I'm out on the road again, didn't bring my camera, have no kitchen in hotels, so no new posts. My food pics are trapped in my home computer.
However, I did make a yummy wine braised pot roast last week, then used the leftovers to make a Linguine Bolognese. Same ingredients, different venue.
Wine Braised Pot Roast
1 four to 6 pound pound boneless chuck roast
5 carrots, chopped
5 celery stalks, chopped
1 large onion, chopped
1 pound Cremini mushrooms, cleaned and halved or quartered
5 (or so) cloves garlic
(1) 28 oz can diced tomatoes
1 cup chicken or beef stock (homemade, if you have it)
2 cups Red wine
3 Tbls flour
2 Tbls butter
Bouquet garni: Tie together
3 sprigs fresh thyme
2 sprigs fresh rosemary
- Put 2 Tbls light olive oil in a big Dutch oven. Heat over medium/high heat.
- Season roast on both sides with Kosher salt, fresh cracked pepper, and dust with flour.
- Brown the roast in hot olive oil ,about 5 minutes each side. Ensure that the roast is a dark brown color on all sides.
- Remove roast from pot to a plate.
- Add 2 Tbls olive oil to pot, along with carrots, celery, mushrooms, and onion. Season with salt and pepper, and cook until Carrots are somewhat tender, about 10- 15 minutes.
- Remove veg from pot.
- Whisk in 2 cups red wine, scraping off all of the browned bits off the sides and bottom of the pot.
- Put roast and veg back into the pot.
- Add the tomatoes and broth. Stir.
- Throw in the bouquet garni. Bring to a boil. Remove from heat.
- Bake in a 325 degree oven for 2 1/2 hours - 3 hours
- Turn oven down to 200 degrees and simmer until ready to eat.
- Remove roast , veg, and bouquet garni from pot.
- Rest roast, covered, 20 minutes, then slice.
- To thicken sauce, add 2 Tbls flour to 2 Tbls softened butter. Mix into a smooth paste.
- Add butter paste to simmering sauce and whisk in. Bring to a boil, then drop heat to simmer.
- Ladel sauce over roast, and serve extra on the side.
- This is wonderful with garlic mashed potatoes.