Is red wine a must for cooking a pot roast?

[Chaotic42]

I decided that I wanted pot roast. I haven't had it since I was a kid. I got some nice angus beef, potatoes, celery, garlic, and onions. I added some spices and seasonings, but I see that recipes for pot roast call for red wine.

Is this a must? I can't remember if my mother used red wine in her pot roasts, and she gone to the big kitchen in the sky, so I can't call her.

Anyone?

 

[Pepsei]

adds flavor...

 

[TastesLikeChicken]

Not necessarily. Are you planning on using a chicken or beef stock instead? Or just water?

 

[Chaotic42]

Originally posted by: TastesLikeChicken
Not necessarily. Are you planning on using a chicken or beef stock instead? Or just water?

Just the liquid from the vegetables plus a little soy sauce. I've got two onions, four celery stalks, four cloves of garlic, and two potatoes in there.

 

[GagHalfrunt]

Red wine is not necessary, but it's good. You're going to want to add some acid element to the gravy, but that can be accomplished with vinegar, citrus juice, cider, tomatoes or some combination of them. Without an acid it's going to be bland.

 

[TastesLikeChicken]

Originally posted by: Chaotic42

Originally posted by: TastesLikeChicken
Not necessarily. Are you planning on using a chicken or beef stock instead? Or just water?

Just the liquid from the vegetables plus a little soy sauce. I've got two onions, four celery stalks, four cloves of garlic, and two potatoes in there.

Do you have any bullion cubes? As much as I loath recommending bullion cubes, you'll still be doing your dish a favor.

Also, does the recipe call for searing the meat first? Nearly all that ask for red wine have you sear the meat first. You'll get a nice brown coating on the bottom of the pan as a result, if you do it right. The red wine is used a deglazing process that removes the brown glaze and forms the base of the sauce with all that glaze. There is no substitute for that flavor so if you have a neighbor nearby that can spare a cup or two of red wine, you'll be doing your dish an even bigger favor.

 

[Chaotic42]

Originally posted by: GagHalfrunt
Red wine is not necessary, but it's good. You're going to want to add some acid element to the gravy, but that can be accomplished with vinegar, citrus juice, cider, tomatoes or some combination of them. Without an acid it's going to be bland.

Yeah, I put some rice wine vinegar in there. I guess if I put wine in, it might throw the balance off.

 

[Fritzo]

Eh...it's optional. I personally don't like wine in my sauces. Some do, some don't.

With pot roast, I like to make sure I cover 3/4 of the roast with water, and pile all of my seasonings on the exposed part on top. 1-2 bay leaves, salt, pepper, garlic, and maybe a scoop of beef bullion to the water. I then add carrots, onions, celery, and potatoes to the water and let if cook for at least 4 hours.

When the meat is done, I take 3/4 of the broth out and put it in a separate pot, then boil it to reduce it further. In a separate container, I'll mix some corn starch and water until it makes a paste and use this to thicken the broth. Corn starch makes more of a "clear" gravy. If you want a heavier gravy, melt some butter in the pot, and then add flour to make a roux, then add the broth.

Pot roast is one of those things that anybody can make, but it always impresses the people eating it

 

[cKGunslinger]

Nah, cover your roast about 1/2 way with water. Season well. Cook on low (200F or so) for a few hours. Add vegetables - potatoes, carrots, onions - and cook at 350F for a few more hours.

 

[Fritzo]

Originally posted by: TastesLikeChicken

Originally posted by: Chaotic42

Originally posted by: TastesLikeChicken
Not necessarily. Are you planning on using a chicken or beef stock instead? Or just water?

Just the liquid from the vegetables plus a little soy sauce. I've got two onions, four celery stalks, four cloves of garlic, and two potatoes in there.

Do you have any bullion cubes? As much as I loath recommending bullion cubes, you'll still be doing your dish a favor.

Also, does the recipe call for searing the meat first? Nearly all that ask for red wine have you sear the meat first. You'll get a nice brown coating on the bottom of the pan as a result, if you do it right. The red wine is used a deglazing process that removes the brown glaze and forms the base of the sauce with all that glaze. There is no substitute for that flavor so if you have a neighbor nearby that can spare a cup or two of red wine, you'll be doing your dish an even bigger favor.

Hey, I'm a trained chef and use bullion all the time Don't be afraid. Sam's Club sells an EXCELLENT bullion paste that comes in small jars (it has to be refridgerated after opening though).

 

[Auggie]

The great kitchen in the sky... where moms are always making our fave dishes!

 

[TastesLikeChicken]

Originally posted by: Fritzo

Originally posted by: TastesLikeChicken

Originally posted by: Chaotic42

Originally posted by: TastesLikeChicken
Not necessarily. Are you planning on using a chicken or beef stock instead? Or just water?

Just the liquid from the vegetables plus a little soy sauce. I've got two onions, four celery stalks, four cloves of garlic, and two potatoes in there.

Do you have any bullion cubes? As much as I loath recommending bullion cubes, you'll still be doing your dish a favor.

Also, does the recipe call for searing the meat first? Nearly all that ask for red wine have you sear the meat first. You'll get a nice brown coating on the bottom of the pan as a result, if you do it right. The red wine is used a deglazing process that removes the brown glaze and forms the base of the sauce with all that glaze. There is no substitute for that flavor so if you have a neighbor nearby that can spare a cup or two of red wine, you'll be doing your dish an even bigger favor.

Hey, I'm a trained chef and use bullion all the time Don't be afraid. Sam's Club sells an EXCELLENT bullion paste that comes in small jars (it has to be refridgerated after opening though).

I have that paste in my fridge. It's good and I"ll use it when if I'm out of chicken stock. But most bullion cubes are just salty masses of chemicals and I hesitate to suggest anyone should use them except when necessary.

I'm less of a fan of plain water though even when veggies, spices, and aromatics are put into the mix. imo wine, stock, or preferably both should be involved in the making of a good roast, along with spices and aromatics.

 

[Chaotic42]

Originally posted by: Auggie
The great kitchen in the sky... where moms are always making our fave dishes!

:heart:

 

[Chaotic42]

I might be able to borrow some wine from a friend. $10 for 1 cup of wine for one dish seems overkill.