Autumn Red Wine Pot Roast

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If you’ve ever wondered if there’s a right time to switch back over to red wine for the year, take a hint from the weather. We may have a few straggling hot days in the fall, but chilly nights are on their way. Gold and orange leaves are falling and we say, now is the time to get out that crock pot and those bottles of red you’ve been waiting to get back to! Twist Cocktails has a ton of recipes to share that taste great with red wine as an ingredient as well as a compliment to your favorite fall foods.

There’s nothing better than walking into a home that has the smell of delicious meal that’s been cooking all day. Today we’re sharing one of our favorites, Autumn Red Wine Pot Roast. When you taste this one, you’ll wish the night could last forever…

Autumn Red Wine Pot Roast: 
1 cup beef broth
1 4-pound boneless beef chuck roast, trimmed
2 tablespoons extra-virgin olive oil (for browning)
1 large onion, coarsely chopped
2 celery stalks cut into 1/2-inch thick slices
2 large carrots cut into 1/2 inch peices
1 large potato cut up
3 garlic cloves, smashed
1 tablespoon chopped fresh marjoram plus a few sprigs for garnish
1 cup dry red wine (optional)

Cooking: Season the beef with salt, pepper and garlic. Brown in a large skillet over high heat about 4-5 minutes on each side. Place the roast in your crock pot along with broth, veggies, garlic, marjoram and wine. Cook for 8-10 hours.  Don’t forget to compliment your meal with your favorite glass of red. We like 14 Hands Hot to Trot Red Blend. 

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