ITALIAN RED WINE ROAST BEEF RECIPES

ITALIAN RED WINE ROAST BEEF | PEACH CREEK VINEYARDS

Seasoned with a light blend of Italian spices and then cooked in red wine, this roast smalls incredible as it cooks throughout the day.

Provided by Donna Stolpman

Prep Time 30 minutes

Cook Time 8 hours

Yield 6 People

Number Of Ingredients 14

Ingredients

3 lbs Beef Round Roast
1 medium Onion (1/2 finely chopped, 1/2 sliced)
4 ribs Celery (finely chopped)
1 Red Bell Pepper (finely chopped (or equivalent of small sweet peppers))
1 heaping tsp Chopped Garlic
1 tsp Thyme
1 tsp Marjoram
1-1/2 tsp Basil
1 tsp Black Pepper
2 tsp Sea Salt
3 - 4 Bay Leaves
1 cup Peach Creek Social Distancing Red Wine
3 - 4 Baking Potatoes
1 cup Matchstick Carrots

Steps:

Put wine and bay leaves in bottom of slow cooker. With a large knife, make six to eight deep slits in the meat down to a depth of about 1/2" from the bottom (do not cut all the way through). Combine the finely chopped veggies and all seasonings in a small bowl. Fill the slits with this seasoning blend; if there is any left over, it can be spread over top. Place roast in slow cooker, and put sliced onions & matchstick carrots on top. Scrub potatoes, then make lengthwise slices (like oversized chunky homestyle fries) and put these on or around the roast.
Cook on low for 8 to 10 hours or until the meat is falling apart. Then shred gently and toss in the juices to keep it moist. Or cook until done in the middle, then slice and spoon juice over to serve. (Alternatively, preheat oven to 350, cover and bake for 3 hours; then check to see if additional liquid is needed. Cook another hour or so until meat is falling apart.

BEEF ROAST IN RED WINE (CARNI ARROSTO AL VINO ROSSO ...

Beef Roast in Red Wine (Carni Arrosto al Vino Rosso ... image

A slow cooker recipe that turns the most economical roast of beef into a tender, succulent, delicious meal. The wine really enhances the flavor of the meat, and non-alcoholic wine can also be used to great success for those who prefer it. Coming home to the aroma of this slow-cooked beef will put you in mind of stepping into a nice Italian restaurant. Very comforting and inviting. Serve over rice or egg noodles.

Provided by Lou Kussard

Categories Everyday Cooking

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 small onion, very thinly sliced
3?½ pounds boneless beef chuck roast
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 large cloves garlic, very thinly sliced
2 cups dry red wine
2 (14.5 ounce) cans diced tomatoes, undrained
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons tomato paste

Steps:

Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.
In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.

Nutrition Facts : Calories 392.8 calories, CarbohydrateContent 9.6 g, CholesterolContent 90.2 mg, FatContent 22.6 g, FiberContent 2.2 g, ProteinContent 25 g, SaturatedFatContent 9 g, SodiumContent 866.4 mg, SugarContent 4.3 g

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