Make and share this Red-Wine Braised Pot Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 434, Fat 17.4, SaturatedFat 6.8, Cholesterol 149.7, Sodium 437.4, Carbohydrate 9.8, Fiber 1.4, Sugar 3, Protein 49.3
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