SUNDAY POT ROAST
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees F.
- Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
- Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
- Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
- For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
- Serve on top of the Risotto Cakes and top with the fresh herb salad.
- For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
- Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
- Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
- Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
- In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.
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.
LAZY SUNDAY POT ROAST WITH CARAWAY AND GREEN APPLES
Steps:
- Preheat oven to 300 degrees.
- In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter.
- Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes.
- Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
- When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
- Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
SAUCY SUNDAY POT ROAST
I came up with the yummy pot-roast recipe on Sunday evening when I had some red wine to use up and wanted a different roast recipe other than my cream-of-mushroom soup stand-by. My hubby raved and even went back for thirds!
Provided by Makennasmommy
Categories Roast Beef
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Dust the beef roast with flour seasoned with salt and pepper.
- 2. Over med-high heat, add oil to heavy Dutch oven and then sear the roast on all sides. Remove and keep warm.
- 3. Add a little more olive oil, if necessary. Add onions and garlic and saute until translucent.
- 4. Add the tomato paste and cook for 5 minutes, then add the red wine, broth, tomato sauce,gravy mix, thyme, salt and pepper.
- 5. Bring this to a boil for 5 minutes.
- 6. Put the roast back into the sauce, put on the lid snugly and bake in a 400 degree oven for 1.5 hours, or until the roast is done and tender.
SUNDAY BEEF POT ROAST
Cook up a prize winner!This succulent pot roast was judged"Best Entry" in the Reynolds Wrap Kitchens recipe contest in 1981....
Provided by Potluck
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in dutch oven over medium heat.
- Add beef,brown on all sides.
- Remove roast amd place in aluminuim foil.
- Saute onion,green pepper and garlic in dutch oven.
- Add tomato sauce and water stir to blend.
- Return beef to the dutch oven.
- Add mushrooms,salt and pepper.
- Reduce heat to low,cover,simmer 2 hours.
- Add veggies,cover and continue cooking 30 minutes or until tender. Cooking time is 2hrs.30.minutes.
Nutrition Facts : Calories 695.6, Fat 41, SaturatedFat 16, Cholesterol 136.9, Sodium 757, Carbohydrate 39.6, Fiber 6.3, Sugar 6.1, Protein 41.5
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.
SUNDAY DINNER SAVORY POT ROAST BEEF
I came up with this when I was tired of the typical onion soup flavored roast beef recipe, but not in the mood for the robust red wine version I use. My kids liked it a lot (they range in age from 1 to 14 and even the baby ate it up!) I serve it with scalloped potatoes and a green salad. We like it for Sunday Dinner after church.
Provided by Dreamgoddess
Categories Savory
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
- Rub the roast with Lawrey's salt.
- When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
- When all sides are nicely browned, remove roast to a platter.
- Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
- Pour in beef broth and stir, scraping sides and bottom of pan.
- Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
- Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
- Remove roast to serving platter.
- Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
MOM'S SUNDAY POT ROAST
A basic New England pot roast that was a traditional Sunday meal when I was kid. Mom always served this with warm, cinnamon-spiced applesauce and either Parker House rolls or Pillsbury's Butterflake Dinner Rolls (since discontinued - but the Grands Flaky Layers Original Biscuits are similar). The leftover meat, on buttered bread and lightly salted, made for a delicious sandwich in our brown bag school lunches the following Monday or Tuesday. I've scaled the recipe back a bit from the quantities my mom used as she was cooking for a family of six, with intentional leftovers. This recipe should feed a family of four (assuming health-conscious serving sizes) with some leftovers.
Provided by Global3
Categories One Dish Meal
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Season flour with salt and pepper; dredge the meat in the seasoned flour.
- Heat bacon fat in a heavy skillet (cast iron is preferred). When hot, sear/brown meat on all sides.
- Transfer meat to a roaster or Dutch oven. (Mom always used her enameled roaster.).
- Mix consommé with one (soup) can of water, bring to a boil, and pour over the meat.
- Cover, place in preheated oven, and roast for two (2) hours, turning meat over after about an hour.
- Remove roaster from oven, add carrots and onions, cover, return roaster to oven for another hour. (Additional water or broth may be added if necessary.).
- Remove roaster and add potatoes; cover and return to oven for another hour or until potatoes are done.
- Remove meat and vegetables to serving dishes, cover with foil to keep warm until ready to serve.
- Optional gravy:.
- Skim most fat from juices in pan (leave about 2 Tbs) and add enough liquid (water or beef broth) to make two cups. Mix 1/4 cup of cold water with 2 tablespoons of corn starch. Bring juices to a boil and stir in the cornstarch mixture. Cook for one minute, stirring constantly, until gravy is thickened.
- Variations:.
- - Add two ribs of celery, cut in 1.5 inch pieces when adding the carrots and onions.
- - Add 1 or 2 turnips, cut in eighths (roughly 1" pieces) when you add adding the potatoes.
- - Combine consommé with tomato juice instead of water. (Mom would never have done this, but there were plenty of other families that couldn't imagine preparing their pot roast any other way.).
- - Add 2 cloves and a bay leaf when adding meat to the roaster pan.
Nutrition Facts : Calories 533.2, Fat 16.4, SaturatedFat 7.3, Cholesterol 174.6, Sodium 591.1, Carbohydrate 37, Fiber 5.8, Sugar 6.3, Protein 61.2
SATURDAY AFTERNOON OVEN POT ROAST
This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and will leave your house smelling heavenly. If you find that the cooking liquid evaporates too quickly, you can add more broth to the Dutch oven. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper., In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.
Nutrition Facts : Calories 339 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
OVEN POT ROAST
This is so easy and tastes great. It makes wonderful gravy while it's cooking.
Provided by BECKYSMITH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
- In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
- In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
- Cover and bake in preheated oven for 3 hours or until desired doneness.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g
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- Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
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