SLOW COOKER POT ROAST WITH MALBEC (RED WINE)
I love the convenience of the slow cooker but I do not care for the sodium content by using cream of mushroom soup etc. Sadly many of today's recipes call for the can of soup. I have tried many recipes over the years and adjusted them and this is the result. Please do use the wine, most of the alcohol dissipates with the cooking.
Provided by Alex Storm
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h20m
Yield 6
Number Of Ingredients 9
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).
Nutrition Facts : Calories 350 calories, Carbohydrate 8.5 g, Cholesterol 86.1 mg, Fat 21.1 g, Fiber 0.9 g, Protein 22.7 g, SaturatedFat 8.4 g, Sodium 3076.2 mg, Sugar 0.5 g
SLOW COOKER POT ROAST WITH RED WINE
Slow Cooker Pot Roast made with red wine is easy to make and delicious, packed with meat and veggies, that is perfect for any occasion.
Provided by Catalina Castravet
Categories Main Course
Time 8h20m
Number Of Ingredients 19
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!
Nutrition Facts : Calories 699 kcal, Carbohydrate 42 g, Protein 49 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 912 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
SLOW COOKER ROAST BEEF WITH RED WINE
This is a stick to your ribs recipe. Serve it with mashed potatoes or over egg noodles. Each serving is 1 1/3 cup. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Roast Beef Crock Pot
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 437.1, Fat 17.7, SaturatedFat 7.2, Cholesterol 133.8, Sodium 886.2, Carbohydrate 12.9, Fiber 0.9, Sugar 1.2, Protein 46.3
SLOW COOKER BEEF STEW WITH RED WINE
Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.
Provided by Nicole Napeahi Lemon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 416 calories, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g
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
SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY
Use a slow cooker to make this beef topside for Sunday lunch - the whole family will love it. Slow cooking makes the meat so tender and gives it a real depth of flavour
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 6h20m
Number Of Ingredients 14
Steps:
- Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
- Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
- Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.
Nutrition Facts : Calories 690 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.8 milligram of sodium
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