Hearty Wine Marinated Pot Roast

When it’s cold out, I’m always in the mood for warm, hearty dishes like today’s Wine Marinated Pot Roast. There’s just something so comforting about eating a meal that’s both rich with flavor and reminiscent of my childhood. And although this meal may not look the most appealing in it’s Goulash-y way, it sure tastes like the super yummy dish that it is. So, if you want to try something different for a holiday dish or maybe just because, make sure you give this recipe a whirl…you, and your tummy, won’t be sorry!

Ingredients

3 to 3 1/2 pound boneless beef chuck

1 bottle of red wine, I used Zinfandel, (750ml)

salt and pepper

2 Tablespoons olive oil

1 (10.5 ounce) can beef consomme or 2 packets of Swanson’s Beef Flavor Boost in 2 cups of water

1/4 cup tomato paste

1 Tablespoon herbes de Provence

1 Tablespoon Dijon mustard

3 garlic cloves chopped

2 Bay Leaves

1 onion, sliced

1/2 of a small bag of Baby Red Potatoes (about 1 lb)

4 Carrots

4 Parsnips

2 Cups Cremini Mushrooms

2 Celery stalks

Parsley

Directions

1. Trim any fat from the Beef Chuck.

2. Put the beef in a large Ziploc bag and pour a bottle of red wind over the beef. Marinate overnight in refrigerator.

3. 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 oven to 325 degrees.

4. In a large skillet, add oil and brown the beef on both sides, draining any fat.

5. Chop garlic.

6. 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 has reduced, add the beef consomme, tomato paste, herbes de Provence, Dijion, garlic and bay leaves. Bring to a boil and simmer again for another 5 minutes.

7. Place browned Beef Chuck into a roasting pan. Add sliced onions and pour wine mixture over the beef.

8. Cover and put in a preheated 325 degree oven for 2 1/2 hours. (Note, you want to make sure your pan is not too big. Your Beef Chuck should be covered completely by the wine mixture.)

9. Quarter potatoes.

10. Cut up Parsnips, Carrots and Celery. (You can cut these any way you like. I have done them this way because it reminds me of how my mom use to cut veggies for stews when I was a kid.)

11. Quarter washed and dried Cremini mushrooms.

12. After 2 hours of cooking, add the potatoes to your roasting pan, cover and continue cooking for the remaining 1/2 hour.

12. After 2 1/2 hours of roasting, add the Carrots, Parsnips, Celery and Mushrooms. Cover and cook again for another hour.

(Note, be sure not to over-cook the roast. If it is tender and falls apart with a fork, it’s done and you should move onto step 13. If the roast does not fall apart, continue cooking until it does.)

13. Remove roast from oven. Dish out into shallow soup-plates, garnish with Parsley and enjoy with your favorite glass of red wine