Zakiehs And Rachels Favorite Pot Roast Recipes

Steps:

• Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut.
• Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy.
• To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crock pot. Season to taste before serving.

Steps:

• Trim visible fat from meat. Rub all sides of meat with salt, seasoned salt, seasoned pepper and paprika.
• Place vegetables in bottom of slow cooker.
• Pour broth over vegetables.
• Place seasoned meat on top of vegetables. cover and cook on LOW 8 to 9 hours or until meat and vegetables are tender.
• To thicken juices, remove meat and vegetables; keep warm. Turn control to HIGH. Dessolve cornstarch in water; stir into cooker Cover and cook on HIGH 15 to 20 minutes or until slightly thickened. Serve with meat and vegetables.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
• Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
• Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Steps:

• Preheat Oven to 350F degrees.
• Wash meat, remove all extra fat.
• Add paprika and pepper to taste.
• Sprinkle with Maggi.
• Let it stand for an hour.
• User deep oven proof casserole on stove, remove lid and heat butter slowly; Place meat into casserole until it looks golden.
• add sliced onion and stir for a few minutes.
• Place meat on top of the onions and place uncovered casserole into preheated oven at 350F for about 30 minutes or until meat is dark golden.
• Add broth, garlic, bread, and cover casserole.
• Lower oven heat to 250F, and place it into oven for approximately 3 hours.
• While in oven, stir gravy occasionally.
• When done, lift meat out and put on a separate plate to allow to cool.
• Pour gravy, onion, garlic, bread mixture into food processor and blend.
• Place gravy into refrigerator.
• After gravy has congealed in refrigerator, remove all fat from top.
• Place pot roast into refrigerator after it has cooled.
• Before serving pot roast dinner, heat refrigerated gravy and stir.
• Take the cold pot roast and slice it, then gently heat the slices in the gravy, ready to eat.