When I was little we lived in Florida, just a few hours from uncle Jimmy’s house. We used to spend the weekend with him all the time, and he’d make this pot roast for us. The meat is browned, set on a bed of sautéed carrots, celery, and onion, and slow roasted at a low temperature in wine and bouillon.
Though the beef in this stew is delicious and tender, we affectionately call this “Jerky Stew.” I made it on my second date with Guy and accidentally cooked it on the small simmer burner at the back of the stove. It didn’t cook enough and was pretty tough, but the date went well anyway. Cook it on a regular burner and it’ll be great! The red wine vinegar, parsley, and fresh cherry tomatoes add a fresh burst of flavor at the end.
Serve over halved baked potatoes, set in the bottom of a bowl and fluffed with a fork, or over cooked rice. Yum!
“This roast is basically my mother’s recipe, with a modification from me (adding wine, of course). I’m glad to share it with others – my mom’s a stunning home cook. By controlling seasoning at several stages: raw, deglaze, and during cook, you create a great textured flavor in the meat. When done, it should fall apart with a fork. It’s a cool way of cooking tough meats. I serve this roast with rice and peas.”