Something Involving a Red Wine Reduction Sauce and Wine-Soaked Potatoes

Okay. In order to make sure I actually write about the culinary experiment/experience that's about to happen in my kitchen, I'm posting this now...pre-cooking. To maybe (at least) guilt myself into finishing this particular documentation.

So...on Monday, I made a pot roast in my crock pot. A crock pot roast, if you will. Being my second pot roast in as many weeks, I decided to do something a bit different than the last time: use red wine as the liquid base instead of broth. Unfortunately, since I'm not a qualified food scientist (yet), I failed to correctly calculate the probability of the wine reducing enough to not be alcoholic within the confines of my cooking method. I cooked the roast (along with some red potatoes and carrots) on low for about 9 hours. When I finally took the lid off and bit into a potato...it just tasted like a wine-soaked potato. Sadface. The roast was spectacularly flavored (in my opinion, at least), but alas...the vegetables were a failed attempt at ingenuity.

See here, the potatoes displayed thusly, in all their glorious failure:



So I saved the sauce (which is mostly wine, with a bit of beef juice and other seasonings), which is now reducing on the stove. I'm going to cook it down until it's pleasant to taste and won't get me tipsy, then perhaps add the veggies and make a soup. Add in a squash or something. Who knows?

Stay tuned...hopefully I'll have the next post up tonight. Or tomorrow. No promises. ;)

P.S. Thank you, interwebs, for entertaining my desire to write as though I have a large blog following with readers hanging on my every witty comment.