Pot Roast &
Root Vegetables
a
Easy One-Pot Cooking

There are two great reasons to love pot roast: 1) the ease of one-pot cooking and 2) fall off the bone tender meat! As you can see from the 10 minute prep time on this recipe, once you've cut up the vegetables and browned the meat, you're pretty much done - all that's left is the long, slow cooking which makes the meat crazy tender. It's not so bad too that the only thing to clean up is one pot!

If you need a third reason to love pot roast, it's really easy to pair with wine. Since you cook the meat right in wine, it has many of the flavors of red wine already. The extra complexity from the browning and slow cooking also play off a wine nicely. We like a hearty, fruitt-forward red with our pot roast. Our "Steal" is a value-oriented bottling from the Languedoc, and our "Splurge" a fine and tasty selection from the Rhône.

Wine Pairing

"Splurge"
2006 Robert Michel Cuvée des Coteaux, Cornas
Dark, rich, and complex. Made of Syrah, this has some tannic backbone and needs air. ($45)

"Steal"
2007 Chateau d'Oupia, Minervois Rouge 
Primarily Carignane with a dash of Grenache. Juicy, forward, and very easy to drink. ($14)

Pot Roast Ingredients:

3 lb beef roast
2 turnips
3 carrots
3 parsnips
4 celery stalks
1 bag frozen pearl onions thawed
1/4 cup olive oil
2 cups red wine
4 cups beef stock low sodium
2 tbsp paprika
1 tbsp red cayenne pepper
1 tbsp dried oregano
1 tbsp dried basil

Pot Roast Cooking Instructions:

1.) Preheat oven to 375 degrees. Peel and quarter potatoes and turnips. Cut carrots and celery into large pieces.

2.) Sprinkle beef all around with paprika and cayenne, and salt and fresh ground black pepper.

3.) In a large enamel pot, heat olive oil over medium-high heat. Add meat and brown 2 minutes on each side, then transfer to a plate.

4.) Add turnips, carrots, potatoes and onion to pot for 5 minutes to brown. Add tomato paste, basil, oregano, stock and wine. Stir well to mix.

5.) Add meat back to pot, and reduce temperature to low, bringing liquid to a low boil. Cook for 3 hours - then serve!


Next Recipe:  Ribeye Steak 'Steakhouse' Dinner