I have always admired the French cooking technique of including a sauce in almost everything that they cook.  It is a method that improves almost everything.  There are some very sophisticated techniques and standing formulations for these sauces (the Five Mother Sauces and their progeny, for those of you that are already there). However, if this is a Wednesday night (like tonight!) and it is bitter cold outside (like tonight!)  and you want to get something on the table that is filling, warming, comforting and not to darned difficult, I might have a solution for you.

There are a pile of port and wine reduction recipes for sauces that are great with everything from beef to ice cream.  I love these things.  They are delicious, easy, and sophisticated.  Can't make gravy?  Don't worry.  I'll show you the ultimate cheat.

 - First, in a medium sauce pan, put two cups of your favorite red wine.  For pot roast, I like Zinfandel (not White Zin; the red stuff.)  I recommend that you slip down to your local World Markets and see what they have.  Usually, it's a great selection of wines at real values.  Also see about the Argentine Malbecs and Chilean Carmeneres.  Superior values.  These are better with steaks.  Use what you drink.  NO cooking wines.  Taste a Carmenere, if you haven't had one.  The next big thing!

- Bring the wine to a slow boil and then reduce the heat to a simmer.  You are going to simmer this wine for about 20 to 40 minutes to reduce the volume to one cup. It should be easy to tell when that happens by the stains on the side of the pot, but watch it closely. Cooking times will vary greatly.  (While you are waiting, have a glass of that great wine you are cooking with.  Don't cook with wine that you wouldn't drink.  Then drink some.)  When it is sufficiently reduced, set it aside.

- Now, make your favorite brown gravy.  It doesn't matter if it is canned, packaged or fresh from pan drippings (which is obviously the best and the most difficult).  Use a bit less liquid that is called for, because you want this a bit thick.

- Add the wine reduction and combine thoroughly.  That's it!

- You can add whatever you like.  Mushrooms are great (precooked are the easiest.  I would suggest that you saute fresh mushrooms in butter before adding them.  If not, they will effect the thickness of the gravy and not in a good way).  Grilled onions are super, as are the little frozen pearl onions (give them time to thaw out in the gravy and heat through before serving). 

- I like to cook the meat a bit too rare and then put the meat down in this sauce and let it gather the flavor of the wine reduction, but it works just as well as a topping (think meatloaf, as well).

Let me know if you liked it.

Pura Vida.