Are You Roasting This Summer? Let Your Slow Cooker Take the Heat!
I often wonder, when a recipe is labeled with a particular global cuisine reference, such as Italian, Greek or Caribbean – is it really? Would it be a normal part of the diets of those people? Is there some little Nonna over in Italy right now, slaving over a hot stove to bring this same dish to the table for her grandbabies?
Or is this just another case of cultural misappropriation, where we are including a few traditional Italian herbs and spices in a recipe and then labeling it as “Italian cuisine,” when it might be French, South African or Middle Eastern in origin, for all we know. I feel an in-depth research trip coming on!
Seriously, though. This recipe seems to be more French in nature, to me, than Italian. It is the French who are renowned for cooking with different types of wines. Yes, Italians do drink wine. But cooking with it? Not so much. The only dishes that come quickly to mind containing wine in Italian cuisine are the Marsala dishes.
Regardless of the true origins of this particular pot roast recipe, it is deliciously fragrant and flavorful. As recipe creator Mary says, “Seasoned with a light blend of Italian spices and then cooked in red wine, this roast is happily eaten by every member of the family.”
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Want to know the quickest and easiest way to shred cooked meat? Forget all that arm-breaking craziness about using two forks! Get out your hand mixer with regular beaters, stick them in the pan (or crockpot) with the roast and turn the mixer on low speed to start and move up to medium-low as the meat starts to shred. You can also use a stand mixer, but you will need to transfer the meat to the appropriate mixing bowl. What used to take the better part of an hour now takes only minutes!
Recipe and photo courtesy of Mary at Barefeet in the Kitchen
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