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 is a big fan of Marcella’s. I prepared this recipe on a Sunday a few weeks in advance. My wife 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.
The roast braises for three hours in a heavy bottomed pot. I used a sauté pan – seemed to work OK.
The final result with a side of a cabbage dish. Both were excellent.
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.
Doug, I think your wife is very wise and knows you very well, LOL. I am a recent Amarone fan (thank you Shannon). I’m sure this potroast would be the best one I’ve ever eaten as well. Obviously, I’d make this for a very special occasion using the Amarone.
Great job once again Doug!!!
Doug, I think your wife is a lucky lady. Great job!
Sounds fabulous! I’m glad you decided to spring for the Amarone so you could taste the recipe the way it was meant to be.
My thanks, Doug, for having so much faith in my recipe that you poured Amarone into the pot. I am glad you trusted me, because it does make a difference, and not just in your pocketbook. Someday, try making risotto with Amarone. It’s in one of the books, perhaps not Essentials. Another great use for Amarone, besides drinking it, is with poached pears. That one too may not be in Essentials.
My compliments to your wife.
Thank you for sharing your experience of this recipe! I just came across it in Marcella’s book and really want to try it. I think Ripasso di Valpolicella would work too in place of the Amarone and be less expensive. How did you make the cabbage? I would love that recipe!