Morgan’s Red Wine Braised Roast

Morgan’s Red Wine Braised Roast

A yummy recipe to incorporate the wine you have sitting at home.

Roast marinade ingredients:

A 2 to 3 pound chuck roast

1 bottle red wine (Morgan recommends a Cabernet Sauvignon)

1 tsp kosher salt

2 tsp cracked black pepper

2 tbsp dried rosemary

1 tbsp dried thyme

4 cloves of garlic, roughly chopped

1 tbsp Worcestershire sauce

Marinade directions:

Combine all ingredients other than roast and bring to a light simmer over medium heat just enough to warm it up and “wake up the flavors.” Let cool. Put roast into large freezer bag and pour cooled marinade mixture over it. Let marinate overnight. Don’t throw out the marinade mixture, you’ll be using it later.

Roast ingredients:

3 pieces bacon, chopped

3 stalks celery, chopped

1 onion, chopped

3 small carrots, chopped

flour for dredging

2 tbsp olive oil

2 tbsp tomato paste

Roast directions:

In a large Dutch oven, brown chopped bacon over medium heat to render fat. Meanwhile, remove roast from marinade, sprinkle light with salt and pepper and dredge in flour. Remove cooked bacon from pan and sear roast in bacon drippings. Brown roast well on all sides. Remove the roast from the pan. Add two tablespoons olive oil to pan and saute chopped vegetables until they begin to brown. Once vegetables are golden brown in color, add two tablespoons tomato paste and saute a minute longer. Pour in marinade mixture to deglaze the pan. Be sure to scrape the bottom of the pan to remove all the “yummy crusty bits.” Bring to a boil then reduce to simmer for two minutes. Add roast back to pan, cover and braise on 325° for two and half hours.

Morgan’s red wine braised roast
https://www.onthevinecarolina.com/wp-content/uploads/2018/01/web1_DSC_0640.jpgMorgan’s red wine braised roast Kitsey Burns Harrison | On The Vine




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