John's Delectable Pot-Roast and Vegetables

What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.

Author: A. A. Milne

This is John’s take on an American classic meal. The flavors are enhanced by marinating and roasting the meat in red wine sauce accented with Madeira wine. It’s truly fabulous and just the thing for these cool winter nights. Not at all fussy, this dish requires minimal hands-on time. You just have to plan ahead to allow the meat to marinate and absorb the flavors of the wine. And the aroma of all of it roasting in the oven is tantalizing. You will be so ready to eat this meal after smelling it cook for so long. And, the leftovers are perfect for Beef Pot Pie, Roast Beef Sandwiches, or Shredded Beef Enchiladas.

Author:

John Lester

Recipe type: Meal

Cuisine: American

Serves: 6 - 8 servings

Prep time: 24 hours

Cook time: 2 hours 30 mins

Total time: 26 hours 30 mins

A classic American meal.

Ingredients

Roast
2 - 2½ Pound Top Sirloin Beef Roast
1 Bottle Shiraz Wine
¼ Cup Madeira Wine (or Ruby Port)
1 10" long sprig of fresh Rosemary
1 Tablespoon Garlic, minced
1 Tablespoon Worcestershire Sauce
Salt and Pepper to taste
3 Tablespoons Olive Oil
Vegetables
12 small Potatoes, peeled just around the middle (we used red and Yukon Gold),
12 Mexican onions (you can quarter yellow or white onions instead)
8 Carrots, peeled and cut into 3" pieces and halved

Instructions

Sprinkle roast with salt and pepper.
Place in a large bowl with a lid and add wines, Worcestershire Sauce, garlic, and rosemary.
Cover and refrigerate to marinate 8 - 24 hours.
When ready to cook, preheat oven to 400 degrees.
Place an oven-proof Dutch oven on the stove over medium-high heat.
Add Olive Oil to pan.
When Olive Oil is hot, sear meat until browned on all sides.
Pour wine sauce over it.
Cover and bake for 1½ hours.
Remove from oven.
Place vegetables all around meat.
Replace lid, and continue baking for 45 minutes.
Remove roast, and slice thinly against the grain.
Place vegetables in serving dish.
Strain wine sauce into a gravy boat to pour over meat and vegetables.