Bonnies Good Old Fashioned Pot Roast Food

BONNIE'S GOOD OLD-FASHIONED POT ROAST

Steps:

• 1. Pre-heat oven to 350, bake covered tightly with foil 2 1/2 hours to 3 hours, depending on when it becomes nice and tender.
• 2. Trim the fat from the chuck roast. Make incisions about 2 inches apart with a sharp paring knife and insert slivers of garlic. Do this all over the roast.
• 3. Salt and pepper the roast and rub it in, do this on both sides of the meat. Dredge the roast in flour and rub that in.
• 4. Heat just enough oil in cast iron skillet to sear the meat, and when it is hot, sear the meat on all sides until very brown. Turn off the heat.
• 5. Put the roast and the cast iron skillet on the middle rack in the oven. Put the A-1 sauce and the Worcestshire sauce all over the top of the roast. Now fill the skillet with water, up to about 1/2 from the top of the roast--don't cover the top with water. Make a lid of tin foil and seal it to keep the steam in. Cook for 2 1/2 hours or 3 or until roast is very tender. I serve it with pan roasted vegetables or mashed potatoes. Make a gravy from the drippings which is just divine.
• 6. ROASTED VEGETABLES: Ingredients 1 tablespoon unsalted butter 2 tablespoons diced yellow onion 1 teaspoon caraway seed crushed 1 clove garlic minced 12 baby carrots peeled and washed 3/4 pound new potatoes scrubbed 2 tablespoons olive oil 1/2 teaspoon granulated garlic 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: Preheat oven to 400 then melt butter in saucepan large enough to hold carrots. Add onion and cook over medium heat two minutes until onion begins to wilt. Add minced garlic and caraway to saucepan and cook another minute. Add carrots to saucepan and toss to coat then cook stirring often for 2 minutes. Cover carrots with water and bring to boil then cook 2 minutes and drain through colander. Prick potatoes in several areas with a knife. Place potatoes and carrots in large mixing bowl then add olive oil and granulated garlic. Season with salt and pepper the toss to coat. Place potatoes and carrots in roasting pan and roast turning occasionally 35 minutes. Season vegetables with salt and pepper then serve immediately.
• 7. Simple, but oh, so good! This recipe will stand the test of time for you, too! Enjoy!
• 8. Cook's Tip: I have been asked in the past if other cuts of meat could be used instead of chuck. I have done that, but chuck is the preferred choice of meat for this recipe. It gets fork tender. I have also had people ask what cut of meat it is, and eyebrows will go up when you tell them it is chuck, because it is delicious prepared this way.

BONNIE'S SUNDAY DINNER POT ROAST- HER WAY

Steps:

• 1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
• 2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
• 3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
• 4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don't look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
• 5. Here is a couple of shots of how it looks! Enjoy!
• 6. Leftovers are great the next day!

OLD FASHIONED POT ROAST

Steps:

• Preheat your oven to 350 degrees.
• Heat the Dutch oven on medium heat until it is hot. Add a little oil of choice and heat that too.
• Sear both sides of your chuck roast, about five minutes on each side. Just brown it.
• Remove the roast from the pan and set aside on a plate.
• Add the chopped onion and celery to the oil and juices in the pan. Cook for a few minutes while stirring. These will mostly dissolve during the cooking of the roast but they add tons of flavor.
• Add the roast back into the pan and add 1/2 cup of water or beef broth and cover.
• Place the Dutch oven in the oven.
• Cook for about two hours at 350 degrees.
• After two hours add peeled and quartered russet potatoes. The size of your pot will determine how many you can add. But allow about ½- 1 potato for each person.
• Cook for another hour. Remove pan from oven and check for doneness in potatoes. They should be tender and cooked through.
• Check that the roast is done. It should pull apart easily with a fork. If it needs to cook more, remove potatoes and return to the oven for another half an hour.
• Or if the roast is done and the potatoes aren't, remove the roast and cook the potatoes for more time.
• When the roast and potatoes are both done cooking, let them rest in the pan until ready to serve to keep them warm.
• Granny recommends cooking the carrots separately to retain their color and flavor. This is how to do it.
• Peel the carrots, and slice off tip and the stem. Cut in half, then cut each half into about four carrot sticks.
• Place carrots in saucepan with a small amount of water. Add a little salt and about a teaspoon of sugar. Cook until tender but not too soft, about 10 minutes.
• To serve, place the pot roast in the center of a platter and surround with the potatoes and carrots.

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

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.

OLD FASHIONED SUNDAY SUPPER (CROCK POT)

Steps:

• Place contents of both of the dry soup mix envelopes in a small baking dish.
• Place the roast in the dish and rub or pat the dry soup mix all over it.
• Place half each of potatoes, carrots, celery, and garlic in crock pot.
• Season with half each of the garlic pepper and thyme.
• Tuck the bay leaf into the vegetables.
• Mix together 1 cup of the wine and the broth.
• Pour into the crock pot.
• Add the roast and scrape any dry soup mix left in the baking dish on top.
• Cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
• Cover and cook on low 9-10 hours or until the meat is tender.
• Remove the meat to a warm serving platter.
• Remove and discard the bay leaf.
• Scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
• Cover with foil to keep warm.
• Pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
• Whisk together the remaining 1/2 cup wine and flour until well blended.
• Stir into the juices in a the saucepan and cook stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3-5 minutes.
• Pour the gravy over the meat and vegetables and serve.

OLD-FASHIONED POT ROAST

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

OLD-FASHIONED POT ROAST WITH GRAVY

Steps:

• Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.