' McKahn Family Cellars - Classic Pot Roast

Kitchen Creations

Classic Pot Roast
12/02/2020

The nights are definitely getting colder here in the Napa Valley. We haven’t had much rain, so having the clear skies at night leads to colder evenings. We are a comfort food kind of family, and with my discovery of an InstantPot, it’s so much easier to create a warm meal during the week without having to simmer something on the stove all day (which I love doing as well). The classic pot roast has always been one of my favorites to make. Most of the ingredients are already in your pantry, so you aren’t having to go out and buy special items. One usually has carrots, potatoes, and onions available to use and with just a few additions, you can create this delicious meal within 2 hours.
This recipe calls for a cup of dry red wine, and I wanted to use our newly released Grenache as that wine. Grenache is a medium bodied red and gives this pot roast just a perfect kiss of wine flavor. This vintage of Grenache was sourced from the Runquist vineyard in the Sierra Foothills, in Eastern California.


Regarding the Instant Pot, if you do not have a pressure cooker as a part of your kitchen toolkit, I highly recommend getting one. My parents used a pressure cooker when making meals back when I was growing up, but it was one of the old models, where when the pressure built up in the pot, that steam valve would whistle so violently, you thought the whole thing was going to blow! It was a bit scary, but Mom always knew how to handle it.

         
Vintage pressure cooker      

                                       
I must admit, I had no idea how my new pressure cooker would work when I first purchased it. When the recipe I was using called for me to “manually” release the pressure by moving the valve to vent, I was scared! I learned quickly to place a towel over the valve before releasing the steam. This helped me from getting burned, which can happen if you aren’t careful. But don’t let this stop you from purchasing one. I have found that using my Instant Pot creates a tastier meal than if I had let it simmer all day long on the stove or in a crock pot.
Before I get to the recipe for this Classic Pot Roast, I wanted to let you in on a really cool app I found for planning meal menus. It’s called RecipeBox. What I love about this app, is even though you can create a calendar of meals, you can also copy & paste URLs of recipes you find, for an easy add to RecipeBox. The major bonus is that it will create a shopping list for you of these meals when you add them to the calendar. There is seriously no need to manually add a recipe unless of course it’s a family recipe. I highly recommend downloading this app if you like to meal plan.



Classic Pot Roast
Ingredients
• 2 tbsp Oil
• 3-4 pound Chuck roast
• Salt To taste
• Pepper To taste
• 1 cup Beef broth
• 1 cup McKahn Family Cellars Grenache wine
• 1 cup Onion Roughly chopped
• 2 tbsp Garlic Finely minced
• 1/2 tsp Paprika
• 1 tsp Parsley Dried
• 1 tsp Oregano Dried
• 1 tsp Thyme Dried
• 2 tbsp Tomato paste
• 1 Bay leaf
• 1-2 Carrots, cut into half inch round slices
• 2-3 cups potatoes, diced into 1.5 inch pieces
• 2 Tbs cornstarch
• 2 Tbs water
Instructions
1. Turn Instant Pot to "Sauté" mode and heat oil.
2. Add roast and season one side with salt and pepper and sear it.
3. Then, flip it over and season the other side with salt and pepper and sear it.
4. Sear and brown the sides of the roast.
5. Add broth, red wine, onion, garlic, paprika, parsley, oregano, thyme, tomato paste, bay leaf.
6. Put the lid on and turn the valve to "Sealing." Select "Manual" mode and set the time for 60 minutes.
7. When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
8. Open the lid and add carrots and potatoes.
9. Put the lid on again and turn the valve to "Sealing" and select "Manual" mode and set the time for 10 minutes.
10. When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
11. Open the lid and shred beef with 2 forks.
12. To thicken the juice, mix the cornstarch and water in a small bowl. Turn the Instant Pot to sauté, add the mixture and simmer for a few minutes to thicken.
13. Ladle into a bowl and enjoy with a glass of McKahn Family Cellars Grenache.

 
Post By:   Denise McKahn

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