Wine And Herb Braised Pot Roast Recipes

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:

• Blanch salt pork in boiling water 5 minutes; drain well and set aside.
• Heay oil in Dutch oven or deep, heavy large skillet over medium heat.
• Add onions,salt pork and garlic and saute until pork is browned, about 20 minutes.
• Remove onions and pork with slotted spoon; set aside.
• Increase heat to medium-high.
• Pat beef dry;season with salt and pepper.
• Add to Dutch oven and brown on both sides, about 20 minutes.
• Return onions and pork to pan; add tomatoes with liquid,wine,parsley sprigs,bay leaf,orange peel thyme,marjoram and basil.
• Reduce heat to low, cover and simmer until beef is tender, 3 1/2 to 4 hours.
• Remove meat, bay leaf and parsley sprigs from pan; keep meat warm.
• Degrease sauce.
• Mix water and flour; stir half into sauce and bring to a boil.
• Reduce heat and simmer until thickened,adding remaining flour mixture if desired.
• Slice meat and arrange on platter; pour sauce over, garnish with parsley and serve.

Steps:

• Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
• In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
• Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
• Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
• Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
• Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.