A Pot Roast Worth Waiting On Recipes

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Steps:

• In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery. , In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once. , Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves. , In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast.

Steps:

• Preheat oven to 200 degrees F.
• Rub meat on both sides with salt and cumin.
• Place a wide, heavy skillet or fry pan over high heat for approx 2 mins.
• When pan is really hot, brown meat on both sides and remove from pan.
• Add enough veg oil to cover bottom of pan, add onion and garlic- stir constantly until onion has softened.
• To the pan, add the tomato juice, vinegar, olives and raisins- bring to a boil and cook until liquid has reduced by half.
• Create a large pouch with the heavy duty foil- large enough to hold the roast and be sealed.
• Place half of the reduced liquid/chunk mixture in the foil pouch, add the roast and top with the remaining mixture.
• Close and tightly seal the pouch, then completely wrap the package in another complete layer of foil.
• Place package on a cookie sheet (preferably with sides in case of leakage) and cook for 3-3 1/2 hours or until fork pushes easily through meat.
• Remove from oven and let rest (still wrapped) for at least 1/2 hour.
• Snip off 1 corner of the pouch and drain liquid into a bowl or measuring cup.
• Slice meat thinly or pull apart with a fork.
• Serve with the liquid (sauce) only or add some of the chunkies (olives, etc).
• You can also puree some of the chunkies with the liquid for a sauce.