BEEF & BOURBON POT ROAST WITH MUSHROOM PORT WINE SAUCE is reproduced by permission of Ace Champion. All rights reserved.
Beef & Bourbon Pot Roast with Mushroom Port Wine Sauce
Aged Beef Chuck Roast with a blend of New Orleans spices slow simmered in an Ace’s Cabernet Sauvignon wine bath, served with a side of jazzed up Veggies, slow roasted garlic baby reds, topped with a Bourbon Port wine sauce.
Tip: If your pot's lid doesn't fit tightly, cover the pot first with foil, then secure the lid over it.
- Prep time: 15 minutes
- Cook time: 3 ½ -4 hours
- Yield: Serves 4-5 (Wisconsin 2-3 lol)
- 3 1/2 pound of beef shoulder or boneless chuck roast (look for a piece that is well marbled without fat chunks)
- 3 tablespoons, avocado or any high smoke point oil higher than 400 degrees
- Ace’s New Orleans seasoning or salt, pepper and Italian seasoning to taste
- 2 large Red onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
- 4 cloves garlic, peeled or 2 tablespoons of garlic in the jar
- 1/4 cup Aces Cab or and mild body red wine
- ½ cup beef broth-keep extra broth for the port sauce
- ¼ cup of bourbon for deglazing the seared roast
- 2 teas. Liquid smoke (optional)
- 2 teas., brown sugar (optional)
- 2 bay leaf
- 1-2 cups, portabella mushrooms (Cooked separate in the port sauce, see recipe below)
- 1 (16 ounce) bag of carrots, peeled and cut into edible pices (Cook Separate see recipe below
- 8-12 Small Baby Reds (Cook Separate see recipe below)
- ½ bunch of green onion slice thinly at an angle (for garnish)
Directions for the Pot Roast:
- Trim of any thick excess fat from the roast. Pat the roast dry with paper towels Season generously both sides of the roast with Cajun seasoning and Italian seasoning. Allow to rest for about 8 minutes so the spices settle in.
- Heat ¼ cup of oil on medium high heat using your Dutch oven or a large nonstick skillet. (This should take about 30-45 seconds to get hot enough). You should see a little smoke.
- Brown roast on both sides, all over, about 6 minutes on both side.
- Set the roast in the Dutch oven or if already in there go to the next step
- Add the broth, wine, liquid smoke in a small bowl and mix. Pour over the roast and add the bay leafs and cover tightly. I covered with foil then put a lid to get air tight seal
- Bake in a pre-headed oven at 350 for the first 15 minutes then turn it down to a nice slow 250 on regular oven not convention for about 3 more hours. (It should fork apart with our any effort. If it does its done you can pull it out the oven and leave the lid on and will stay warm for a while.
Fun Facet: After 3 1/2 hours, the meat will release a lot of liquid, which comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmer.
Serve with Jamaican Glazed Carrots and Roasted Garlic Potatoes.
Directions for the Port wine Sauce
- Using the same pan you used to sear the roast or a new large skillet heat on stove on medium high heat. Add the mushrooms and cook for about 2 minutes.
- Add in the broth, wine and 3/4th of the remaining juices in the roast to the pan and cook for about 3-5 minutes.
- Mix ¼ cup of cornstarch with wine or bourbon and mix to make a slurry. Slowly add the slurry to the sauce a little at a time giving it 30 seconds to react each time until you get a nice smooth consistency. It should look thinner than gravy but not watery. You may not need all the cornstarch so it’s important to bit in in stages. You can always add more broth the cornstarch if you feel you need more sauce.
Directions for the Carrots
- Cut carrots down do an edible size. (I like to buy the baby supreme or sliced ones)
- Using a medium size skillet add the carrots with about 1 tablespoon of butter on a medium high heat. Season with spice and allow cooking for about 2 minutes
- Add 1-2 tablespoons of dark brown sugar and mix well using tongs. Cook for about another 3-4 minutes until it start to canalized. (You can refrigerate and re warm when the roast is ready or do this part after the roast is ready. Don’t overcook them we want them to keep their crunch. Serve on the side of the roast.
Directions for the Potatoes
- Using a 9 x 13 pan or smaller just big enough to fit all your potatoes add potatoes and drizzle olive oil over them. Massage the oil so that each potato is coated.
- Season to taste with Ace’s New Orleans spice or salt and pepper. Lightly toss them.
- Cover the pan with aluminum foil
- After the first hour you can through them in with the pot roast and they should be done with the roast.
Right before serving the roast sauté your onions in a large skillet on medium high heat seasoning with Cajun spice to taste and cooked for about 2 minutes. Mix in with the post roast.
Recipe created by Chef Ace Champion inspired by Mona of Mona Rose Winery.