Crock Pot Pot Roast W Red Wine Gravy Recipes

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).

CROCK POT ROAST WITH GRAVY

Steps:

• 1. In a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside.
• 2. Rub Kitchen Bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium-high heat. Brown both sides of the roast (you'll know it's ready to flip when the meat no longer sticks). Transfer to the Crock Pot.
• 3. Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk.
• 4. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet.
• 5. Continue to cook until thickened.
• 6. Pour gravy over roast. Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender.
• 7. Serve over buttered egg noodles. Enjoy! *Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

POT ROAST WITH RED WINE GRAVY

Steps:

• Make six deep slits into the roast. Insert one clove of garlic into each slit.
• Slice 1/2 of the onion. Layer on the bottom of the crock pot.
• Add baby carrots.
• Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
• Finely chop remaining onion.
• Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
• Cook roast on low heat for 6-7 hours.
• Turn roast over halfway through cooking to allow both halves to cook in the juices.
• Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
• Puree remaining juices, onions, and carrots in a food processor to make a gravy.
• Pour gravy into a medium saucepan and heat on low.
• Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
• Wisk paste into gravy mix. Continue to heat until thickened.
• Slice roast, serve with gravy and enjoy!

SLOW COOKER ROAST

Steps:

• Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
• Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
• Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
• Cook on Low 8 to 10 hours.

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.

MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

CROCK POT POT ROAST W/ RED WINE GRAVY

Steps:

• 1. Coat Chuck roast with Olive oil on both sides. Season with salt and pepper to your liking. Rub garlic on both sides of each piece of meat, rubbing in salt and pepper with it. Add Cherry Coke to bottom of crock pot. Add half of the bag of carrots on the bottom. Add and arrange meat evenly in crock pot. Sprinkle 1 1/2 packets of Onion soup mix over the meat, reserving the rest to finish the top. Add Potatoes, Mushrooms, Onion, and remaining carrots. Pour Red Wine all over the top. Set Crock Pot on low and cook for 8-10 hours. About halfway through, add more salt and pepper if desired. 20 minutes before serving, add mixture of Cornstarch/flour and water (mixed well) to crock pot, and stir. Juice will thicken into a thin gravy.

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.