Pour in the red wine and cook until it reduces by half, about 7-10 minutes. Add the beef stock, Worcestershire sauce, bay leaves, thyme leaves, and the seared chuck roast back into the pot.

Heat over medium heat, but do not boil. Pour over roast, replace lid and bake for approximately 2 hours, or until tender. 6. Allow to cool for 15 minutes before slicing. Serve over rice.

Pot Roast With Pearl Onions, Carrots, & Mushroom Gravy Heather Berryhill is back this afternoon with an easy pressure cooker recipe for us! In today's Cooking Corner, she shows us how to make a ...

Alcohol-Free Option: We don’t use alcohol in this recipe, but you can replace a portion of the water with some red wine, whiskey, or bourbon to build more flavor into the meat and gravy.

Turkey gravy recipes might be the first thing you think of when we mention “best gravy recipes” since the stakes are so high on a holiday. But our beef and wine-based gravy, sausage gravy, and ...

GRAVY is the elixir of life to us northern blokes. Yorkshire puddings, roast beef, sausages, mash, braised vegetables or even chips – it doesn’t matter to me. If it’s swimming in gravy then ...

Whether you need a turkey or roast beef Grinch-inspired recipe, here are both — plus spice, herb, vegetable and wine pairings to provide an appetizing combo for your Christmas feast. Roast beef ...

Recipe developer Marianne Williams crafted this impossibly rich mushroom, shallot, rosemary, thyme, and brandy-backed gravy in the F&W Test Kitchen, then upped the ante with the brilliant addition ...