Drunken Pot Roast Food

DRUNKEN POT ROAST

Steps:

• Preheat oven to 400 degrees F. Sear roast in oven for one hour.
• Add all other ingredients together with roast in slow cooker.
• Stir a bit and simmer on high 4 to 5 hours.
• Roast can be cut up in chunks to fit in slow cooker; after simmering total time it will be very tender and broken in pieces. May be served on buns with Au Jus or with potatoes and vegetables.

WHISKEY POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously sprinkle the chuck roast with salt and pepper.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
• Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
• Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.

DRUNKEN GARLIC CROCK POT ROAST

Steps:

• In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
• Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
• Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
• Pour mixture into the bottom of the crock pot.
• Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
• Set the crock pot on low and cook for 7-8 hours.
• Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
• Serve gravy over meat or with potatoes or noodles.

DRUNKEN BEEF SANDWICH (CROCK POT)

Steps:

• If You Follow Each Step Of These Directions This Recipe Will Turn Out To Be delicious.
• Take the can of beer and take one big drink from the can.
• Now pour the rest of the beer into bottom of crock pot.
• Pour ONLY (8 oz) which is half of the jar of juice from pepperoncini's into the crockpot, (If You Use More than the 8 ounces The Beef Becomes To Sweet).
• Place about 6-10 pepperoncini peppers in bottom of the crockpot.
• Trim fat from the roast and place in crock pot on top of peppers, beer and juice.
• Pour the 12 ounces of water over the roast into crockpot.
• Drop in your beef bouillon cubes.
• Cook Italian beef on low 8 to 10 hours. (better if cooked overnight).
• When beef is tender Remove roast from crockpot set aside.
• Remove peppers from crockpot and place the peppers into a bowl and set aside for topping sandwiches later.
• Place roast back into crockpot and pull roast with two forks to shred.
• Cook until 2 hour before ready to eat top shredder roast with green peppers stir gently to submerge peppers in juice.
• To serve place a piece muenster cheese (opt) onto bottom side of open hogie roll ladle shredded beef from crock over the cheese add a little juice and enjoy.

ONE-POT PARTRIDGE WITH DRUNKEN POTATOES

Steps:

• Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky pieces and slice the potato lengthways into six thick slices, discarding the ends.
• Heat oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds on all sides for 10 mins. Remove them from the dish and set aside. Add the rest of the fat to the dish and gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine and stock. Put in the oven, uncovered, for 15 mins.
• Remove the birds from the dish and leave somewhere warm to rest for 10 mins. Baste the potatoes, return to the oven until cooked through, then scatter over the parsley.
• To serve, sit the birds back in the pan and bring to the table or plate up with the potatoes. Serve with cavolo nero or sprout tops.

DRUNKEN PORK ROAST AND GRAVY

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Rub Italian seasoning all over the pork roast (be generous) and set aside.
• In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
• Add pork roast and sear on all sides (about 1 or 2 minutes per side).
• Add the onion and garlic on the last turn.
• Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
• Remove roast from pot and place on cutting board.
• Cover with foil (allowing meat to 'set') and begin making the gravy.
• Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
• In a small bowl, mix the milk and flour until smooth.
• Add the flour mixture to the juices; season with salt and pepper to taste.
• Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
• Slice pork and serve with the gravy.

DRUNKEN PORK ROAST

Steps:

• Marinate pork loin in wine, garlic and herbs overnight.
• Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger.
• Arrange vegetables around the roast.
• Pour the marinade over roast and vegetables.
• Cover and bake at 350°F for 1 1/2- 2 hours.
• Remove cover and continue baking for another 1/2 hour.

DRUNKEN GARLIC CROCK POT ROAST

Steps:

• In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with pepper and salt, remove to a platter and keep warm.
• Add the remaining tbsp of oil to the pan and add the onions, cook so long as they just start to wilt and add the garlic, them cook so long as the onions are tender, a few mins more.
• Add the bouillon cubes to the hot water and stir to dissolve, add that to the skillet along with the beer, brown sugar, mustard, and vinegar, stir to mix well.
• Pour mixture into the bottom of the crock pot.
• Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
• Set the crock pot on low and cook for 7-8 hours.
• Remove meat from crock pot and pour liquid into a pan on the stove, heat to a boil, and mix a slurry out of the cornstarch and water, thicken pan liquid with slurry to make a gravy.
• Serve gravy over meat or with potatoes or noodles.