 minutes; drain well and set aside.
- Heay oil in Dutch oven or deep, heavy large skillet over medium heat.
- Add onions,salt pork and garlic and saute until pork is browned, about 20 minutes.
- Remove onions and pork with slotted spoon; set aside.
- Increase heat to medium-high.
- Pat beef dry;season with salt and pepper.
- Add to Dutch oven and brown on both sides, about 20 minutes.
- Return onions and pork to pan; add tomatoes with liquid,wine,parsley sprigs,bay leaf,orange peel thyme,marjoram and basil.
- Reduce heat to low, cover and simmer until beef is tender, 3 1/2 to 4 hours.
- Remove meat, bay leaf and parsley sprigs from pan; keep meat warm.
- Degrease sauce.
- Mix water and flour; stir half into sauce and bring to a boil.
- Reduce heat and simmer until thickened,adding remaining flour mixture if desired.
- Slice meat and arrange on platter; pour sauce over, garnish with parsley and serve.