OLD FASHIONED POT ROAST AND GRAVY
This is one of my slow cooker stand by's I make this at least 3 times a month. My sweetie loves gravy and this recipie is loved by every man I ever cooked it for. If you have a man that you want to impress, fix this for him. Because it is cooked in the slowcooker, it always comes out fork tender, and supper is ready when you...
Provided by Jane Whittaker
Categories Roasts
Time 8h20m
Number Of Ingredients 14
Steps:
- 1. Brown the roast in vegtable oil, turning to brown on all sides.
- 2. Put a disposable crock pot liner in your cooker.
- 3. Put your veggies, celery tops, beef broth,and seasonings in.
- 4. Put browned meat on top of veggies.
- 5. In the pan that you browned the roast in, pour 1/2 can of beer, bring to boil to deglaze all those lovely crunchies. That's where all the love is.
- 6. Pour the beer mixture over the meat, the other half of the can either give to the nearest man,or the cook can have it!
- 7. Cover and cook on low for 8 hours.
- 8. When you are just about ready to eat, remove the meat and veggies, put on a platter and cover to keep warm.
- 9. Pour the juices from the slow cooker into a fry pan, makes it easier to boil the gravy, and use a spatula instead of a spoon.
- 10. Combine all the gravy ingredients in a bowl.
- 11. Bring the cooking juices to a gentle boil, add your gravy ingredients a little at a time, stirring constantly until thickened.
POT ROAST WITH GRAVY
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.
Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.
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.
OLD FASHIONED POT ROAST WITH ONION GRAVY
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 325f. 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 min. 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 min. 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.
OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY
this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....
Provided by grandma2969
Categories Roast Beef
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- preheat the oven to 325*.
- make 9 deep incisions in the meat and insert the garlic pieces.
- Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
- transfer the meat to a plate.
- add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
- add the stock, bay leaves green pepper and ketchup.
- return the meat to the pan, cover and bring to a boil.
- transfer to the oven and bake for 2 hours covered.
- set the meat aside and stir in the thyme, salt and pepper.
- at this point, the meat can be stored in the refrigerator until the next day.
- place the potatoes on the bottom of the pan and arrange the meat on top.
- re-cover, and bake 45 minutes or until the meat and potatoes are tender.
- in a small bowl, mash the butter and flour together to form a smooth paste is formed.
- transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
- discard the bell pepper, bay leaves and celery.
- bring the pan juices to a boil over high heat.
- then whisk in the butter mixture by tablespoonfuls.
- cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
- add hot pepper sauce to taste.].
- pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.
More about "old fashioned pot roast with gravy recipes"
OLD FASHIONED SUNDAY POT ROAST DINNER WITH GRAVY
From highlandsranchfoodie.com
5/5 (3)Category Main Course BeefCuisine AmericanCalories 468 per serving
- Heat a Dutch oven over medium high heat. When the pan is hot, add the oil. When the oil starts to shimmer, add the roast.
HOME-STYLE POT ROAST WITH VEGETABLES AND GRAVY RECIPE
From thespruceeats.com
4.2/5 (22)Total Time 1 hr 15 minsCategory Dinner, EntreeCalories 979 per serving
SLOW COOKER POT ROAST WITH THE BEST GRAVY! - THE RECIPE …
From thereciperebel.com
BEST POT ROAST GRAVY RECIPE WITH OR WITHOUT DRIPPINGS
From bakeitwithlove.com
OLD FASHIONED POT ROAST WITH VEGETABLES AND GRAVY
From syrupandbiscuits.com
STOVETOP POT ROAST AND GRAVY - THE SEASONED MOM
From theseasonedmom.com
CROCK POT PORK ROAST WITH GRAVY RECIPE - THESE OLD …
From theseoldcookbooks.com
INSTANT POT OLD-FASHIONED POT ROAST - BREAD BOOZE …
From breadboozebacon.com
BEEF POT ROAST WITH GRAVY | ULTIMATE GUIDE - MOM'S DINNER
From momsdinner.net
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.
OLD FASHIONED POT ROAST RECIPE - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
Cuisine AmericanTotal Time 3 hrs 45 minsCategory Main CourseCalories 459 per serving
OLD FASHIONED POT ROAST WITH GRAVY - 101 COOKING FOR TWO
From 101cookingfortwo.com
4.6/5 (11)Total Time 3 hrs 10 minsCategory Main CourseCalories 514 per serving
OLD FASHIONED POT ROAST WITH ONION GRAVY - TASTY KITCHEN
From tastykitchen.com
OLD FASHIONED POT ROAST RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
THIS OLD FASHIONED POT ROAST WITH VEGETABLES AND GRAVY BELONGS …
From southernliving.com
BEST OLD FASHIONED POT ROAST WITH GRAVY RECIPES
From recipert.com
CROCK POT ROAST (WITH GRAVY!) - THE COZY COOK
From thecozycook.com
OLD FASHIONED POT ROAST WITH GRAVY HOWE WE LIVE
From howewelive.com
OLD FASHIONED POT ROAST (OVEN AND SLOW COOKER) - GET ON MY PLATE
From getonmyplate.com
You'll also love