Barbaras Pot Roast Food

THE BEST POT ROAST

Steps:

• Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
• Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
• Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
• Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
• Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
• Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

BARBARA'S POT ROAST

Steps:

• Brown roast on all sides in a lightly oiled 5-quart cast-iron Dutch oven over medum high heat. Remove from heat, add beer and dressing mix.
• Bake, covered, at 300 degrees for 3 hours or until tender, turning once.

MOTHER'S BAVARIAN POT ROAST

Steps:

• Dust the meat with flour, salt and pepper. Brown the meat on all sides in the oil in a dutch oven or any large pot.
• Combine the remaining ingredients and pour over the meat, cover and simmer for 3 hours or until tender. If you have the luxury to let it simmer for 6-8 hours, even better.
• Thicken the gravy with flour.
• Sliced mushrooms may be added to gravy.
• I is nice served over wide egg noodles.

ULTIMATE POT ROAST

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.

BAVARIAN POT ROAST

Steps:

• Wipe roast well and trim off all excess fat.
• Lightly rub top of meat with oil.
• Dust meat with salt, pepper and ginger.
• Insert cloves in meat.
• Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions.
• Pour in the apple juice.
• Cover and cook on a low setting for 8 to 12 hours.
• Remove the roast and apples to a warm platter when fully cooked.
• Turn the Crock Pot to High setting.
• Make a smooth paste with the flour and water and stir the paste into the Crock Pot.
• Cover and cook until thickened.
• Pour gravy over roast when serving.

BAVARIAN POT ROAST

Steps:

• Trim extra fat off of roast.
• In a large skillet, brown roast in 1 Tablespoon of cooking oil.
• Drain off fat.
• Place the carrots, onions, celery and 3/4 cup pickles in the bottom of your slow cooker.
• Place browned roast on top of vegetables.
• In a small mixing bowl or large measuring cup, combine the red wine or beef broth, mustard, pepper, cloves and bay leaves.
• Pour liquid over meat.
• Cover and cook on low-heat setting for 8 to 10 hours of on high-heat setting for 4 to 5 hours.
• Remove the meat form the slow cooker and vegetables with slotted spoon.
• Place both meat and vegetables on a platter covered with foil.
• Discard bay leaves.
• Place in a 200 degree oven to keep warm until gravy is made or ready to serve.
• For gravy, pour liquid from slow cooker into a small saucepan.
• Skim off extra fat.
• Stir 4 Tablespoons of red wine or broth and 2 Tablespoons all-purpose flour into a small shaker.
• Shake until well blened.
• Place liquid on medium-high heat and stir in flour mixture.
• Cook until gravy is thick.
• Serve gravy over meat, vegetables, and pasta.
• If desired, top with additional chopped dill pickle and crumbled bacon.