Winter Pot Roast Recipes

Steps:

• Trim fat from meat. Pour oil into hot Dutch oven or large pot. Brown meat.
• Combine broth and seasonings; pour over meat. Bring to boil, then simmer covered for 1 1/2 hours.
• Add vegetables and fruits; return to boiling, then reduce heat and simmer (covered) for 30-40 minutes.
• Transfer meat, vegs and fruits to a deep platter; keep warm. Reserve the juices.
• To make the gravy, measure reserved juices and add enough water to make 2 1/2 cups. Pour back into pot, and reheat to boiling.
• Mix cold water and flour, then stir into juices; cook and stir until thickened; cook for 2 more minutes; season to taste.
• Serve with buttered egg noodles. Mmm!

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.

Steps:

• Heat oven to 325°F.
• Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
• Mix soup and marinade; pour over meat and vegetables. Cover tightly.
• Bake 2-1/2 to 3 hours or until meat is done and fork tender. Serve with meat drippings. Sprinkle with parsley.