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.
BISON RIB ROAST
In this exclusive Chef Michael Kornick recipe, seasonal mushrooms, charred balsamic red onions, and cracked black peppercorn sauce top a tender bison rib roast.
Provided by Food Network
Time 2h
Yield 6 Servings
Number Of Ingredients 20
Steps:
- Rib Roast
- 1.Trim any excess fat off roast (especially near thinnest part).
- 2.Rub roast with 2 ounces oil, and season with salt and ground black pepper.
- 3.Place in a roasting pan on a roasting rack.
- 4.Roast at 375°F for 45 minutes.
- 5.Reduce heat to 275°F.
- 6.In 15 minutes, check internal temperature with a thermometer. Continue every 15 minutes.
- 7.For rare to medium rare, pull roast out at 115°F. It will continue to cook as it rests. Do not slice for at least 20 minutes.
- 8.Garnish platter with the onions and mushrooms.
- 9.After roast rests, slice thin and serve immediately with peppercorn sauce.
- Peppercorn Sauce
- 1.In a 1½ quart sauce pot, sweat shallots, carrots and celery in 2 ounces of butter. Wait until tender and lightly browned.
- 2.Add diced tomatoes or tomato paste, and continue cooking for 10 minutes over medium/low heat.
- 3.Add red wine, bring to simmer and reduce slowly until ½ evaporated.
- 4.Add demi-glace. Bring to simmer, and reduce gently until sauce-like consistency (reduce by approximately 25-30 percent).
- 5.Add thyme and bay leaf. Cook slowly for about 10 minutes. Do not reduce by much, if any.
- 6.Strain into a clean sauce pot. Bring to simmer, and add peppercorns. Season with salt, to taste, and whisk in remaining butter. Serve warm.
- Mushrooms
- 1.Trim stems, slice or halve if very large.
- 2.Season with salt and pepper.
- 3.Saute at high heat in butter, reserve.
- Balsamic Onions
- 1.Slice 3 onions into 6 thick slices.
- 2.Brush or drizzle with oil and season with salt.
- 3.Char over high heat in a non-stick pan.
- 4.Note: Onions should burn on the outside, and remain sweet and delicious on the inside.
- 5.When cool enough to touch, drizzle with balsamic glaze.
BEST FRIEND'S BISON POT ROAST
Steps:
- Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
- Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
- Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
- Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize.
- Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes.
- Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
- Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours.
- When the meat is fork tender, remove roast and let rest for 10 minutes before slicing.
BISON / BUFFALO POT ROAST
This recipe is from "Alberta Bison" - we don't just have good beef here! If you haven't tried bison (buffalo), you really should. It has a wonderful taste and it's not gamey at all. My oldest Son actually prefers buffalo burgers over beef burgers and I really like them as well. I see no reason why this wouldn't work with beef. The cooking time completely depends on how you like your meat done; I used the lesser time. Enjoy!
Provided by Nif_H
Categories Wild Game
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 200°F Lay bison/buffalo pot roast on two large sheets of heavy foil. Sprinkle dry onion soup mix over roast. Lay vegetables around roast evenly and wrap roast tight in foil. You may want to add more foil to make it airtight. Put wrapped roast in glass baking dish and bake for about 3 hours or until the internal temperature reaches 140°F.
- This recipe can be made using any "cut" of Bison Roast.
HERB RUBBED BISON SIRLION TIP ROAST
I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast!
Provided by Alli Z.
Categories Roast Beef
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, and cayenne pepper.
- Stir in oil until well combined. Set aside.
- Trim fat from roast.
- Spread oil mixture over surface of meat.
- Place meat on a rack in a shallow roasting pan.
- Roast in a 375 degree F. oven for 15 minutes.
- Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 degrees F.
- Remove roast from oven.
- Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F. (medium rare).
- Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired.
Nutrition Facts : Calories 339.5, Fat 19.3, SaturatedFat 6.3, Cholesterol 121.7, Sodium 533, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 38.3
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