BUTTERMILK POT ROAST
"This is a melt in your mouth roast with very flavorful gravy is only $1.70 per serving. I've been making it for years. It's always great for company." -Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top., Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm. Let meat stand for 5 minutes before slicing., Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
Nutrition Facts : Calories 533 calories, Fat 20g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 407mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 44g protein.
BUTTERMILK GRAVY
This gravy is a diner classic, often served over biscuits and sausage. But it's equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
- Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 11 g, Cholesterol 14.7 mg, Fat 12.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 315.9 mg, Sugar 5 g
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
POT ROAST WITH GRAVY
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.
Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.
ANGIE'S POT ROAST WITH BUTTERMILK GRAVY
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, brown roast in oil on all sides. Remove roast to a slow cooker, reserving drippings; top roast with onion and set aside. Add flour to drippings in skillet; cook and stir until brown. Add buttermilk, water, bouillon, thyme and pepper; cook and stir until thickened. Pour gravy over roast and onion in slow cooker. Cover and cook on low setting for 5 to 7 hours.
Nutrition Facts : Nutritional Facts Serves
More about "angies pot roast with buttermilk gravy recipes"
OLD FASHIONED POT ROAST WITH GRAVY - 101 COOKING FOR TWO
From 101cookingfortwo.com
4.6/5 (11)Total Time 3 hrs 10 minsCategory Main CourseCalories 514 per serving
- Start with a nice 3-pound chuck roast and trim the roast of any large areas of solid fat. Lightly salt and pepper and place in a large roasting pan or dutch oven. Cover with lid. Place in 325° oven for 1 1/2 to 2 hours. (longer if frozen).
- After 1 1/2 to 2 hours, remove from oven add 1/2 cup ketchup to liquid in the pan and mix well. Then cover the top of the meat with crushed or minced garlic.
- Add your vegetables and lightly salt and pepper. Increase oven temp to 350°. Replace lid and roast another 1 1/2 to 2 hours until potatoes are soft.
BEEF POT ROAST WITH GRAVY | ULTIMATE GUIDE - MOM'S DINNER
From momsdinner.net
BEST POT ROAST GRAVY RECIPE WITH OR WITHOUT DRIPPINGS
From bakeitwithlove.com
BUTTERMILK POT ROAST - FOLLOWING ISIDORE
From followingisidore.com
PERFECT POT ROAST AND GRAVY - MOM ON TIMEOUT
From momontimeout.com
TRADITIONAL EASY POT ROAST - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
33 RECIPES TO MAKE IN MARCH (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
POT ROAST GRAVY {MADE FROM DRIPPINGS} | LIL' LUNA
From lilluna.com
A POT ROAST RECIPE SO GREAT IT'S TO DIE FOR - DELISHABLY
From delishably.com
PERFECT POT ROAST WITH POT ROAST GRAVY - SIMPLY SATED
From simplysated.com
3-PACKET POT ROAST RECIPE - SOULFULLY MADE
From soulfullymade.com
ANGIE'S POT ROAST WITH BUTTERMILK GRAVY - MEALPLANNERPRO.COM
From mealplannerpro.com
CROCK POT ROAST (WITH GRAVY!) - THE COZY COOK
From thecozycook.com
POT ROAST WITH BUTTERMILK GRAVY RECIPE - COOKEATSHARE
From cookeatshare.com
POT ROAST WITH BUTTERMILK GRAVY - RECIPE - COOKS.COM
From cooks.com
SLOW COOKER MISSISSIPPI POT ROAST - REAL LIFE DINNER
From reallifedinner.com
HOW TO MAKE 5-INGREDIENT MISSISSIPPI POT ROAST | KITCHN
From thekitchn.com
POT ROAST GRAVY | EASY SAUCE RECIPES
From easysaucerecipes.com
You'll also love