RED WINE POT ROAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h25m
Yield 12 servings
Number Of Ingredients 15
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.
AWESOME RED WINE POT ROAST
I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.
Provided by KarenCooks
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
- Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g
POT ROAST IN RICH GRAVY
Provided by Melissa Roberts
Categories Wine Beef Onion Tomato Braise Passover Dinner Meat Carrot Parsnip Red Wine Family Reunion Potluck Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle.
- On a large plate mix together matzoh cake meal with 1 tablespoon kosher salt and 1/2 teaspoon pepper. Pat meat dry then coat with matzoh meal mixture, dusting off excess (discard matzoh meal but reserve plate).
- Heat 3 tablespoons oil in a 6- to 7-quart-wide heavy pot over medium high heat until oil shimmers. Brown meat on all sides, totaling about 12 minutes. Transfer to plate.
- Reduce heat to medium and add onions, carrots, and parsnips to pot with 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to soften and turn golden, 8 to 10 minutes.
- Add wine to pot and boil, scraping up any bits from bottom of pan until wine is reduced by half.
- Add chicken broth, tomatoes in juice, thyme, bay leaves, and cinnamon stick to pot and bring to a simmer. Return meat to pot and cover with lid. Place in oven and braise until meat is tender when pierced with a fork, about 3 hours.
- Transfer meat to a cutting board. Remove thyme sprigs, bay leaves, and cinnamon stick. Transfer 2 cups braising liquid to a blender and purée until smooth (use caution when pureeing hot liquids). Stir pureed sauce into liquid in pot and adjust seasoning if necessary.
- Discard strings from meat and cut into thick slices (it may fall apart as you slice it because it's so tender), then return meat to sauce and serve.
CROCK POT POT ROAST W/ RED WINE GRAVY
This is a little recipe I played around with and made my own. It's a huge hit in my house, as well as an extended family favorite! ***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually...
Provided by Megan Flores
Categories Roasts
Time 8h15m
Number Of Ingredients 14
Steps:
- 1. Coat Chuck roast with Olive oil on both sides. Season with salt and pepper to your liking. Rub garlic on both sides of each piece of meat, rubbing in salt and pepper with it. Add Cherry Coke to bottom of crock pot. Add half of the bag of carrots on the bottom. Add and arrange meat evenly in crock pot. Sprinkle 1 1/2 packets of Onion soup mix over the meat, reserving the rest to finish the top. Add Potatoes, Mushrooms, Onion, and remaining carrots. Pour Red Wine all over the top. Set Crock Pot on low and cook for 8-10 hours. About halfway through, add more salt and pepper if desired. 20 minutes before serving, add mixture of Cornstarch/flour and water (mixed well) to crock pot, and stir. Juice will thicken into a thin gravy.
MOM'S BEST POT ROAST RECIPE
This easy pot roast recipe is fall-apart-tender with a lush 2-ingredient gravy for the best Sunday night comfort food dinner straight from my mama's kitchen. Choose a well marbled chuck roast and use any drinkable red wine you have on hand for the gravy. Feel free to add potatoes to the roast before going in the oven as well.
Provided by Heidi
Categories Main Course
Time 4h
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- Season the chuck roast with the kosher salt and freshly ground black pepper on all sides. Heat the oil in a large dutch oven or heavy bottomed pot over medium high heat and add the chuck roast to the pot. Sear 3-5 minutes on each side or until browned.
- Add the mushrooms, celery, carrots, onion, garlic and rosemary to the pot. In a bowl or large measuring cup, whisk the mushroom soup and red wine until smooth. Pour over the chuck roast and vegetables, cover tight with a lid, and transfer to the oven.
- Cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender and pulls apart easily. Transfer the roast to a serving platter with the vegetables and gravy. Serve with mashed potatoes or buttery parsley red potatoes.
Nutrition Facts : Calories 482 kcal, Carbohydrate 4 g, Protein 45 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 491 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OLD-FASHIONED POT ROAST WITH GRAVY
"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
PERFECT POT ROAST AND GRAVY
Look no further for the perfect Pot Roast and gravy recipe! This classic recipe results in falling apart tender, extra flavorful, melt in your mouth pot roast and it is SO easy to make! Topped with a mouth watering gravy this is sure to become a weekend staple in your home.
Provided by Trish - Mom On Timeout
Categories Entree
Time 2h45m
Number Of Ingredients 21
Steps:
- Preheat oven to 325F.
- Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
- Coat the roast with the flour mixture on all sides.
- Heat an oven safe large dutch oven over medium-high heat.
- Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
- Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
- Place the garlic on top of the roast.
- In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
- Place the dutch oven in the oven and bake for 2 hours.
- Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
- Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through and is easily shredded with a fork.
- Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.
Nutrition Facts : Calories 460.06 kcal, Carbohydrate 26.98 g, Protein 30.04 g, Fat 25.11 g, SaturatedFat 9.6 g, Cholesterol 102.13 mg, Sodium 625.52 mg, Fiber 2.69 g, Sugar 2.75 g, ServingSize 1 serving
BALSAMIC POT ROAST WITH RED WINE GRAVY
Slow cooker pot roast that cooks all day in a delicious balsamic sauce. Make a delicious, rich gravy to top it off. I typically shred the roast using a couple forks. It will be so tender, it will fall apart. I make an open face sandwich topping some toasted ciabatta roll with some of the roast and the gravy as the finishing touch!
Provided by manda10s
Categories Meat
Time 6h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings.
- Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet!
- Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too.
- In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice.
- Cook on low for 6-8 hours.
- Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy!
- In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color.
- Deglaze the pan with your red wine. Make sure you continuously whisk!
- Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency.
- Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!
Nutrition Facts : Calories 544, Fat 22.8, SaturatedFat 11.8, Cholesterol 172.6, Sodium 1239.1, Carbohydrate 22.7, Fiber 2, Sugar 8.3, Protein 51.2
POT ROAST WITH RICH RED WINE AND ONION GRAVY
Make two roasts at once - one for tonight's dinner, and one another meal. Serve with mashed potatoes to take advantage of the wonderful gravy.
Provided by Allrecipes Member
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Adjust oven rack to middle position and preheat oven to 450 degrees. Set an empty soup kettle over medium heat. Pour oil into a large bowl; add roasts, and turn to coat. Generously sprinkle both sides with salt and pepper.
- Turn heat to medium-high. Place the first roast in the kettle, and cook until brown, 4 to 5 minutes. Turn, and cook until the other side is well brown, 4 to 5 minutes longer. Remove roast from pan to a baking sheet. Repeat with remaining roast.
- Add onions to kettle, and cook until soft and golden brown around the edges, 4 to 5 minutes. Pour in wine, and bring to a simmer. Remove from heat.
- Return pot roast to pan, and cover with a sheet of heavy-duty foil, pressing on foil so that it is concave and touches the roast. Using a potholder, seal completely around the edges. Place lid snugly on pan; return to a medium-high burner until pan juices start to bubble. Set pan in oven; cook until roasts are tender, about 1 1/2 hours.
- Carefully remove lid and foil, then remove roasts to a plate. Heat onions and pan drippings over medium-high heat. Mix flour with 1/2 cup of water, and add to drippings; simmer until thickened slightly, 2 to 3 minutes. Slice roast, and serve immediately with gravy passed separately.
Nutrition Facts : Calories 810.9 calories, Carbohydrate 6.1 g, Cholesterol 204.5 mg, Fat 60.5 g, Fiber 0.7 g, Protein 49 g, SaturatedFat 23.6 g, Sodium 338.9 mg, Sugar 1.9 g
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