Rustic Roast cooked with Summerset's Caba Moch
Special thanks to Kathy Kimzey for sharing this recipe...
I made a wonderful roast last night and after hearing everyone say they enjoyed it so much, I decided to send a photo to you. There is a cup of Summerset Caba Moch cooked into the roast, the rest of the bottle was enjoyed with dinner. If you ever want a nice aromatic and tasty meal, try cooking with this wine. - Kathy
INGREDIENTS
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3 to 4 pound bottom round roast
extra virgin olive oil
salt and pepper
1 medium onion
2 stalks of celery
1/2 bag of baby carrots
2 garlic cloves, minced
1/2 small can of tomato paste
2 cans of beef broth
1 bay leaf
2 pound small new potatoes or I like to use the
purple potatoes let your flavor taste decide
1 cup of Caba Moch Red Table Wine
DIRECTIONS
Start out by preheating your oven to 325 degrees. Put the rack in the center of the oven.
This easily serves 4-6 people. Add more vegetables and a larger roast for a bigger service. You will have to adjust the cooking time accordingly.
In a Dutch oven, heat 2 tablespoons of the olive oil. Season the roast very well with salt and pepper. Brown the roast in the hot olive oil being sure to turn it on all sides and on the ends to get a nice browned coloring on it. It will take about 10 minutes. Take the meat out of the pan and place it on a plate for now.
In the hot pan, carefully add 2 more tablespoons of the olive oil. Add your onion, carrots and celery. Stir and cook for 5 minutes or until the vegetables are softened. Be sure to keep stirring. Now, add the garlic and stir in well. Stir in the wine and tomato paste, cook for another 3-5 minutes.
Return the meat to the Dutch oven on top of the mixture in the pan. Add the beef broth around the meat. Bring to a boil, let simmer about 2 minutes. Skim off any foam that comes to the surface. Add your bay leaf.
Cover and bake for 2 hours and 30 minutes. Remove and add the potatoes. Cover and return to the oven for another 30 minutes or until the potatoes are done.
I place the meat on a large round serving dish, let it sit for about 5 minutes prior to cutting into serving sized slices. Slice into thin slices and leave about 1/3 of the roast uncut for presentation next to the sliced pieces. You an always carve it if you need more. I take the vegetables out and surround the meat with the vegetables so everyone can reach some when the place is in the center of the table. The liquid from the roast is full of flavor, be sure to put some in a gravy boat and over the roast itself. We served this meat dish with peas and hot rolls. A very hearty and complete meal along with a glass of the wine we used to cook with.
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