I will not forget the day my mother became adamantly against putting wine in food. She had one bad experience with wine and pheasant and refuses to believe wine enhances a dish to any degree, but rather, that it makes it taste like barf. I’ve been secretly feeding her dishes with wine and she’s none the wiser…not until she finds my blog. This is part of her recipe…I just made it a lot better with the added herbs and wine. She doesn’t know what she’s missing.
Ingredients:
- 2-3lbs pot roast
- 1 large yellow onion.
- 1 bag baby carrots
- 2 bags fingerling potatoes
- A few sprigs of thyme
- A few sprigs of Rosemary
- 1-2 cups of wine – Cabernet Sauvigon (I’ve added 3 cups before)
- Salt and pepper to taste
- Some water
Directions:
Preheat oven to 350
Salt and pepper roast.
Sear roast both sides in a dutch oven.
Remove roast from Dutch oven.
Pour in the wine and reduce. Once reduced, put the roast back into the pot and cover with water until the water covers the pot roast. Then add the rest of the ingredients. I add in the potatoes, then carrots, onion, and herbs.
Put in oven and cover with lid. and cook for 3 hours. Moist af with lots of juice for some optional egg noodles. You’re welcome.
