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
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.
SLOW COOKER POT ROAST WITH MALBEC (RED WINE)
I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.
Provided by Alex Storm
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h20m
Yield 6
Number Of Ingredients 9
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).
Nutrition Facts : Calories 350 calories, Carbohydrate 8.5 g, Cholesterol 86.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 22.7 g, SaturatedFat 8.4 g, Sodium 3076.2 mg, Sugar 0.5 g
RED WINE CROCK POT ROAST
Make and share this Red Wine Crock Pot Roast recipe from Food.com.
Provided by Bekah
Categories Roast Beef
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350.2, Fat 9.3, SaturatedFat 3.8, Cholesterol 149.7, Sodium 524.7, Carbohydrate 6.5, Fiber 0.3, Sugar 2.2, Protein 49.5
RED WINE POT ROAST WITH HONEY AND THYME
I couldn't leave a meat section without a pot roast recipe. This is the ultimate one pot meal and so low maintenance. Pot roast is an inexpensive way to get a lot of tasty meat. The honey and thyme add a really nice perfume to the dish.
Provided by Dave Lieberman
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 11
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.
RED-WINE BRAISED POT ROAST
Make and share this Red-Wine Braised Pot Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 434, Fat 17.4, SaturatedFat 6.8, Cholesterol 149.7, Sodium 437.4, Carbohydrate 9.8, Fiber 1.4, Sugar 3, Protein 49.3
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