OLD-FASHIONED POT ROAST
I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
3 HOUR OLD FASHIONED OVEN POT ROAST
Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
OLD-FASHIONED POT ROAST (GEDAEMPFTE FLEISCH)
From Jewish Cookery by Leah H. Leonard. I haven't tried it yet but it sounds familiar except for the green pepper.
Provided by Oolala
Categories Stew
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1052.7, Fat 86.8, SaturatedFat 34.3, Cholesterol 226.2, Sodium 985.3, Carbohydrate 12.6, Fiber 1.6, Sugar 7.9, Protein 52.1
OLD-FASHIONED POT ROAST
From Country Living. Producing a fork-tender, melt-in-the-mouth roast in less than an hour is still one of the pressure cooker's most dramatic feats. (Adapted from Cooking Under Pressure by Lorna J. Sass.)
Provided by KissaMew
Categories Meat
Time 1h15m
Yield 1 Roast, 6 serving(s)
Number Of Ingredients 17
Steps:
- If desired, make 3/4-inch-deep, evenly distributed incisions in roast and push one slice of garlic into each.
- In 6-quart pressure cooker, heat 3 tablespoons oil over high heat. Add meat and brown well on all sides lifting meat frequently with spatula to prevent sticking-about 2 to 3 minutes per side. Add extra oil as needed. Season each browned side with salt and pepper, be conservative if you're using canned stock or bouillon. Remove meat to platter and set aside.
- In blackened oil remaining in cooker, sauté the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally, scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme.
- Set rack or trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.
- Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 60 minutes. Let pressure drop naturally for 15 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.
- When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, let pressure drop naturally.
- When roast is fork-tender, transfer to platter, set aside in warm place. Remove rack from cooker. Place potatoes, whole onions, and parsnip chunks in cooker. Lock lid into place and return to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes.
- Meanwhile, slice meat. Reduce pressure in cooker using quick-release (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. With slotted spoon, transfer vegetables to platter around meat, set aside in warm place.
- Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens-3 to 4 minutes. Remove bay leaves and season to taste. Pour gravy over meat and vegetables on platter, sprinkle with fresh thyme, if desired, and serve immediately.
Nutrition Facts : Calories 794.7, Fat 55.4, SaturatedFat 20.5, Cholesterol 179.7, Sodium 549.3, Carbohydrate 25.8, Fiber 3.5, Sugar 3.8, Protein 46.9
OLD FASHION POT ROAST
Make and share this Old Fashion Pot Roast recipe from Food.com.
Provided by Bri22
Categories Meat
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a 6 quart pot, brown roast over medium-high heat.
- add onion soup mix mixed with water.
- bring to a boil.
- reduce the heat to low and simmer covered turning roast occasionally 2 1/2 hours or until tender.
Nutrition Facts : Calories 448.5, Fat 33.5, SaturatedFat 13.5, Cholesterol 117.6, Sodium 493.2, Carbohydrate 2.9, Fiber 0.3, Sugar 1, Protein 31.6
OLD-FASHIONED BEEF POT ROAST
From our local paper. In the original recipe 3 brown onions (roughly chopped) were used but due to allergy issues they have been omitted and also 2 bunches of baby carrots (trimmed) and 3 parsnips and I have added potatoes.
Provided by ImPat
Categories Roast Beef
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 191.8, Fat 6.8, SaturatedFat 3, Cholesterol 10.7, Sodium 398.1, Carbohydrate 23.6, Fiber 4.2, Sugar 4.8, Protein 3.5
CONTEST-WINNING OLD-FASHIONED POT ROAST
Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.
Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
OLD-FASHIONED POT ROAST WITH GRAVY
"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 12-14 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
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