Pot Roast In Wine Crock Pot Recipes

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.

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).

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.

Steps:

• Mix together the first 8 ingredients in a small bowl.
• Heat the oil and butter in a heavy skillet over medium high heat and brown the roast on all sides.
• Place the roast in your crock pot and pour over top the mixture of 8 ingredients.
• Cook on low for 8-10 hours.
• When done mix together in a large saucepan the cornstarch, water, and marinade.
• Cook over high heat stirring constantly until mixture begins to thicken.
• Whisk in the wine and add the orange slices, heating through.
• Slice roast and serve with wine gravy and orange slices.
• Garnish with parsley if you wish.

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.

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.