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Pot Roast of Beef Braised in Amarone Wine

Amarone wine? Well, that's a bit of a step up from my usual cooking wine - Rumpole's Chateau Fleet Street or a screw cap plonk from Argentina or Chile are my usual choices. I was tempted to save a few bucks but eventually headed over to the LCBO & sprang for 32 bucks for a bottle of Amarone.

My wife, known to all and sundry on Slow Travel as BW (Beautiful Wife), is a big fan of Marcella's. I prepared this recipe on a Sunday a few weeks in advance. BW mentioned that she had a roast she wanted to cook. I jumped in and said that I had to make a pot roast for this project and I would take over. No problem for her. Do you think she looks ahead at my assignments and drops comments to get out of preparing some meals? Just asking.

Ingredients below including pancetta, olive oil, roast, onion, celery, garlic, salt, pepper, wine.

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The roast braises for three hours in a heavy bottomed pot. I used a sauté pan - seemed to work OK.

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The final result with a side of a cabbage dish. Both were excellent.

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What I liked about this recipe:

1. No stress recipe -pretty easy directions, not a lot to do while the roast is braising for three hours.

2. Another one-pot recipe - a big plus in my book, as I've mentioned before.

3. An excellent option for a Sunday dinner. Great result.

What I didn't like about this recipe:

Well, the wine was a bit pricier than my usual options. I might not always use Amarone wine, but don't tell Marcella.

Would I make it again?

Yes. This is the best pot roast recipe I've ever tried.


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This page contains a single entry from the blog posted on November 10, 2010 6:00 AM.

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