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
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.
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
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
PORT-WINE POT ROAST
The port wine adds a different flavor to this beef roast. Great served with mashed potatoes and garlic green beans.
Provided by Audrey M
Categories Meat
Time 10h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pot roast.
- If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
- Place meat in slow cooker.
- In a small bowl, combine all other ingredients.
- Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
- Place beef on warm platter.
- Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
- Skim fat from gravy.
- If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
- Turn crockpot to high and add cornstarch mixture.
- Serve over sliced beef.
POT ROAST WITH PORT (STOVE TOP)
This is a recipe from the Frugal Gourmet cooking show a few years ago. A great dish the I have prepared many times!
Provided by Rick B2
Categories Weeknight
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan, heat oil and brown roast on both sides.
- Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so----I usually turn the roast over at least once during this time).
- Add consomme and simmer, covered, for 1 hour.
- In a small frying pan mix flour with melted butter to make a roux (lightly browned).
- After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
- Add the mushrooms, garlic, salt and pepper.
- Cover and simmer until tender, at least another 1/2 hour.
- This can be served over noodles or rice and garnished with chopped parsley.
GORDON'S POT ROAST
Steps:
- Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
- Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
- Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
- Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .
More about "port wine pot roast recipes"
PORT WINE AND MUSHROOM POT ROAST RECIPE
From mygourmetconnection.com
4.5/5 (10)Category BeefCuisine AmericanTotal Time 3 hrs 40 mins
- If desired tie a length of kitchen twine around the outside of the chuck roast to help it hold its shape during cooking.
- Combine the salt, pepper and sugar in a small bowl, then sprinkle the mixture evenly over the meat on all sides. Using your fingers, rub it in well and allow to stand for 10 minutes.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the meat and brown well, 2 to 4 minutes per side, then transfer to a plate.
RED WINE POT ROAST RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
MELT-IN-YOUR-MOUTH RED WINE POT ROAST - OUR SALTY …
From oursaltykitchen.com
WINE-MARINATED POT ROAST | MIDWEST LIVING
From midwestliving.com
POT ROAST WITH DRIED PLUMS AND PORT WINE {VINTAGE …
From modernretrowoman.com
8 PERFECT POT ROAST RECIPES | FOOD & WINE
From foodandwine.com
CLASSIC BEEF POT ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST CROCK POT POT ROAST WITH WINE RECIPES | YUMMLY
From yummly.com
30 BEST POT ROAST RECIPES | EASY CHUCK ROAST RECIPES | RECIPES, …
From foodnetwork.com
Author By
PORT WINE ROAST BEEF | VISIT A WINERY
From visitawinery.org
RECIPE OF THE MONTH: WINE-MARINATED POT ROAST - GRANT CREEK RANCH
From grantcreekranch.com
PORT WINE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORT-WINE POT ROAST RECIPE - FOOD.COM
From hartstr.japhar.com
POT ROAST RECIPE MUSHROOM WINE | VISIT A WINERY
From domvino.fr
RED WINE-BRAISED POT ROAST - RECIPE - FINECOOKING
From finecooking.com
RED WINE POT ROAST (DUTCH OVEN RECIPE) | THE RUSTIC FOODIE®
From therusticfoodie.com
RED WINE POT ROAST RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
POT ROAST WITH WINE - MAGIC SKILLET
From magicskillet.com
BEST RED WINE POT ROAST RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
ELEGANT POT ROAST WITH A GLASS OF WINE #SUNDAYSUPPER - DAILY …
From dailydishrecipes.com
MOM'S FAMOUS RED WINE POT ROAST - BAKING MISCHIEF
From bakingmischief.com
POT ROAST WITH PORT (STOVE TOP) RECIPE - FOOD NEWS
From foodnewsnews.com
POT ROAST RECIPE WITH WINE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PORT WINE SUBSTITUTE - 11 BEST ALTERNATIVE THAT YOU MUST TRY
From richardpantry.com
10 BEST CROCK POT POT ROAST WITH WINE RECIPES | YUMMLY
From yummly.com
POT-ROASTED PHEASANT WITH PORT WINE SAUCE - NUNC EST COQUENDUM
From coquendum.com
BEEF TENDERLOIN ROAST WITH PORT WINE SAUCE - THINKBEEF
From thinkbeef.ca
PORT-WINE POT ROAST - PLAIN.RECIPES
From plain.recipes
BEEF STEW WITH MUSHROOM AND PORT WINE - CHEF JEAN PIERRE
From chefjeanpierre.com
WINE POT ROAST RECIPE- RED WINE POT ROAST | THECURRYMOMMY.COM
From thecurrymommy.com
PORK POT ROAST - A FAMILY FEAST®
From afamilyfeast.com
POT ROAST IN RED WINE MUSTARD SAUCE - CHEFSBEST
From chefsbest.com
BEEF ROAST WITH PORT WINE RECIPE | VISIT A WINERY
From visitawinery.org
PORT WINE AND MUSHROOM POT ROAST | RECIPE | POT ROAST, ROAST …
From pinterest.com
POT ROAST RECIPE WITH WINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WINE-BRAISED POT ROAST | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
ROASTED BEEF TENDERLOIN WITH PORT WINE GRAVY | VALERIE'S KITCHEN
From fromvalerieskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #main-ingredient #preparation #beef #crock-pot-slow-cooker #dietary #meat #equipment
You'll also love