Lillian Helmans Pot Roast Recipes

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LILLIAN HELMAN'S POT ROAST

I came across this recipe while reading Nora Ephron's hysterical book, Heartburn. It's peppered with recipes throughout. This one sounds rather strange, as you just dump it all in a pot and shove it in the oven. I was amazed and delighted when it turned out to be delicious. Not my mainstay pot roast, but one I cook when short on prep time, or in the mood for something different. Doesn't get any easier than this! It makes great sandwiches the next day.

Provided by LisaGay

Categories     Meat

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 9



Lillian Helman's Pot Roast image

Steps:

  • Cover and bake in a 350 oven until tender 3 1/2 hours, or so.

4 lbs beef roast
1 can cream of mushroom soup
1 package dry onion soup mix
1 large chopped onion
3 cloves garlic
2 cups red wine
1 crushed bay leaf
1 teaspoon dried basil
1 teaspoon dried thyme

ITALIAN POT ROAST

Made this a few years ago from one of my favorite diet cook books, and I remember it being really good; if I post it on here, I will remember it as a dish for when I am looking to see what to cook for dinner one night (or weekend, as it takes a while to cook). The "Italian" in the pot roast refers to the herbs used.

Provided by larchie

Categories     One Dish Meal

Time 5h45m

Yield 4 serving(s)

Number Of Ingredients 18



Italian Pot Roast image

Steps:

  • Place meat in large roasting pan, cover with garlic, onion, and pepper. Place other vegetables and potatoes all around the meat (besides tomatoes and tomato sauce).
  • Mix the soy sauce and Worcestershire sauce in the tomatoes and the tomato sauce, also add the wine. Add this mixture to the roast.
  • Add all other seasonings to the roast.
  • Cook in slow oven (250 degrees) for 4 to 5 hours, or until meat falls apart when prodded with the tines of a fork.

Nutrition Facts : Calories 898, Fat 19.2, SaturatedFat 7.4, Cholesterol 156.5, Sodium 949.6, Carbohydrate 112.6, Fiber 17.4, Sugar 17.9, Protein 65.2

2 lbs top round roast, trimmed
4 garlic cloves, minced
2 onions, yellow and sliced
1 green bell pepper, sliced
4 stalks celery, cut into two inch pieces
12 new potatoes
1 bay leaf
1/2 teaspoon oregano, dried
1 teaspoon basil, dried
1/2 teaspoon tarragon, dried
1/2 teaspoon thyme, dried
1/4 teaspoon rosemary
1 (28 ounce) can tomatoes
1 (15 ounce) can tomato sauce
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1/2 cup red wine, hearty
salt and pepper

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