Roast Beef Cooked With Red Wine And Blackcurrant Squash Recipes

RED WINE POT ROAST

Red Wine Pot Roast image

Provided by Ree Drummond : Food Network

Time 4h25m

Yield 12 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 4- to 5-pound beef chuck roast
2 tablespoons tomato paste
3 stalks celery, diced
3 cloves garlic, minced
2 onions, diced
2 cups red wine (or you can use more beef broth instead)
2 cups beef broth
1/4 cup sweet orange marmalade
5 large red potatoes, quartered
4 carrots, cut on the diagonal into 1-inch chunks
4 parsnips, peeled and cut on the diagonal into 1-inch chunks
3 sprigs fresh rosemary
3 sprigs fresh thyme

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

Awesome Red Wine Pot Roast image

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

Ingredients

3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
½ cup water
½ cup red wine
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved

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

ROAST BEEF WITH CABBAGE, SQUASH, AND CARROTS

Roast Beef with Cabbage, Squash, and Carrots image

This one-pan meal feels like a Sunday supper but is easy enough to make on a Monday night. The beef and vegetables roast side by side in a shallow pan. Everything is done when the beef is medium-rare, about 40 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 1h

Number Of Ingredients 7

Ingredients

2 pounds boneless top loin roast, tied
Coarse salt and ground pepper
1 medium butternut squash (2 pounds), peeled, halved, and sliced 1/2 inch thick
3 medium carrots, cut into 3-inch lengths
1 small head red cabbage (about 1 pound), cored and cut into 8 wedges
4 sprigs thyme
2 teaspoons extra-virgin olive oil

Steps:

Preheat oven to 425 degrees. Season beef with salt and pepper and place, fat side up, in center of a shallow roasting pan. In a large bowl, toss squash, carrots, cabbage, and thyme with oil; season with salt and pepper. Scatter vegetables around beef.
Roast until squash is tender when pierced with a knife and beef is medium-rare, 40 minutes. Tent beef loosely with foil and let rest 10 minutes before slicing.

Nutrition Facts : Calories 644 g, Fat 28 g, Fiber 11 g, Protein 52 g

RED WINE FLAVORED BEEF

Red Wine Flavored Beef image

Easy to do beef entree in a slow cooker.

Provided by THUNDERSTRUCK625

Categories Everyday Cooking

Time 5h20m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup red wine
1 cup water
4 pounds beef roast
½ (1 ounce) envelope dry onion soup mix

Steps:

Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
Cover, and cook 5 hours on Low.

Nutrition Facts : Calories 759.8 calories, Carbohydrate 1.9 g, Cholesterol 158.8 mg, Fat 61.9 g, Fiber 0.1 g, Protein 40.7 g, SaturatedFat 26.5 g, Sodium 272.3 mg, Sugar 0.3 g

BEEF IN RED WINE

Beef in Red Wine image

I adapted this from a recipe on the back of a Continental Hearty Beef Simmer Soup pack. We enjoyed it as a savoury, warming meal on a Queensland winter night (which can be surprisingly chilly!) Just be aware that this recipe seems to soak up liquid, so although the original recipe calls for only 1 cup red wine, you might want to add more water towards the end of cooking - depends on your taste.

Provided by NotQuiteVegetarian

Categories Easy

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

750 g beef, cubed
65 g dried beef soup mix
1 cup red wine
2 teaspoons Dijon mustard
frozen vegetables, of choice

Steps:

Place beef in crockpot.
Combine soup mix, wine/water and mustard.
Pour over beef.
Cover and cook for 6 - 8 hours or until tender, adding frozen vegetables 1 hour before cooking is complete.
Add sufficient water (if required) to achieve desired consistency approximately 1 hour before dish is cooked.

Nutrition Facts : Calories 330.3, Fat 29.4, SaturatedFat 12.2, Cholesterol 40.9, Sodium 41.5, Carbohydrate 1.7, Fiber 0.1, Sugar 0.4, Protein 3.5