First time making a pot roast, even after the cat knocked over and shattered the wine bottle overnight. Wife reminded me that we had a bottle in the pantry.
First time making a pot roast, even after the cat knocked over and shattered the wine bottle overnight. Wife reminded me that we had a bottle in the pantry.
I do not recommend this for a beginner, but intermediate skill should have no problem. And if you don’t have time, save this for the weekend.
But with the cat, I had a bottle of Cabernet Merlot on the shelf, but too close to the edge. Some point in the early morning the bottle found itself on the floor missing it’s bottom. I figured one of my cats checked it out and knocked it off.
I didn’t use any special ingredients. Sear a chuck roast, cook the onions and garlic, deglaze with half a bottle of red and then reduce around half. Add a few cups of beef stock with fresh rosemary and thyme. I would have added fresh tarragon, but I only had dry. I also used some celery leaf. Meat back in the pot, oven preheat to 325f for two and a half hours. Add carrots and celery and continue for another hour. Once our, I pulled the meat to a serving dish and added a thickener to the sauce. Once thickened, pour back over the meat and enjoy.