Mesquite Roast And Gravy Recipes

Steps:

• Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
• Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
• Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
• Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

Steps:

• Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

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.

Steps:

• Add the first 8 ingredients.
• Simmer covered until roast is done.
• Add onions and vegetables and cook until onions are tender.
• Simmer until heated through.
• Remove 1 cup of liquid and add gravy mix and cornstarch. Mix well.
• Add to pot and simmer until thickened.
• Serve sauce over rice.

Steps:

• Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
• At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
• Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

Steps:

• Place roast in dutch oven.
• Mix soup mix with one cup of hot water, stir to dissolve and then add the beef broth.
• Pour over roast-if a lot of the onions end up on top of the roast just scrape them off and into the broth.
• Heat oven to 300 degrees.
• Place in oven for approximately 5 hours-depending on oven. Mine cooks it perfect at 5 hours. Flip roast over halfway through cooking.
• Remove from oven.
• GRAVY:.
• Put 2 1/2 tablespoons of butter in skillet on medium high heat, Once melted and hot, add 2 1/2 tablespoons of flour and stir till it's a golden color. Add 1 cup of the broth from the roast pan and whisk, add addiional beef broth until desired consistentcy.
• I serve my roast with mashed potatoes with lots of pepper, which I make extra just for the leftovers, and corn -- YUMMY!
• LEFTOVER:.
• I take the leftover roast beef and shred it in the pan I cooked it in keeping the leftover broth in the pan.
• Add the leftover mashed potatoes, leftover gravy, and add beef broth to desired consistency-make sure you have lots of broth because once you add the noodles you'll need the extra liquid. Bring to a boil and add Mrs Reames frozen noodles-amount of noodles will depend on how much meat you have leftover . Once it reboils, turn heat down and simmer for about an hour and a half. I don't add more seasoning to this but feel free to add what you like.

Steps:

• Place roast in crock.
• Mix mixes, and sprinkle over roast.
• Pour water in around sides.
• Cook 6-8 hours on low.

Steps:

• Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.

Steps:

• Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
• Cover and cook on Low until meat is tender, 8 to 9 hours.

Steps:

• Marinate the meat: I placed mine in a plastic bag and added McCormic's Grill Mates Mesquite Mix, this is where you will use the oil. refrigerate for 25 minutes. Save a little of the mix to baste halfway through the cook time.
• peal potatoes and cut them up into quarter size pieces.
• peal the onion and cut it into medium size pieces, not chopped.
• peal the carrots and cut them in half the long way and then cut them into 1 inch pieces.
• cut the celery ribs in half the long way and then cut them into 1 inch pieces.
• sear the meat on all sides: turn the heat up high and add 4 tablespoons of oil to the pan. cook the meat for about 2 minutes on all sides, I used a set of tongs to hold the meat vertical to sear the edges.
• place the vegetables into the pot with the 1/2 teaspoon of beef bouillon & water mix.
• place the meat on the top of the vegetables and cover the pot.
• set your crockpot to high for 4 hours.
• remove meat and set aside, cover it with foil to keep warm. mix your corn starch with 1/4 cup of water and add it to the vegetables stiring it up slowly the gravy will thicken.
• slice the meat to your liking and plate it, cover the meat with the vegetables and gravy and Enjoy your Mesquite Pot Roast.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Rub Italian seasoning all over the pork roast (be generous) and set aside.
• In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
• Add pork roast and sear on all sides (about 1 or 2 minutes per side).
• Add the onion and garlic on the last turn.
• Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
• Remove roast from pot and place on cutting board.
• Cover with foil (allowing meat to 'set') and begin making the gravy.
• Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
• In a small bowl, mix the milk and flour until smooth.
• Add the flour mixture to the juices; season with salt and pepper to taste.
• Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
• Slice pork and serve with the gravy.

Steps:

• Place chuck roast in the crock pot and pour cola over the top of it.
• Mix water with the mesquite marinade packet and pour over the top of the roast.
• Cook 8 hours on low.