It’s a day to be a little quieter, more reflective, or maybe just be still. It snowed last night more than it’s snowed in a few years and it’s still coming down outside. The wind is crazy as it always is in Lubbock, TX, which makes the wind chill around negative ridiculous. Matt is getting to work from home – one draw back of having a desk job is that on a snow day, you still have to work. But at least it can be done from the comforts of home. Hot cups of coffee and a sweet, bundled up baby in tow. I had dreams of going to the grocery store today to stock up for another week of good meals, but I think I’ll just warm up the amazing pot roast we had last night, roast an acorn squash till it nearly burns and make do with what we have. If you have any cut of meat in your freezer like a roast, pork loin, whole chicken, try this recipe. Stay in out of the cold and just let the oven do the cooking today.
Pot Roast of Beef Braised in Red Wine*
4lbs boneless beef roast, preferably chuck
1 tbs butter
3 tbs onion, finely chopped (about 1/2 of a medium sized onion)
3 tbs carrot, finely chopped (about 1 medium sized carrot)
1 1/2 cups dry red wine (Barolo, California Syrah, Zinfandel or Shiraz are all fine choices)
1 cup beef broth
1 1/2 tbs chopped, canned Italian tomatoes (we use Cento brand)
A pinch of dried thyme
1/2 tsp fresh marjoram or an 1/8 tsp dried
Black pepper, fresh ground
- Preheat oven to 350F.
- Put just enough vegetable oil in a large skillet to coat the bottom of the pan. Turn the heat on to high and when the oil starts to shimmer, put in the roast. Brown it well on all sides, then transfer to a platter and set aside. Set aside your skillet without cleaning it out for use later.
- In a separate pot with a tight-fitting lid, large enough to accommodate the meat, put 2 tbs of vegetable oil, the butter and the onion and cook on medium until the onion becomes a pale gold color. Add the carrot and celery. Stir thoroughly to coat well, and cook for 4 to 5 minutes, then add the browned meat back into the pan. (We used a dutch oven)
- Pour the wine into the skillet that you’d used to sear the roast, turn on the heat to medium high, and allow the wine to bubble briskly for a minute while scraping the pan with a wooden spoon to loosen cooking residues stuck to the pan. Add the contents of the skillet to the pot with the meat.
- Add the beef broth. It should come up two-thirds of the way up the sides of the meat, and if it doesn’t add more broth or water. Add in the tomatoes, thyme, marjoram, salt, and several grindings of pepper. Turn the heat on to high, bring the contents of the pot to a boil, then cover the pot and put it on the middle rack of the preheated oven. Cook for about 3 hours, turning the meat every 20 minutes or so, basting it with the liquid in the pot, which should be cooking at a slow, steady simmer. All the liquid may evaporate before the roast is done. If that happens, add 3 or 4 tablespoons of water. Cook until the meat feels very tender when prodded with a fork (about 3 hours.)
- Remove the meat to a cutting board. If the liquid in the pot is too thin and hasn’t reduced to less than 2/3 cup, put the pot on the stove on high heat and boil down, while scraping the cooking residues stuck to the pot. Taste the juices and correct for salt and pepper. Slice the meat against the grain, put the slices on a warm platter, arranging them so they overlap slightly, pour the pot juices over them and serve immediately.
We served this with roasted carrots and it was the perfect accompaniment. I hope you all have a warm, cozy day and enjoy the momentary break from reality!
*Recipe adapted from Marcella Hazan’s amazing book, Essentials of Classic Italian Cooking