Judge Alice'S Pot Roast
Judge Alice's Pot Roast offers tender, flavorful beef slow-cooked in red wine with vegetables, ideal for hearty family dinners and special occasions alike.
Ingredients
Instructions
- Rub the chuck roast with pepper.
- In a large heavy pot, heat the olive oil and sear the roast on both sides until well browned.
- Pour in the red wine and add the chopped parsley, salt, and pepper.
- Stir in the chopped onions, peeled carrot chunks, potatoes, canned plum tomatoes with juice, and chopped celery.
- Ensure the liquid does not cover the meat completely.
- Cover and cook over low heat for 3 to 3 1/2 hours.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider marinating the chuck roast in the red wine overnight. You can substitute beef broth for the red wine if you prefer a non-alcoholic option. Adding a sprig of rosemary or thyme can enhance the aroma. If you like a thicker sauce, you can whisk in a tablespoon of cornstarch mixed with cold water toward the end of cooking.
Serving Suggestions
Serve this hearty pot roast with crusty bread or alongside a fresh green salad to balance the richness. It pairs beautifully with Yeast Biscuits (Shortcake) or your favorite roasted vegetables. For a complete meal, consider serving with a side of creamy mashed potatoes or roasted Brussels sprouts.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot roast in a covered saucepan over low heat until warmed through. Alternatively, you can microwave individual portions for 1-2 minutes, adding a splash of broth to prevent dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Judge Alice'S Pot Roast contains roughly 2144 calories, with 39g protein, 173g carbohydrates, and 146g fat. It is an excellent source of vitamin C (252% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (141% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1243mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use brisket or round roast instead of chuck roast. Just keep in mind that cooking times may vary based on the cut and thickness of the meat. Ensure it reaches a tender state by checking with a fork during the cooking process.
How can I make this dish more flavorful?
Adding a few cloves of garlic or a bay leaf during cooking can enhance the flavor profile. You might also consider deglazing the pan with a bit of broth after browning the meat to incorporate those tasty bits into the sauce.
Is this recipe suitable for meal prep?
Absolutely! This pot roast is perfect for meal prep. You can make it in advance and freeze portions for later. Just ensure it cools completely before freezing, and reheat it gently to preserve the flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).