Redwinecrockpotroast Recipes

RED WINE POT ROAST

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.

AWESOME RED WINE POT ROAST

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.

RED WINE AND GARLIC SLOW COOKER ROAST

Steps:

• Cook and stir onion and garlic in a skillet over medium heat until browned, 4 to 5 minutes. Combine onion mixture, hot water, and chicken bouillon in a bowl.
• Place roast is same skillet used for onion mixture; cook over medium heat until roast is browned on all sides, 4 to 5 minutes.
• Place roast in a slow cooker and drizzle olive oil over top of roast. Arrange potatoes and carrots around roast. Pour broth mixture over roast; add butter, bay leaves, sugar, salt, and black pepper. Pour wine over entire mixture.
• Cook on High for 4 to 5 hours. Change setting to Low and cook for 2 to 3 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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.

RED WINE CROCK POT ROAST

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.

POT ROAST

Steps:

• For the pot roast: Preheat the oven to 350 degrees F.
• Sprinkle the chuck roast with 3 teaspoons kosher salt and 1 teaspoon black pepper.
• Heat the vegetable oil over high heat in a rondeau or large Dutch oven until it begins to shimmer. Sear the beef on all sides to a deep brown, about 3 minutes per side; remove to a plate.
• Add the onions to the pan and reduce the heat to medium. Cook until caramelized, 6 to 8 minutes. Add the carrots and celery, and cook for 5 minutes. Stir in the tomato paste; cook 1 to 2 minutes more.
• Deglaze the pan with the red wine and cook until reduced by half, 6 to 8 minutes. Put the roast and any accumulated juices back in the pan. Add veal broth to cover by two-thirds. Bring to a simmer, then cover with a lid.
• Transfer to the oven and cook until the roast registers an internal temperature of 190 degrees F, 1 1/2 to 2 hours. Baste every 20 minutes during cooking, and turn the beef over in the broth periodically.
• Remove the roast to a cutting board and let rest for 10 minutes.
• Meanwhile, skim the broth of fat and bring to a simmer on the stovetop. Melt the butter in a saute pan and stir in the flour to make a roux. Whisk the roux into the simmering broth; cook for 15 minutes.
• Slice the beef against the grain. Put the slices in the sauce, and hold.
• For the mashed potatoes: Place the potatoes in a tall pot; add cold water to cover. Bring to a boil over high heat and cook until the potatoes are tender, about 20 minutes.
• Strain the potatoes and allow them to sit for 2 to 3 minutes to dry out a bit. Wipe the pot dry. Run the potatoes through a ricer into the pot. Add the sour cream and butter, and mix well. Season with salt and white pepper.
• For the green beans and carrots: Preheat the oven to 450 degrees F. Bring 1 gallon water to a boil and season with 2 ounces kosher salt. Set up an ice bath for shocking the green beans.
• Add one-third of the green beans to the boiling water; cook until al dente, 2 to 3 minutes. With a slotted spoon, transfer the beans to the ice bath to stop cooking. Dry the beans well on paper towels. Repeat two more times, until all the green beans are blanched.
• In a bowl, toss the carrots with 2 tablespoons of the grapeseed oil, and season with salt and pepper. Spread the carrots on a baking sheet, transfer to the oven, and cook until tender and browned, about 15 minutes.
• In a large skillet heat the remaining 2 tablespoons grapeseed oil over medium heat. Add the blanched green beans and roasted carrots, and saute for 11 to 12 minutes. Season with salt and pepper.
• To plate: Divide the mashed potatoes between 6 large pasta bowls. Arrange the green beans on top of the potatoes, then arrange the beef slices on top of the beans. Ladle some of the sauce over the beef. Garnish with chopped parsley if desired. Serve immediately.

POT ROAST WITH RED WINE GRAVY

Steps:

• Make six deep slits into the roast. Insert one clove of garlic into each slit.
• Slice 1/2 of the onion. Layer on the bottom of the crock pot.
• Add baby carrots.
• Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
• Finely chop remaining onion.
• Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
• Cook roast on low heat for 6-7 hours.
• Turn roast over halfway through cooking to allow both halves to cook in the juices.
• Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
• Puree remaining juices, onions, and carrots in a food processor to make a gravy.
• Pour gravy into a medium saucepan and heat on low.
• Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
• Wisk paste into gravy mix. Continue to heat until thickened.
• Slice roast, serve with gravy and enjoy!