Pot-Roast

with

Red Wine

&

Rosemary

The next time you have occasion (and this is one of them) to sip a smooth Cabernet Sauvignon, Petit Syrah or Pinot Noir from Niagara, raise a glass to toast your health.

These three grape varieties contain the highest concentration of flavonoids, compounds that help prevent plaque from forming in arteries and increase HDL, or "good," cholesterol.

They're also tops for the phytochemical resveratrol, an antioxidant that may slow cancer growth and could be key in treating neurological diseases such as Alzheimer's and Parkinson's.

This is truly one of those recipes that you want to enjoy on those cold and wet fall or winter evenings after bringing the kids home from soccer practise or the ice rink.

To increase your flavonoids intake, this will help;

Pot-Roast with Red Wine & Rosemary

A beef pot-roast is such a versatile dish.

So many different flavours and cuts of meat lend themselves wonderfully to this method.

You can also use a bone-in roast, which will have a beefier flavour than a boneless one, but either will be tender and delicious.

Ingredients;

1 pot-roast (such as top blade), about 3 lb/1.5 kg.

3/4 tsp. (4 mL) each, salt and pepper.

2 Tbsp. (25 mL) vegetable oil.

3 cloves garlic, minced.

4 onions, quartered.

1 c. (250 mL) each of beef stock and tomato juice.

1 c. (250 mL) dry red wine.

2 tsp. (10 mL) crumbled dried rosemary.

8 small red potatoes.

8 carrots.

2 large parsnips, cut in chunks.

1 acorn squash, cut in wedges.

3 Tbsp. (50 mL) all-purpose flour.

2 Tbsp. (25 mL) chopped fresh parsley.

Method of Preparation;

Sprinkle your pot-roast with salt and pepper and in large Dutch style oven, heat oil over medium-high heat and brown beef all around.

Transfer to platter.

Reduce heat to medium and drain off fat, then cook garlic and onions, stirring occasionally, until softened, about 4 minutes.

Add stock, tomato juice, wine and rosemary, stirring to scrape up brown bits from bottom.

Return the pot-roast and any accumulated juices to pan, bringing to simmer.

Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until roast-beast is tender, about 3 hours.

Add potatoes, carrots, parsnips and squash to pan, cover and cook until vegetables are tender and beef is very tender, about an hour.

With a slotted spoon, transfer vegetables to platter, cover and keep warm.

Then transfer beef to cutting board and tent with foil, letting stand for about 10 minutes.

Cut the string from beef and slice thinly across the grain and add to a serving platter.

Meanwhile, in small bowl, whisk together flour and 1/4 cup (50 mL) cold water to make thin, smooth paste and whisk into pan juices.

Place pan over high heat, boil, whisking, until gravy is thick enough to coat back of spoon, about 4 minutes.

Stir in parsley.

Serve sauce and vegetables with sliced beef.

More Information

Variations

Slow-Cooker, Red Wine and Rosemary Pot-Roast:

Follow first two paragraphs as directed.

Transfer beef and pan juices to slow-cooker.

Cover and cook on Low, turning once, until beef is tender, about 10 hours.

Continue as directed in Paragraph 4.

Meanwhile, in large saucepan of boiling salted water, cook potatoes, carrots, parsnips and squash, covered, until tender, 25 to 30 minutes.

Meanwhile, make sauce as directed in Paragraph 5, whisking flour mixture into slow-cooker and cooking at High until thick enough to coat back of spoon, about 15 minutes.

Stir in parsley.

Serve as directed.

Pressure-Cooker, Red Wine and Rosemary Pot-Roast:

Using pressure cooker instead of Dutch style oven, follow first two paragraphs as directed, increasing stock to 1-1/2 cups (375 mL).

Secure lid and bring to High pressure over high heat.

Reduce heat to just maintain High pressure, cooking for 40 minutes.

Remove from heat.

Let pressure release completely, about 10 minutes.

Continue as directed in Paragraph 4.

Add potatoes, carrots, parsnips and squash to pressure cooker, cover but don't seal.

Simmer over medium heat until the vegetables are tender, about 30 minutes.

Arrange on same platter along with the pot-roast.

Continue as directed in Paragraph 5, whisking flour mixture into pressure cooker and cooking over medium heat until thick enough to coat back of spoon, about 15 minutes.

Stir in parsley.

Serve as directed.

Nutritional information

Per serving: about 533 cal, 37 g pro, 20 g total fat (7 g sat. fat), 52 g carb, 8 g fibre, 90 mg chol, 540 mg sodium. % RDI: 10% calcium, 44% iron, 186% vit A, 50% vit C, 35% folate.

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