Saturday, July 11, 2020

Smoked Pot Roast with a Negru de Purcari from Moldova #WinePW

I received product to sample for the purposes of this blog post and twitter chat.  All opinions are strictly my own.  I received no monetary compensation for this post.

Pot Roast first slow smoked right on the grate and then placed into a cast iron dutch oven along with vegetables and seasoned braising liquid until fall off the bone tender.  Who says you can't enjoy Pot Roast in the Summertime?

Smoked Pot Roast

I paired this marvelous dinner with a Negru de Purcari from Moldova......

Welcome to this month's Wine Pairing Weekend hosted by Jeff of Food Wine Click.  Jeff arranged for some of the members of our group to receive samples from Wines of Moldova.  You can learn more in his Preview Post.


I received two bottles for sampling.  A white made from the indigenous Viorica grape of Moldova and a red considered the king of red wines.  I will be sharing my tasting notes on both wines here in this post as well as with the group when we enjoy twitter chat at 11 am eastern this morning following #WinePW.  We would love to have you join us.

Here are the topics we'll be discussing......

First let's talk a little bit about Moldova.  Moldova is located in Eastern Europe and was once a Soviet Republic.  It neighbors Romania and  Ukraine.  Moldova has been making wines for over 4000 years.  They are a very popular wine growing region.

Moldova, a "slow" invitation to discover the world of wine ...

Moldova has 3 historical wine regions,Valul lui Traian, Stefan Voda and Codru.  The white wine that I was sent is 100% Viorica, an indigenous grape of Moldova. While popular there it is little known outside of the area.

Seafood Briyani with wine

I poured this wine pool side on a hot, sultry day.  It is bright, clear and crisp.  It smells sweet but is dry and acidic.  The perfect wine to refresh on a steamy day.  I paired this wine with Seafood Biryani and it was a match made in Heaven.

Smoked Pot Roast pin

The red wine I sampled was a Negru de Purcari, a blend of 70% Cabernet Sauvignon, 25% Saparavi and 5% Rara Neagra.  Saparavi is a red grape indigenous to the country of Georgia, which also makes fine wines, but that is a topic for another day.  Rara Neagra is native to Moldova and Ukraine.

This wine is my kind of wine!!!!  It is very smooth and dry with floral notes left on the tongue.  It has pepper and spice on the nose.  It pours a deep purple almost black.  I know that those surprising floral notes did not come from the Cab.  I don't know which of the other 2 varietals added that dimension but it was lovely.

This wine paired so well with my pot roast that I made on the smoker.  If you have a free day when you are going to be out lounging poolside anyway, consider making this amazing pot roast.  It does take a full day but it is mostly hands off and so very delicious.

#potroast, #smoked, #onepotmeals, #beef,
Entrees, Outdoor Cooking, Beef, One Pot Meals
Yield: 6 servings
Smoked Pot Roast

Smoked Pot Roast

Pot Roast first slow smoked right on the grate and then placed into a cast iron dutch oven along with vegetables and seasoned braising liquid until fall off the bone tender. Who says you can't enjoy Pot Roast in the Summertime?
Prep time: 20 MCook time: 7 hourTotal time: 7 H & 20 M


  • 1 (3-4 lb) shoulder roast
  • Montreal Steak Seasoning, to taste
  • 6 red potatoes, halved
  • 3 carrots, scraped and cut into chunks
  • 1 Vidalia onion, chopped
  • 1 c. red wine
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 c. beef stock


  1. Season the roast on both sides with the Montreal Steak Seasoning and let set out to room temperature.
  2. Set your smoker temperature to 180*.  When it is at temperature, place the roast directly on the grate and let smoke for 1 1/2 hrs.
  3. Remove the roast from the smoker and increase heat to 275*.  Place the roast into a cast iron dutch oven along with the potatoes, carrots, onions, wine, broth, rosemary and thyme.  Cover and return to the smoker for 4-5 hrs, until meat is very tender.
  4. Cut meat into chunks, removing any bone, fat and gristle.  Place onto a serving platter surrounded by the potatoes and carrots.  The braising liquid can be used to make gravy or saved and used to reheat any leftovers.  


Adapted from a recipe by Traeger.
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Created using The Recipes Generator


  1. Both of those wines - and that pot roast - look amazing! I have never smoked a pot roast, but you have me thinking...

  2. Sounds like it was a very successful pairing! The Viorica with seafood biryani sounds marvelous.

  3. I love the idea of smoking the pot roast first for some smoky flavor and finishing it in the oven. Nice pairing!

    1. Thanks, I actually finished it in the smoker as well but it was sealed up so the smokiness came from the first hour and a half.

  4. Smoky pot roast and a Cab blend - yummy! Even in summer. I'll be right over.

  5. Ooh that pot roast looks amazing, and I’m sure it’s amazing with the saperavi'!

    1. It was Nicole. The floral notes with the smoke were singing together.

  6. Looks like a delicious pairing, tasty pot roast! Curious about the Saperavi / Cab blend, I've only had Saperavi on its own.

    1. I loved it David, I'm assuming the floral notes came from the Saperavi. I have never had a Cab with floral notes before.

  7. I love your pairings Wendy! The pot roast and biryani look and sound so yummy!!

  8. Sounds like your pairing turned out great Wendy! Sounds like a fascinating blend!


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