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.
STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 3h57m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
- Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
- Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
- Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
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.
CONTEST-WINNING MUSHROOM POT ROAST
Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.
Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
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
My elderly father is a fan of pot roast and it's hard to top the roasts he remembers my mother making. This one from Bon Appetit was a hit with him
Provided by KathyP53
Categories Roast Beef
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
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 a 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 saute until beginning to brown, about 8 minutes.Add garlic, chopped marjoram, and reserved porcini mushrooms; saute 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" thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs and serve.
Nutrition Facts : Calories 894.9, Fat 64.2, SaturatedFat 24.7, Cholesterol 208.7, Sodium 489.9, Carbohydrate 11.6, Fiber 2.1, Sugar 5.6, Protein 58.2
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RED-WINE POT ROAST WITH PORCINI RECIPE | BON APPéTIT
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- 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. DO AHEAD 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.
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