Monday, November 5, 2007

Cabernet Pot Roast and Roasted Potatoes

Today was definitely not a chilly fall day. Here in HOT-lanta we rose to a high of 75 degrees. It certainly did not feel like a normal fall November day. So why am I making a fall/winter type meal? It's because of the braised short ribs we had for dinner the other night. They were so good, I have been craving more.

This time I decided to use a 2lb Chuck roast, and roast the potatoes seperately. I cooked this in my huge cast iron skillet because I still don't own a heavy dutch oven. Not yet anyway (hint hint Chad). This would be a great meal to entertain with and I'm thinking of making it for my lunch club. The meat is inexpensive, and using the braising technique will guarantee a juicy roast with remarkable flavor. Let me add that the leftovers are phenominal, almost better the next day.
Cabernet Pot Roast
  • 1 2 lb. chuck roast trimmed of excess fat
  • Flour for dredging plus 1 Tbs. for slurry
  • salt, pepper and garlic powder for seasoning
  • 2 Tbs. canola oil
  • 1 cup Cabernet
  • 1 cup diced tomatoes
  • 1 1/4 cup beef broth divided
  • 3 med. sized carrots cut into long strips
  • 2 celery stalks roughly chopped
  • 1 medium chopped
  • 4 garlic cloves roughly chopped
  • 1 rosemary sprig cut in half
  • 2 bay leaves
  • 2 sage stems with leaves
  • 1 Tbs. unsalted butter
Preheat oven to 325
Heat skillet over med. high heat and add oil. Season meat with salt, pepper and garlic powder and dredge in flour. Sear meat in skillet on all sides, and set aside. Add butter to the pan and take off burner to cool down. Lower heat to med. low and return the skillet to the burner after a few minutes. Add all veggies and herbs except garlic. Saute for about 5 minutes or until onion is translucent and soft. Add garlic and cook a couple minutes. Deglaze the pan with the wine scraping all the stuck on bit from the bottom of the pan. Add tomatoes, and broth and bring to a simmer. Let simmer about 5 minutes until slightly reduced. Add roast, cover skillet tightly with foil and roast for 2-2 1/2 hours.
Take skillet out of oven and put meat and veggies on a platter. Discard stems and make a slurry with 1 Tbs. of flour and water. Turn heat on burner to low and stir in slurry and 1/4 cup of beef broth. Continue stirring until you have the consistency desired. Serve over roast and potatoes.

Rosemary Garlic Roasted Potatoes
  • 3 Medium sized potatoes cut into one medium wedges
  • 1 Tbs. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. coarse salt
  • 1/2 tsp. fresh pepper
  • 1 tsp. fresh rosemary chopped
Put all ingredients into a bowl and toss to combine. Line a cooking sheet with foil and roast in the oven with the beef at 325 for 30-40 minutes.

7 comments:

Renea said...

Mmm, one of my favorite kind of meals. Don't worry it's supposed to be cooler tomorrow in our neck of the woods!

Elly said...

This looks so yummy and I have some cab leftover from tonight. Hmm, might have to make this very soon :)

MrsPresley said...

mmm... i love pot roast! never thought to use cabernet in this dish, but it makes sense and looks wonderful!

Katie said...

Looks scrumptious!!! :)

Lia said...

The ingredients list says:

2 celery stalks roughly chopped
1 medium chopped
4 garlic cloves roughly chopped

... a medium what?

Lia said...

The ingredient missing from the list is onion!

Jennifer said...

fresh or canned diced tomatoes?