Pot Roast Soup and Bold Bordeaux by Women (Pot Roast part 2)

Turn Leftover Pot Roast into Soup
A few weeks ago my mother-in-law, Joyce, shared her pot roast recipe. We paired it with some delicious red wines made by bold women winemakers in Bordeaux. Today we’re finishing the pot roast saga with Joyce sharing her leftover pot roast soup recipe.

Bordeaux Wines for All
Many Americans have a certain image of Bordeaux wines: traditional (stuffy), very expensive, need long aging before they’re ready to drink. While this is at least partially true for the top classified growths, Bordeaux is a large area with almost 7,000 wineries. The vast majority of Bordeaux wines are affordable, friendly and ready to drink, and fun! Hence the early March promotion in New York City: Strong Women Make Big Bordeaux Bottles. Take a look below at the wines we sampled with our dinner, you’re sure to find one which matches your taste and wallet!

Disclosure: the wines in this post were provided as media samples. All opinions expressed are mine.

Chateau Doyac Haut-Medoc AOC 2011 “Cru Bourgeois” (sample, available online here) 13.5% abv
Eye: Clear, medium garnet.
Nose: Clean, medium intensity aromas of dried dark fruit: blueberries, blackberries, black plums with plenty of eucalyptus, clean earth and leather. Nicely balanced between fruit and earth.
Mouth: Dry, medium+ intensity flavors. Fruit and earth notes follow the aromas closely. Medium acidity, medium+ silky tannins. Medium+ body, medium alcohol, medium finish that is very dry.
Conclusions: A very good quality wine with all elements in balance, good complexity, intensity and moderate length. The balance of fruit with plenty of earthy characteristics is likely to appeal to those who enjoy old world styled wines. Drinking very nicely right now, I wouldn’t wait any longer on the 2011 vintage.

Chateau Biac Cadillac Cotes de Bordeaux AOC 2015 (sample, available online here) 14.5%
Eye: Clear, deep ruby color.
Nose: Clean, medium+ intensity aromas of ripe fruit: strawberries, raspberries, cherries, blackberries. Nose is dominated by the fruit. Violets and tomato leaf in the background.
Mouth: Dry, medium+ intensity with bold red and black fruit flavors. Full body, medium acidity, medium fine grained tannins. High alcohol, with a medium fruit dominated finish.
Conclusions: A very good quality wine sure to appeal to those who enjoy internationally styled wines. The fruit dominates the overall impression. That said, the wine is nicely balanced with good intensity and complexity and a moderate finish.

Chateau Moulin de la Roquille Francs Cotes de Bordeaux AOC 2015 (sample, available online here) 14.1% abv
Eye: Clear, medium ruby
Nose: Clean, medium intensity. Initially very earthy with barnyard, after 30 minutes of air, the barnyard notes cleared. Followed by aromas of ripe blackberry, black plum, blueberry, rosemary, violets, leather and clean earth.
Mouth: Dry, medium+ intensity flavors with fruit in front, following the nose: blackberry, black plum, blueberry. The herbal notes are there as well. Medium acidity, medium tannins, medium+ body, high alcohol, nice plush texture from abundant fruit. Medium finish with lingering fruit.
Conclusions: Very good quality wine with very nice balance between fruit and earth, not leaning too heavily either way. This wine would appeal to new and old world drinkers.

Pot Roast Returns as Soup

Joyce claims the soup made from Pot Roast leftovers is her favorite part of pot roast. Give it a try and see if you agree! Note that all the ingredients are approximate and will depend on how much you have leftover from day 1.

Ingredients

  • Leftover Pot Roast, potatoes, carrots
  • 1 onion, chopped
  • 1-2 beef bouillon cubes
  • 28 oz can tomatoes
  • 12 oz bag of frozen corn (optional)
  • bag of egg noodles (Joyce does not recommend!)

Instructions

  • Separate out the carrots and potatoes from the pot roast
  • Cut the pot roast into small pieces, removing excess fat and gristle
  • Put 1 quart of water on the stove over medium heat, add the chopped onion, bring to a simmer
  • Add the pot roast and 1 or two bouillon cubes
  • Let the beef and onions simmer until the kitchen is filled with good aromas
  • Add the can of tomatoes
  • Add the corn, potatoes and carrots
  • Heat through, serve with good bread and Bordeaux wines!

 

 

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  1. […] tried and true pot roast technique. First, for the pot roast itself, then using the leftovers for pot roast soup.  Joyce firmly believes the real reason to make pot roast is for the soup on day two.  At the […]



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