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OOPS! no fresh potatoes, so grabbed a can of these from the pantry
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marinating
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ready for the oven
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Just because you can't afford a Prime Rib to roast for family meals, doesn't mean that the only "roast" you can make has to taste like Grandma's pot roast! ** This inexpensive cut of beef has the flavor profile of a pricey prime rib, but uses chuck roast and any old red wine that you have on hand (if you don't drink wine very often, buy the inexpensive 4-pks with the little bottles ~ just enough for any recipe that may require wine) ~ it's still a slow-baked pot roast but cooks in a rich wine and herb marinade.
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BALSAMIC WINE & HERB CHUCK ROAST
1 (2-1/2 to 3 lb.) beef chuck roast
1-2 TB. Dijon or spicy brown mustard……………………2 TB Balsamic vinegar
2 tsp. crushed garlic……………………...………………….1 tsp. Kosher salt
1/4 cup red wine…………………………..………………….1 TB black pepper
2 tsp. minced fresh rosemary (or 1 tsp. dried)
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2 large Russet potatoes ~ washed and cut into large chunks
About 1 TB fresh parsley, chopped (or 2 tsp. dried parsley flakes)
NOTE: When I went to grab potatoes, I realized I didn't have any! Luckily, I keep a can of potatoes in the pantry so used those. Then, I also cut half of a medium yellow onion in half too, to make up for having less potatoes (and my husband also likes onion in anything).
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Combine all the marinade ingredients in a large zip-top bag; add the roast. Seal bag and turn to coat; best to refrigerate for 8 hours or overnight (but do this at least 2-3 hours).
Preheat the oven to 325. Put the potatoes into a large covered casserole dish (or pan that you’ll cover tightly with foil), put the roast on top. Pour the marinade over it all and sprinkle with the parsley. Cover and bake at 325° for about 3 hours or until the meat is tender. (I go in a couple times to spoon the gravy that's cooking in the pan over the roast and potatoes). * It won't fall apart like other pot roasts, but you should be able to get thick, tender slices. * Let stand for 10 minutes before slicing. Serves 2-4
1 (2-1/2 to 3 lb.) beef chuck roast
1-2 TB. Dijon or spicy brown mustard……………………2 TB Balsamic vinegar
2 tsp. crushed garlic……………………...………………….1 tsp. Kosher salt
1/4 cup red wine…………………………..………………….1 TB black pepper
2 tsp. minced fresh rosemary (or 1 tsp. dried)
***
2 large Russet potatoes ~ washed and cut into large chunks
About 1 TB fresh parsley, chopped (or 2 tsp. dried parsley flakes)
NOTE: When I went to grab potatoes, I realized I didn't have any! Luckily, I keep a can of potatoes in the pantry so used those. Then, I also cut half of a medium yellow onion in half too, to make up for having less potatoes (and my husband also likes onion in anything).
***
Combine all the marinade ingredients in a large zip-top bag; add the roast. Seal bag and turn to coat; best to refrigerate for 8 hours or overnight (but do this at least 2-3 hours).
Preheat the oven to 325. Put the potatoes into a large covered casserole dish (or pan that you’ll cover tightly with foil), put the roast on top. Pour the marinade over it all and sprinkle with the parsley. Cover and bake at 325° for about 3 hours or until the meat is tender. (I go in a couple times to spoon the gravy that's cooking in the pan over the roast and potatoes). * It won't fall apart like other pot roasts, but you should be able to get thick, tender slices. * Let stand for 10 minutes before slicing. Serves 2-4
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