Red Wine Kangaroo Roast Recipe

Red Wine Pot Roast (Dutch Oven) The Rustic Foodie®

WEBDec 17, 2019 · Heat oven to 300 degrees Fahrenheit. Mince 6 cloves of garlic and 1 onion. Thoroughly wash and dry 4 -5 red potatoes and 4 - 5 …

Rating: 4.3/5(19)
1. Heat oven to 300 degrees.
2. Mince 6 cloves of garlic and 1 onion.
3. Thoroughly wash and dry 4 -5 red potatoes and 4 - 5 large carrots. Dice the potatoes into chunks and slice the carrots.
4. Generously salt and pepper both sides of chuck roast.

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Red Wine Pot Roast The Cookie Rookie

WEBDec 21, 2018 · 1 cup red wine. Place the roast back in the pot, and pour the beef broth over it. 2-3 cups low-sodium beef broth. Place the herbs …

1. Heat oven to 275°F.
2. Remove roast from the fridge 30 minutes before cooking. Generously season the roast with kosher salt, freshly ground black pepper and smoked paprika. Set aside.
3. Heat a Dutch oven over medium-high heat; add olive oil and butter.
4. Place the roast in the oven and don’t touch it for 3 minutes (or until it has a good sear). Flip the roast over and sear on the opposite side. Transfer the roast to a platter. Set aside.

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Red Wine Pot Roast Our Salty Kitchen

WEBDec 10, 2021 · At 300°F in a covered Dutch oven, cook the red wine pot roast for: 3-lb pot roast: 3-3.5 hours. 4-lb pot roast: 4-4.5 hours. 5-lb …

1. Preheat the oven to 275. Pat the chuck roast dry with paper towels or a cotton kitchen towel. Truss the roast by tying pieces of cotton twine at 2-3" intervals along its length. Sprinkle the chuck roast with salt and pepper, patting down the seasoning into the flesh.
2. Heat a dutch oven over medium high heat. Add the bacon fat and heat until it shimmers. Place the roast in the dutch oven and sear until golden brown and crisp, 4-5 minutes per side. You may need to use a pair of long tongs to hold up the roast on the shorter edges. Transfer the seared roast to plate and set aside.
3. Add the carrots, celery, and onion to the dutch oven and sauté, stirring occasionally, until soft, 6-7 minutes. Add the garlic, stir into the mirepoix, and sauté another minute or two until the garlic is fragrant.
4. Add 1 cup of red wine to the pan to deglaze. Stir continuously, scraping up the browned bits from the bottom of the pan, until the wine stops bubbling, then turn off the burner heat.

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