Pot Roast

Cooked with wine for the first time! Let me take you through my decisive process to cook this dish. First off, I hate the taste of alcohol so I was very hesitant to use wine to cook. I probably spent up to 6 hours deciding which wine brand to buy. At first, a HEB employee told me to use sherry or marsala. Got to the cashier line and discovered I cannot buy alcohol before 12 pm and you cannot buy sherry (18% alcohol) on Sundays. I was very disappointed because I had things to do and this was wasting my time. The employee failed to mention that I would not be able to buy it. Later that day, I drove to another HEB and an employee pointed me to the wine below. It's less than $10 and only needed a few tablespoons. Not certain how to use up the leftover wine besides a red wine vinaigriette.

My pot roast turned out great!!!! MUY RICO! See below. The wine gave the roast a different flavor compared to other times. I used organic red potatoes and local grass-fed chuck roast (from Law Ranch Cattle).

Here is the recipe I used: http://allrecipes.com/recipe/awesome-red-wine-pot-roast/

Dried thyme, onions, heirloom garlic (local), bay leaves (local), dried oregano (local), sea salt

  I kept forgetting to snap a photo of my plate and this was the last bit left