With temps this past weekend dipping into the mid teens, it was time for me to prepare a hearty dinner to keep us warm. I decided on making a beef pot roast, utilizing a recipe I had seen on PBS by famed Italian chef, Lidia Bastianich. After braising, Lidia cooked her beef pot roast in a slow oven (250F degrees) for several hours immersed in two bottles of very expensive Italian Barola wine. (click here for the recipe) Sometimes I think Lidia forgets her roots of growing up as a poor Italian peasant. Lidia loves to pour on the Locatelli cheese (super expensive) and her Barola red wine price tag can make any cook choke. (some bottles can be priced upwards to $100). NO THANKS! No worries. Any decent red wine will do in this recipe and no cheese is required.
As a fellow Italian, I DO remember what it was like growing up when money was tight. Italians could always find a way to rustle up a meal with some hearty, yet inexpensive ingredients to feed themselves and their families.
This recipe calls for three 750millimeter bottles of red Barola wine. I used only two cups of Carlo Rossi red wine, Cabernet Sauvignon (@$16.99 for four liters! click here) and 1.5 cups of beef broth for a three pound, bottom round beef roast (@$12.71) I stuck fairly well to Lidia’s recipe. She is, IMHO, the best chef around. I didn’t have any porcini mushrooms on hand this time BUT the recipe turned out so well, it’s going to be a family staple. So, I’ll have the mushrooms next time!
I made a side dish of freshly mashed potatoes. Gosh, you needed something on your plate to soak up all the fabulous red wine sauce. I also added a half package of frozen peas right before serving. When I looked at the finished recipe, I thought it needed something ‘green’ to make the color palette more interesting (and tasty!).
Voila’
Not to forget about a dessert, I baked a plain yellow cake, box recipe (@.85 cents), topped it off with some frozen berries I had in the freezer, left over from the summer, that I heated up with a half cup of sugar, then cooled. A dab of whipped cream and dessert was served. And yes, hubby and I did have a side glass each of that Carlo Rossi wine.
Cheers!
Side Note: almost all my recipe ingredients came from Aldi.
STAY TUNED: NOVEMBER 12TH I’M PART OF A SOUP SWAP TEAM. LOOK FOR MY TAKE ON THE CLASSIC MINESTRONE SOUP, ITALIAN PRINCESS STYLE!
Hi Cindi,
Your food looks delicious! I am going to go buy a bottle of that wine! I love Lidia’s cooking show, I agree that she is the best chef around. Thank you for the cooking tips, I do appreciate it!
Julie
LikeLiked by 1 person
Julie, you lucky dog! Please, please write back and let me know how the wine was and how much it cost. Enjoy!
LikeLike
Oh my gosh Cindi, I need cooking lessons. (And you are a fabulous photographer!) I want your recipes!! 🙂
LikeLiked by 1 person
Sharon, I’m using my new iPhone 11 Pro. The colors are sharp. The picture is super clear. The phone specializes in night photography. We had a full moon the other day. I was out on my deck taking midnight photos. The pics were so sharp and clear you could see the stars!!!!
Having fun!
I posted Lidia’s pot roast recipe in the article but here it is again:
https://foodschmooze.org/recipe/lidias-insanely-delicious-italian-beef-roasted-barolo-wine/
LikeLike
You should create a family cookbook using Snapfish. Your photography is amazing. I’m staring at your dish salivating and I don’t eat beef. LOL
LikeLiked by 1 person
Sharon, I’m going to check out that software. I do have a handwritten cookbook that I’ve been writing my recipes in since the 1970’s. Many of the recipes I still use to this day!
Thanks for the tip!
LikeLike
Looks amazing. I was going to roast a chicken for supper but now I am torn. 😟
LikeLiked by 1 person
Anne, tomorrow is another day. Make them both this week. Make room for leftovers. Enjoy!
LikeLike
I might have to do that!
LikeLiked by 1 person
Omg, this looks soooo good!!!
LikeLike
Cindy. It is. It was. And shall be again. And again. Its a keeper!
LikeLike
Walk down Memory Lane!! My mom used to keep a big jug of this wine for cooking. My dad would sneak into the pantry and drink some every night. When my mom needed it for a recipe, the jug was always empty!!
This recipe sounds so scrumptious. Will give it a try. Glad you shared the best cut of meat. I am at a loss for which roast is best for what dish.
LikeLiked by 1 person
Leslie, your father was a hoot! The wine actually tastes quite good, as a table wine. Anything fancier than that we have to buy a better quality of wine (read: more expensive).
Thanks for your comment.
LikeLike
I tried this recipe and wanted to let you know it turned out very well. Thank you for sharing it!
LikeLike
Thank you Tracy for letting me know. Glad you enjoyed it!
LikeLike