Pot Roast Simple Easy & Delicious

As winter approaches here is a hearty and delicious pot roast recipe. Not only a satisfying meal, but easy to make as well. Besides salt, pepper & oil, it can be made with just six ingredients, a 2-3 pound chuck roast, 2 onions sliced, 5 garlic cloves, a handful of dried mushrooms, 2 cans whole tomatoes and half a bottle of dry red wine.

Start by coating the bottom of a dutch oven with some vegetable oil, and heating it over high heat and then brown the roast about 4 minutes per side till you get it nicely browned. Making sure to season it with a generous sprinkling of salt. Pre-heat oven to 300.

Once the meat is browned on all sides, remove from pot and add onions, stirring the onions to lift up brown bits at the bottom of the pot. And give a decent sprinkle of salt.

Then add the wine, garlic, tomatoes and dried mushrooms. Stir to combine and make sure the mixture comes to a boil for a few minutes.

Place meat back in the the hot mixture, remove from heat and cover.

Place covered pot in oven and let braise for 3 hours.

Sample the sauce mixture and season with salt and pepper to your taste. Enjoy over mashed potatoes or rice.

Great Wine Value <$10 Caves du Fournalet from TJ's

So here is my wine theory. Europeans have been making wine the better part of over 1000 years. They have wine making down, and its a part of their culture. The US has not been around as long and while we have been wine making since Europeans began settling here, our wine making efforts have been a bit hodge-podge. Vineyards have been passed down through the centuries in Europe. Our vineyards for the most part have just been put into production in the last half century. Therefore I find that lower cost wines from Europe are much more enjoyable than wines made here.


One I find to be very tasty at the bargain price of $4.99 is pictured above and I can only find it at local Trader Joes. It will not win awards for being the best, but good wine is fine enough for me and my wallet.