Friday, March 4, 2011

Pot Roast

A Food Network recipe, from Dave Liberman.
Here is the link for the original recipe - Red Wine Pot Roast with Honey and Thyme.
I changed a few things...but mostly because I wasn't prepared with the right ingredients.  I had barely any honey so just used all that I had.  I thought it was interesting that it wanted me to brown the roast and sautee the vegetables first... I don't really know if it made a difference.

Bottom Round Roast
Salt & Pepper
olive oil
1 onion
1 tablespoon minced garlic
1 pound baby carrots
2 cups beef broth (I use bullion cubes)
1 cup white wine - Okay, so the recipe called for red, but all we had was white and it was still good
2 1/2 Tablespoons honey
2 tsp. thyme
2 pounds potatoes, peeled and cubed

Preheat oven to 350.  Preheat a pot to medium and heat oil.
(If you have an oven safe pot or dutch oven use it!)
Rub roast with salt and pepper.  Brown all sides in your pot, about 10 minutes total.  Set aside.  Add carrots, onions, and garlic and sautee for about 5 minutes.  Add broth, wine, honey and thyme and stir to combine.  Then add roast to liquid if you have an oven safe pot, or move it all to a roast pan.

Cover and bake for 2 hours, turning the meat over twice.  After 2 hours add the potatoes and remove the lid.  Bake for another 30-45 minutes, until both the potatoes and the meat are tender. was good.  The outside cuts were especially tender and really good.

My question - is it worth using good wine to cook?  Would it have been just as good if I used all broth?

1 comment:

  1. That picture looks like it's from a magazine!
    PS Alton Brown says re: cooking with wine:

    "If it's not good enough to drink, then it's not good enough to cook with."

    I don't know if that means you have to get like a 20 dollar bottle of wine, though--I think he just hates cooking wine.