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.
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.
MY MOM'S SUNDAY POT ROAST
Make and share this My Mom's Sunday Pot Roast recipe from Food.com.
Provided by Mary in LA.
Categories Vegetable
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Trim any excess fat from beef.
- Discard fat.
- Cut beef into serving-size pieces;season with salt and black pepper to taste.
- Scrub potatoes.
- Cut scrubbed potatoes into quarters.
- Cut carrots and parsnip diagonally into 3/4 inch slices.
- Slice celery into 1 and 1/2 to 2 inch pieces.
- Place potato,carrot, parsnip,celery, onion and bay leaves in slow cooker.
- Sprinkle rosemary and thyme over vegetables.
- Arrange beef over vegetables in slow cooker.
- Pour broth over beef.
- Cover slow cooker and cook pot roast on low about 8 and 1/2 to 9 hours or until beef is fork-tender.
- Remove beef to large serving platter.
- Arrange vegetables around beef on the platter.
- Remove and discard bay leaves.
- Serve pot roast with juices from slow cooker or with gravy, if desired.
Nutrition Facts : Calories 207.3, Fat 7, SaturatedFat 3.1, Cholesterol 74.8, Sodium 155, Carbohydrate 11.3, Fiber 1.5, Sugar 1.6, Protein 25.2
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
MOM'S SUNDAY POT ROAST
A basic New England pot roast that was a traditional Sunday meal when I was kid. Mom always served this with warm, cinnamon-spiced applesauce and either Parker House rolls or Pillsbury's Butterflake Dinner Rolls (since discontinued - but the Grands Flaky Layers Original Biscuits are similar). The leftover meat, on buttered bread and lightly salted, made for a delicious sandwich in our brown bag school lunches the following Monday or Tuesday. I've scaled the recipe back a bit from the quantities my mom used as she was cooking for a family of six, with intentional leftovers. This recipe should feed a family of four (assuming health-conscious serving sizes) with some leftovers.
Provided by Global3
Categories One Dish Meal
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Season flour with salt and pepper; dredge the meat in the seasoned flour.
- Heat bacon fat in a heavy skillet (cast iron is preferred). When hot, sear/brown meat on all sides.
- Transfer meat to a roaster or Dutch oven. (Mom always used her enameled roaster.).
- Mix consommé with one (soup) can of water, bring to a boil, and pour over the meat.
- Cover, place in preheated oven, and roast for two (2) hours, turning meat over after about an hour.
- Remove roaster from oven, add carrots and onions, cover, return roaster to oven for another hour. (Additional water or broth may be added if necessary.).
- Remove roaster and add potatoes; cover and return to oven for another hour or until potatoes are done.
- Remove meat and vegetables to serving dishes, cover with foil to keep warm until ready to serve.
- Optional gravy:.
- Skim most fat from juices in pan (leave about 2 Tbs) and add enough liquid (water or beef broth) to make two cups. Mix 1/4 cup of cold water with 2 tablespoons of corn starch. Bring juices to a boil and stir in the cornstarch mixture. Cook for one minute, stirring constantly, until gravy is thickened.
- Variations:.
- - Add two ribs of celery, cut in 1.5 inch pieces when adding the carrots and onions.
- - Add 1 or 2 turnips, cut in eighths (roughly 1" pieces) when you add adding the potatoes.
- - Combine consommé with tomato juice instead of water. (Mom would never have done this, but there were plenty of other families that couldn't imagine preparing their pot roast any other way.).
- - Add 2 cloves and a bay leaf when adding meat to the roaster pan.
Nutrition Facts : Calories 533.2, Fat 16.4, SaturatedFat 7.3, Cholesterol 174.6, Sodium 591.1, Carbohydrate 37, Fiber 5.8, Sugar 6.3, Protein 61.2
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