Pot Roast and Rosy Fruit Wine

Pot roast is a winter comfort food of mine. I’ve grown-up making it this way.
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This wine has a nice, light fruit flavor, like adult Kool-ade. I’m not sure where I picked this wine up, it’s not local and I generally don’t go to liqueur stores. I like going to the winery and tasting the wine. I’ve picked-up way too many cooking wines, i.e. wines that I can’t drink, however are fine for cooking.

  • 1 – 3 pound Chuck Roast
  • Flour or potato starch for searing / thickening the gravy.
  • 2-3 tbsn. of Soy Sauce
  • 1 cup of beef broth
  • 1 medium sweet onion
  • Potatoes, carrots or any other stew type veggie you have around.

In either a large pot or a pressure cooker (my preferred method) saute the onion, then remove. Flour the meat and brown the sides. I sprinkle a bit of soy sauce on now, return the onions, cup of beef broth, add veggies then enough water to cover. Cook until tender. Add soy sauce to taste & thicken gravy to your liking. 15 minutes per pound in a pressure cooker, nice. They’re not just for bombs anymore. Too soon?

Β© – Ilex Farrell

24 thoughts on “Pot Roast and Rosy Fruit Wine

  1. Soy sauce is a very interesting addition and I can certainly see where it would add a little kick. The pressure cooker reference is what it is – reality. I guess I live under a rock because when I first heard about it I was just amazed as to even coming up with it for that use and then carrying that thing around on your back but I guess when evil is the goal they do whatever it takes.

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    • I’m SO for getting one. I don’t like the thought of a slow cooker/crock pot on all day at my house when I’m not there. The alternative is a pressure cooker. They really are very easy. They have failsafes on them if pressure builds or they leak when the top is put on wrong. Readjust and start again. You can put frozen meat in there and still have a meal in an hour. Average cook time is 15 min a pound. Best ribs I’ve ever had, fall off bone. Pork shoulder can be cooked in an hour and eaten by teethless folks! So tender!
      Yes. Buy a pressure cooker. Not expensive either, saves a boatload of time in kitchen!

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      • Wait, I can put frozen meat in one? This is not something I had ever heard. That may well push me over the edge into “get one soon” territory.

        I love my slow cookers. Yes, plural. I think I have the opposite problem – I have no trouble leaving something on at home all day (see also, the rice cooker), but thanks to the warnings from my mom, the pressure cooker is terrifying. Even with all the failsafes! But like I said, cooking meat from frozen? And having it taste great? I may have to ignore the thoughts from my mom on this one.

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  2. Lots of people cook with a pressure cooker. I don’t have a need for one because I only eat fish and I broil the salmon in my toaster oven. The vegetables that I eat are browned a bit in olive oil in a cast iron skillet and my meal is done is about 20 minutes if I work really fast.

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    • I love my toaster oven. So much better than firing up the big oven. I can’t wait for asparagus season in late April. I grow it and love it so many ways; browned, steamed, wrapped in cheese, with hollandaise and pickled. Oh, did I mention I liked asparagus? πŸ˜€

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  3. Ohhhh yummy pot roast! Once I get over wanting bacon and eggs again I’ll be wishing for the pot roast. Looks good and sounds easy to make, bonus. I see your bottle is rather empty… πŸ˜‰

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