“Braising is a much-loved way to turn less expensive cuts of meat such as pork shoulder, beef chuck, and chicken thighs into thoroughly satisfying, boldly flavored dishes. It’s also a relatively easy way to cook and entertain: Much of the work is done up-front and most of the cooking time is hands-off” – Wini Moranville in The Braiser Cookbook
Nothing beats a warm, slow cooked meal on a cold winter night in New England! So when heard Wini Moranville had just published an e-cookbook on braising, I knew where I’d get the inspiration for our next meal! It’s called “The Braiser Cookbook
” and includes twenty delicious recipes but more importantly, it includes advice on choosing the right braiser for you. Guiding you through the general cooking process, as well as sharing recipes on what to accompany your braised dish with, Wini will be your go-to author during cold nights when all you want is to throw a few ingredients in a pot and wait patiently for a gorgeous meal by the fire.
Inspired by the book, I decided to cook my first pot roast with what I had on hand. And oddly enough, I found a jar of the mulled wine I had made for the holidays and thought to myself it’d be a great addition to the roast. Sure, I was scared. The Cardamom Mulled Wine had spices and agave syrup – ingredients not normally found in a pot roast but that in my mind worked. And surely, it did. The sweetness of the wine broke down the meat and the spices gave the savory roast a well-rounded and flavorful aroma.
That’s the magic of braising – you can take whatever protein you have on hand, a few spices and root vegetables, and add in a few hours to slowly coax the flavors. You’ll have an amazing meal that you’ll feel proud to share with friends and family.
Inspired by Wini Mornaville's cookbook, this pot roast is a great way to use up root vegetables and mulled wine in your fridge!
- 2 tablespoons vegetable oil
- 2 pounds boneless chuck roast
- 1 parsnip, chopped
- 1 carrot, chopped
- 1/4 large onion, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 2 cups mulled wine (or your favorite red wine)
- salt and pepper
- In a braising pot, heat the oil and sear the chuck roast on both sides.
- Add the vegetables and wine. Season with salt and pepper.
- Cook covered over medium heat for 3-4 hours, until your meat is tender.
- Serve over brown rice or mashed potatoes and enjoy!
The Braiser Cookbook by Wini Moranville – check out her blog post and then head on over to Amazon to get your very own copy!