Wine Country Pot Roast with Merlot and Root Vegetables

Wine Country Pot Roast with Merlot and Root Vegetables

Recipe-WineCountryPotRoastwithMerlotandRootVegetables1 tri-tip or bottom round roast, about 3 pounds (ask your butcher to trim the fat)

1 T. kosher salt, more to taste

Freshly ground black pepper to taste

2 T. vegetable oil

1 C. Mirassou California Merlot

1 C. canned diced tomatoes in juice

6 whole cloves garlic, peeled

8 small boiling onions, peeled

2 medium carrots, peeled and cut into 1½ inch segments

2 parsnips, peeled and cut into 1½ inch segments

1 small turnip, cut into 1½ inch chunks

1 small celery root, peeled and cut into 1½ inch chunks

12 small white button mushrooms, stems trimmed

12 very small yellow potatoes such as Yukon Gold

1 bay leaf

2 tsp. fresh thyme leaves, stripped from the stem

2 T. coarsely chopped fresh sage


Preheat a Dutch oven over a medium-high burner for about 3 minutes, or until very hot to the upper rim. While the pot is heating, season the meat with 2 tsp. of the kosher salt and freshly ground black pepper. Add the vegetable oil to the hot Dutch oven and allow it to heat just until it begins to smoke. Add the meat and sear on all sides until deep golden. Pour off excess fat. Deglaze the Dutch oven with the Merlot, and cook for 3 minutes. Stir in the diced tomatoes and garlic, then arrange the vegetables and potatoes around the meat. Season with the remaining tsp. of salt and a generous grind of black pepper, and sprinkle the herbs over the meat and vegetables. Cover the pot with a tight-fitting lid, and reduce the heat to low. Cook for about three hours, or until fork tender. Turn the meat and stir the vegetables once after about one hour. Slice the pot roast against the grain, and transfer to a deep serving platter. Surround the sliced meat with the vegetables and juices and serve.







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