A Crisp Night for Red-Wine Pot Roast

I might be meeting up with a long lost friend this week and I have a sneaking suspicion that she’s expecting. No date set though, and likely meeting with her any day now.   The pressures on to see if a blanket can be completed by clearly, I don’t know when.  I’m whipping it up just as fast as I can *in case.  Just maybe be a quarter of the way through. Since this is a no pattern-pattern, I’ll be crossing my fingers that there’ll be enough yarn to finish.

Current house cat, Marty… has fallen asleep in his scratching post box again.  It’s rubbed with cat nip.

The temperature has dropped down some more to about oh 37° F or so making evenings and mornings super chilly. No surprise that I’ve got soups and pot roast on the brain. Comfort food seems to be the *it menu item around these parts. Especially on days like this where it is much much colder. (I’m in San Francisco; and, yes, I’m still thinking about moving East 🙂  )

Last Night’s Dinner: Red-Wine Pot Roast with Morel & King Trumpet Mushroom

Makes 4 Generous Servings//300°F Oven

Ingredients:

  • 4 lbs of Stewing Meat Whole (eg. Chuck roast)
  • 1 large Onion (rough chop)
  • 3 stalks of Celery (large dice)
  • 3-4 Garlic cloves (mashed and rough chopped)
  • 1 sprig of Rosemary
  • 1 28wz Can of Tomatoes (San Marzano best)
  • 1 cup your choice Red Wine (dry red best)
  • 1 peeled, seeded and quartered semi ripe pear
  • 1 cup of your choice of Meat Broth (I used chicken)
  • 1 wz of dried Morel Mushroom
  • 2 King Trumpet Mushrooms
  1. Preheat your Oven to 300°F
  2. Bring your stock to a boil. Turn the heat off and add the Morels, cover, let sit until hydrated.  Once Hydrated rough chop. 1/4” slice the king trumpet longways. Don’t hydrate the trumpet mushrooms. (they’re fresh!) Hold onto that stock.
  3. Dry your beef. Salt/Pepper it. Heat the Oil in a Dutch Oven(that will later hold everything to go into the oven). Brown the meat on all the sides. Once it’s browned put the meat aside.  Use the same pan to saute your onions and celery. Cook until translucent, add in your garlic, rosemary and the mushrooms. Continue to cook until the king trumpets are pliable.
  4. Add in the Tomatoes but crush a bit first. Simmer for about ~3m or so to meld the flavors a bit. Then add in your stock and wine. Mix gently. Add the pear. Put the lid on the pot and into the oven for 3 hours total for a 4lb roast. Turn the meat halfway through.

*I roasted off cauliflower w/ olive oil & s/p to serve with the pot roast.

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