Best Red Wine Braised Pot Roast Recipes

Red Wine Braised Buffalo Pot Roast served in Potato Bones image

Provided by Food Network

Time 13h10m

Yield depends on amount of potatoes

Number Of Ingredients 32

1 (5 to 6 pound) buffalo top round
1 cup rustic rub or seasoning blend
1/2 cup olive oil
2 large Spanish onions, chopped
2 pasilla peppers, chopped
1 carrot, chopped
6 ribs celery, chopped
1/4 cup chopped garlic
1 quart burgundy red wine
2 sprigs rosemary, leaves chopped
3 sprigs thyme, leaves chopped
2 large tomatoes chopped
3 quarts veal stock or beef broth
Salt and pepper
1 cup extra-virgin olive oil plus 1 teaspoon
1 teaspoon chopped garlic
2 sprigs sage leaves removed
1 cup basil leaves
1/2 cup grated Pecorino Romano
2 tablespoons toasted pine nuts
12 cloves roasted garlic
Salt and pepper
2 tablespoons butter
2 tablespoons shallots
2 tablespoons all-purpose flour
1/4 cup Kirsch
2 cups heavy cream
1/4 cup dried cherries
1 cup Gruyere
1 pinch ground nutmeg
Salt and fresh black pepper
Small red bliss potatoes

Steps:

For the pot roast: Preheat the oven to 350 degrees F.
Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a grill pan, sear all sides of the roast.
Heat a roasting pan. Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes, and veal stock. Cover and roast for 3 to 3 1/2 hours or until falling apart.
For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil. Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate.
For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.
For the Potato Bones: Peel potatoes. Carve to look like osso bucco bones. Blanch potatoes for 3 to 4 minutes. Let cool. Fry for 4 to 5 minutes until golden. Stuff with buffalo, top with pesto and cherry fondue.

Red-Wine Braised Pot Roast image

Provided by ratherbeswimmin

Categories Roast Beef

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

4 lbs boneless beef chuck roast (rump or bottom round)
salt
fresh ground pepper
2 tablespoons olive oil
3 large carrots, peeled and chopped
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 fresh thyme sprigs
1 bay leaf
ground cloves, a pinch
2 cups dry red wine
2 cups beef broth (homemade or store-bought)
2 tablespoons cornstarch, blended with 1/4 cup cool water

Steps:

Pat the meat dry with paper towels.
Sprinkle it with salt and pepper to taste.
In a large skillet, heat the oil over med-high heat.
Add the beef and cook until nicely browned on all sides, about 15 minutes.
Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
Place the beef on top.
Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
Cook for 1 minute.
Pour the wine over the beef.
Add the broth to the slow cooker and season with salt and pepper to taste.
Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
Remove the beef to a platter and cover to keep warm.
Skim off the fat from the pan juices.
To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
Bring the liquid to a simmer.
Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
Taste for seasoning.
Slice the beef, spoon on the sauce, and serve.