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Beef pot roast

Contributor, Judith Papesh
Wine Pairings: Cabernet Sauvignon

Reach for a full bodied Washington red wine for a classic food and wine pairing with pot roast

 

Savvy match: Beef pot roast is a dish many of us have grown up with, and it might be among those most variable by region, family, and season. Slow-cooked and comforting, pot roast brings the rich beef flavor with roasted earthy flavors from the carrots and mushrooms. A full-bodied red wine like a Cabernet and Merlot blend will compliment the beef and umami character of the roasted vegetables. As many wine lovers know, some of the best red wine growing areas in the world are in the Western states of Washington, Oregon, and California, and many wines from the West would pair well with this meal.

This recipe is my recollection and is ready for changes to make it a dish you remember.

Ingredients

  • One 3- to 4-pound chuck roast
  • ⅓ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 onions, halved
  • 6 to 8 carrots, peeled, cut into 2-inch pieces
  • 8 ounces sliced mushrooms
  • 3 medium potatoes, quartered
  • 1 cup dry red wine
  • 2 ½ to 3 cups beef broth (homemade or canned)
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
  • Kosher salt
  • Freshly ground black pepper

Steps

1.

Preheat the oven to 300 degrees F.

2.

Combine the flour with the salt and pepper in a shallow pan. Pat the roast dry with paper towels, then dredge it in the flour mixture. Shake off the excess flour mixture.

3.

In a large Dutch oven heat the butter and olive oil over medium – high heat and brown the roast on each side, then remove to a platter.

4.

Lower the heat to medium and add the onions to the pot and cook until the are browned  then remove to a plate.  Add the carrots and cook till browned then remove to the plate with the onions.

5.

Turn the heat back to high and add the red wine to deglaze the pan. Lower the heat and add the roast, carrots, onions, mushrooms, and herbs.  Add enough beef stock to cover the roast about half way.

6.

Put the lid on, then roast for about 2 ½  hours in the oven.  Add the potatoes and continue to roast another hour to 1 ½ hours until the meat is tender and the potatoes are soft. Transfer to a large  platter and serve family style.  

Chef Image

About Contributor, Judith Papesh

Retired Winemaker, Winemaking Consultant, and Washington State Licensed Geologist. Bourgogne Master Level Certification, French, Italian, and Spanish Wine Scholar Certifications

In the first class to complete Washington State University (WSU) Extension Enology Certification, Judith opened her winery, crafting wines that garnered local and international acclaim before turning her attention to studying and educating about the world's wines. "Winemaking is very much an art as well as a science; it is a consuming passion that drives you during the day, keeps you up at night, and when the wine is right, simply leaves you breathless."