SLOW COOKER POT ROAST WITH RED WINE
Slow Cooker Pot Roast made with red wine is easy to make and delicious, packed with meat and veggies, that is perfect for any occasion.
Provided by Catalina Castravet
Categories Main Course
Time 8h20m
Number Of Ingredients 19
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!
Nutrition Facts : Calories 699 kcal, Carbohydrate 42 g, Protein 49 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 912 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
BEEF WITH RED WINE & CARROTS
Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 4h5m
Yield Makes 8 portions
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
- Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).
Nutrition Facts : Calories 443 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 0.69 milligram of sodium
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
ROAST BEEF COOKED WITH RED WINE AND BLACKCURRANT SQUASH
This is my mother's recipe, which I make over and over when I have guests for dinner. It's easy too, which allows you time to concentrate on other things!
Provided by Elin7551
Categories Roast Beef
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a hot pan with a bit of oil, seal the beef joint.
- Bring to the boil the wine, squash and water and add garlic, onions, thyme, salt and pepper.
- Add roasting joint and boil for 1.5 hours.
- Remove beef and set aside to rest.
- Sieve the sauce, so you are left with the liquid only.
- Place the liquid in a pot and bring to the boil, adding a little cornflour and when heat reduced, add some cream.
- Season to taste and serve.
- Great accompaniment to roast potatoes and mixed roast vegetables.
Nutrition Facts : Calories 85.5, Fat 0.1, Sodium 33.7, Carbohydrate 6.6, Fiber 0.7, Sugar 2.1, Protein 0.6
ROAST BEEF TENDERLOIN WITH WINE SAUCE
This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!
Provided by Jennifer Segal
Categories Dinner
Time 1h40m
Yield 4-6
Number Of Ingredients 14
Steps:
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
- Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
- Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
- Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
- Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg
SPICED ROAST BEEF WITH RED WINE GRAVY
Marinade your fillet with peppercorn, fennel and mustard seeds then roast until rare - the gravy is gluten-free too!
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h35m
Yield Serves 6 with leftovers
Number Of Ingredients 13
Steps:
- Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
- Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
- Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.
Nutrition Facts : Calories 544 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 54 grams protein, Sodium 1.4 milligram of sodium
ROAST BEEF WITH RED WINE & BANANA SHALLOTS
Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy
Provided by Jane Hornby
Categories Main course
Time 1h40m
Yield 6 with leftover meat
Number Of Ingredients 11
Steps:
- Let the meat come to room temperature for 1 hr before you roast it. Heat oven to 220C/200C fan/gas 7. Dry the meat with kitchen paper, then rub the oil all over it. Mix the mustard powder with the sea salt and 1 tsp pepper, then rub this over the meat too. Lay the carrots in a large roasting tin to make a trivet and sit the beef on top, fat-side up.
- Roast for 15 mins, then turn the heat down to 180C/160C fan/gas 4 and roast for another 55 mins. This will give you medium beef; for medium-rare, cook for 45 mins. (When it's done, a probe thermometer inserted into the thickest part of the beef should read 65C).
- With 30 mins cooking time left, baste the beef in the fat that has pooled in the tin, add the shallots and bay leaves, and coat these in the fat too. Season and return to the oven. Meanwhile, boil the wine in a small saucepan to reduce it by two-thirds.
- When the meat is ready, transfer to a board, cover loosely with foil and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and return the tin to the oven for a further 10-15 mins until the shallots are tender.
- Scoop out the shallots with a slotted spoon and set aside to keep warm. Remove the excess fat from the tin and discard, leaving 1 tbsp fat and all the dark juices behind. Add the flour and cook on the hob for 2 mins, stirring constantly. Gradually whisk in the reduced wine, followed by the stock and redcurrant jelly, scraping up all the tasty bits from the bottom of the tin. Bubble until thickened and rich, add the juices from the resting meat, then season to taste. Discard the carrots. Serve the beef with the gravy and shallots.
Nutrition Facts : Calories 594 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 67 grams protein, Sodium 1.4 milligram of sodium
ALL AMERICAN ROAST BEEF
This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
Provided by RCP80
Categories Everyday Cooking
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g
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