Mouth Watering Roast N Potatoes Recipes

Steps:

• Preheat oven to 350°F.
• Trim fat from sides of roast.
• Rub roast with black pepper.
• Heat olive oil in large pot or large casserole safe for stove & oven. After heated, brown roast for several minutes on each side, browning well.
• Pour in stock, wine, 1 teaspoon salt, 1 teaspoon black pepper, and garlic.
• Stir in onions, carrots, potatoes, tomatoes, & Italian dressing.
• Bring to a simmer on the stove. Transfer to oven, covered, and bake for 2 1/2 hours. Make sure roast is on bottom. For larger roasts, uncover and bake an additional 1 hour.
• Serve hot or refrigerate for later. Enjoy!

Steps:

• 1. In a small bowl, mix the rub ingredients.
• 2. Rub roast with some olive oil on both sides and rub 1/3 of the seasoning on each side.
• 3. Heat a skillet over med high heat and add a little oil, sear both sides of meat, about 5 min per side. Remove meat and place in 6 quart crock pot.
• 4. In a bowl, combine veggies and drizzle with olive oil and mix with remainder of rub. In the same skillet as you browned the beef, add the vegetables and saute` for 5 - 6 minutes, stirring occasionally.
• 5. Place vegetable mixture over the beef in the crock pot. Pour the 1 cup of broth over vegetables.
• 6. De glaze the skillet with the wine, scraping any bits that may be sticking. Pour this over the vegetables. Place lid on crock pot and cook on low for 9 hours or high for 6.
• 7. Once cooked drain juice from pot, using a turkey baster or being careful use the lid as you pour off the liquid into a saucepan. Bring to a simmer over medium heat. Mix corn starch with a little water. Whisk into pan juices and bring back to a simmer until thickened. Now, adjust seasonings if need be. Plate meat and vegetables and pour gravy evenly over top. Serve hot! Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat a lightly oiled skillet over medium high heat. Add the potatoes and cook for 10 minutes, until lightly brown. Layer in bottom of prepared pan.
• Add butter to skillet and saute broccoli and onions until soft; spoon over potatoes. Spread ham on top of broccoli and onions.
• In a large bowl, beat together eggs and cheese. Season with salt and pepper and pour over vegetables.
• Bake in preheated oven until eggs are set and lightly brown on top, about 20 to 30 minutes. Serve warm.

Steps:

• 1. In a baking pot add Roast,add water half way up the roast! add half of the yellow onion cut up, sprinkle soy sauce over the top of roast same with whisturshire sauce and garlic powder and pepper. Bake for 4hrs or until roast is really tender...
• 2. Ok once the roast is tender and about ready to fall apart add your potatoes (Cubed) add baby carrots (whole)add the mushroom soup, and mix up the brown gravy in a seperate bowl with the water amount the gravy calls for make sure to use cold water so it don't lump up on you then add this to the roast. Put roast back in oven until the potatoes and carrots are tender.
• 3. Once roast is done remove from pot on to a platter or plate. place potatoes and carrots in bowls then place your roast pot on burner and thicken the roast juices with corn starch. I always place grands biscuits in the oven while I'm thickening the gravy. Pillsbury Grand Biscuits go well with this roast!!!

Steps:

• Preheat oven to 425 degrees. On a baking sheet, toss potatoes with olive oil, salt, pepper, and herbs. Roast until tender, turning occasionally, about 35 minutes. Remove from oven. Serve potatoes hot or cold.