Merlot and the Pot Roast Two-Step #MerlotMe

Joyce’s Pot Roast Two-Step
Joyce, my mother-in-law, was staying with us early in the Pandemic . We had fun making a couple of videos of her 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 time, we paired the two meals with Bordeaux wines (with Merlot!). 

Pot Roast – Day One
Joyce traveled up to the lake with us recently and offered to make her pot roast. I thought this would be a great opportunity to give American Merlots a chance with her pot roast first, then the soup on day two. No big surprise, our American Merlots were 100% delicious with both the pot roast and the soup.  

Disclosure: The wines for this post were provided by the wineries as part of the October #MerlotMe celebration. No other compensation was involved, all opinions expressed are mine.

Rutherford Hill “Atlas Peak” Merlot Napa Valley AVA 2017

Rutherford Hill Atlas Peak Merlot 2017 Napa Valley Appellation (sample, $60 SRP or online here) 15.5%
Rutherford Hill was founded in 1972 with an original focus on Merlot, recognizing Napa Valley as a perfect spot for this grape.  The winery was purchased by the Terlato family in 1996 and they continue to pursue high quality Merlot as well as a wide variety of other wines. 

Eye: Clear, deep ruby color
Nose: Clean, medium intensity aromas of ripe dark blue/black fruit: blackberries, blueberries, black plum, herbal tomato leaf, rosemary
Mouth: Dry, with medium+ intensity flavors. Acidity is medium, silky medium tannins. Full body with a plush texture. Fruit is in front on the palate with ripe blackberry, blueberry, black plum with tomato leaf, rosemary, and cedar.
Observation: The bright intense fruit is clear, but I love seeing a touch of the herbal/herbaceous note that should exist in Merlot. Very nice California interpretation without losing the herbaceous edge.

 

Joyce's Pot Roast

Joyce says this has been her one and only pot roast recipe for about 40 years, given to her by her friend Wilma. Julie remembers this as her pot roast from growing up! Joyce starred in her pot roast video, you can see it here, she’s a natural!

Ingredients

  • 2.5-3.0 lb chuck roast
  • 1 envelope Lipton’s (dry) onion soup mix
  • 6 carrots, peeled and halved crosswise
  • 12 oz. new potatoes (preferred) or small yukon gold potatoes, cut in half or quarters if needed

Instructions

  • Preheat the oven to 300° F
  • Place the chuck roast in a dutch oven
  • Sprinkle the roast with the Lipton’s onion soup mix.
  • No need to add any liquid, just cover and place in the oven.
  • Check the oven after an hour or so to ensure the roast isn’t cooking too quickly
  • After 4 hours, add the carrots and potatoes
  • At 5 hours, remove from the oven, skim off any excess fat and serve!

Pot Roast Soup – Day Two
Joyce’s pot roast soup requires very little beyond leftovers from day one. It’s an easy one-pot meal to make while you’re doing something else around the house. I must confess, I agree with Joyce, pot roast soup is the real reason to make pot roast!

 

Joyce's Pot Roast Soup

Joyce claims the soup made from Pot Roast leftovers is her favorite part of pot roast. Note that all the ingredients are approximate and will depend on how much you have leftover from day 1. Joyce starred in a fun video making her soup, here. Take a look!

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 Merlot!

Decoy Sonoma County AVA Merlot 2018 (sample, $25 SRP or online here) 13.9% abv
Decoy Wines is part of the Duckhorn Portfolio of wineries. “Everyday wine for the well informed” is an apt slogan for Decoy. The wines come primarily from Sonoma County, are crafted for immediate enjoyment at affordable prices.

Eye: clear, medium ruby color
Nose: clean, medium intensity aromas of ripe blackberry, blueberry, black plum.  A hint of dried herbs, coffee, leather, mushrooms and prunes in the background.
Mouth: Dry with medium intensity flavors which echo the nose: blackberry, blueberry, herbs, coffee, leather, mushrooms. Medium + acidity, medium fine grained tannins, medium alcohol, medium + body and a medium + finish with lingering fruit and herbs.
Observations: I like comparing the Sonoma Decoy to its sister Duckhorn from Napa. Both are very nice wines, the Duckhorn is very polished and more exuberant. The Decoy is a bit more rustic and restrained and shows a bit of earth. Priced well, I love the Decoy on a weeknight at home! 

Comments
5 Responses to “Merlot and the Pot Roast Two-Step #MerlotMe”
  1. Lynn says:

    Recipes from moms are the best. Many wines cross my mind that this pot roast would be good with but Merlot is a shoe-in. Where’s the video?!?

  2. Andrea Lemieux says:

    That looks absolutley scrumptious and perfect for autumn!

  3. This sounds like comfort food for a challenging time. That merlot is super satisfying too.

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