BOTTOM ROUND ROAST WITH ONION GRAVY
This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!
Provided by Susan
Categories Main Dish Recipes
Time 4h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
- When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 11.3 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 1.9 g, Protein 39.3 g, SaturatedFat 8.5 g, Sodium 167.5 mg, Sugar 4.7 g
COUNTRY CHUCK ROAST WITH ONION GRAVY
This was originally my great grandmother's recipe and was passed on to my grandmother. My Memaw made this dish for many family get-togethers and always accompanied it with mounds of mashed potatoes, cole slaw and green beans, all fresh from her garden. The brown sugar is the magic that makes this roast utterly divine.
Provided by Mercy
Categories Roast Beef
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rub the salt, pepper, and brown sugar into all the sides of the roast.
- Place the meat and the whole onion into an roasting pan.
- Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
- Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
- Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
- Cover the pan if the meat looks like it is drying out.
- Chop the onion into the gravy before serving.
Nutrition Facts : Calories 360.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 149.7, Sodium 625.6, Carbohydrate 10.2, Fiber 0.6, Sugar 2.5, Protein 48.9
COWBOY CHUCK ROAST WITH ONION GRAVY
For a family pleasing dinner in cooler weather serve this yummy pot roast with mashed potatoes, your favorite veg and hot rolls.
Provided by Annacia
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from beef. Season beef on all sides with salt and pepper.
- In a 5-quart Dutch oven brown beef on all sides in hot oil.
- Remove beef from Dutch oven and set aside.
- In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown.
- Stir in garlic; cook 1 to 2 minutes or until fragrant.
- Place beef on onion mixture.
- Add coffee, tomatoes, and mole sauce.
- Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.
Nutrition Facts : Calories 411.2, Fat 18.3, SaturatedFat 7, Cholesterol 158.4, Sodium 784.7, Carbohydrate 10.8, Fiber 2.3, Sugar 5.1, Protein 52.5
COUNTRY CHUCK ROAST WITH MUSHROOM GRAVY
This tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. -Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast., In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired., Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm., Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 326 calories, Fat 17g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 750mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
COFFEE BRAISED POT ROAST WITH ONION SAUCE
A tasty pot roast with a rich sauce. Serve with potatoes and steamed carrots. The vinegar added to the gravy gives it a "sauerbraten" flavor and can be omitted if desired.
Provided by Outta Here
Categories Roast Beef
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
- Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
- Remove the roast from pan and let rest 15 minutes.
- Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
- Mash together the butter and flour.
- Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
- Carve the roast thinly and serve with the onion sauce.
Nutrition Facts : Calories 857.4, Fat 43.6, SaturatedFat 16.7, Cholesterol 320.6, Sodium 791.6, Carbohydrate 7.4, Fiber 1.1, Sugar 2.4, Protein 101.8
MOM'S POT ROAST WITH VIDALIA ONION GRAVY
The secret to this slowly cooked pot roast is that you add no liquid to the pan. The big sweet onions cook down, and this provides all the juices you need for the beef to simmer. From "The Dinner Doctor" by Anne Byrn.
Provided by mailbelle
Categories One Dish Meal
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place a rack in the center of the oven and preheat the oven to 300 degrees.
- Pat the roast dry with paper towels and season it with salt and pepper.
- Place the flour in a shallow bowl. Dredge the roast in the flour, then shake off the excess.
- Heat the oil in a 5 to 6-quart heavy, covered flameproof casserole or Dutch oven over medium-high heat. Add the roast and brown it on both sides, 3 to 4 minutes per side.
- Remove the casserole from the heat, and transfer the roast to a plate.
- Place the onion halves, cut-side down, in the bottom of the casserole. Place the roast on top of the onions and cover the casserole.
- Bake the beef until it is quite tender and the juices have thickened, 3 to 3 1/2 hours.
- One hour before the beef is done, add the carrots and potatoes, if using, to the casserole. Spoon the juices over the vegetables to baste, replace the casserole lid, and return the casserole to the oven.
- To serve, carefully remove the roast from the casserole and slice it. Arrange the slices of beef on plates with the carrots, onion, and potatoes, if using, and spoon the pan juices on top.
ROAST BEEF WITH CARAMELISED ONION GRAVY
Rare roast topside is the ultimate centrepiece - make it extra special with Marmite and sweet onion gravy
Provided by Sarah Cook
Categories Lunch, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
- Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
- Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you're making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
- For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin - if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
Nutrition Facts : Calories 591 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 72 grams protein, Sodium 1.2 milligram of sodium
MY YUMMY ROAST PORK WITH ONION GRAVY
This is my family's favorite way to have roast pork. I change the seasonings slightly a lot. I have been watching them lately in order to post so here it is. Time spent sitting wih rub on is not included.
Provided by conniecooks
Categories Pork
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix all the dry seasonings in a small bowl.
- Pierce the meat all over with a fork.
- Rub with seasoning.
- Let stand at room temperature for 2 - 4 hours.
- Spray a roasting pan with cooking spray for ease of cleanup.
- Thinly slice onions and spread out in bottom of pan.
- Place roast on top of onions.
- Mix 1 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp dijon mustard, 1 tbsp soya sauce, and 1/2 cup port, or sherry in 2 cup measuring cup.
- Drizzle a little of the liquid over onions.
- Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
- Roast @ 350F until internal temperature of 165F is reached.
- Remove meat from pan and tent with foil to allow juices to settle.
- Transfer pan drippings and onions to a sauce pan.
- Mix cornstarch with stock and add with port.
- Cook and stir till nicely thickened.
- Serve sauce over meat.
- Great on mashed potatoes.
Nutrition Facts : Calories 594.7, Fat 32.6, SaturatedFat 11.2, Cholesterol 136.1, Sodium 1757.9, Carbohydrate 17.9, Fiber 1.4, Sugar 9.9, Protein 47.6
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