Wine In My Kitchen: Cooking and Reading Everyday

By Karen Tripson

Weeknight Entertaining:
Host a Meeting at Your House

Recipe for pot roast and bargain wine ideas

Although a weeknight dinner meeting for civic activities is unlikely to be your first choice, it can be done without duress with a little advance preparation. Inspired by the alternative, the ubiquitous cheese and crackers that suffice for dinner at most evening meetings I attend, I worked out a strategy. The critical element in the process is to feature a meal that is best cooked three or four days before the function - a one-dish meal if possible. Did you immediately think pot roast? In these days of fast food and meals-in-minutes, pot roast is a rare luxury that will be appreciated by the most discerning palates. A fringe benefit is that wines sparkle in the presence of plain fare.

If you've got a crockpot, use it. If not, do it the old fashioned way, browning on top of the stove and then braising in the oven. A few days in the refrigerator will enhance the flavors. Salad in a bag, if you're really pressed for time or hate washing lettuce, makes an easy side dish. One big loaf of crusty bread sliced generously just before serving is always a crowd pleaser. Bake a cake while the pot roast is cooking if you're embarrassed to serve store-bought cookies and sherbet. Freeze the cake after it cools, and take it out to defrost when you get home from work. If you set the table the night before, you only need one hour before the guests arrive to reheat the pot roast, toss the salad and set up a buffet line with dinner and dessert plates. If you anticipate a vegetarian in the crowd, prepare a second side dish with a frozen vegetable, such as corn or creamed spinach. Don't bother with the extra calories of an appetizer on a weeknight, particularly with this hearty fare.

Practical Wines to Serve

Two versatile, value priced red wines I am enjoying at the moment that drink very well with this menu are Cline Cotes D' Oakley Vin Rouge and Monte Antico Toscano. (Cline also makes a Vin Blanc that is exceptional in the price range of $10 or less.) The vin rouge is a classic combination of grapes in the Rhone tradition. The Toscano is a Sangiovese varietal.

The end result was a most pleasant and productive meeting.

Simple Pot Roast Dinner (serves 8)

5 pound chuck roast

2 tablespoons canola oil

2 large onions coarsely chopped

2 carrots coarsely chopped

2 cups red wine

1 can (12 oz) beef bullion

8 carrots sliced 1-inch pieces

8 Yukon potatoes, or other variety, cut in quarters

2 scallions finely chopped for garnish

Preheat the oven to 350 degrees (F).

In a large Dutch oven with a tight fitting lid, brown the roast on all sides in oil over medium heat. Remove the roast and set aside on a plate. Add the chopped onion and carrots. Sauté, stirring frequently, for 2 minutes, cover with the lid, turn the heat to low and cook 10 more minutes. Add the red wine and stir to remove all the browned bits from the bottom of the pan. When the wine comes to a boil, add the bullion and return the roast to the pan. When the liquid returns to a boil, put the lid on and transfer the roast to the oven. Cook for about 2 ˝ hours. Add the sliced carrots and potatoes to the Dutch oven. Bake 1 more hour or until the meat and vegetables s are tender. Refrigerate until serving time.

To re-heat before serving allow at least 30 minutes at 350 degrees (F).

To serve, remove the roast from the cooking liquid and vegetables; slice in 1/4-inch pieces. Arrange on the center of a large platter. Surround meat slices with the carrots and potatoes. Drizzle some of the cooking liquid over the meat and vegetables. Place the remainder in a bowl with a ladle to pass at the table. Sprinkle the scallions over the platter.