SOY-GINGER POT ROAST
My husband really likes roast beef, and I really like my slow cooker. I brought in Asian influences for an all-day pot roast with some oomph. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 489 calories, Fat 24g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 1256mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.
GINGERSNAP POT ROAST
A pot roast in the winter is such a comforting dinner and this gingersnap pot roast is delicious. Browning the sides lock in the juices and it picks up the onion, vinegar and ketchup flavors it cooks in. The gravy is fantastic. Adding gingersnap cookies creates a gravy that's savory, spicy, and lightly sweet. Serve with mashed...
Provided by Debbie Lupinacci
Categories Roasts
Time 4h
Number Of Ingredients 9
Steps:
- 1. Roll meat in flour.
- 2. Brown on all sides in a pot (not Teflon coated pot).
- 3. When halfway done add onions and continue to brown. ***Please use care while doing this step as I have watched my mom turning the meat over and it fell off the fork and splashed the oil on her face***
- 4. Once all browned, cover with "BOILING" water, (if you add cold water it will make the meat tough).
- 5. Add 3/4 cup white vinegar, 2 Tbsp brown sugar, and 1 cup ketchup.
- 6. Let meat simmer for 2-3 hours.
- 7. Remove meat, strain onions out of water and throw out. ***I skim the onions out so as we don't have to dirty another pot to collect the juice use your own judgement***
- 8. Put liquid back into pot.
- 9. Add half the box of the gingersnap cookies. More can be added until you get the proper consistency. Remember, more water means more gingersnaps to make it thicker. I usually throw in at least one package depending on how much water there is. They can be crushed or whole as they will dissolve after a few minutes. If it's too thick, add 1/4 cup of water at a time until you have your desired consistency of gravy.
- 10. Once gravy thickens up, put the meat back in the sauce and let it sit for another 30 minutes.
- 11. Side dish with this we have mashed potatoes and green beans. I love the gravy.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
" SAILORS CHOICE " GINGER POT ROAST
I conjured this version of a Ginger Pot Roast "from the hip" (picture the mad chemist in his kitchen) very tasty and a small contribution to the vast Zaar network. Ginger pot roast was a common mealtime choice in the Navy and was always a welcomed favorite after a long day of work. This variation has a subtle hint of sweetness from the cola and carrots that are incorporated into pan juices; although you could skip this and dig into one of the other hundreds of pot roast recipes, I strongly urge you throw caution to the wind and put this to the test. Great with beef or venison. Review steps before prepping to save time. Prepared with my pressure cooker - It can easily be adapted for a pan or crock.
Provided by Chuckwagon
Categories One Dish Meal
Time 3h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- A. Brine soak.
- Add Orange Juice, vinegar and 2 tablespoons salt, Worcestershire to 8-QT pressure cooker or a pan large enough to host the roast.
- Remove all fat from roast, set into brine you created in step 2, add enough water to ensure coverage of meat. Ignore for at least 2 hours in the fridge.
- Remove meat from brine, discard brine, return beef to pressure cooker.
- B. Pressure-cooking steps.
- Add 1-cup water and cola, add 3/4 TBLSP coarse salt, all spices, minced Carrot, Ginger, Onion and Garlic. Note: The salt will assist in breaking down the ginger and carrot into the cooking juices don't omit.
- Secure lid, bring pan up to 15 lbs pressure. At sea level: 2.5 lb roast = 50 minutes hour, 3 lb roast = 1 hour.
- As beef is cooking, prepare veggies, wash, cut and place into a bowl or pan with water to cover the potatoes. Size matters when contending with the pressure cooker; keep the size of your cuts as mentioned in the ingredients to avoid the mushy results.
- After the roast has cooked, allow cooker to release on its own accord. Release lid, remove roast to a dish to cool. Drain water from prepped veggies, add to pan, re-cover and bring pressure cooker up to 15 lbs pressure. Cook no more than 5 minutes once up to 15lbs pressure. Remove from heat and perform a quick release-pressure drop, remove lid.
- At this time, the meal is nearly ready. Taste the stock for salt content; if required, add accordingly to your taste.
- Mix flour in ½ cup cold water and temper the mixture with 2 spoonfuls of the stock. With the cooker uncovered on medium high heat, add mixture gradually into pan and fold gently until thickened. Remove from heat.
- Cut beef or shred and arrange on serving plate, ladle the veggies and gravy onto beef.
- Other options: Skip the potatoes and gravy mixture, add 1 can diced tomatoes-12oz. Serve over rice, barley or, egg noodles.
Nutrition Facts : Calories 577.9, Fat 30.2, SaturatedFat 12.1, Cholesterol 104.3, Sodium 2487.8, Carbohydrate 43.5, Fiber 6.9, Sugar 11, Protein 32.8
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- Place a large, heavy, oven-safe pan with a tight fitting lid over high heat. When the pan is very hot, add the oil and swirl to coat the bottom of the pan. When the oil is shimmery, lay the chuck roast down on the hot pan and do not move it for 4 minutes. After 4 minutes, lift the corner of the roast to see whether it has a dark brown surface. If it does not, continue cooking for another 1-2 minutes before flipping to cook the other side the same way. After the roast is well-browned on both sides, toss in the ginger and garlic, pour in the broth or stock and the fish or soy sauce, put the lid in place and put the covered pan in the preheated oven. Leave it alone without peeking in the pan for 2 hours.
- After 2 hours, scatter the potatoes, carrots, and onions around the roast in the pan, replace the lid and cook for another hour or until the beef, potatoes, and carrots are all fork-tender. Using a slotted spoon, transfer the vegetables to a bowl (fishing out and discarding the pieces of ginger.) Use tongs to transfer the roast to a cutting board and lightly tent it with foil to prevent it from drying.
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