POT ROAST SMOTHERED IN BACON AND ONIONS
Make and share this Pot Roast Smothered in Bacon and Onions recipe from Food.com.
Provided by mariposa13
Categories Roast Beef
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large, enameled cast-iron casserole, melt 2 tbsp butter.
- Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
- Transfer bacon with slotted spoon to paper-towel lined plate.
- With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
- Season meat with salt and pepper.
- Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
- Transfer to large plate.
- Lower heat to moderate for second batch if the butter starts to brown to quickly.
- Remove the strings and keep the steaks intact if possible.
- Preheat oven to 350*F.
- Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
- Cook over moderate high heat, stirring about 8 minute.
- Transfer half the onions to a plate.
- Stir the remaining 1 tbsp butter into the onions in the casserole.
- Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
- Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
- Spread the remaining onions and bacon on top.
- Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
- Transfer casserole to oven and cook for 30 minute.
- Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
- Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
- Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.
Nutrition Facts : Calories 910.4, Fat 60, SaturatedFat 24.4, Cholesterol 171.4, Sodium 443.1, Carbohydrate 28.8, Fiber 3.4, Sugar 10.9, Protein 41.9
SLICED SIRLOIN SMOTHERED IN ONIONS, WITH ROQUEFORT POTATO PIE AND SPINACH SALAD WITH BACON DRESSING
Every time you make mashed potatoes, make a double batch, with Roquefort Potato Pie in mind for a supper later in the week. It's a very addictive recipe!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill pan to high heat. Remove meat from the refrigerator and unwrap. Let beef stand a few minutes, to take the chill off.
- Heat a medium skillet over moderate heat. Add butter and sliced onions to a hot pan and season with salt. Saute onions for 25 minutes, stirring occasionally, until onions are caramel in color, tender, and sweet.
- Meanwhile, place peppercorns in a heavy-duty food storage bag. Hit peppercorns with a small, heavy frying pan to crack them. Baste meat with a little Worcestershire sauce on each side using a pastry brush. Coat steaks on 1 side with cracked black peppercorns. Grill steaks 5 minutes on each side for medium rare.
- Meanwhile, heat leftover mashed potatoes on high in microwave oven for 5 minutes. If you are using instant potatoes, prepare to package directions and transfer warm potatoes to a mixing bowl. Stir cheese and scallions into the mashed potatoes. Heat a nonstick skillet over moderate heat. Coat the inside of pan with butter to aid in crusting. Spread cheesy potatoes in an even layer in the skillet and allow them to crust and brown on the bottom, 5 to 7 minutes. Cut the potato layer in half gently with a butter knife, careful not to scratch your nonstick surface. Fold one half over top of the opposite making a half moon shaped potato pie with a crusty outside and a cheesy, soft center.
- While steaks and potatoes cook, brown chopped bacon in the small frying pan you used to crack the peppercorns over high heat. Transfer browned bacon bits to a paper towel lined plate to drain. Wipe out skillet and return to heat. Add 1 /2 cup balsamic vinegar to the pan and bring to a bubble. Reduce heat to low and simmer 1 to 2 minutes, until vinegar is reduced by half and thick. Turn off heat. Pour spinach into salad bowl. Top with bacon and mushrooms. Whisk extra-virgin olive oil into warm vinegar and pour over salad. Toss salad and serve.
- Season the cooked steaks with a little salt and remove to a carving board. Let the steaks rest for 5 minutes for the juices to redistribute through the meat evenly. If you slice into a hot steak, the juices will run out and the first bite will be the only tasty one.
- Slice steaks thin against the grain of the meat. Smother steak slices in onions. Cut potato pie into 4 wedges and serve along side steaks with spinach salad.
BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
- Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
- Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
- Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.
SLOW-COOKER SMOTHERED CHICKEN WITH BACON
Bring out the flavors of onions and center cut bacon with our savory Slow-Cooker Smothered Chicken recipe. This Slow-Cooker Smothered Chicken is served on top of tasty egg noodles for an extra dose of deliciousness. Plus, using the slow-cooker means it's super simple to prepare.
Provided by My Food and Family
Categories Home
Time 4h50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook 15 to 18 min. or until golden brown, stirring occasionally and adding flour, pepper and half the bacon to skillet for the last minute. Whisk in broth until blended. (Onion mixture will be thick.)
- Add chicken to slow cooker; cover with onion mixture. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). About 15 min. before ready to serve, cook noodles as directed on package, omitting salt.
- Drain noodles; place on platter. Top with chicken, reserving onion mixture in slow cooker. Mix cream cheese spread, milk and garlic powder until blended. Add to onion mixture; mix well. Spoon over chicken; top with parsley and remaining bacon.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 160 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
PORK ROAST WITH BACON MUSHROOM GRAVY
We are thinking of having pork for Christmas this year so I was looking thru my pork recipes. This one is VERY good! This is adapted from " New Orleans Cooking", by Emeril Lagasse. The Creole Seasoning is Emeril's Essence, but I could not add that to the recipe ingredients. If you do not want to use the Essence, I have used other spices with good results as well. (Lennie has the Emeril Essence posted here.) http://www.recipezaar.com/Emeril-Lagasses-Essence-14372 I serve this with mashed potatoesand Emeril's Smothered Green Beans and Chippie has the green bean recipe posted here already. Happy Holiday Season all and hope you enjoy!
Provided by Scoutie
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat.
- Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside.
- Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.
- Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes.
- Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes.
- Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute.
- Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes.
- Add the beef broth and Worcestershire and bring sauce to a boil.
- Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes.
- Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.
- Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm.
- Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon.
- Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast. Serve with Southern Style Smothered Green Beans.http://www.recipezaar.com/Bacon-Smothered-Green-Beans-110037.
Nutrition Facts : Calories 558.3, Fat 31.9, SaturatedFat 7.9, Cholesterol 164.4, Sodium 748.6, Carbohydrate 10.9, Fiber 1.4, Sugar 2.4, Protein 54
POT ROAST WITH BACON AND VEGETABLES
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner. Although it may not be quick, it couldn't be easier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
- Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
- Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
- Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
- Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
- Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.
Nutrition Facts : Calories 665 g, Fat 36 g, Fiber 5 g, Protein 52 g, SaturatedFat 15 g
More about "pot roast smothered in bacon and onions recipes"
POT ROAST SMOTHERED IN BACON AND ONIONS RECIPE
From foodandwine.com
4/5 Total Time 3 hrs 30 minsServings 6
- In a large, enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the bacon and cook over moderately low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs. Season the meat with salt and pepper. Working in 2 batches, cook the meat in the casserole over moderately high heat, turning once, until browned, about 6 minutes. Transfer to a large plate. Lower the heat to moderate for the second batch if the butter begins to brown too quickly. Remove the strings, keeping the steaks intact, if possible.
- Preheat the oven to 350°. Add the onions, garlic, 1/4 cup of the water and 1 teaspoon of salt to the casserole. Cook over moderately high heat, stirring and scraping up any browned bits stuck to the bottom of the casserole, about 8 minutes. Transfer half of the onions to a plate. Stir the remaining 1 tablespoon of butter into the onions in the casserole. Nestle the steaks into the onions, overlapping them slightly if necessary. Add the allspice berries, peppercorns, crushed red pepper and bay leaf and lay half of the reserved bacon over the steaks. Spread the remaining onions and bacon on top. Add the wine and the remaining 1 cup of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes.
- Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250° and continue braising for 1 1/2 to 2 hours, or until the steaks are very tender. Turn the oven off, uncover the casserole and let the meat stand in the oven for 30 minutes. Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley.
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#time-to-make #main-ingredient #cuisine #preparation #occasion #north-american #beef #american #dietary #comfort-food #meat #roast-beef #taste-mood #savory #4-hours-or-less
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