Time 4h30m Yield 12 Number Of Ingredients 14 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast. Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Time 4h25m Yield 12 servings Number Of Ingredients 15 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.
Time 6h5m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Place roast in crock pot and season with pepper. Mix rest of ingredients together and pour over roast. Cover and cook on low 6-7 hours. Remove roast to rest on platter. Turn crock pot to high. Whisk cornstarch into juices to thicken. This makes a wonderfully tasty au jus, or over mashed potatoes. Enjoy! You can easily make additions to this: garlic, pearl onions, mushrooms etc.
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately. Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes. Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.) Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper. Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.
Time 5h20m Yield 6 Number Of Ingredients 9 Steps:
Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast. Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes. Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast. Cook on High for 5 hours (or cook in Low for 8 to 9 hours).
Time 6h30m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Make six deep slits into the roast. Insert one clove of garlic into each slit. Slice 1/2 of the onion. Layer on the bottom of the crock pot. Add baby carrots. Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up. Finely chop remaining onion. Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast. Cook roast on low heat for 6-7 hours. Turn roast over halfway through cooking to allow both halves to cook in the juices. Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes. Puree remaining juices, onions, and carrots in a food processor to make a gravy. Pour gravy into a medium saucepan and heat on low. Melt butter in a small pan or cup. Wisk in flour until it forms a paste. Wisk paste into gravy mix. Continue to heat until thickened. Slice roast, serve with gravy and enjoy!
