Best Red Wine Braised Buffalo Pot Roast Served In Potato Bones Recipes

Braised Buffalo (Or Beef) Pot Roast image

Provided by 2hot2handle

Time 2h50m

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
3 lbs bison roast
1 onion, coarsely chopped
4 large carrots, peeled and coarsely chopped
2 stalks celery, diced
5 -6 medium yukon gold potatoes, skin on and quartered
1 bay leaf
2 tablespoons tomato paste
1 cup dry red wine
1 cup beef stock
2 tablespoons all-purpose flour
salt, to taste
ground pepper, to taste

Steps:

Preheat the oven to 300 degrees F. In a Dutch oven, heat the oil over medium heat. Add the roast and brown it evenly on all sides.
Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.
Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.

Red Wine Pot Roast with Honey and Thyme image

Provided by Dave Lieberman

Categories main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 11

1 bottom round roast, about 4 pounds
Salt and freshly ground black pepper
5 tablespoons vegetable oil
3 small onions, medium diced
1 head garlic (about 10 to 12 cloves), lightly smashed
1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
2 cups low-sodium chicken, beef, or vegetable broth
2 cups medium-bodied red wine
2 1/2 tablespoons honey
5 to 6 sprigs fresh thyme
2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Steps:

Preheat the oven to 350 degrees F.
Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

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.

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

Red Wine Pot Roast image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h25m

Yield 12 servings

Number Of Ingredients 15

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 onions, diced
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

Steps:

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. Push 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. (Mmmm. The liquid becomes something magical.)
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. Total, unmistakable, comfort food.