Pot Roast

Everyone needs to know how to make a pot roast. Yes, this means you. No worries, it's not hard. Especially if you rely on that most American of inventions--the Crock Pot--to do the heavy lifting for you.

I was thrilled when, a couple of years ago, I figured out how to make a pot roast. It's the kind of comfort food I grew up with, but could somehow never recreate. I kept trying though, and now you can take advantage of all of my experimentation (and failed attempts). Here's the recipe I used just yesterday to make melt-in-your-mouth, fall-apart roast. And it's got an "upscale" twist or two that make it a perfect match for a bottle of fantastic red wine.

Perfect Crock Pot Pot Roast

1 beef chuck roast
(For two people, I fix about a two pound roast. That leaves plenty for good-size servings at dinner, and then leftovers. If you're preparing the recipe for more people, just increase the size of the roast and the amount of vegetables. All other quantities can remain the same.)
3 T olive oil
2 T minced garlic
3 T fennel seeds (This is the "secret" ingredient (thanks to Andrea Immer) that makes this recipe even more wine-friendly.)
Kosher salt
Freshly ground pepper
3 cups good red wine, divided use (Always use a wine that you would actually drink when you cook. Lesser quality wines will ruin the recipe. Leftover red wine from the night before is perfect for this.)
1 cup water
2 T flour
4 potatoes, peeled and cut into bite-size chunks
1 lb. bag baby carrots
1 large onion, cut into thick slices or wedges

In a large skillet, heat the olive oil over medium heat. Meanwhile, season the roast on both sides with the garlic, fennel seed, salt and pepper. With your hands, press gently to embed the seasonings into the roast. Brown the roast on all sides in the olive oil, approximately ten minutes total.

In the Crock Pot, place half the potatoes, carrots and onion. Remove the roast from the skillet and place on top of the vegetables. Pour one cup of the red wine into the skillet to deglaze. With a spoon, scrape up the brown bits from the bottom of the skillet. Simmer the liquid, stirring occasionally, for about five minutes.

In a small bowl, whisk together the flour and water. (This will help thicken the "gravy" as it cooks.) Add to the Crock Pot along with the remaining two cups of wine. Place the rest of the vegetables on top of the roast. Pour the reduced liquid in the skillet over all and place the lid on the Crock Pot.

Cook on High for 8-9 hours or on Low for 10-12 hours. The resulting roast will be fork tender and the vegetables will be infused with the richly flavorful cooking liquid.

Wine Pairing: This is a foolproof recipe that easily goes well with any quality red wine. Last night, we opened a bottle of Fleming-Jenkins Syrah. It has great fruit, but also an earthiness that pairs with the heartiness of the beef (and the fennel seed and garlic). It runs about $32, but is a great wine to splurge on if you're in the mood.

Of course, you can also drink quality wines at a much lower cost as well. Try Forest Glen or Columbia Crest Merlot at less than $10. Or Australia's Rosemount Estate Shiraz for a spicy, earthy glass that stands up to this great meal.

Regardless of the wine you choose, try this simple pot roast recipe. It's the perfect thing for a cool autumn (or cold winter) night. And don't forget to save the leftovers for a great sandwich a couple of days later. Enjoy!