CONTEST-WINNING MUSHROOM POT ROAST
Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.
Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
AWESOME RED WINE POT ROAST
I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.
Provided by KarenCooks
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.2 g, Fiber 1.8 g, Protein 14.3 g, SaturatedFat 5.3 g, Sodium 253.7 mg, Sugar 2.9 g
RED WINE AND MUSHROOM CROCK POT ROAST BEEF
This is a recipe I created on my own. It is so simple, just prepare the ingredients, throw them in the crock pot before work and when you come home you will have the most tender roast beef you have ever eaten!
Provided by fuzzy_kitten
Categories Roast Beef
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in crock pot and season liberally with salt and pepper.
- Cook bacon in skillet until crispy.
- Add mushrooms, wine, onion, broth, and thyme to the crock pot with the roast while you are waiting for the bacon to cook.
- When the bacon is done, add it to the crock pot and give it a good stir to mix all of the flavors together.
- Set your crock pot at low for 7-8hrs.
- I recommend at least 8 hours because your roast will become soo tender it will literally fall apart as you try to remove it from the dish.
- If your roast seems tough yet, just give it a little more time, it will only get more tender the longer it cooks.
- Remove the roast and transfer the remaining sauce to a sauce pan.
- Mix 1/2 cup of flour with 1 cup of cold water.
- Gradually add flour mixture to the remaining sauce while whisking over med high heat until sauce thickens.
- Serve gravy over mashed potatoes.
ROASTED CHATEAUBRIAND WITH RED WINE-MUSHROOM REDUCTION AND POMMES PUREE
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Boil the potatoes: Add the potatoes to a medium pot with the cream, garlic, butter and some kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer until the potatoes are easily pierced with a fork, about 25 minutes.
- Cook the chateaubriand: Preheat the oven to 350 degrees F. Let the beef rest at room temperature for 15 minutes, then season with salt and pepper. Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers, about 2 minutes. Set the meat in the pan and sear it on all sides until browned, about 8 minutes total. Reduce the heat to low and add 2 tablespoons of the butter, the mushrooms, garlic and the thyme. Transfer the skillet to the oven and cook the roast until an instant-read thermometer inserted into the thickest part reads 125 to 130 degrees F., 6 to 8 minutes for medium-rare. Remove the skillet from the oven, transfer the roast to a cutting board, loosely tent with foil and let it rest for 10 minutes.
- Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the pan is almost dry, about 2 minutes. Add the broth and cream, bring to a boil, and simmer until the sauce thickens, 3 to 5 minutes. Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed.
- Make the pomme puree: Place a colander over a large bowl. Pour the hot potatoes into the colander. Shake the potatoes to drain off the excess liquid. Press the potatoes through a ricer (or mash them with a fork for a chunkier texture) and into a medium bowl, occasionally clearing the sides of the ricer with a spoon. Pour the reserved and still-hot cream over the potatoes in small increments, folding in to combine, until you get your desired consistency. Season with olive oil and a sprinkle of sea salt and serve immediately, or keep warm in a covered oven-safe casserole dish in a 250 degree F. oven.
- To serve, remove the twine from the roast and slice the roast crosswise into 2 equal portions. Sprinkle with salt and pepper. Spoon the potato puree onto 2 warm plates. Place a slice of chateaubriand on each plate and spoon the red wine-mushroom reduction over the top. Garnish with fresh thyme leaves and serve.
POT ROAST WITH RED WINE AND MUSHROOMS
Steps:
- In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.
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MUSHROOM AND RED WINE POT ROAST - HONEST COOKING
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Servings 6-8Category MainAuthor ThatskinnychickcanbakeTotal Time 4 hrs 20 mins
- Pat chuck roast dry with paper towels. Sprinkle both sides with salt and pepper. In a Dutch oven, heat a tablespoon or two of olive oil, and sear both sides. When browned, remove roast to a plate. Add a bit more oil if the pan is dry and saute onion, carrots, celery, and mushrooms until soft. Add sugar and garlic and allow to cook about a minute.
- Add the chicken broth, red wine, thyme, and tomatoes. Return roast to pan and add water. Allow liquid to come to a simmer, then cover the top of the pan with foil and top with the lid. Place in oven cook about 3½ to 4 hours, flipping meat every 30 minutes (as your schedule allows) until the roast is tender and falling apart.
- Remove meat from pan and add rosemary to liquid in the pan. Reduce liquid to about 1½ cups, then discard thyme and rosemary. Season with salt and pepper if needed (I added almost a teaspoon of salt and ½ teaspoon of pepper). Cut meat into slices or shred into large pieces, removing fat as necessary. Add meat back to the sauce and stir to combine.
OVEN POT ROAST WITH MUSHROOMS, TOMATOES & RED WINE
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- Pat chuck roast dry with paper towels. Sprinkle both sides with salt and pepper. In a Dutch oven, heat a tablespoon or two of olive oil, and sear both sides. When browned, remove roast to a plate. Add a bit more oil if the pan is dry and saute onion, carrots, celery, and mushrooms until soft. Add sugar and garlic and allow to cook about a minute.
- Add the chicken broth, red wine, thyme, and tomatoes. Return roast to pan and add water. Allow liquid to come to a simmer, then cover the top of the pan with foil and top with the lid. Place in oven cook about 3½ to 4 hours, flipping meat every 30 minutes (as your schedule allows) until the roast is tender and falling apart.
- Remove meat from pan and add rosemary to liquid in the pan. Reduce liquid to about 1½ cups, then discard thyme and rosemary. Season with salt and pepper if needed (I added almost a teaspoon of salt and ½ teaspoon of pepper). Cut meat into slices or shred into large pieces, removing fat as necessary. Add meat back to the sauce and stir to combine.
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