Like an Italian pot roast, this dish is enriched with sweet seasonal vegetables and red wine. It contrasts beautifully with polenta. Try to find a chuck roast, if you can; it’s fattier and more flavorful than a bottom round roast.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
This was good. I agree with the other poster - it needed a good kick in the end. I added a splash of white vinegar, which worked. But I bet a stronger, spicier wine - maybe a zinfandel - might have done the trick as well. Also, probably needs a bit of salt in the sauce. I salted at the end but think it might have been better to salt in the beginning of cooking. Still, all in all, very tasty, and I suspect it will be even better the next day.
Amazing recipe. Probably the best pot roast we've ever made. Added a little Knob Creek whiskey which gave it some nice depth of flavor.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?