Portwinepotroast Recipes

POT ROAST WITH PORT (STOVE TOP)

Steps:

• In a large pan, heat oil and brown roast on both sides.
• Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so----I usually turn the roast over at least once during this time).
• Add consomme and simmer, covered, for 1 hour.
• In a small frying pan mix flour with melted butter to make a roux (lightly browned).
• After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
• Add the mushrooms, garlic, salt and pepper.
• Cover and simmer until tender, at least another 1/2 hour.
• This can be served over noodles or rice and garnished with chopped parsley.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

RED WINE POT ROAST

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.

PORT-WINE POT ROAST

Steps:

• Trim fat from pot roast.
• If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
• Place meat in slow cooker.
• In a small bowl, combine all other ingredients.
• Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
• Place beef on warm platter.
• Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
• Skim fat from gravy.
• If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
• Turn crockpot to high and add cornstarch mixture.
• Serve over sliced beef.