Slow Cooker Pot Roast With Red Wine Recipes

SLOW COOKER POT ROAST WITH RED WINE

Steps:

• Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
• Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
• Stir gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.
• For optimal results, I like to turn the beef roast on the other side mid-cooking.
• Once done, place pot roast on a large plate, garnish with fresh thyme and parsley, drizzle with some of the broth. Save the broth to store leftovers in it.
• The pot roast can be served with mashed potatoes or just with the veggies!
• Enjoy!

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).

AWESOME RED WINE POT ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
• Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

SLOW COOKER ROAST BEEF WITH RED WINE

Steps:

• Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.
• Drain beef; reserve marinade. Pat beef dry. Heat slow cooker to high. Add consomme, onions and mushrooms.
• Cook bacon in large skillet over medium heat 3-5 minutes or until browned. Drain on paper towels, reserving drippings in skillet. Add bacon to slow cooker.
• Combine flour, pepper, onion powder and garlic powder in large bag. Add beef; shake to coat. Remove beef; reserve flour mixture.
• Cook beef in bacon drippings in batches over medium-high heat 3-5 minutes until browned on all sides. Place in slow cooker.
• Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute. Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Pour into slow cooker.
• Add remaining marinade and thyme to slow cooker. Cook over low heat 7-9 hours or until beef is tender. Remove beef and vegetables. Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened. Pour over beef and vegetables.

SLOW-COOKED POT ROAST WITH WINE

Steps:

• Sprinkle roast with salt and pepper; coat with flour.
• In a large skillet heat olive oil over medium-hight heat.
• Sear roast on all sides, 2-3 minutes per side.
• Transfer to slow cooker.
• Add onions to pan and cook until browned.
• Add remaining ingredients to onions.
• Cook, stirring until mixture is simmering.
• Pour over roast; cover and cook on high 1 hour.
• Taste broth and adjust with salt and pepper if needed.
• Reduce heat to low and cook 8-10 hours longer (or continue cooking on high 4-5 hours).
• Transfer roast to a serving platter an d cover to keep warm.
• Pour juices in a saucepan and simmer about 10 minutes to reduce excess liquid, if desired.

RED WINE CROCK POT ROAST

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.

RED WINE AND GARLIC SLOW COOKER ROAST

Steps:

• Cook and stir onion and garlic in a skillet over medium heat until browned, 4 to 5 minutes. Combine onion mixture, hot water, and chicken bouillon in a bowl.
• Place roast is same skillet used for onion mixture; cook over medium heat until roast is browned on all sides, 4 to 5 minutes.
• Place roast in a slow cooker and drizzle olive oil over top of roast. Arrange potatoes and carrots around roast. Pour broth mixture over roast; add butter, bay leaves, sugar, salt, and black pepper. Pour wine over entire mixture.
• Cook on High for 4 to 5 hours. Change setting to Low and cook for 2 to 3 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).