Red Wine Braised Buffalo Pot Roast Served In Potato Bones Recipes

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.

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:

• Pat the meat dry with paper towels.
• Sprinkle it with salt and pepper to taste.
• In a large skillet, heat the oil over med-high heat.
• Add the beef and cook until nicely browned on all sides, about 15 minutes.
• Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
• Place the beef on top.
• Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
• Cook for 1 minute.
• Pour the wine over the beef.
• Add the broth to the slow cooker and season with salt and pepper to taste.
• Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
• Remove the beef to a platter and cover to keep warm.
• Skim off the fat from the pan juices.
• To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
• Bring the liquid to a simmer.
• Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
• Taste for seasoning.
• Slice the beef, spoon on the sauce, and serve.

Steps:

• Preheat the oven to 300 degrees F. In a Dutch oven, heat the oil over medium heat. Add the roast and brown it evenly on all sides.
• Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.
• Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
• Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.