MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
- Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
- Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
- About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
- To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.
POT ROAST AND ONION GRAVY
This makes a delicious and tender pot roast and onion gravy without flour or thickening at all.
Provided by Amy H. @Meave
Categories Beef
Number Of Ingredients 5
Steps:
- Sprinkle salt & pepper over the roast on both sides and place in a foil lined roasting pan.
- Mix cream of mushroom soup and onion soup mix together and spread over roast and around sides.
- Flip roast. Arrange onions around the roast and wrap in foil.
- Bake in oven at 325 degrees for 4-5 hours.
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
MOM'S POT ROAST WITH VIDALIA ONION GRAVY
The secret to this slowly cooked pot roast is that you add no liquid to the pan. The big sweet onions cook down, and this provides all the juices you need for the beef to simmer. From "The Dinner Doctor" by Anne Byrn.
Provided by mailbelle
Categories One Dish Meal
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place a rack in the center of the oven and preheat the oven to 300 degrees.
- Pat the roast dry with paper towels and season it with salt and pepper.
- Place the flour in a shallow bowl. Dredge the roast in the flour, then shake off the excess.
- Heat the oil in a 5 to 6-quart heavy, covered flameproof casserole or Dutch oven over medium-high heat. Add the roast and brown it on both sides, 3 to 4 minutes per side.
- Remove the casserole from the heat, and transfer the roast to a plate.
- Place the onion halves, cut-side down, in the bottom of the casserole. Place the roast on top of the onions and cover the casserole.
- Bake the beef until it is quite tender and the juices have thickened, 3 to 3 1/2 hours.
- One hour before the beef is done, add the carrots and potatoes, if using, to the casserole. Spoon the juices over the vegetables to baste, replace the casserole lid, and return the casserole to the oven.
- To serve, carefully remove the roast from the casserole and slice it. Arrange the slices of beef on plates with the carrots, onion, and potatoes, if using, and spoon the pan juices on top.
ROASTED-ONION GRAVY
Good with just about anything!! I sometimes add a teaspoon of dried herbs to the stock.After you transeferred the onions to the pan..add some stock to the tray, stir to loosen whatever bits are left on the tray and add it whilst making the gravy..it will add color and taste!
Provided by PetsRus
Categories Onions
Time 40m
Yield 1 jug
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the chopped onions in a bowl, add 1 teaspoon of the oil, paprika, the sugar and toss the onions around to get a light coating.
- Then spread them on a solid 13x9 baking tray, place the onions in the oven for 15 to 20 minutes, watch them- they need to be nicely blackened round the edges but not burned.
- When they are ready, remove them from the oven.
- First add the Worcestershire and mustard powder to the stock.
- Transfer the onions from the baking tray to a medium-sized pan, add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour.
- Stir all this together over a medium heat for about 2 minutes and then switch to a whisk, gradually add the stock to the pan, whisking all the time, until it's all used.
- Bring it up to simmering point and gently simmer for 5 minutes.
- Taste to check or it needs salt and pepper, then pour into a bowl or a jug.
COUNTRY CHUCK ROAST WITH ONION GRAVY
This was originally my great grandmother's recipe and was passed on to my grandmother. My Memaw made this dish for many family get-togethers and always accompanied it with mounds of mashed potatoes, cole slaw and green beans, all fresh from her garden. The brown sugar is the magic that makes this roast utterly divine.
Provided by Mercy
Categories Roast Beef
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rub the salt, pepper, and brown sugar into all the sides of the roast.
- Place the meat and the whole onion into an roasting pan.
- Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
- Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
- Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
- Cover the pan if the meat looks like it is drying out.
- Chop the onion into the gravy before serving.
Nutrition Facts : Calories 360.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 149.7, Sodium 625.6, Carbohydrate 10.2, Fiber 0.6, Sugar 2.5, Protein 48.9
BETTER THAN MOM'S POT ROAST
Make and share this Better Than Mom's Pot Roast recipe from Food.com.
Provided by quirkycook
Categories One Dish Meal
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Season both sides of roast with salt and pepper.
- Combine broth, ketchup, vinegar, onions, garlic, and sugar in slow cooker.
- Add roast and top with carrots and celery.
- Cover and cook on low for 8 hours, until meat is tender.
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BEEF POT ROAST WITH GRAVY | ULTIMATE GUIDE - MOM'S DINNER
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5/5 (6)Total Time 4 hrs 5 minsCategory DinnerCalories 553 per serving
- Place your Dutch Oven or heavy bottom pot on the stove top over medium heat, add 2 tbsp olive oil to warm.
- Meanwhile pat your chuck roast dry with a couple paper towels then sprinkle on the 2 tsp salt and 1 tsp pepper, coating both sides.
- Place the seasoned chuck roast in the pot and brown on the first side for 5 minutes, then flip and brown the other side for 5 minutes.Expert Tip: Do not disturb the roast while it is browning, it needs to stay in contact with the pan to properly brown.
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Reviews 159Total Time 5 hrs 5 mins
- Heat olive oil over high heat in a large cast iron or heavy bottom skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a shallow roasting pan.* Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
- In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
MOM'S POT ROAST RECIPE - FOODIECRUSH.COM (WITH THE …
From foodiecrush.com
5/5 (35)Total Time 4 hrsCategory Main CourseCalories 482 per serving
- Season the chuck roast with the kosher salt and freshly ground black pepper on all sides. Heat the oil in a large dutch oven or heavy bottomed pot over medium high heat and add the chuck roast to the pot. Sear 3-5 minutes on each side or until browned.
- Add the mushrooms, celery, carrots, onion, garlic and rosemary to the pot. In a bowl or large measuring cup, whisk the mushroom soup and red wine until smooth. Pour over the chuck roast and vegetables, cover tight with a lid, and transfer to the oven.
- Cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender and pulls apart easily. Transfer the roast to a serving platter with the vegetables and gravy. Serve with mashed potatoes or buttery parsley red potatoes.
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