POT ROAST
Recipe VIDEO above. The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it's so much tastier than just a watery broth! I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.
Provided by Nagi
Categories Mains Slow Cooker
Time 8h35m
Number Of Ingredients 13
Steps:
- Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
- Transfer beef to slow cooker.
- In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- Add wine, reduce by half. Transfer to slow cooker.
- Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- Remove beef. Rest for 5 minutes, then slice thickly.
- Adjust salt and pepper of Sauce to taste.
- Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.
Nutrition Facts : ServingSize 481 g, Calories 615 kcal, Carbohydrate 23 g, Protein 53 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 173 mg, Sodium 704 mg, Fiber 4 g, Sugar 2 g
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.
CHEATERS BEEF STROGANOFF
Make and share this Cheaters Beef Stroganoff recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions.
- Drain noodles.
- Cut beef into 1/2" cubes.
- Melt butter in a skillet. Saute onions until tender.
- Add beef, salt, pepper, and mushrooms. Saute for one minute.
- Stir in cream of mushroom soup and water. Simmer for 10 minutes.
- Add sour cream and mix well.
- Serve over noodles.
Nutrition Facts : Calories 512.8, Fat 27.6, SaturatedFat 13.3, Cholesterol 130.7, Sodium 2005.1, Carbohydrate 37.7, Fiber 1.7, Sugar 5.1, Protein 28.7
CHEATERS POT ROAST!!
Pot roast!! Who doesn't LOVE it? This is so simple, and so good!
Provided by joelle rianne @MrsPcooks
Categories Beef
Number Of Ingredients 3
Steps:
- Place your roast in a Large slow cooker (or a large pot on the stove)
- Add enough water to cover the roast
- With a small whisk add your packages of Brown Gravy. The liquid will look very light, but its ok, it will thicken as it cooks down.
- Chop onion and add to crock.
- Cook on low for 8-10 hours (yes ALL day, but its worth it!)
- ****If your gravy is NOT the consistency you would like simply whisk some flour and water or cornstarch and water together and slowly whisk into the gravy****
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
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.
ULTIMATE CHEATER PULLED PORK
Make and share this Ultimate Cheater Pulled Pork recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 12h20m
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
- Put the pieces in a large slow cooker (at least 5 quarts); sprinkle the meat with the rub, turning the pieces to coat evenly.
- Add in the liquid smoke.
- Cover and cook on low for 10-12 hours (high for 5-6 hours), until the meat is pull-apart tender and reaches an internal temperature of 190°.
- Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
- Pull the meat into strands; it should shred very easily; serve the barbecue piled on buns with your favorite barbecue sauce.
- *Big Oven Butt--heat oven to 300°; place pork butt in a large roasting pan; coat the outsides generously with the dry rub.
- Pour in the bottled smoke; cover the pan with heavy-duty foil.
- Roast for 5-8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.
Nutrition Facts : Calories 412, Fat 29.9, SaturatedFat 10.4, Cholesterol 134.2, Sodium 119.1, Protein 33.4
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