Red-Wine Braised Pot Roast

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement