SLOW COOKER POT ROAST WITH MALBEC (RED WINE) - ALLRECIPES
I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.
Provided by Alex Storm
Categories Pot Roast
Total Time 5 hours 20 minutes
Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Yield 6 servings
Number Of Ingredients 9
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).
Nutrition Facts : Calories 350 calories, CarbohydrateContent 8.5 g, CholesterolContent 86.1 mg, FatContent 21.1 g, FiberContent 0.9 g, ProteinContent 22.7 g, SaturatedFatContent 8.4 g, SodiumContent 3076.2 mg, SugarContent 0.5 g
SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY - BBC GOOD FOOD
Use a slow cooker to make this beef topside for Sunday lunch – the whole family will love it. Slow cooking makes the meat so tender and gives it a real depth of flavour
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Main course
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 6 hours
Yield 6
Number Of Ingredients 14
Steps:
- Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
- Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
- Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.
Nutrition Facts : Calories 690 calories, FatContent 43 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 58 grams protein, SodiumContent 0.8 milligram of sodium
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