RED WINE ROAST BEEF RECIPES

Name: Slow Cookers Red Wine Pot Roast
Prep time: 10 min
Cook time: 4 h
Yield: 8
Cuisine: American,
Ingredients: 2 1/2 to 3 pounds boneless chuck roast, well-trimmed; 1/2 pound baby carrots; 1 large onion, cut into thick slices; 1 pound red potatoes, cut into 1-inch chunks (about 4 medium potatoes); 1 package McCormick® Slow Cookers Savory Pot Roast Seasoning; 1 cup red wine

SLOW COOKERS RED WINE POT ROAST | MCCORMICK

Slow Cookers Red Wine Pot Roast | McCormick image

With minimal effort and McCormick® Slow Cookers Savory Pot Roast Seasoning, you can have pot roast just like mom used to make.

Provided by McCormick

Prep Time 10 minutes

Cook Time 4 hours

Yield 8

Number Of Ingredients 6

Ingredients

2 1/2 to 3 pounds boneless chuck roast, well-trimmed
1/2 pound baby carrots
1 large onion, cut into thick slices
1 pound red potatoes, cut into 1-inch chunks (about 4 medium potatoes)
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning
1 cup red wine

Steps:

Place roast and vegetables in slow cooker.
Mix Seasoning Mix and wine until blended. Pour over roast and vegetables. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Remove roast and vegetables to serving platter. Stir sauce before serving. Thicken sauce, if desired.

Nutrition Facts : Calories 346 Calories

BEST SLOW-COOKER RED WINE BEEF STEW - HOW TO MAKE RED …

Best Slow-Cooker Red Wine Beef Stew - How to Make Red … image

Get our best recipe to make slow-cooker red wine beef stew.

Provided by Marian Cooper Cairns

Categories dinner

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 c. beef stock
3 tbsp. all-purpose flour
2 tsp. Dijon mustard
1 lb. carrots, cut into 2-inch pieces
1 (8-ounce) package cremini mushrooms, halved if large
1 large red onion, cut into wedges
2 large celery ribs, cut into 2-inch pieces
4 cloves garlic, chopped
6 sprigs thyme
1 tbsp. canola oil
3 lb. pot roast, trimmed and cut into 4 pieces
Kosher salt and freshly ground black pepper
1/4 c. tomato paste
1 c. dry red wine
1 tbsp. unsalted butter
Chopped fresh flat-leaf parsley, for serving

Steps:

Whisk together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine. Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits, 30 seconds; add to slow cooker. Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours. Discard thyme. Remove beef and shred with 2 forks; return to cooker. Stir in butter. Serve topped with parsley.

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