Boyfriend's Masterpiece- Wine Marinated Pot Roast

Earlier this year boyfriend deiced to pick up home brewing as a hobby. I'm not much for drinking beer so I didn't care either way. But when he told me he was going to start making wine, that was a game changer. My poison of choice is usually. 

I've been through the malt liquor, rum and tequila phase and I still occasionally dabble in vodka, but wine is where I've found my home. Boyfriend currently has one red and one white under his belt and when I found a way to make pot roast with red wine, the stars aligned. To add to the awesomeness that is boyfriend, he decided to make the pot roast himself. Cue heavenly music. 

The perfect combination of cold Fall weather, warm comforting pot roast, sweet red wine-based gravy and a caring, considerate, pro-active boyfriend... there are few things that can compete. 


Wine Marinated Pot Roast


1 3-3 1/2 lb boneless beef pot roast
1 bottle of fruity red wine
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tbsp olive oil
1 can condensed beef broth
1 can diced tomatoes
1 tbsp Dijon mustard
1 tbsp dried Italian herbs
3 cloves garlic, chopped
2 bay leaves
1 large onion, cut into wedges
4 medium carrots, peeled, cut into 1 inch pieces
4 medium yellow potatoes, peels and cut into 1 inch pieces
2 cups white button mushrooms, whole, cleaned
2 stalks celery, cut into 1 inch pieces
2 tbsp Italian flat leaf parsley

Warm your soul perfection

Place roast in gallon-sized zip-top bag and pour bottle of wine into bag and close. Place bag into casserole dish or other shallow dish and marinade in fridge for at least 8 hours, we did it over night. 

Searing roast and boiling wine

Take meat out of bag and keep the wine. Pat meat dry with paper towels and season with salt and pepper on both sides. In a large dutch oven, pour oil and sear meat on all sides over medium heat. 

Add onions, seasonings and sauce

In medium sauce pan, pour reserved wine, bring to boil, then simmer for 15 to 20 minutes or until wine has reduced to about 1 1/2 cups. Stir in beef broth, tomatoes, mustard, garlic, herbs and bay leaves. Bring pot to a boil again, and then simmer for 5 minutes. Pour wine into dutch oven with roast and onions. 

Straight out of the oven

Bake in 375 degree oven for 2- 2 1/2 hours. Add celery, potatoes, carrots and mushrooms and put into oven for another 1 hour. Take out meat and vegetables and place in casserole or serving dish, keeping liquid in pot. 

Sauce Boss

For sauce, skim off any fat from juices. Bring to boil, then reduce heat. Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened. Season to taste and pour over meat and vegetables. Slice meat and serve hot. 

-Akemi-chan