Port Wine Pot Roast Food

POT ROAST WITH PORT (STOVE TOP)

Steps:

• In a large pan, heat oil and brown roast on both sides.
• Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so----I usually turn the roast over at least once during this time).
• Add consomme and simmer, covered, for 1 hour.
• In a small frying pan mix flour with melted butter to make a roux (lightly browned).
• After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
• Add the mushrooms, garlic, salt and pepper.
• Cover and simmer until tender, at least another 1/2 hour.
• This can be served over noodles or rice and garnished with chopped parsley.

RED WINE POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
• Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
• Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
• Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.

PORT-WINE POT ROAST

Steps:

• Trim fat from pot roast.
• If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
• Place meat in slow cooker.
• In a small bowl, combine all other ingredients.
• Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
• Place beef on warm platter.
• Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
• Skim fat from gravy.
• If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
• Turn crockpot to high and add cornstarch mixture.
• Serve over sliced beef.

SPICY WINE POT ROAST

Steps:

• Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. If desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat.
• This is tasty served with mashed potatoes, and broccoli spears.

SLOW-COOKED POT ROAST WITH WINE

Steps:

• Sprinkle roast with salt and pepper; coat with flour.
• In a large skillet heat olive oil over medium-hight heat.
• Sear roast on all sides, 2-3 minutes per side.
• Transfer to slow cooker.
• Add onions to pan and cook until browned.
• Add remaining ingredients to onions.
• Cook, stirring until mixture is simmering.
• Pour over roast; cover and cook on high 1 hour.
• Taste broth and adjust with salt and pepper if needed.
• Reduce heat to low and cook 8-10 hours longer (or continue cooking on high 4-5 hours).
• Transfer roast to a serving platter an d cover to keep warm.
• Pour juices in a saucepan and simmer about 10 minutes to reduce excess liquid, if desired.

PORTUGUESE POT ROAST IN WINE & GARLIC

Steps:

• In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
• Stir in herbs. Set aside.
• Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
• Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
• Remove chourice, cover with foil and keep warm.
• Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
• Final Comments.
• NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.