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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pot Roast Recipe

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This recipe for Pot Roast is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 2-3 pound chuck roast
4-5 medium potatoes, peeled and quartered
5-6 medium carrots, peeled and quartered
2 medium onions, peeled and quartered
1 c. of red dry wine ( I prefer merlot)
2 cups (one can) beef broth
salt and pepper to taste

For the Gravy:
cornstarch slurry or prepared roux
salt and pepper to taste
Directions:
Directions:
Salt and pepper the roast liberally. Put a large skillet over high heat. When the skilled is nice and hot, put in a couple teaspoons of oil and sear the roast until brown, about 5-8 minutes a side. Remove the roast and reduce the heat to med-high. Pour the red wine in the skillet and deglaze the pan. Be sured to scrape up all that fonde! Add the roast, the vegetables, the beef broth, and the liquid from the deglazed pan to the crock pot. Cook on low for 3-4 hours. Remove the roast and the vegetables to a serving plate and cover with foil. Strain the liquid from the crock pot into a medium sauce pan. Bring to a boil and reduce by about half. Add roux or cornstarch slurry to thicken.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour plus 4 hours cook time
Personal Notes:
Personal Notes:
This can also be done in a Dutch oven in the oven at 300 degrees.

 

 

 

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