During the still-cold days of March, nothing is as satisfying as comfort food. Even better is a slow cooked meal that fills your home with warmth and delicious aromas of slow roasting meat and vegetables and promises to warm the body and comfort the soul. Slow cooked meals are perfect after a day outdoors, for family gatherings or even a big game day.
Our featured recipe is easy, delicious and, when paired with a red wine and light dessert, it’s perfect for a cozy night around the fire.
Savory Slow-Cooked Winter Pot Roast
Ingredients
2-4 lb. pot roast (cooking time will depend on size of roast)
Olive oil
Flour
Salt, pepper, thyme, rosemary, bay leaves
Beef broth
Cubed russet or red potatoes
Sliced carrots
Minced garlic
Red wine (cooking)
Brown gravy mix (optional for thickening)
French bread
Pat the roast dry and cover it lightly in flour. Coat a non-stick, flat pan lightly with olive oil and
brown the roast on each side. Once the roast is browned on each side, set aside.
In a slow cooker or Dutch oven that is coated lightly in olive oil, put the meat inside. Season the
roast thoroughly with salt, pepper, and other spices. Add about a teaspoon of minced garlic. Pour
beef broth and half a cup of red wine over the roast and top with bay leaves. Cover and cook for
about three to four hours.
After four hours, open the lid and add in the cut-up potatoes and carrots. Cook for the remaining
time or until the meat shreds with a fork and the vegetables are soft. This is a good time to add
brown gravy mixes or more flour to the broth if you want a more gravy-like consistency. Serve over crusty French bread.
Pair with 14 Hands Hot to Trot Red Blend.
Once the pot roast has been devoured, it’s time for a light dessert! Ginger snap cookies and vanilla bean ice cream sandwiches are the perfect blend of sweet and spicy to end this warming winter meal. Take ice cream out of freezer and immediately start scooping in between two small to medium sized ginger snap cookies – serve and enjoy!