17 November 2014

Easy Fall Recipe: Make Your Grandmothers Pot Roast With Red Wine

Advocate staff photo by CATHERINE THRELKELD -- Use a slow cooker to prepare Marti's Old-fashioned Pot Roast With Red Wine.
Photo: Catherine Threlkeld/2TheAdvocate,com/Baton Rouge, Louisiana newspaper
From Denny:  Here is an easy recipe perfect for those busy work days as much as it is for special gatherings like Sunday dinner and the holidays that is a crowd pleaser.  This easy long time American favorite comfort food recipe comes from Marti Didier who works full time yet she still creates time to give community service.  

Didier proudly comments she "come from a family of old-fashioned, traditional, good cooks, and, as a result, has always taken time to embrace the old-fashioned way of cooking."  Didier often gives out this recipe for bridal gifts and also shares it at wedding showers in addition to smart cooking tips for new brides.

When busy with a career the usual choice for cooking is to start several dishes before you leave the house, turning off the stove, then return hours later after work to finish the cooking.  This is where a slow cooker sure comes in handy so you don't have to jump through so many hoops just to get a quality inexpensive meal on the table for your family...

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Advocate staff photo by CATHERINE THRELKELD -- Use a slow cooker to prepare Marti's Old-fashioned Pot Roast With Red Wine.
Photo: Catherine Threlkeld/2TheAdvocate,com/Baton Rouge, Louisiana newspaper

Marti’s Famous Old-Fashioned Roast With Red Wine

Serves:  6 to 8
From:  Marti Didier, active in Baton Rouge community service


1 (3½- to 4½-lb.) beef chuck roast, tied
2 teaspoons olive or vegetable oil, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound carrots, peeled
1 pound frozen or canned pearl onions, drained (can substitute 1 large yellow or Vidalia onion)
3 to 4 cloves garlic, peeled and pressed
1 slice bacon, cut into 3 pieces
1 cup or less dry red wine


1 (14½-oz.) can no salt added, diced tomatoes (for 3½-lb. roast). (Use 28-oz. can for larger roast.)

1. Pat roast dry with paper towels. Rub 1 teaspoon olive or vegetable oil on roast.

2. Cut slits in roast and stuff garlic and small pieces of bacon, reserving a small amount of garlic.

3. Sprinkle flour on all sides of roast; season with ¼ teaspoon salt, pepper.

4. Tie roast with cooking string.

5. Heat oil on medium-high in 12-inch heavy skillet. Add beef and brown, cooking 10 to 13 minutes, turning to brown on all sides.

6. Add onions and other piece of garlic to the pan and sauté about 10 minutes. Stir and scrape up brown bits. Add tomatoes and cook about 5 minutes. Add wine and cook 3 minutes.

7. Using other teaspoon of olive oil grease interior of slow cooker. Place carrots on bottom and transfer roast and onion mixture.

8. Cook on Low for 8 to 10 hours. (If using larger size roast, cook in a larger slow cooker, at least a 5- to 6-quart size.)

Didier’s tips: Transfer roast to cutting board; discard strings. Can cut off 1⁄3 of beef and transfer to container with 1⁄3 of vegetables, refrigerating up to three days, discarding fat from top of gravy. This also freezes well.

For thicker gravy, put about four teaspoons of flour in a cup, add water, mix to make a paste; stir well into gravy and continue cooking.

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