RED WINE POT ROAST RECIPE RECIPES

Name: Red Wine Pot Roast
Cook time: 25 min
Total time: 4 h 25 min
Yield: 12 servings
Ingredients: 3 tablespoons olive oil; Kosher salt and freshly ground black pepper; One 4- to 5-pound beef chuck roastu00A0; 2 tablespoons tomato pasteu00A0; 3 stalks celery, dicedu00A0; 3 cloves garlic, mincedu00A0; 2 onions, dicedu00A0; 2 cups red wine (or you can use more beef broth instead)u00A0; 2 cups beef brothu00A0; 1/4 cup sweet orange marmaladeu00A0; 5 large red potatoes, quarteredu00A0; 4 carrots, cut on the diagonal into 1-inch chunksu00A0; 4 parsnips, peeled and cut on the diagonal into 1-inch chunksu00A0; 3 sprigs fresh rosemary; 3 sprigs fresh thyme

RED WINE POT ROAST RECIPE | REE DRUMMOND | FOOD NETWORK

Red Wine Pot Roast Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 4 hours 25 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 4- to 5-pound beef chuck roast
2 tablespoons tomato paste
3 stalks celery, diced
3 cloves garlic, minced
2 onions, diced
2 cups red wine (or you can use more beef broth instead)
2 cups beef broth
1/4 cup sweet orange marmalade
5 large red potatoes, quartered
4 carrots, cut on the diagonal into 1-inch chunks
4 parsnips, peeled and cut on the diagonal into 1-inch chunks
3 sprigs fresh rosemary
3 sprigs fresh thyme

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.

RED WINE CROCK POT ROAST RECIPE - FOOD.COM

Red Wine Crock Pot Roast Recipe - Food.com image

Make and share this Red Wine Crock Pot Roast recipe from Food.com.

Total Time 6 hours 5 minutes

Prep Time 5 minutes

Cook Time 6 hours

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups red wine (or more! It's good for you!)
1/2 cup water
1 (1 1/4 ounce) envelope dry onion soup mix
1 tablespoon brown sugar
1 teaspoon dried rosemary or 1 teaspoon fresh rosemary
4 lbs trimmed beef roast
1 -2 teaspoon cornstarch

Steps:

Place roast in crock pot and season with pepper.
Mix rest of ingredients together and pour over roast.
Cover and cook on low 6-7 hours.
Remove roast to rest on platter.
Turn crock pot to high.
Whisk cornstarch into juices to thicken.
This makes a wonderfully tasty au jus, or over mashed potatoes.
Enjoy!
You can easily make additions to this: garlic, pearl onions, mushrooms etc.

Nutrition Facts : Calories 350.2, FatContent 9.3, SaturatedFatContent 3.8, CholesterolContent 149.7, SodiumContent 524.7, CarbohydrateContent 6.5, FiberContent 0.3, SugarContent 2.2, ProteinContent 49.5

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