wine marinated pot roast
Wine Marinated Pot Roast
Serves eight to ten.
3 lbs. boneless bottom round roast or other pot roast
1 cup dry red wine
1 tbsp. chopped fresh sage, thyme, parsley, or other favorite herb
1 tbsp. cooking oil
2 cloves garlic, minced
8-10 small onions, peeled and sliced
6-8 carrots, peeled and sliced diagonally
Coarsely ground black pepper
1 cup (1/2 pt.) small whole or quartered larger mushrooms
2 tbsp Butter
Beurre manie, made by combining 1 tbsp. flour with 1 tbsp. softened butter
Prepare meat for roasting. In glass or ceramic bowl or in a large plastic bag, combine wine sage, oil, and garlic to form marinade. Marinate beef for 2 to 3 hours at room temperature, or 12 to 24 hours in the refrigerator. Roast should stand at room temperature at least an hour before roasting. Place roast in Bread Dome along with onions and carrots. Sprinkle meat with pepper.
Add marinade to baker, and insert meat thermometer. Cover and place in oven at 350° for 30 minutes. Reduce temperature to 300° and continue roasting for about another hour. Begin checking roast after 45 minutes; roast until almost desired doneness or until the meat is fork tender. Remove roast and vegetables from Bread Dome to warm platter, cover.
Sauté mushrooms in butter until lightly browned. Pour pan juices into a saucepan and reduce sauce slightly, skimming off fat. Thicken with Beurre manie, whisking it in bit by bit, until sauce is of desired consistency. Stir mushrooms into sauce. Taste, season, and add meat glaze coloring, as desired. Slice roast, then spoon some of the mushroom sauce over the meat. Serve the remaining on side.