Category: French

Red Wine Pot Roast

Fork tender Red Wine Pot Roast is absolutely delicious. The aromas are so inviting everyone will know something tasty is in the works. Serve with rice or a bed of fresh mashed potatoes for a complete balanced meal. Salad, vegetables, Texas toast or French bread also make good partners for this dish. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent juices and enjoys this meal to the last bite. 

Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Among the most flavorful cuts for beef pot roast are those that come from the chuck (between the neck and shoulder blade) of the animal. These include cuts labeled chuck arm pot roast, chuck shoulder pot roast, and chuck seven-bone roast. Best served fresh this simple to prepare meal is a must try. Thanks for visiting and see you again soon.

Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

Clean and pat the roast dry. Season both sides with salt and pepper.

Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside. 

In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes.

Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot. 

Return seared beef to the pot. Add red wine and mix. Turn up the heat to high and bring to a simmer. Add thyme, bay leaves & rosemary. Cover the pot with a lid. 

Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tender. Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon.

Season with salt & pepper to taste. 

Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

Recent Posts

Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Red Wine Pot Roast

Tender and juicy Red Wine Pot Roast is savory and delicious.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 35 minutes
Total Time 3 hours 55 minutes
Course Main Course
Cuisine American, French
Servings 8
Calories

Ingredients
  

  • 3 ½ – 4 lbs chuck roast
  • 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
  • 1 cup unsalted or low-sodium beef broth/stock
  • 3 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 tbsp unsalted butter
  • 2 tsp salt
  • 1 tsp black pepper
  • 6 garlic cloves
  • 4 large carrots peeled & cut into 1"
  • 4 celery stem cut into 1"
  • 2 large sweet onions cut chunks
  • 2 sprig rosemary
  • 6-7 sprig thyme
  • 2 bay leaves

Instructions
 

  • Preheat the oven to 400°F. Clean and pat the roast dry. Season both sides with salt and pepper.
  • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside.
  • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes. Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot.
  • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add red wine and mix. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
  • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tender 
  • Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste. 

Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

    Video

    Keyword best red wine pot roast, dinner red wine pot roast, dutch oven red wine pot roast, easy red wine pot roast, french red wine pot roast, red wine pot roast
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Beef Recipes

    Main Courses

    EatFoodlicious1 Comment

    Easy Cherry Galette

    Sweet and delicious Cherry Galette that is so simple to make anyone can do it. The rustic look of a free formed dessert like this is reminiscent of the olden days. Fresh Cherries on sale are available virtually everywhere when in season. Follow this recipe to put natures sweets an a treat that everyone will absolutely love. Delicious tasty and good to the last bite. Full of natural flavor and sweetness this is a a budget friendly recipe. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have the simple old work looking Cherry Galette cooling on a counter top near you. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Fun fact for inquiring minds; pies are baked in a sloped pie pan, often with a top crust or open with crimped edges, galettes are freeform, and baked right on a baking sheet. The edges of the galette are folded over the center filling, leaving a wide opening from which the filling can be seen. I hope you decide to try this recipe. Thanks for visiting and see you again soon.

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Fresh or frozen pitted cherries

    In a bowl: add pitted cherries, sugar, cornstarch, lemon juice, almond extract and mix everything together.

    Set aside. Preheat the oven to 400°F. Place parchment paper on the baking sheet.

    Place the 12″ round pie crust or galette dough onto the baking sheet.

    Add cherry filling in the center of the dough.

    Leaving 1 ½” border around the edges. Gently fold the dough over the cherries, pleating the edges to hold its shape. In a small bowl: add egg, water and whisk. Generously brush the egg wash over the dough. 

    Bake for 45-55 minutes or until the filling is bubbling and the crust is golden.

    Cool for 15-20 minutes before slicing. 

    Serve at room temperature or warm with vanilla ice cream. Store leftovers in the refrigerator.

    Recent Posts

    Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Easy Cherry Galette (10 minutes)

    Easy Cheery Galette is full of fresh baked natural flavors that anyone can make and everyone will enjoy.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Course Baked Goods, Dessert
    Cuisine French
    Servings 6
    Calories

    Equipment

    • Baking Sheet

    Ingredients
      

    • 1 pie crust or galette dough 12" round
    • 2 lbs pitted cherries fresh or frozen (do not thaw)
    • ½ cup granulated sugar
    • 3 tbsp cornstarch
    • 1 tbsp lemon juice
    • ½ tsp almond extract or vanilla extract

    Egg Wash

    • 1 egg
    • 1 tbsp water

    Instructions
     

    • Preheat the oven to 400°F. Place parchment paper on the baking sheet.
    • In a bowl: add pitted cherries, sugar, cornstarch, lemon juice, almond extract and mix everything together. Set aside.
    • Place the 12" round pie crust or galette dough onto the baking sheet. Add cherry filling in the center of the dough, leaving 1 ½" border around the edges. Gently fold the dough over the cherries, pleating the edges to hold its shape.
    • In a small bowl: add egg, water and whisk. Generously brush the egg wash over the dough.
    • Bake for 45-55 minutes or until the filling is bubbling and the crust is golden. Cool for 15-20 minutes before slicing.

    Serve at room temperature or warm with vanilla ice cream. Store leftovers in the refrigerator.

      Video

      Keyword best cherry galette, cherry galette (10 min), easy cherry galette, french cherry galette, quick and easy French galette
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Dessert Recipes

      Baked Goods

      EatFoodliciousLeave a comment

      Braised Beef in Red Wine with Mushrooms

      Fork tender Braised Beef in red wine with juicy sautéed mushrooms are comforting and delicious. Serve with rice on on a bed of fresh mashed potatoes for a complete balanced meal. Texas toast and French bread also make good partners for the gravy in this dish. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent gravy and enjoys this meal to the last bite. 

      Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh this meal Thanks for visiting and see you again soon.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      In a large bowl: place beef, salt, pepper and mix. 

      Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside.

      Repeat this step with the other half of beef. 

      In the same dutch oven/pot: add butter and wait for 30 seconds. Add onion and sauté.

      Add carrots, celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot.

      Sprinkle flour and mix everything together. 

      Add the rest of the red wine and mix.

      Turn up the heat to high and bring to a simmer.

      Return seared beef to the pot.

      Add thyme, bay leaves & rosemary. Cover the pot with a lid. Preheat the oven to 400°F. Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender.

      Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes. 

      Remove pot from oven. Discard bay leaves, rosemary & thyme.

      Add sauté mushrooms.

      Gently stir the everything together with a ladle. Season with salt & pepper to taste. 

      Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

      Recent Posts

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Braised Beef in Red Wine with Mushrooms

      Tender Braised Beef in Red Wine with fresh sautéed mushrooms in this hearty delicious meal that will feed your hungry family.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 25 minutes
      Cook Time 2 hours 35 minutes
      Total Time 3 hours
      Course Main Course
      Cuisine American, French
      Servings 6
      Calories

      Ingredients
        

      • 3 ½ lbs chuck roast cut into 2"x2"
      • 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon
      • ½ cup carrots chopped
      • ½ cup celery chopped
      • 3 tbsp all-purpose flour
      • 2 tbsp unsalted butter
      • 2 tbsp extra virgin olive oil
      • 1 tbsp tomato paste
      • 2 tsp salt
      • 1 tsp black pepper
      • 1 large large sweet onions sliced
      • 5 sprigs fresh thyme
      • 2 sprigs fresh rosemary
      • 5 garlic cloves minced
      • 2 bay leaves

      Sauté Mushrooms

      • 1 lb mushrooms
      • 2 tbsp unsalted butter

      Instructions
       

      • Preheat the oven to 400°F. Pat the beef dry. In a large bowl: place beef, salt, pepper and mix.
      • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef.
      • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, carrots and sauté for 2-3 minutes. Add celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot. Sprinkle flour and mix everything together.
      • Add the rest of the red wine and mix. Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
      • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender 
      • Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes.
      • Remove pot from oven. Discard bay leaves, rosemary & thyme. Add sauté mushrooms. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste. 

      Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

        Video

        Keyword braised beef in red wine with mushrooms, brasied beef in red wine, chuck roast in red wine with mushrooms, dutch oven beef in red wine with mushrooms, dutch oven beef with mushrooms, tender brasied beef in red wine with mushrooms
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Soup & Stews

        Beef Recipes

        EatFoodliciousLeave a comment

        Quiche Lorraine

        Baked Quiche Lorraine is a smooth delicious meal that is presented beautifully presented in the shape of a tart. This recipe is popular for brunch and festive occasions. Th body of the Quiche is creamy, smooth and delicious. This recipe is intermediate and may challenge beginners but if you have the patience and good fundamentals to cooking follow this recipe to ad decor and style to any table setting. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have this sophisticated Quiche Lorraine sensation today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Warm, moist and full of creamy cheese that everyone will appreciate. I hope you enjoy! Thanks for visiting and see you again soon.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Preheat the oven to 400°F. Pie Crust: homemade or store bought (follow the instructions on the box as directed). In a 9″ tart pan: roll out the crust, place it in the pan and gently press to form the shape of the tart pan. Cut any crust that is hanging over the edge. Transfer the tart to a baking sheet.

        Prick the crust with a fork. Place parchment paper on top.

        Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 10 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 20 minutes (see video for reference).

        Drop the oven temperature to 375°F. Cook the bacon until crispy. Transfer to a plate with paper towel. Then chop into chunks. Shred gruyere cheese and set aside. Spread half of the chopped bacon on the crust.  

        Add shredded cheese.

        Add the other half of the bacon. Add chopped onions.

        Eggs, heavy whipping cream, salt & pepper

        Whisk.

        Slowly and carefully pour the egg mixture over the cheese and bacon to ½ below the rim. 

        Bake for 30 minutes or lightly golden brown. Test for doneness: place toothpick in the center and when it comes out clean it is done. 

        Remove from the oven and let rest for 15 minutes before removing rim.

        Slice

        Serve & Enjoy!

        Recent Posts

        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Quiche Lorraine

        A classic French tart filled with a creamy egg mixture, bacon and a savory Gruyere cheese.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Cook Time 45 minutes
        Total Time 1 hour
        Course Breakfast, Brunch
        Cuisine French
        Servings 8
        Calories

        Equipment

        • 9" Tart Pan

        Ingredients
          

        • 9" pie crust store bought or homemade
        • 8 sliced bacon
        • 4 large eggs
        • 1 cup freshly shredded gruyere cheese
        • 1 cup heavy whipping cream
        • ¼ cup chopped red onions chopped
        • ½ tsp salt
        • ¼ tsp black pepper

        Instructions
         

        • Preheat the oven to 400°F.
        • Pie Crust: homemade or store bought (follow the instructions on the box as directed). In a 9" tart pan: roll out the crust, place it in the pan and gently press to form the shape of the tart pan. Cut any crust that is hanging over the edge. Transfer the tart to a baking sheet. Prick the crust with a fork. Place parchment paper on top. Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 10 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 20 minutes (see video for reference).
        • Drop the oven temperature to 375°F.
        • Cook the bacon until crispy. Transfer to a plate with paper towel. Then chop into chunks. Shred gruyere cheese and set aside.
        • In a large measuring cup or bowl: add eggs, salt, pepper and whisk. Add heavy whipping cream and whisk.
        • Spread half of the chopped bacon on the crust. Add shredded cheese. Add the other half of the bacon. Add chopped onions. Slowly and carefully pour the egg mixture over the cheese and bacon to ½ below the rim.
        • Bake for 30 minutes or lightly golden brown. Test for doneness: place toothpick in the center and when it comes out clean it is done. Remove from the oven and let rest for 15 minutes before removing rim.

        Slice and enjoy!

          Video

          Keyword best quiche Lorraine, breakfast quiche Lorraine, brunch quiche Lorraine, easy quiche lorraine, french quiche Lorraine, quiche lorraine
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Breakfast Recipes

          Baked Goods

          EatFoodliciousLeave a comment

          Overnight Brioche French Toast

          Baked to perfection Overnight Brioche French Toast is lovely to behold and delicious to devour. I personally enjoy French Toast as one of my favorite breakfast selections. A sweet and filling recipe like this one is perfect for a brunch inspired coffee conversation piece or as a premade elegant breakfast for all to enjoy. This recipe is so simple and easy it is worth the time to have such a wonderful breakfast available. Making it the day before gets the preparatory cleaning out of the way and makes baking for breakfast that much easier the next morning.

          Watch the video and follow the instructions below to have these ready for your next elegant breakfast. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. My husband loves to make this recipe for me on special occasions. I do love to start my day with the smell of fresh baked Overnight Brioche French Toast inviting all to the table. Thanks for visiting and see you again soon.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          Gently fold and layer two rows of brioche bread slices in you baking pan. You should have 6 slices in each row. Then, firmly press/tuck the bread down in the form of the pan.

          In a large separate bowl: Beat the eggs then continue to whisk while adding brown sugar, sugar, cinnamon, nutmeg and vanilla extract (if using).

          Mix until well combined.

          Add milk & heavy whipping cream.

          Pour the egg batter over the bread in the pan and use a spoon to submerge the bread to allow for full saturation. Cover and refrigerate overnight.

          Remove the baking dish from the refrigerator. Preheat the oven to 350°F.

          Bake for 50-60 minutes or until a toothpick placed in the center comes out clean. Remove from the oven. Cool for 30 minutes or to room temperature prior to serving.

          Garnish with powdered sugar.

          Serve & enjoy!

          Recent Posts