Another one-pot medley for beating the winter blahs - along the lines of my Texas Brisket Barbecue mash-up we made last year. Nothing beats the cold dreary nights that good comfort food. What makes it even better is how easy and inexpensive this dish is. Literally you just chuck all the ingredients into a Dutch Oven pot, set it and forget it. In lieu of a complicated recipe here are the basics. If you want to read a complicated recipe, open up your latest copy of Martha Stewart (isn't) Living, Sauveur or Bon Appetit. For other easy recipes like this, look for my other One Pot Cooking recipes in my search bar to the right hand side of this blog. I've got short ribs, beef braised in stout beer, pork and apples, and a variety of other low and slow, slow cooker or crock pot recipes and one pot meals.
Pot Roast with Wine and Coke Ingredients:
- A 3 to 4 pound Chuck Roast - if there's a ton of fat on the outside, trim some of it, but leave a bit for flavor
- 1 Large Onion - cut into 1/4 inch half-moon slices (about 2 cups of onions total)
- 3 Medium/Large Carrots - cut into 1 inch pieces
- 2 Celery Stalks - cut into 2 inch pieces
- 5 or 6 Garlic Cloves - roughly chopped
- 2 Tablespoons of a Mixture of Smoked Paprika, Cumin, Oregano, Freshly Ground Black Pepper and Thyme (or use Penzeys Spice Mix called Barbecue 3000)
- 2 Tablespoons Worcestershire Sauce - dont' skimp and use the cheap stuff, buy some Lea & Perrins, it's the BEST!
- 2 Bay Leaves
- 1-12 ounce can of Coke
- 2 Cups Red Wine (I used Rex Goliath Cabernet Savignon, it's good & cheap)
- 5 or 7 Quart Dutch Oven Pot with Lid
- Oven - preheat to 425
- Pot holders
- Prep the vegetables - clean, peel and chop. Put half of them into the bottom of the Dutch Oven.
- Trim any excess fat from the Chuck Roast. Pat the roast dry with a paper towel.
- Place the rest of the vegetables around and on top of the roast.
- Sprinkle the seasoning over the roast, tuck in the 2 bay leaves and pour in the Coke and Wine and Worcestershire Sauce.
- Put the lid on the pot, set the pot into the center of the pre-heated 425 degree oven, and go do something else for 3 hours.
- Check the roast after 2 & 1/2 hours. If the meat is falling apart easily, remove the lid to reduce the liquid in the pot. If the roast is not falling apart yet, cook for another 1/2 hour to 45 minutes. The liquid in the pot should reduce down and turn syrupy.
- Roast is done when it's falling apart and the wine and coke have been absorbed into the meat and vegetables. Allow meat to sit and cool slightly before serving. Season to taste with salt and freshly ground black pepper. Serve over mashed or smashed potatoes, creamy polenta or egg noodles.