One of the foods I love most in fall is Roast.
It is hearty, delicious, and a very good comfort food for fall/winter.
I thought I would share this recipe with you as it is my family’s favorite.
I make this a good bit.I have changed it over the years but have to say this is the one we like best. I hope you get to try this recipe out and enjoy it as much as we do. Happy fall y’all.
1 – 3 1/2 – pound boneless beef chuck shoulder pot roast
1 bottle fruity red wine – such as Merlot
1/2 teaspoon salt – you can use sea salt or regular table salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil – you can use olive oil but I hate it so I just use vegetable oil
1 10 ounce can beef broth – I get mine in a carton.
1/4 cup tomato paste – I use the no salt added tomato paste
1 tablespoon Dijon mustard
1 tablespoon Italian seasoning
3 cloves garlic, chopped/minced
1 bay leaf – You can use 2 or 3 if you’d like. I don’t care for it so I just use one
1 large onion, cut thin – wedges looks pretty when presenting- I will ususally use 2. We love onion
4 carrots, peeled and cut in half lengthwise, then halved again
4 medium potatoes, peeled and cut lengthwise
2 stalks celery, sliced into small pieces
2 tablespoons flat-leaf parsley – you can also use parsley seasoning if you just want it for flavor. The leaves just make a nice presentation.
Note: Use white grape juice as a substitute for the wine (I do) it will add sweetness. You could also try adding a tablespoon of lemon juice to a cup of grape juice if you want more punch.
Trim the fat from the meat. Place meat in a resealable plastic bag set in a shallow dish. Pour wine (or grape juice) over meat; seal the bag. Marinate in the refrigerator for about 8 hours but you can marinate for up to 24 hours. Make sure to turn the bag occasionally.
Drain the meat, reserving wine/grape juice. Pat meat dry with paper towel. Sprinkle meat with salt and black pepper. In a 6-quart Dutch oven, over medium heat brown meat on all sides in hot oil.
In a medium saucepan, bring reserved wine/grape juice to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until reduced by half, about 1-1/4 cups. Stir in beef broth, tomato paste, mustard, italian seasoning, garlic and bay leaves. Return to boiling; reduce heat. Simmer, uncovered for 3-5 more minutes. Pour mixture over meat in oven; add onion.
Bake, covered, in a 325 degree F oven for 2-1/2 hours. Add carrots, potatoes, and celery. Bake, covered, about 1 hour. Meat should be tender.
Transfer to a large serving platter, reserving juices in Dutch oven. Cover meat and vegetables with foil.
For wine/grape juice sauce, skim fat from juices. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes until juices are thickened. Season to taste.
Use the left overs (if there are any) for a sandwich using baguettes.
Makes 8 servings.