Two things that I like, cooking with Michigan wine and making things in the crock pot, because it does all the work for me. And with fall fast approaching, a nice hearty pot roast is ideal. The good thing about pot roasts is they’re pretty hard to mess up, and are always super tasty, especially when you add in some Hawkins Red from Chateau de Leelanau. I’m a huge fan of the CDL wines, but to get them, you’ll have to make a trip up to Leelanau or purchase them online. For my pot roast, I ended up following a recipe from the Pioneer Women.
- 1 Beef Round Bottom Roast (3 lbs)
- 2 Tablespoons of Olive Oil
- 2 Yellow Onions
- 6 Carrots
- 1 cup of Hawkins Red Wine
- 3 cups of Beef Stock
- 1 tablespoon of Thyme
- 1 tablespoon of Rosemary
- 8-12 Yukon Gold Potatoes
Heat the olive oil on medium heat in a saute pan. Add in the chopped onions and saute for a few minutes until browned. Add to the crock pot when finished.
Chop up the carrots and place them in the same pan. Heat for a few minutes until slightly browned, then toss into the crock pot.
Throw some salt and pepper on both sides of the roast and throw it in the hot pan, searing each side for a minute or so. Toss the meat into the crock pot.
With the heat still on in the pan, add in about a 1/4 of the red wine. Cook for a few minutes, scraping off the remains of cooking the meat and veggies. Then pour the whole mess into the crock pot.
Add the remaining ingredients into the crock pot, and cook on low for 7-8 hours.
See! That was super easy! Now make sure to drink the rest of the Hawkins Red with the delicious pot roast!