Comfort food is like a warm hug. I think pot roast is like a bear hug. Add a little malbec and a reduction sauce and now you have a sophisticated version of the classic. This recipe is super easy, serves 4-5 hearty portions and freezes well for reheating after a long day.
INGREDIENTS
4 pound chuck roast
1 bottle of malbec
2.5 cups beef stock
4 bay dried leaves
6 garlic cloves, peeled & slightly smashed to release flavor
1 large carrot, sliced into large chunks
1 medium onion
1 tbs olive oil
1 bunch fresh thyme
1 tbs fresh cracked pepper
In a large ziploc bag or storage container, pour 3/4 bottle of malbec wine & 1/2 cup beef stock over roast. Add garlic cloves, bay leaves and thyme. Seal and marinate overnight in the fridge.
Ready for the Big Green Egg
We decided to cook the roast on our Big Green Egg, low and slow at 250 for 4.5 hours, but you could do the same in a dutch oven or heavy pot in your oven. Or a crockpot!
In my pot I heated up the olive oil over medium high heat and placed an onion cut in half with the cut side down to cook until golden brown and caramelized. About 12 minutes. Adjust the heat to not burn it, but make certain there is a nice browning as this adds depth of flavor to your roast. Add the carots about 8 minutes in.
Then add the roast, marinade and herbs. Cover and place in oven or on the Big Green Egg and cook about 4.5 hours until fork tender and easily shredded.
While there is about 45 minutes remaining before the roast is ready, I whip up mashed potatoes and make a delicious reduction sauce to drizzle over the roast.
TO MAKE THE SAUCE
over a double boiler (a pot placed over another pot filled with water), I add the remaining malbec wine and 2 cups of chicken stock and stirring often I reduce the sauce until it is reduced to a cup or is syrupy in consistency. A whisk works well and if you need to speed things up, just turn up the heat and whisk away until it's reduced, but I do it low and slow and easy for 45 minutes.
Serve the roast on a bed of mashers, with something green and a sprinkling of fresh parsley.
INGREDIENTS
4 pound chuck roast
1 bottle of malbec
2.5 cups beef stock
4 bay dried leaves
6 garlic cloves, peeled & slightly smashed to release flavor
1 large carrot, sliced into large chunks
1 medium onion
1 tbs olive oil
1 bunch fresh thyme
1 tbs fresh cracked pepper
In a large ziploc bag or storage container, pour 3/4 bottle of malbec wine & 1/2 cup beef stock over roast. Add garlic cloves, bay leaves and thyme. Seal and marinate overnight in the fridge.
Ready for the Big Green Egg
In my pot I heated up the olive oil over medium high heat and placed an onion cut in half with the cut side down to cook until golden brown and caramelized. About 12 minutes. Adjust the heat to not burn it, but make certain there is a nice browning as this adds depth of flavor to your roast. Add the carots about 8 minutes in.
Then add the roast, marinade and herbs. Cover and place in oven or on the Big Green Egg and cook about 4.5 hours until fork tender and easily shredded.
Three hours in.... almost ready.
While there is about 45 minutes remaining before the roast is ready, I whip up mashed potatoes and make a delicious reduction sauce to drizzle over the roast.
TO MAKE THE SAUCE
over a double boiler (a pot placed over another pot filled with water), I add the remaining malbec wine and 2 cups of chicken stock and stirring often I reduce the sauce until it is reduced to a cup or is syrupy in consistency. A whisk works well and if you need to speed things up, just turn up the heat and whisk away until it's reduced, but I do it low and slow and easy for 45 minutes.
Serve the roast on a bed of mashers, with something green and a sprinkling of fresh parsley.
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