by Angie Pollock

Created on: July 10, 2008   Last Updated: December 19, 2011

Using wine when cooking a pot roast dinner will add extra flavor and tenderness to the meat. The wine added to a recipe should not be a cooking wine but a good wine, the same as you would normally drink from a wine glass. Most pot roast recipes have the same basic ingredients such as carrots and potatoes. With these pot roast recipes, you can give your family something different. Serve with plenty of crusty bread to soak up the flavorful juices that these recipes will create.

POT ROAST RECIPE #1 (Six Servings)

INGREDIENTS

1 boneless beef chuck pot roast (approximately three pounds)

1 pound baby carrots

1 large onion, sliced

1 jar sliced mushrooms (4.5 oz), drained

2 tablespoons quick-cooking tapioca

3/4 cup dry red wine

2 teaspoons instant beef bouillon granules

1 garlic clove, finely minced

1/4 teaspoon dried thyme, crushed

1/2 pound fresh greens beans, trimmed and cut into 1 1/2 inch pieces

DIRECTIONS:

*Trim any excess fat from the roast. In the crock pot, place the carrots, onion, and mushrooms. Sprinkle with the tapioca. Place the roast on the vegetables. In a bowl, blend the wine, bouillon, garlic, thyme and pepper; pour over the roast.

*Cover and cook on low for 11 1/2 hours (for a well-done roast). Cook for less time if you prefer your roast medium-rare. Add green beans and cook an additional thirty minutes or until green beans are tender. This can be cooked on high for six hours (adding green beans after 5 1/2 hours of cooking time).

POT ROAST RECIPE #2 (Six Servings)

INGREDIENTS:

1 tablespoon olive oil

1 1/2 pounds boneless beef pot roast cut into 1 1/2 inch cubes

1/8 teaspoon salt

1/8 teaspoon pepper

8 small new potatoes (red potatoes) cleaned and quartered

2 cups baby carrots

1 jar (12 oz) brown gravy

2 tablespoons ketchup

1/2 teaspoon dried rosemary

1/4 tsp pepper

1/8 teaspoon ground sage

1 1/2 cups frozen cut green beans, thawed (fresh green beans can also be used)

1/2 cup red wine

DIRECTIONS:

*In a large skillet, heat oil. Add beef with salt and 1/8 teaspoon pepper. Sear meat on all sides.

*Add beef and all ingredients (except green beans) to a crock pot, mix well.

*Cover and cook on low 7 1/2 hours. Add green beans. Cover and cook on high an additional thirty minutes or until green beans are tender.

POT ROAST RECIPE #3

Sweet and Sour Pot Roast

INGREDIENTS:

12 small white potatoes, peeled

1 boneless beef pot roast (approximately three pounds), trimmed of excess fat

1 tablespoon olive oil

1 medium onion, chopped

1 garlic clove, finely chopped

1 can (15 oz) tomato sauce

1/4 cup brown sugar, packed

2 tablespoons Worcestershire sauce

1 tablespoon apple cider vinegar

1/4 cup red wine

Salt and pepper to taste

DIRECTIONS:

*Heat olive oil in a large skillet. Sear roast on all sides.

*Place potatoes in a crock pot. Place roast on potatoes.

*Saute onions and garlic in the same skillet that the pot roast was seared in. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar, wine, salt and pepper. Bring to a low boil, remove from heat. Pour mixture over the roast and potatoes.

*Cover, cook on high five to six hours, until tender. Cook longer for a well-done roast.

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