Red Wine Pot Roast Food

AWESOME RED WINE POT ROAST

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.

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)

Steps:

• Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
• Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
• Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
• Cook on High for 5 hours (or cook in Low for 8 to 9 hours).

RED-WINE POT ROAST WITH PORCINI

Steps:

• Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.
• Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.
• Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.)
• Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.
• Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.

PERFECT POT ROAST

Steps:

• First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
• Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
• Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don't have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
• Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
• If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
• When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
• Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

RED WINE POT ROAST (PRESSURE COOKER)

Steps:

• In a separate dutch oven on the stove (or in the PC if using a non-electric one) brown all of the meat in oil. Get a really good sear on all sides.
• Transfer meat to PC, and deglaze the pan with red wine, stirring to get up ll browned bits.
• Add the wine to the PC.
• Add remaining ingredients except water and cornstarch.
• Cover PC and bring to high pressure. Cook for 60 minutes, and let pressure release naturally.
• Open cover, remove meat and let rest covered with foil.
• Make a slurry with cornstarch and water, and add to liquid in PC. Increase heat if needed to bring to boil, and whist until thickened.

RED-WINE BRAISED POT ROAST

Steps:

• Pat the meat dry with paper towels.
• Sprinkle it with salt and pepper to taste.
• In a large skillet, heat the oil over med-high heat.
• Add the beef and cook until nicely browned on all sides, about 15 minutes.
• Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
• Place the beef on top.
• Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
• Cook for 1 minute.
• Pour the wine over the beef.
• Add the broth to the slow cooker and season with salt and pepper to taste.
• Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
• Remove the beef to a platter and cover to keep warm.
• Skim off the fat from the pan juices.
• To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
• Bring the liquid to a simmer.
• Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
• Taste for seasoning.
• Slice the beef, spoon on the sauce, and serve.

RED WINE POT ROAST WITH HONEY AND THYME

Steps:

• Preheat the oven to 350 degrees F.
• Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
• Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

SLOW COOKER POT ROAST WITH RED WINE

Steps:

• Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
• Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
• Stir gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.
• For optimal results, I like to turn the beef roast on the other side mid-cooking.
• Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
• The pot roast can be served with mashed potatoes or just with the veggies!
• Enjoy!

RED WINE POT ROAST RECIPE

Steps:

• Preheat the oven to 325 degrees F.
• Season the chuck roast with the Kosher salt, pepper, and thyme.
• Add the roast to a large Dutch oven with canola oil on medium heat.
• Brown the meat on all sides, for 3 to 4 minutes on each side. Remove from the pot.
• Add the onions and garlic, and cook for 1 minute, stirring frequently before adding in the tomato paste.
• Cook for 1 more minute, stirring well.
• Add in the beef broth, red wine and the roast.
• Cover and cook in the oven for 3 to 4 hours until fork tender.
• Serve warm, and enjoy!

POT ROAST WITH RED WINE GRAVY

Steps:

• Make six deep slits into the roast. Insert one clove of garlic into each slit.
• Slice 1/2 of the onion. Layer on the bottom of the crock pot.
• Add baby carrots.
• Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
• Finely chop remaining onion.
• Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
• Cook roast on low heat for 6-7 hours.
• Turn roast over halfway through cooking to allow both halves to cook in the juices.
• Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
• Puree remaining juices, onions, and carrots in a food processor to make a gravy.
• Pour gravy into a medium saucepan and heat on low.
• Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
• Wisk paste into gravy mix. Continue to heat until thickened.
• Slice roast, serve with gravy and enjoy!

RED WINE CROCK POT ROAST

Steps:

• Layer potatoes, carrots, and onions at the bottom of the crock pot.
• Add garlic and sprinkle thyme and rosemary to cover the vegetables.
• Salt and pepper the roast, then sear all over to seal in moisture.
• Place roast over vegetables, and pour in wine and beef stock.
• Cook on high for 5 hours or until meat is tender, turning the meat half way through.
• Dissolve flour by shaking in a jar with just enough cold water to dissolve it completely.
• Remove the meat to a plate and pour dissolved flour into the crock pot along with mushrooms. Stir and let cook for 10 minutes or until gravy achieves a good consistency.
• Slice roast and replace to crock pot to keep warm for serving.

RED WINE CROCK POT ROAST

Steps:

• Place roast in crock pot and season with pepper.
• Mix rest of ingredients together and pour over roast.
• Cover and cook on low 6-7 hours.
• Remove roast to rest on platter.
• Turn crock pot to high.
• Whisk cornstarch into juices to thicken.
• This makes a wonderfully tasty au jus, or over mashed potatoes.
• Enjoy!
• You can easily make additions to this: garlic, pearl onions, mushrooms etc.

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.