The secret to a scrumptious wine pot roast is in the marinade. The best wine you can use is the real kind not the cooking kind. Allowing the roast to marinade in the wine overnight will produce a juicy, tender delicious piece of beef.
1 bottle of dry red wine
2 garlic cloves (minced)
3 Tablespoons of onion (minced)
Combine all the ingredients including the entire bottle of wine submerge the pot roast in the marinade in an air tight container and refrigerate overnight at least 8 hours no longer than 12 or your roast will absorb all the wine.
WINE POT ROAST
4 pound pot roast and marinade
3 cups of water
1/2 cup of cooking sherry
Preheat oven to 350 degrees pace the water and sherry in the bottom of the roasting or baking pan place the roast in the pan and pour the marinade over the top (you should have between 1/2 and a 1/4 of the original marinade left.) Bake for 3 hours basting the roast with the juices.
2 cups of the juice (marinade)
1 cup of flour
2 Tablespoons of corn starch
Combine all ingredients in a sauce pan stir continuously until gravy thickens.
Serve with red potatoes and steamed buttery vegetables of your choice and don’t forget the warm fresh bread. Serves 6
This dish is suitable for children the wine will lose its alcohol content during cooking.