Back to the Pot Roast


Yes, the above is a plate of deliciousness.

For about the past year, I have been bringing dinner over to my daughter and son-in law's.  This conveniently coincided with the birth of my youngest granddaughter, Georgia Rose.

While I was working, I would stop and pick up a meal on my way to their house from work.  We really varied where we ate.  Indeed Bucca was among our favorites, but we also tried different restaurants in St. Paul (since that's where they live).  

But now, since I'm Cooking the NY Times, I'm able to either make the meal and home and transport it or cook at their house.

Yesterday I used the chuck roast that another daughter turned down to make Stracotto:  https://cooking.nytimes.com/recipes/1650-italian-pot-roast-stracotto?action=click&module=RecipeBox&pgType=recipebox-page&region=pot%20roast&rank=0

Scroll down the list of ingredients and you will see red wine.  I believe the recipe calls for robust, dry red wine.  And now you know why you can't go wrong with this recipe.

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