Pot Roast With Wine Recipes

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).

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.

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.

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.