Why this Recipe is so Good It’s a full proof recipe to give you a tender roast beef every time. You get more gravy than a regular in the oven pot roast. It’s much faster than oven cooked roast ...

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.

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 ...

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 ...

1. Choose the right ground beef If we're talking comfort, then we can save lean beef for another day. Opt for ground beef with a little fat—around 80/20 or 85/15 is ideal.

6. Deglaze the pan by adding the red wine and vinegar, dislodging any browned bits from the bottom of the pot. Add the beef stock and bring to a boil. Reduce the liquid slightly. Turn off the heat. 7.