There are two great reasons to love pot
roast: 1) the ease of one-pot cooking and 2) fall off the bone tender meat! As you can see from
the 10 minute prep time on this recipe, once you've cut up the vegetables and browned the meat,
you're pretty much done - all that's left is the long, slow cooking which makes the meat crazy
tender. It's not so bad too that the only thing to clean up is one pot!
If you need a third reason to love pot roast, it's really easy to pair with wine. Since you
cook the meat right in wine, it has many of the flavors of red wine already. The extra
complexity from the browning and slow cooking also play off a wine nicely. We like a hearty,
fruitt-forward red with our pot roast. Our "Steal" is a value-oriented bottling from the
Languedoc, and our "Splurge" a fine and tasty selection from the Rhône.
2006 Robert Michel Cuvée des Coteaux,
Dark, rich, and
complex. Made of Syrah, this has some tannic backbone and needs
2010 Chateau d'Oupia, Minervois
Primarily Carignane with a dash of Grenache. Juicy,
forward, and very easy to drink. ($14)