Red Wine Roast:
Prep Time: 45-60 minutes
Cook Time: 4 hours
1--4 to 5 lb.Chuck Roast, preferably bottom round (can also use a top round or sirloin tip roast as well)
1 package hot Chourico (spicy Portuguese sausage)
1-1 1/2 doz. small Red Potatoes
8 to 10 Carrots cut into bite size pieces on the bias (fancy word for cut at an angle)
5 medium size Onions, cut into quarters
1 large can of Stewed Tomatoes
1 small can of Tomato Paste
1/2 jar of your favorite Pasta Sauce
1 cup of Red Wine (The rest is for you)
2 Bay Leaves
3 tablespoons Flour
1 large Oven Cooking Bag (found in any supermarket)
Salt, Pepper, Garlic Powder, Garlic Cloves or Minced Garlic
Oregano
Butchers String (found in any supermarket)
Prehat oven to 375 degrees Fahrenheit.
Start by tying the roast with butchers string to keep it from falling apart during cooking. (it's easier than it looks, you can go online to the food network or probably on Youtube if you need help with this part).
Rub the spices into the roast (salt, pepper, garlic powder, oregano, etc.)
In a large skillet, heat 3 tablespoons of cooking oil and let pan get hot. Once pan is hot, sear all sides of the roast then place it off to one side and let it rest.
In large oven bag and place 3 tablespoons of flour, hold bag closed and shake to coat the whole bag. Be sure to hold the bag tight or its' going to look like you've seen a ghost. Ask me how I know?!
Place the roast into the bag, which should the be placed into a large oven pan or dutch oven. Add potatoes, carrots and onions into the bag on top of the roast. Add the chourico into the mix as well.
Add wine, stewed tomatoes, pasta sauce, garlic cloves or minced garlic, bay leaves and tomato paste.
Close the bag and tie it with the plastic strip that came with the bag. Place it into the oven for 2 hours, then lower the oven temp to 350 degrees for another 2 hours.
When done, cut the tie off of the bag, being very careful of the burst of steam that will rush from the bag, but do take in the great smell, because after you let the roast rest for about 20 minutes, you will be savoring the fruits of your labor.
With the 20 minutes that you have, you may want to warm some rolls or a stick of French bread. After the bread is warmed, the bag should be cut down the side and carefully removed, letting everything fall into the oven pan, which makes it easier to cut the string off of the roast and serve.
Trust me, after this fantastic meal that you have just made for your family, you are not going to want to do the dishes!
Tomorrows another day!! BON APPETIT! Submitted By: Wally Norcross, EMT/Police Officer
Massachusetts, USA
Massachusetts, USA
6 comments:
I use a tomato paste too. I'm going to try it with this recipe. I just happen to have a roast in the freezer. I'll let you know what I think on Sunday. Thn Wally. Sounds delish!
It's very delish! I made it THE DAY I got the recipe! Being a Portuguese girl, I love Linguica/Chourico and this recipe incorporates it well. Like everything, I made mine extra spicy by adding crushed red pepper, and I am in love with this recipe. The only thing I wasn't super jazzed over was that roasting bag, next time I'm going to try it in a covered dutch oven. The leftovers are so good the next day, too! Thanks, Wally!
My Oh so mature husband is giggling like a teenage girl over your use of wording...."Covered Dutch Oven" and now I can't stop laughing either. Thought I share that with the rest of you.
What about a Cast Iron Dutch Oven, covered and greased, then seasoned well? :)
It was tonight's dinner and it was Delish! I made a few changes. I used a top round sirloin roast (b/c that's what was in the freezer), I used Rosemary instead of Bay leaves (b/c I didn't have Bay Leaves) and no Chorico (b/c I didn't have any). Otherwise tomato paste with the red wine and garlic cloves was killer. I used a roasting pan, no bag. I basted it and forked holes in it every hours. No overcooking. Super fork tender. We give it a solid "8".
Made this again for the second time in 2 weeks...it's so good. I hated messing with the oven bag so I just used a roasting pan, covered with foil. And I also added a dash or 20 of red pepper flakes cause I like things spiiiiicy. This roast is awesome for days :)
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