SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees F.
- Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
- Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
- Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
- For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
- Serve on top of the Risotto Cakes and top with the fresh herb salad.
- For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
- Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
- Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
- Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
- In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
SUNDAY POT ROAST
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
More about "kathys sunday pot roast recipes"
OLD FASHIONED SUNDAY POT ROAST DINNER WITH GRAVY
Web Nov 22, 2010 It will make you smile. By noon, we’d be at the dining room table and enjoying our traditional Sunday Pot Roast Dinner. And all of it …
From highlandsranchfoodie.com
5/5 (3)Category Main Course BeefCuisine AmericanCalories 468 per serving
From highlandsranchfoodie.com
5/5 (3)Category Main Course BeefCuisine AmericanCalories 468 per serving
- Heat a Dutch oven over medium high heat. When the pan is hot, add the oil. When the oil starts to shimmer, add the roast.
INSTANT POT POT ROAST (SUNDAY POT ROAST) - FAVORITE FAMILY …
Web Oct 6, 2022 This Instant Pot Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot method of cooking a …
From favfamilyrecipes.com
4.7/5 (201)Calories 456 per servingCategory Dinner, Main Course
From favfamilyrecipes.com
4.7/5 (201)Calories 456 per servingCategory Dinner, Main Course
- Sprinkle pot roast with salt and set aside. Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute". When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
- Add beef broth to Instant Pot. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix. Put veggies in Instant pot and distribute evenly around roast.
- Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work ok, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release.
- Remove roast from instant pot, slice, and serve with vegetables. Use extra drippings from the instant pot to make gravy or au jus (see notes above to see how to make gravy).
HOW TO MAKE CLASSIC SUNDAY POT ROAST - YOUTUBE
Web Jan 16, 2019 1.14M subscribers Subscribe 19K 1.7M views 4 years ago Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe...
From youtube.com
Author The Stay At Home ChefViews 1.7M
From youtube.com
Author The Stay At Home ChefViews 1.7M
SUNDAY POT ROAST • SALT & LAVENDER
Web Feb 15, 2023 Season the meat with salt & pepper. Add some olive oil to a Dutch oven. Sear the roast on all sides, then transfer to a plate. Add the rest of the oil to the pot, and sauté the onions until lightly browned. Stir …
From saltandlavender.com
From saltandlavender.com
SUNDAY POT ROAST : RECIPES - COOKING CHANNEL RECIPE
Web Ingredients. One 4-pound boneless chuck roast. Kosher salt and cracked black pepper. 2 tablespoons vegetable or olive oil, plus more if needed. 2 carrots, chopped. 2 celery ribs, chopped. 1 yellow onion, chopped. 1 …
From cookingchanneltv.com
From cookingchanneltv.com
MOM'S SUNDAY POT ROAST - REAL LIFE DINNER
Web Once you have the veggies in there and salt and peppered, put the lid on and pop it in the oven for 3 hours. Seems like a long time, but it’s perfect, the veggies come out extra soft and flavorful and the meat is fork tender …
From reallifedinner.com
From reallifedinner.com
SUNDAY POT ROAST - AHEAD OF THYME
Web Oct 28, 2022 122 Jump to Recipe · Print Recipe There’s nothing better than a classic Pot Roast for Sunday Dinner. It's hearty, wholesome, and filling comfort food that can feed the whole family and then some! This …
From aheadofthyme.com
From aheadofthyme.com
SUNDAY POT ROAST - TASTE OF THE SOUTH
Web Jan 23, 2018 Preheat oven to 300°. Sprinkle beef with 2 teaspoons salt and ½ teaspoon pepper. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add beef; cook until browned, about 3 minutes per …
From tasteofthesouthmagazine.com
From tasteofthesouthmagazine.com
CLASSIC SUNDAY POT ROAST - THE STAY AT HOME CHEF
From thestayathomechef.com
4.7/5 (65)Total Time 3 hrs 15 minsCategory Dinner, Main CourseCalories 680 per serving
MY MOTHER'S SUNDAY POT ROAST RECIPE - HOW TO MAKE POT ROAST
Web 40.6K subscribers 4.5K views 2 years ago Very happy to share with you my mother's Sunday pot roast recipe that was a big part of my childhood. Every Sunday morning …
From youtube.com
From youtube.com
SUNDAY POT ROAST WITH CARROTS AND POTATOES - INSTANT POT …
Web As the pot heats, warm the oil in the insert set in a 5-, 6-, or 8-quart Instant Pot. Season the beef with the salt and pepper. Add the chunks and brown well, turning occasionally, …
From recipes.instantpot.com
From recipes.instantpot.com
SUNDAY POT ROAST – LOVE THIS COOKBOOK
Web Preheat the oven to 300 degrees. Rub the roast with the olive oil and sprinkle it evenly with the salt and pepper. In a large Dutch oven over medium-high heat, sear the roast until …
From lovethiscookbook.com
From lovethiscookbook.com
SUNDAY POT ROAST | RECIPES | WW USA - WEIGHTWATCHERS
Web Easy In this recipe, you'll find the guidance you need to make an incredible Sunday Pot Roast. This dish works well for a large group, as it technically serves 8, so if you have a …
From weightwatchers.com
From weightwatchers.com
POT ROAST RECIPE FOR SUNDAY DINNER - EASY HOMEMADE RECIPES
Web Mar 2, 2022 This pot roast recipe will convert your beef chuck roast into a tender piece of meat in just a few hours with simple ingredients. This recipe can be converted to a …
From easyhomemaderecipes.ca
From easyhomemaderecipes.ca
SUNDAY DINNER POT ROAST - HEIRLOOM RECIPE - THE HILLBILLY KITCHEN
Web Sunday Dinner Pot Roast – The Hillbilly Kitchen. Learn how to make a perfect tender pot roast every time even with the least expensive cut of roast and learn how to make a …
From youtube.com
From youtube.com
SUNDAY BEEF POT ROAST RECIPE - THE DAILY MEAL
Web Dec 7, 2022 Heat a Dutch oven over medium-high heat, and add 2 tablespoons of olive oil. Sear each side of the roast, about 2 minutes per side. Remove beef, and set aside on a …
From thedailymeal.com
From thedailymeal.com
SUNDAY ROAST IN THE CROCKPOT | KATHY'S COOKBOOK
Web Mar 24, 2011 I know there are many ways to cook a pot roast but I think this is very easy and tastes good. Ingredients 2 (10.75 ounce) cans condensed cream of mushroom soup …
From kathyscookbook.wordpress.com
From kathyscookbook.wordpress.com
POT ROAST WITH HORSERADISH CREAM RECIPE - TODAY
Web Mar 9, 2022 Preparation. For the pot roast: 1. Pat dry the roast with paper towels and generously season with salt and pepper. 2. In a large skillet over very high heat, add 2 …
From today.com
From today.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
Web May 4, 2023 Some sneaky parents have been known to blend spinach or steamed cauliflower into the cottage cheese mixture. Recipe: Creamy Macaroni and Cheese. 3. …
From nytimes.com
From nytimes.com
SUNDAY POT ROAST RECIPE - MAGNOLIA
Web Ingredients. One 5-pound chuck (pot) roast. 3 tablespoons olive oil. 1 tablespoon kosher salt. 1 tablespoon freshly ground black pepper. 4 large russet potatoes, peeled and cut …
From magnolia.com
From magnolia.com
You'll also love