Slow Cooker Pot Roast With Red Wine Recipes

SLOW COOKER POT ROAST WITH RED WINE

Steps:

• Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
• Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
• Stir gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.
• For optimal results, I like to turn the beef roast on the other side mid-cooking.
• Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
• The pot roast can be served with mashed potatoes or just with the veggies!
• Enjoy!

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)

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).

SLOW-COOKED POT ROAST WITH WINE

Steps:

• Sprinkle roast with salt and pepper; coat with flour.
• In a large skillet heat olive oil over medium-hight heat.
• Sear roast on all sides, 2-3 minutes per side.
• Transfer to slow cooker.
• Add onions to pan and cook until browned.
• Add remaining ingredients to onions.
• Cook, stirring until mixture is simmering.
• Pour over roast; cover and cook on high 1 hour.
• Taste broth and adjust with salt and pepper if needed.
• Reduce heat to low and cook 8-10 hours longer (or continue cooking on high 4-5 hours).
• Transfer roast to a serving platter an d cover to keep warm.
• Pour juices in a saucepan and simmer about 10 minutes to reduce excess liquid, if desired.

SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY

Steps:

• Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
• Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
• Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

SLOW-COOKER POT ROAST

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

SLOW COOKER POT ROAST

Steps:

• In a small bowl, mix the minced garlic, onion powder, garlic powder, salt and pepper together. Pat the meat dry with paper towels, then rub the blend over the entire outside of the roast.
• Place the wine and the beef broth in the slow cooker and stir in the tomato paste until fairly well blended. Place the roast in the slow cooker, fattier side up, and add the chopped onion on top. Cook on low for 10 hours until the meat is fall apart tender. Remove from the slow cooker and let sit for 15 minutes.
• Slice (it will fall apart as you do - that's a good thing!) and place on a serving platter. Spoon some of the cooking juices with the cooked onion over the top.