SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)
Very tender and flavorful meat dish, makes a wonderful gravy. A longtime family favorite. From my father.
Provided by BecR2400
Categories Roast Beef
Time 3h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Dust beef with combination of seasonings and flour.
- Heat oil in heavy oven-proof pan; brown meat, then remove.
- Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
- Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
- (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
- Discard bouquet. Serve with pan gravy.
- Makes 10 servings (who are they kidding?).
Nutrition Facts : Calories 51.9, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.1, Sodium 165.9, Carbohydrate 9, Fiber 1.2, Sugar 4.3, Protein 1.1
SHEILA'S SAVORY POT ROAST AND VEGETABLES WITH GRAVY
This can be cooked in the oven or on the rangetop. It is even more flavorful if made a day ahead, and the fat is easier to lift off the pan juices if it's cold. I usually reheat it while making some potato pancakes.
Provided by JackieOhNo
Categories Meat
Time 5h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the roast with 3 T. flour.
- Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
- Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
- Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
- Strain juices from vegetables into a 1-quart saucepan.
- (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
- About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
- Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
- Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
- Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
- Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.
Nutrition Facts : Calories 627.4, Fat 33.2, SaturatedFat 11.7, Cholesterol 170.1, Sodium 590.2, Carbohydrate 30.4, Fiber 6.7, Sugar 9.8, Protein 50.3
SAVORY POT ROAST
Make and share this Savory Pot Roast recipe from Food.com.
Provided by quotequotecarolreu
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast in oil.
- Remove and set aside. In the drippings, sauté onions and garlic until onions are tender.
- Return roast to Dutch oven.
- Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
- Cover and simmer for 2 to 3 hours or until tender.
- Remove roast to a serving platter and keep warm.
- Drain off all but 2 cups of pan juices.
- Combine flour and remaining water; stir into pan juices.
- Cook for 5 minutes or until thickened and bubbly.
- Slice roast and serve with gravy.
Nutrition Facts : Calories 304.5, Fat 13.8, SaturatedFat 4.9, Cholesterol 105.5, Sodium 107.9, Carbohydrate 7.2, Fiber 0.9, Sugar 1.9, Protein 35.8
SAVORY POT ROAST SANDWICH
Provided by Food Network
Categories main-dish
Time 11h30m
Yield 8 sandwiches
Number Of Ingredients 36
Steps:
- Preheat oven to 275 degrees F.
- Lightly coat one side of each of the 16 slices of bread with Rosemary Butter. Set aside. Slice chilled Pot Roast into finger-width slices using a sharp non-serrated knife. Set to the side.
- Divide Pot Roast into 8 equal portions on a large cookie sheet. Top each portion of Pot Roast with 1/4 cup Caramelized Onions. Remove reserved Pot Roast liquid from fridge, then skim the fat from the top into a shallow dish. (Return remaining liquid to fridge and save for a soup or gravy base.) Heat a large nonstick skillet over medium-high heat and add 1 to 2 tablespoons Pot Roast fat to the pan. When melted, add the pot roast/onion portions, two at a time, to the skillet. Cook, undisturbed, pot roast-side down, until lightly crispy and browned, about 3 minutes. Flip over and cook until onions are heated through lightly browned, an additional 3 to 5 minutes. Remove to a second cookie sheet and keep warm in oven. Repeat with remaining portions.
- Wipe out the nonstick skillet and return to medium heat. Add bread, buttered-side down, 2 slices at a time. Spread 2 tablespoons Horseradish Sauce on the exposed sides of the bread. Divide 2 ounces cheese between the two slices as you would for a grilled cheese sandwich. Cook until bread is browned and lightly toasted and cheese has begun to melt, 3 to 5 minutes. Remove from heat and place on a cutting board. Place 1/4 cup arugula on one side of the bread. Remove one portion of the pot roast/onion from the oven and place on top. Close sandwich. Cut in half and enjoy! Repeat process with remaining ingredients to make 7 more sandwiches.
- Place butter, rosemary, salt and white pepper in a small bowl and whisk together with a fork until fully combined. Leave out so that it will remain soft for spreading on bread for sandwiches.
- For the pot roast rub: Put granulated garlic, smoked paprika, salt, pepper, crushed red pepper and tarragon in a mason jar and shake until blended. (Unused rub may be stored in an airtight container for up to 1 month.)
- For the pot roast: Preheat the oven to 400 degrees F.
- Add carrots, celery, onion, garlic and butter to a large roasting pan. Roast until butter is fully melted, about 5 minutes, then stir veg to coat with butter and return to oven. Roast until browned, 10 to 15 minutes. Remove from oven and reduce oven temperature to 275 degrees F.
- Coat all sides of pot roast with rub, spanking it into the meat to make sure it properly adheres and helps form a crust. Set to the side. Heat the olive oil in a large nonstick or cast-iron skillet on medium-high heat until beginning to sizzle but not smoking. Sear pot roast on all sides until lightly browned. Take your time with this step, as it is important to build flavor. Transfer roast to pan with prepared vegetables. Arrange vegetables so half are below roast and half are on top. Lay sprigs of rosemary on top of roast. Slowly pour wine over top of roast so as not to displace vegetables and herbs. Scrape remnants of skillet on top of roast. Add just enough beef stock to submerge roast halfway in liquid. Cover pan first with plastic wrap, then top with heavy-duty foil and seal all edges to keep moisture in. (At this low a temp, plastic wrap will not melt and is perfectly safe.)
- Place back in oven and cook, undisturbed, for 6 hours. Remove from oven and carefully pull back corner of plastic wrap and foil to let steam release. Remove pot roast from pan and place on a board to rest. Roast should be fork-tender at this point. Using a fine sieve, strain solids from remaining liquid in roasting pan. Discard solids and reserve liquid. Chill roast for at least 1 hour or up to overnight. Pot roast may be made one day ahead of time so that it may be easily sliced for sandwiches.
- Add the olive oil or butter to a large nonstick skillet and let melt over medium-high heat until shimmering. Add the onions and use a wooden spoon to lightly coat with melted fat. Spread the onions out in a fairly uniform layer and reduce the heat to medium to medium-low, depending on the strength of your stovetop. The idea is to cook the onions slow and fairly low so that the natural sugar in the onions will release and create a caramelization instead of a standard saute. This will develop a sweet flavor which will contrast beautifully with the other ingredients in the sandwich. This portion takes patience but not a ton of active work. After about 10 minutes, sprinkle salt over onions and stir. Continue cooking, stirring regularly, until the onions are soft and browned completely, about an hour more. (You are looking for the color of a caramel apple, hence the name of the onions.) If you find the onions are sticking, it is perfectly fine to add a bit of water or a little bit more oil or butter so as to prevent burning. Remove from stove and transfer to a small bowl.
- Whisk together mayonnaise, horseradish, lemon juice, white pepper, salt and black pepper in a small bowl.
POT ROAST SLIDERS WITH GRAVY
This recipe is my mom's specialty and she has handed this recipe and method down to each of her kids. It tastes like home to me and I make it for all the holidays in our house. I love how it fills my whole house with it's delicious aroma! Sometimes I open the door and walk outside for a minute just so I can come back in and smell it! I love the idea that one day I will be teaching my girls this recipe and they will be making it in their own homes.
Provided by Martina McBride
Categories main-dish
Time 5h55m
Yield 24 sliders
Number Of Ingredients 13
Steps:
- For the pot roast and gravy: Bring the roast to room temperature, about 20 minutes.
- Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast's nooks and crannies as you go.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the roast until golden brown all over, about 4 minutes on each side. Pour in the beef broth. Layer the onion and pepper slices on top of the roast and bring the liquid to a boil. Cover and reduce the heat to low. Cook until the meat is fork-tender, 4 to 5 hours. Discard the onions and peppers. Remove the cooked roast to a serving platter. Let cool, then shred with two forks.
- Whisk the flour with 1/4 cup of warm water in a liquid measuring cup or small bowl until smooth. Heat the juices remaining in the pan over high heat until boiling. Slowly whisk in the flour mixture and cook over medium-high heat, whisking constantly, until thickened, about 5 minutes. Let cool slightly.
- Add 1 cup of gravy to the shredded and cooled meat. Mix until it resembles pulled pork and all the meat is thinly coated with the gravy.
- For the horseradish mayo: Combine the mayonnaise and horseradish in a small bowl and mix until combined.
- For the sliders: Add an even layer of horseradish mayo on the bottom of the slider buns. Add a layer of the pot roast to the slider buns and then top with the dill pickles.
- Reserve the remaining gravy and pot roast for another use.
CAMPBELL'S® SLOW COOKER SAVORY POT ROAST
This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Nutrition Facts : Calories 683.4 calories, Carbohydrate 42 g, Cholesterol 147.1 mg, Fat 33.3 g, Fiber 6.8 g, Protein 50 g, SaturatedFat 12.5 g, Sodium 1356.9 mg, Sugar 6.4 g
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.
SAVORY CROCK POT POT ROAST
Make and share this Savory Crock Pot Pot Roast recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rub meat with horseradish and place in crock pot.
- Add other ingredients, except sour cream.
- Cover and cook on high for 5-6 hours or on low for 9-10 hours or until the meat and vegetables are tender.
- If you are available, turn meat over, midway during cooking.
- Take meat out of crock pot, allow to rest about 10-15 minutes before slicing.
- In the meantime, whisk the sour cream with 1 cup of the juices from the pot, and serve as a sauce for the sliced meat.
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.
SAVORY POT ROAST
"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
POT ROAST WITH BROWN GRAVY
The ultimate comfort food, this roast and gravy is our families favorite special dish. I always use sirloin tip roast, it is flavorful and tender. Serve with mashed potatoes or over rice, somtimes my family has both.
Provided by Kathy Sterling
Categories Turkey Gravy
Time 4h20m
Yield 8 , 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Rub Salt and Pepper into roast.
- In a large dutch oven pot, brown the roast in the cooking oil until all sides are light brown.
- Pour Lipton Onion Soup Mix over top of roast.
- Add 5 cups of water and bring to a boil.
- Turn heat down and simmer roast until tender, about 3 1/2 to 4 hours.
- Check roast often, about every 30 minutes to make sure there is plenty of water, as the water cooks down, add more.
- When roast is falling apart, remove to a serving platter and turn off heat.
- In a large glass add flour and fill with about 3/4 cup cold water to make a paste consistency.
- Stir flour and water mixture with a fork until very smooth with no lumps.
- Slowly pour the flour paste into the pot of water that the roast was cooked inches
- Stir well and bring to a slow boil, simmer until the gravy thickens.
- If gravy is not thick enough, add more paste.
- If gravy is too thick, add water.
- Add desired amount of Kitchen Bouquet to darken gravy.
- I put the roast back in the pot of gravy and serve it together. You may want to serve the gravy on the side.
Nutrition Facts : Calories 170, Fat 13.7, SaturatedFat 1.8, Sodium 718.3, Carbohydrate 10.7, Fiber 0.7, Sugar 0.3, Protein 1.4
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