Meat Potatoes Red Cabernet Crock Pot Recipes

CROCKPOT ROAST

Steps:

• PREP: Pat beef dry all over with a paper towel. Cut the beef into 3-inch chunks and season with salt and pepper.
• BROWN: Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. To get a good sear don't overcrowd the meat; you can sear the meat in batches. (Don't skip this step. We are adding layers of flavor here.) Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5 quart or larger slow cooker).
• DEGLAZE PAN: Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine (or additional beef stock). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker.
• COOK: Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.
• GRAVY: Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.
• SERVE: Serve the pot roast and veggies with the gravy on the side.

SLOW COOKER POT ROAST WITH MALBEC (RED WINE)

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).

MEAT & POTATOES RED CABERNET CROCK POT RECIPE

Steps:

• 1.Place roast in crock pot and season with pepper.
• 2.Mix rest of ingredients together and pour over roast.
• 3.Cover top with mushrooms and add bay leaf.
• 4.Cover and cook on low 6-9 hours.
• 5.Remove roast to rest on platter.
• 6.Discard bay leaf.
• 7.Turn crock pot to high.
• 8.Whisk cornstarch into juices to thicken.
• 9.This makes a wonderfully tasty au jus, or over mashed potatoes.
• 10.Enjoy!
• 11.You can easily make additions to this: pearl onions,.

SLOW COOKER BEEF STEW WITH RED WINE

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.