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
POT ROAST WITH PORT (STOVE TOP)
This is a recipe from the Frugal Gourmet cooking show a few years ago. A great dish the I have prepared many times!
Provided by Rick B2
Categories Weeknight
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan, heat oil and brown roast on both sides.
- Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so----I usually turn the roast over at least once during this time).
- Add consomme and simmer, covered, for 1 hour.
- In a small frying pan mix flour with melted butter to make a roux (lightly browned).
- After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
- Add the mushrooms, garlic, salt and pepper.
- Cover and simmer until tender, at least another 1/2 hour.
- This can be served over noodles or rice and garnished with chopped parsley.
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.
PORT-WINE POT ROAST
The port wine adds a different flavor to this beef roast. Great served with mashed potatoes and garlic green beans.
Provided by Audrey M
Categories Meat
Time 10h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pot roast.
- If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
- Place meat in slow cooker.
- In a small bowl, combine all other ingredients.
- Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
- Place beef on warm platter.
- Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
- Skim fat from gravy.
- If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
- Turn crockpot to high and add cornstarch mixture.
- Serve over sliced beef.
BRINED PORK ROAST WITH PORT WINE SAUCE
For extra-special occasions, I enhance my basic Herb-Rubbed Pork Loin (recipe at right) by first brining the roast, which results in extremely tender meat. Then I top slices with a robust wine sauce.-Robin Schloesser, Chester, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12 servings (2 cups sauce).
Number Of Ingredients 31
Steps:
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat; cool brine to room temperature., Place a 2-gallon resealable plastic bag inside a second resealable bag; add roast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a large bowl. Refrigerate for 18-24 hours, turning occasionally., Drain and discard brine; pat roast dry. In a small bowl, combine the oil, herbs and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan. Bake at 350° for 1 hour 20 minutes or until a thermometer reads 145°., For sauce, melt butter in a large saucepan. Add shallots; cook and stir until tender. Stir in wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, vinegar and sugar. Cook, uncovered, for 20-25 minutes or until slightly thickened., Stir in the cream, thyme, salt, pepper and browning sauce if desired. Discard bay leaf. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Transfer roast to a serving platter. Let stand for 10 minutes before slicing. Serve with sauce.
Nutrition Facts : Calories 315 calories, Fat 14g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 237mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein.
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