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Your local wine and spirits depot!
We're happy to be serving Stamford, New York,

"Queen of the Catskills!"

Proprietors, Skip & Pat Heath

Hours: Monday - THURSDAY    10am - 6pm

                 fRIDAY & sATURDAY       10AM - 7PM

                 SUNDAY                              NOON - 5PM



Slow Cooker Red Wine Pot Roast


This Slow Cooker Red Wine Pot Roast is comfort food at its best, perfect for a chilly winter day.

Recipe from: Jeanette's Healthy Living

4 pounds chuck roast
salt and fresh ground black pepper
2 tablespoons olive oil
1 large onion sliced
3 carrots cut up
2 celery stalks cut up
8 ounces mushrooms cut up
6 cloves garlic chopped
2 tablespoons tomato paste
3 cups red wine
8 cups beef or chicken stock
2 sprigs fresh thyme
1 bay leaf
  fresh parsley chopped
2 tablespoons cornstarch mixed with 4 tablespoons water


Season chuck roast all over with salt and pepper.

Heat oil in a large skillet and brown all sides of the chuck roast well. Remove roast to a plate and add onion, carrots, celery, mushrooms and garlic. Saute on medium heat until fragrant, about 5-7 minutes. Add tomato paste and mix in; cook for a few minutes. Add red wine, bring to a boil, then reduce heat to medium-low and reduce wine by three quarters. Add stock, thyme and bay leaf and bring to a boil. 

Transfer sauce and vegetables to slow cooker; place roast on top, pressing down to submerge in liquid as much as possible. Cook on high for 4-5 hours until fork tender. 

To make gravy, remove 4 cups of sauce to saucepan; bring to a boil; stir in cornstarch/water mixture and cook until thickened, just a few minutes. Slice pot roast and serve with vegetables and gravy.

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