Old Fashioned Pot Roast Gedaempfte Fleisch Recipes

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Steps:

• Pre heat oven to 375F degrees.
• Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
• Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
• Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
• Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
• Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

Steps:

• Heat a heavy pot and braise the meat until evenly browned on all sides.
• Add remaining ingredients in the order listed, cover and simmer 1 1/2 to 2 hours.
• Slice when tender and serve with gravy from pot.

Steps:

• Sprinkle the roast with 1 tablespoon flour.
• In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour.
• Add carrots; cover and simmer 45 to 60 minutes longer or until meat is tender.
• Remove meat and carrots to a serving platter and keep warm.
• Strain cooking juices; set aside.
• In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly.
• Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Steps:

• Rinse meat under cold running water; pat dry with paper towels. Trim any visible fat, then dust meat with flour.
• In a large Dutch oven, over medium-high heat, heat 2 tablespoons oil. Add meat and cook
• until browned on underside, 5 to 7 minutes. Turn meat and cook until underside is browned, 5 to 6 minutes longer. Remove to a plate.
• Preheat oven to 325°F Add remaining oil to Dutch oven and stir in onions. Cook until onions begin to soften and color, 4 to 5 minutes. Add garlic and cook 1 minute longer add wine and cook down 4 to 5 minute Pour in tomato juice, stirring and scraping to pick up any bits from bottom. Season with thyme, papnka, and bay leaf. Add salt and pepper to taste.
• Return beef to pot and add enough water to cover all ingredients. Bring to a boil and skim any foam that comes to the surface. Cover tightly and cook in the oven until beef is fork-tender, 3 to 3 1/2 hours. Add carrots and potatoes to pot and cook until tender, 30 to 60 minute.
• Remove Dutch oven from the oven and remove cover. If liquid is too thin, remove the beef to a deep serving platter and reduce gravy to thicken slightly. Spoon gravy with onions and carrots around beef and garnish with parsley. Serve meat carved into ¼ inch slices.

Steps:

• Preheat oven to 160°C.
• Peel and chop vegetables into large bite size pieces.
• Heat butter and oil in a big oven proof pot and add meat and brown on all sides.
• Remove meat and add garlic, cook till fragrant (if using onion add with garlic and cook for a few minutes) and then add remaining vegetables and bay leaves and cook for a few more minutes.
• Add the brandy and cook till evaporated.
• Remove the vegetables from the pot and put the meat back and then pile the vegetables on top.
• Pour the vinegar and stock over meat and vegetables.
• Place the lid on and cook in the oven for 2 - 2 1/2 hours at 160°C.
• Carve meat and serve combined with vegetables and juices.

Steps:

• Dredge beef in flour, place in greased skillet and brown on all sides to seal in juices.
• Lay sliced onions on top of roast.
• Pour 1/2 cup of water over roast, cover and bake at 300 degrees for 2 hours 30 minutes.
• Remove cover and bake for 30 minutes longer.
• Tip: After baking for 2 hours, you may add potatoes and carrots and bake for 1 hour longer.