BALSAMIC POT ROAST WITH RED WINE GRAVY
Slow cooker pot roast that cooks all day in a delicious balsamic sauce. Make a delicious, rich gravy to top it off. I typically shred the roast using a couple forks. It will be so tender, it will fall apart. I make an open face sandwich topping some toasted ciabatta roll with some of the roast and the gravy as the finishing touch!
Provided by manda10s
Categories Meat
Time 6h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings.
- Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet!
- Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too.
- In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice.
- Cook on low for 6-8 hours.
- Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy!
- In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color.
- Deglaze the pan with your red wine. Make sure you continuously whisk!
- Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency.
- Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!
Nutrition Facts : Calories 544, Fat 22.8, SaturatedFat 11.8, Cholesterol 172.6, Sodium 1239.1, Carbohydrate 22.7, Fiber 2, Sugar 8.3, Protein 51.2
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
RED WINE GRAVY
Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
- Now stir in the vegetable stock and the cornstarch mixture.
- Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.
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
SLOW COOKER BALSAMIC POT ROAST RECIPE
Provided by Camille
Yield 8
Number Of Ingredients 15
Steps:
- Add olive oil to a large saucepan over medium-high heat.
- Season roast with salt and pepper, to taste.
- Place roast in pan and sear on all sides.
- Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray.
- Cover roast with carrots, celery and onion.
- In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
- Place 2 bay leaves on top and cover with lid.
- Cook on low for 9-10 hours.
- When done cooking, remove roast and vegetables and keep warm.
- Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat.
- In a small bowl, whisk together corn starch and cold water; pour into the saucepan and mix well.
- Bring to a boil and let cook for a few minutes or until it starts to thicken.
- Serve gravy with pot roast and vegetables.
Nutrition Facts : Servingsize 1 serving, Calories 341 kcal, Fat 28 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 2853 mg, Carbohydrate 5 g, Sugar 0 g, Protein 20 mg
POT ROAST WITH RED WINE GRAVY
This crock pot recipe is perfect for a family dinner with enough leftovers for tomorrow's lunch. The delicious gravy has a hint of red wine and goes perfectly with mashed potatoes.
Provided by BearsFanJeff
Categories Meat
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
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!
More about "balsamic pot roast with red wine gravy recipes"
SLOW COOKER BALSAMIC POT ROAST - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (21)Total Time 6 hrs 15 minsCategory Main CourseCalories 522 per serving
RED WINE POT ROAST RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
BALSAMIC GLAZED POT ROAST - THE COMPLETE SAVORIST
From thecompletesavorist.com
BALSAMIC POT ROAST [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
SLOW-COOKER BALSAMIC POT ROAST WITH ROOT VEGETABLES
From williams-sonoma.com
TENDER POT ROAST - CAFE DELITES
From cafedelites.com
AMAZING POT ROAST WITH BALSAMIC AND DIJON (CHUCK …
From thewickednoodle.com
POT ROAST WITH BALSAMIC GRAVY - HOME-EC 101
From home-ec101.com
Cuisine AmericanEstimated Reading Time 3 minsCategory BeefTotal Time 3 hrs 50 mins
RED WINE POT ROAST - OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (26)Uploaded Oct 25, 2022Category Main CoursePublished Dec 10, 2021
BALSAMIC POT ROAST RECIPE - TABLESPOON.COM
From tablespoon.com
POT ROAST WITH RED WINE VINEGAR - BLACKTAILNYC.COM
From gahasana.afphila.com
PEPPERONCINI "MISSISSIPPI" POT ROAST - AMANDA COOKS & STYLES
From amandacooksandstyles.com
BEEF CHUCK ROAST - TASTY COMFORT FOOD - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
BEEF ROAST WITH RED-WINE GRAVY RECIPE | MYRECIPES
From myrecipes.com
DUTCH OVEN LONDON BROIL POT ROAST | THE FRAYED APRON
From thefrayedapron.com
BEST BALSAMIC POT ROAST WITH RED WINE GRAVY RECIPES
From alicerecipes.com
SLOW COOKER BALSAMIC-RED WINE POT ROAST RECIPE | YUMMLY
From yummly.com
THIS IS THE SLOW COOKER BALSAMIC-RED WINE POT ROAST YOU’VE
From yummly.com
RED WINE GRAVY RECIPE - BBC FOOD
From bbc.co.uk
POT ROAST GRAVY | FLIPBOARD
From flipboard.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON …
From onceuponachef.com
BONE IN PORK LOIN ROAST RECIPE INSTANT POT - PECIRES.NETLIFY.APP
From pecires.netlify.app
RED WINE GRAVY (A HOMEMADE GRAVY PERFECT FOR THE …
From savoryexperiments.com
You'll also love