Best 4 Red Wine And Demi Glace Roast Beef Over Potatoes Recipes

RED WINE POT ROAST

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.

AWESOME RED WINE POT ROAST

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.

ROASTED BEEF TENDERLOIN WITH RED WINE DEMI-GLACE

Steps:

• Preheat oven to 475 degrees F.
• Remove beef tenderloin roast from refrigerator and trim away any excess silver skin. Let roast sit at room temperature for 15 minutes and then rub beef with 1 tablespoon oil and season all sides with salt, black pepper and fresh rosemary. Set aside.
• Heat remaining oil in a large skillet over high heat. Sear beef in skillet for 2-3 minutes per side. Place seared tenderloin in a large roasting pan. Place in preheated 475 degree oven and roast for 20-25 minutes or until a meat thermometer inserted into the center of the tenderloin registers 120-125 degrees F for rare/medium rare.
• Meanwhile, melt 2 tablespoons butter in the same skillet used to seared the beef. Add shallots and sauté over medium high heat for 2-3 minutes. Add garlic and cook for 1 minute. Increase heat to high and add red wine to deglaze the skillet, scraping the bottom and sides of skillet.
• Cook red wine for 2-3 minutes before slowly stirring in the beef broth, balsamic vinegar, salt and black pepper. Reduce heat to medium-low and simmer until sauce has reduced by two thirds, about 8-10 minutes. Stir in remaining butter, stirring until melted.
• Once beef tenderloin has reached desired temperature, remove from oven and tent with foil. Allow meat to rest for 10-15 minutes before slicing.
• Serve sliced beef tenderloin roast with warm red wine demi-glace.

RED WINE FLAVORED BEEF

Steps:

• Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
• Cover, and cook 5 hours on Low.