PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
FREEZER PREP POT ROAST RECIPE BY TASTY
Here's what you need: onion powder, garlic powder, salt, pepper, dried parsley, water, russet potatoes, carrots, yellow onion, chuck roast
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the onion powder, garlic powder, salt, pepper, parsley, and water in a small bowl or liquid measuring cup.
- Place the potatoes in a large, gallon-sized freezer bag. Add the carrots, onion, and chuck roast.
- Pour the marinade over the contents in the bag. Seal the freezer bag and squeeze out any excess air. Gently mix the contents together so that the marinade reaches the potatoes.
- Freeze for up to 3 months.
- When ready to enjoy, thaw completely and pour the contents into slow cooker.
- Cook on low for 8 hours, or high for 4 hours, or until the roast is cooked through and tender.
- Enjoy!
Nutrition Facts : Calories 592 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 4 grams, Protein 75 grams, Sugar 5 grams
SLOW-COOKER MAKE-AHEAD BEEF
Succulent shredded beef is like money in the bank when it comes to dinner. It means you can go from a burrito to pasta to sandwiches in the blink of an eye. Here's how we use this recipe to its full potential: Pick up the boneless beef chuck roast when it's on sale or when there's a busy week ahead. It's a versatile meal starter and can save money that might otherwise be spent on emergency pizza delivery or unsatisfying drive-through meals. When you've got a few extra minutes to spend in the kitchen, sear the beef and toss it in the slow cooker. Once the meat is done, it's simple enough to shred it and parcel it up into packages that are the right size for all kinds of family meals.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h20m
Yield 8
Number Of Ingredients 5
Steps:
- Spray 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat.
- Heat 12-inch skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides.
- Transfer to slow cooker; pour 1/4 cup water over roast. Cover and cook on Low heat setting 7 to 8 hours or until beef is tender and easy to shred.
- Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard remaining liquid.
- To Freeze: Divide beef into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked shredded beef.
- To Make in Oven: Heat oven to 325°F. In large bowl, mix oil, salt, pepper and garlic powder. Add roast; turn to coat. Heat 12-inch ovenproof skillet over medium-high heat until hot. Add beef roast; cook 6 to 8 minutes, turning once, until browned on both sides. Pour 1 cup water over roast. Cover and roast 2 1/2 to 3 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F and beef is tender enough to shred easily. Remove from oven; let rest until cool enough to handle, about 30 minutes. Shred meat with 2 forks, discarding fat and cartilage as you go. Toss shredded beef in 1/2 cup of the pan liquid to coat. Discard remaining pan liquid. Freeze and thaw as directed above.
Nutrition Facts : Calories 270, Carbohydrate 0 g, Cholesterol 75 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1/2 Cup, Sodium 500 mg, Sugar 0 g, TransFat 1/2 g
JAVA ROAST BEEF
Coffee adds richness to the gravy, which is perfect for sopping up with crusty bread or draping over mashed potatoes. -Charla Sackmann, Orange City, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Mix garlic, salt and pepper; rub over beef. Transfer to a 4-qt. slow cooker. Pour coffee around meat. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
MAKE AHEAD POT ROAST WITH CREAM SAUCE
A very different way to serve pot roast - with a delicious garlic cream sauce. Cook the beef, slice and combine with the sauce, then bake when needed. A wonderful dish for guests and sooooo good!
Provided by Marie
Categories Roast Beef
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat slowly on all sides in oil in Dutch oven.
- Season generously with salt and pepper and add broth.
- Cover and simmer for about 3 hours or until meat is very tender.
- Remove meat from pan, let rest for 20 minutes, then slice thin.
- Do not use pan juices.
- For sauce, melt butter until it bubbles and browns slightly.
- Add cream, garlic, lemon juice and salt and pepper.
- Cook over medium heat for about 3 minutes.
- Spoon half of sauce in a glass 9 x 13 baking dish.
- Arrange meat slices overlapping in the sauce.
- Pour the remaining sauce over the top and refrigerate until ready to serve.
- Allow dish to set out for 30 minutes before baking.
- Heat through at 350° for about 30 minutes.
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