The perfect meal for a special occasion or a Sunday night dinner, Pot Roast in a Red Wine Gravy, slow cooked to perfection.
When I was picked to try out Schlossadler International Wines, I was pretty excited. Cooking with wine? No problem.
Enjoying a glass of wine with dinner? No problem. I was definitely willing to do either, but wound up doing both!
I did a lot of research while waiting for my wines to arrive. I wanted to find the perfect dish to make with each one, and that would accompany a glass with each recipe.
Either way, I came prepared and I was not disappointed.
It was a wonderful Summer evening, I had started a pot roast hours before and was able to end my day with a delicious, succulent pot roast and a glass of red wine.
I will admit, not having tried the wine before, I was a bit nervous.
I’ve seen wine clubs and wanted to join them, it would be fun to get different bottles of wine each month and not only to cook with them but to enjoy a glass and unwind after a stressful, busy day.
I chose the Blaufränkisch / Kabinett 2010 as my first wine to try. I am not normally a huge fan of red wine for anything other than cooking purposes.
When it arrived, I broke it open immediately.
No really, I did. It was after lunch! It’s not like it arrived with breakfast!
I poured myself a glass and was pleasantly surprised. Below is a description of this wine, but in my opinion, it really does not do it justice.
It was even better than described. Says the girl who doesn’t love red wine.
When you stroll into a wine bar and ask for “Red” in Austria, you will most likely be served a Blaufränkisch. It is Austria’s number one grown red grape, and the favorite among the locals. It produces a dry, fruity red wine with fine spices backed by blackberry and cherry aromas, and tones of liquorice. Blaufränkisch buds early, ripens late, and don‘t like the cold, believe it or not.
It’s Pinot Noir heritage gives it the distinction of being the perfect pairing wine from a lighter fair to a heavier meal. Cheers!
In fact, I have now made something with each of the wines delivered and all recipes turned out perfect.
I will be posting another one on Tuesday using the Marlborough Sauvignon Blanc 2010.
For the record, this wound up being my favorite of the three, though there is no question that they are all absolutely fantastic.
I used it in this fantastic Elegant Pot Roast and also enjoyed a glass with my dinner.
It was the perfect ending to a great day and I look forward to enjoying the rest of the bottle.
No, I was a good girl, I didn’t drink it all in one night. 😉
Now, let’s talk about Dessert.
Look what I made with the Sauvignon Blanc. Recipe coming Tuesday. It was amazing!
And the wine complimented the whole dish nicely. More on that on Tuesday!
This week, we welcome you to the Schlossadler Family of Wine and look forward to breaking bread with you! We are honored to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines. When speaking with Hans Schlossadler, you can feel his passion and pride in his wine selections.
He is proud of the fact that since 1979, Schlossadler Wines has been importing fine wines from family owned vineyards and bringing it right to your doorstep. I love the fact that Schlossadler International Wines imports from small family vineyards. As you can imagine, this reminds me of my childhood and the care that goes into making sure the wine from those small vineyards is absolutely the best.
The talented group of Bloggers have developed fabulous recipes and can’t wait to share these wines with you:
- 2006 H.O. Becker, Kerner Auslese, Rheinhessen
- 2010 Ernst Holler, Blaufrankisch, Burgenland
- 2010 Kotuku Winery, Sauvignon Blanc, Marlborough
- Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
- Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
- Wine & Dine with Schlossadler International Wine Club by Wine Everyday
- Elegant Pot Roast by Daily Dish Recipes
- Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
- Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
- Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food
- Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
- Red, White and Cordon Bleu by Cindy’s Recipes and Writings
- Chicken Florentine by There and Back
- Penne Rigate with a White Ragu Sauce by Momma’s Meals
- Moules a la Provencale by The Girl in the Little Red Kitchen
- Delicious BBQ Ribs by Pippi’s in the Kitchen Again
- Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
- Strawberry-Pink Champagne Sorbet by The Messy Baker Blog
- Italian Style Baby Back Ribs by Cooking Underwriter
- Muscat and Raspberry Cake by Happy Baking Days
- Roasted Sausages with Grapes by Comfy Cuisine
Recipe for Elegant Pot Roast
Elegant Pot Roast with a Glass of Wine
- 1 3-4 pound pot roast
- 5-7 medium cloves of garlic peeled and then halved
- 1-2 tablespoons unsalted butter
- 1 onion sliced
- 4-6 ounces of mushrooms sliced, these are optional but amazing with flavor
- 1 Tablespoon of minced fresh oregano or other fresh herb for flavor
- 3-4 tablespoons of flour
- 1 ½ cups red wine I used Blaufränkisch from Schlossadler International Wines
- 1 cup beef broth or 3/4 cup of water with 1 beef bouillon cube
- 2 pounds small potatoes sliced and quartered
- Create several cuts in your pot roast. I usually try to just "stab" the roast several times with a sharp knife. Then push a half of a garlic clover into each hole you made. Try to make sure the cuts are deep, it makes a big difference in flavor!
- Turn your crockpot on. I cooked mine for 6 hours, but you can slow cook for 8-10 and it will be just fine. If you choose a longer setting you might want to melt your butter before putting into the crock.
- In the bottom of a large crock pot, drop the butter, the sliced onions and the onions. I added a little fresh minced oregano to my bottom, just for some flavor (and because I had a lot to use) – this is not necessary however.
- Allow the butter to melt completely and then add the wine, the beef broth (I use a beef bouillon cube when I didn't have beef broth – it works the same – just add about 3/4 cup of water with it. Yes even with the wine.) Stir everything together.
- Add the pot roast on top of all of that.
- Place the sliced and quartered small potatoes around the roast, on top of the roast, etc.
- Sprinkle the top potatoes with some salt and pepper.
- I try to stir things up a little about halfway through the cooking time just to evenly cook the potatoes.