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
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.
STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 3h57m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
- Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
- Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
- Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
RED WINE POT ROAST WITH PORCINI MUSHROOMS
Number Of Ingredients 10
Steps:
- Preheat oven to 300. Bring broth to simmer in saucepan then add mushrooms and remove from heat. Cover and let stand till soft. Transfer mushrooms to cutting board and chop coarsely. Reserve mushrooms and broth separately. Sprinkle beef with salt and pepper and sear on all sides. Pour off most of the fat and add onions garlic and celery and saute then add herbs and tomatoes and wine and boil about 5 min. Add mushrooms and broth and boil 5 min more. Return beef to pot and cover and bake for 1 1/2 hours then turn beef over for another 1 1/2 hours. Best if made a day or so ahead and reheat. Transfer meat to cutting board and reduce sauce by half.
- Enjoy with fennel mashed potatoes
POT-ROAST PHEASANT WITH FINO & PORCINI
This dish is full of woodland flavours from the herbs, mushrooms and stock. The sherry works well with pheasant, while the grapes add a touch of sweetness
Provided by Rosie Birkett
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Soak the dried porcini in 100ml boiling water for 10 mins until softened and then drain, reserving the mushroom stock.
- Cover each pheasant in four overlapping slices of prosciutto and tie them each in place with a piece of string. Heat the oil in a high-sided, heavy-bottomed skillet or frying pan over a medium heat. Season the pheasants all over and brown them one at a time in the pan, starting with the breast side for a few mins, and then turning until they are golden all over - this should take about 8 mins. Tuck the bay leaves into their cavities, then put them into one large or two medium-sized flameproof, lidded casseroles.
- Keeping the pan on the hob, lower the heat and add the butter. When it has melted, add the juniper berries, thyme and shallots, then season. Fry gently for 5-10 mins, until the shallots are golden brown. Add the flour to the pan and cook, stirring for 1 min. Then turn up the heat and pour in the sherry, scraping the bottom of the pan to pick up any crust. Cook for 1-2 mins, stirring, then add the stock and mushroom water, and bring to the boil. Simmer for 10 mins, or until reduced by a third, then pour into the casserole with the pheasants.
- Cover the casserole tightly with foil and put the lid on top of the foil. Roast the pheasants in the oven for 20 mins, then uncover the pot and put back in the oven for a further 15-20 mins or until cooked through (a little pinkness is okay). Lift out the pheasants onto a platter, cover with foil and rest them for at least 10 mins.
- While the pheasants are resting add the grapes, porcini and cream to the liquor in the casserole and cook over a gentle heat for 10-15 mins (if your casserole is not flameproof, tip the cooking juices into a saucepan instead). While this is cooking, carve the breasts and legs off the birds, put in a roasting tin and cover with foil. Just before serving, return to the oven at 150C/130C fan/gas 2 for 3 mins to heat through. Serve the meat with a generous spoonful of the sauce and the side dishes.
Nutrition Facts : Calories 772 calories, Fat 60 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium
More about "red wine pot roast with porcini recipes"
RED-WINE POT ROAST WITH PORCINI RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Servings 6
- Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.
- Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.
- Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. DO AHEAD Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.
- Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.
RED WINE POT ROAST - DINNER, THEN DESSERT
From dinnerthendessert.com
RED WINE POT ROAST RECIPE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
SLOW COOKERS RED WINE POT ROAST | MCCORMICK
From mccormick.com
RED WINE POT ROAST RECIPE - THE COOKIE ROOKIE
From thecookierookie.com
ITALIAN PORK ROAST WITH RED WINE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
POT ROAST WITH PORCINI AND ROOT VEGETABLES RECIPE— LAKE ISLE …
From lakeislepress.com
PORCINI POT ROAST RECIPE - THE WASHINGTON POST
From washingtonpost.com
POT ROAST WITH PORCINI MUSHROOMS (STRACOTTO) - LEAH CLAIRE
From leah-claire.com
MOM'S FAMOUS RED WINE POT ROAST - BAKING MISCHIEF
From bakingmischief.com
BEST RED WINE POT ROAST WITH PORCINI RECIPES
From alicerecipes.com
RED-WINE POT ROAST WITH PORCINI - LUNCHLEE
From lunchlee.com
RED-WINE POT ROAST WITH PORCINI RECIPE | KEEPRECIPES: …
From keeprecipes.com
GLUTEN-FREE POT ROAST (FAMILY FAVORITE!) - MEANINGFUL EATS
From meaningfuleats.com
PORCINI MUSHROOMS GIVE THIS TENDER POT ROAST AN EXTRA UMAMI PUNCH
From washingtonpost.com
CROCKPOT POT ROAST MADE WITH RED WINE - THE SCHMIDTY WIFE
From theschmidtywife.com
STRACOTTO, THE ITALIAN POT ROAST THAT'S PERFECTLY 'OVERCOOKED'
From tastingtable.com
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #dinner-party #meat #roast-beef #4-hours-or-less
You'll also love