"Ranée at Arabian Knits" > wrote in message
...
> In article
> >,
> Dan Abel > wrote:
>
>> In article
>> >,
>> Ranée at Arabian Knits > wrote:
>>
>> > In article
>> > >,
>> > Cindy Hamilton > wrote:
>> >
>> > > Although I'm not as crude as Bryan (somewhat to my surprise), I'd be
>> > > much more likely to add an equivalent volume of wine. Sugar doesn't
>> > > belong in pot roast.
>> >
>> > Just playing devil's advocate here, but doesn't wine add sugar?
>>
>> To my taste, when adding wine to a beef pot roast, it should be dry red
>> wine. There should be almost no sugar in the wine.
>
> Here is the recipe I use, white wine and all. When I make beef stew
> I use red wine and when I make lamb stew I use Guinness. Venison, I use
> either beer or red wine rather interchangeably, depending on what I have
> handy.
>
> We usually double this recipe, because we have a larger family, but I
> am including the recipe in its original amounts. It doubles very well,
> if you have guests, though. I first picked this recipe up in Fine
> Cooking and have modified it a bit. Generally, I serve it with either
> egg noodles, buttered green beans and salad or with mashed potatoes,
> green beans and salad.
>
> Slow Cooked Pot Roast with Mustard & Horseradish Gravy
>
> Serves 4
>
> 2 carrots, peeled and cut in half width wise (I used 4 and quartered
> them)
> 1 medium yellow onion, peeled and sliced into 4 wedges
> 3 cloves garlic, smashed (I use 4)
> 3 sprigs fresh thyme
> 1 large bay leaf
> 3 whole cloves
> 1 cup homemade or low-salt canned chicken broth
> 1 cup dry white wine
> 2 tablespoons tomato paste
> 1 boneless beef chuck roast (2 1/2-3 lbs)
> 2 tablespoons olive oil
> Kosher salt and freshly ground black pepper
> 2 tablespoons brandy
> 1/2 teaspoon prepared horseradish (I used about 4 times this amount)
> 1/2 teaspoon grainy prepared mustard (again, 4 times this)
> 2 tablespoons sour cream
> 1 teaspoon all purpose flour
> 2 tablespoons finely minced flat leaf parsley
>
> Put carrots, onion, garlic, thyme, bay leaf and cloves or allspice in
> the bottom of a slow cooker. In measuring cup or bowl, whisk together
> the broth, wine and tomato paste to blend.
>
> Set large heavy based skillet over medium high heat. Pat roast dry,
> rub with olive oil, salt and pepper all over. Sear roast in skillet
> until a dark crust forms on one side, 3-5 minutes, turn and sear other
> side. Reduce heat to medium and put roast on top of vegetables in the
> crock. Add broth mixture to skillet, bring to boil and scrape the
> bottom to loosen any browned bits. Pour the liquid over the roast and
> cover the crock, don't stir. Turn the slow cooker to low, cook gently
> without lifting the lid until the roast is fall apart tender, 8-10 hours
> (I did this for 8 hours).
>
> Transfer roast to a cutting board and tent with foil. Strain
> contents of crock through a sieve set over a medium sauce pan (I use
> the same skillet from before). Discard the solids (I disagree with this
> and save the carrots, onion and garlic to serve with the meat). Skim
> fat from the top of the strained liquid. Bring to boil and simmer
> rapidly until reduced by half, about 10 minutes. Whisk in the brandy,
> horseradish and mustard. In a small bowl, mix the flour into the sour
> cream, stir in a few tablespoons of the sauce, then pour the sour cream
> mixture into the sauce, whisking vigorously to blend. Cook over medium
> heat, stirring occasionally, for 5 minutes to blend the flavors.
> Meanwhile, slice the roast thinly. Serve with the gravy and a
> sprinkling of parsley.
>

Mustard? Yum. Horseradish? You bet! Dry white wine? **** no. Ugh.