I had a five pound beef roast--I adjusted the serving counter to reflect that FOR THE ROAST ALONE. I added fresh ground pepper, garlic powder and onion powder to the flour before sprinkling it o... Good, but I essentially used this recipe as a guide – an average three stars as written. I modified the recipe in several regards, elevating my rating from three to four stars. I added salt an... I finally decided it's time to jump in with a couple of comments on my recipe. First, I totally agree with everyone who suggested using beef broth instead of water. Second, Allrecipes made some ... I followed the recipe with the exception of using beef broth in place of the water and added mushrooms. However, I didn't follow the method. I seared the roast, put it into the Crockpot, added... Very very very good! My only changes were to use beef broth instead of water and I doubled the broth/wine to about 2 cups. Great balance of spices. I also made some brown gravy to drizzle ove...

This roast was one of the best roasts I have ever made. If you have a cast iron pot I suggest using that. It made it SOOOO tender and also cuts the cooking time down a bit. I used low-sodium bee... This was a great / easy recipe. I substituted beef broth for the water, used Pinot Noir for the wine. I did not brown it. I put the meat, wine, broth, spices and the onions, carrots and pot...This is the best roast I've ever had, never thought I'd say this, 'mom, it's better than yours!' I used 1C of beef broth and red wine, this is soo tender it falls apart and I just c... We liked the subtle red wine flavor of this pot roast and would definitely make it again. I opted for the slow cooker on this one, so I bypassed the flour/browning step and just threw everything... Kitchen Confessional: Four Seasons on the Ranch Ree's Red Wine Pot Roast (04:38) 4 hr 25 min 3 tablespoons olive oil Kosher salt and freshly ground black pepper One 4- to 5-pound beef chuck roast

2 tablespoons tomato paste 3 stalks celery, diced 3 cloves garlic, minced 2 cups red wine (or you can use more beef broth instead) 2 cups beef broth 1/4 cup sweet orange marmalade 5 large red potatoes, quartered 4 carrots, cut on the diagonal into 1-inch chunks 4 parsnips, peeled and cut on the diagonal into 1-inch chunks 3 sprigs fresh rosemary 3 sprigs fresh thyme Watch how to make this recipe. Preheat the oven to 275 degrees F. Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate. Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom.

Pour in the broth, then stir in the marmalade. Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. glass of wine vs beerPush the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. time to buy wine in vaThe liquid becomes something magical.)top red wine kit Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. top selling wine in the usaTotal, unmistakable, comfort food.best cheap fruity red wine

For a 3-pound roast, plan on 3 hours. Recipe courtesy of Ree Drummondgoing to france to buy wine for wedding There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. good food and wine free ticketsNot to worry: The less-expensive bottles recommended below will produce an equally unctuous result.wine by year chartShareShare “Beef Braised in Red Wine” on FacebookShare “Beef Braised in Red Wine” on TwitterShare “Beef Braised in Red Wine” on PinterestShare “Beef Braised in Red Wine” on Google+Email “Beef Braised in Red Wine”best winery tours in ny Total Time3 3/4 hrIngredients2 tablespoons olive oil1 (3- to 3 1/2-pound) boneless beef chuck roast1 teaspoon salt1/2 teaspoon black pepper1/4 pound sliced pancetta, finely chopped1 medium onion, finely chopped1 medium carrot, finely chopped2 celery ribs, finely chopped4 garlic cloves, thinly sliced4 (4- to 6-inch) sprigs fresh thyme2 (6- to 8-inch) sprigs fresh rosemary2 tablespoons tomato paste2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella

, Gigondas, or Côtes du Rhône2 cups waterSpecial equipment: a 4- to 5-qt heavy ovenproof pot with lidAccompaniment: creamy polentaepi:recipelinkPreparation Put oven rack in middle position and preheat oven to 325°F. Heat oil in pot over moderately high heat until hot but not smoking. Meanwhile, pat meat dry and sprinkle with salt and pepper. Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs. Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes.