A HEALTHY TAKE ON THE CLASSIC FRENCH POT ROAST RECIPE
Every culture has its version of pot roast, that amazing slow-cooked amalgamation of hearty meat and vegetable chunks and flavorful broth. When it comes to...
Provided by David Zinczenko and Matt Goulding
Categories Dinner
Number Of Ingredients 15
Steps:
- Preheat a large skillet or nonstick sauté pan over medium-high heat. Cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and drain on paper towels; set aside. Leave the pan on the heat. Combine the flour and plenty of salt and pepper in a sealable plastic bag. Working in batches, add the beef and shake until the pieces are lightly covered; remove the beef from the bag and shake off the excess flour. Add the pieces to the hot pan and cook until all sides are golden brown. Remove the beef and add to a slow cooker. When all the beef has been browned, add 1 cup wine to the hot pan and scrape up any brown bits from the bottom with a wooden spoon. Pour over the beef, along with the rest of the wine, the tomato paste, bay leaves, and bacon pieces. Set the slow cooker to high and cook for 4 hours, until the beef is tender and falls apart with pressure from a fork. In the last 30 minutes of cooking, add the pearl onions and mushrooms. Right before serving, add the peas and simmer for a few minutes to cook through. Discard the bay leaves. Serve the stew by itself or over mashed potatoes or buttered egg noodles with a good ladle of the cooking broth.
Nutrition Facts : Calories 500
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
FRENCH POT ROAST (CROCK POT)
Make and share this French Pot Roast (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat shortening in skillet and brown meat on all sides.
- Combine all ingredients in slow cooker and add browned meat. If wine does not cover, add water.
- Cook on low 10-12 hours or on high 5-6 hours.
Nutrition Facts : Calories 638.7, Fat 34.4, SaturatedFat 12.6, Cholesterol 138.3, Sodium 760.7, Carbohydrate 20.5, Fiber 3.9, Sugar 8.8, Protein 49.6
FRENCH POT ROAST
This is a pot roast recipe that I came up with years ago when I was wanting to do something a little bit different with my roast.
Provided by Mysterygirl
Categories Roast Beef
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix soup, thyme and wine together.
- Pour over roast in a dutch oven.
- Add mushrooms.
- Cover and cook over medium low heat for 2 hours.
- When roast is done to taste, remove from pan.
- Mix cornstarch with cold water in a glass.
- Turn heat up under pan juices to high.
- Bring to a boil, then slowly add cornstarch mixture while stirring constantly.
- Bring back to a boil and cook for 3 minutes.
- Slice meat and serve with the mushroom gravy.
FRENCH ROAST
Make and share this French Roast recipe from Food.com.
Provided by mosma
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree.
- Place the onions and garlic on the bottom of your pan. Add roast.
- Combine the rest of the ingredients and pour over roast in pan.
- Bake 3-4 hours, covered.
FRENCH POT ROAST IN SLOW COOKER
Make and share this French Pot Roast in Slow Cooker recipe from Food.com.
Provided by LeslieNY3912
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Season the meat with salt and pepper. Brown the meat on all sides in the hot oil a deep skillet (or in the Cuisinart 3-in-1 4-Quart Cooker-I set mine at 375° when browning). Transfer the meat to a plate.
- 2. Reduce the heat to medium. If the pan is dry, add another tablespoon of oil. Add the onion and carrot; cook, stirring, until slightly softened, about 3 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine, beef broth, Balsamic vinegar, and herbes de Provence. Bring to a boil, stirring to loosen any browned bits from the bottom of the pot. (If doing this step on the stovetop, pour the liquid into the cooker at this point.).
- 3. Place the browned meat in the cooker. Cook on low for 8 hours OR on high for 5 hours or until the meat is tender.
- 4. Transfer the roast to a cutting board and cover with foil to keep warm. Set the cooker on 375° (or transfer the cooking liquids to a clean saucepan). Work the butter into the flour to form a paste (a beurre manié). Bring the liquid to boil; whisk in the beurre manié bit by bit until sauce is as thick as you like. Serve sauce with meat.
Nutrition Facts : Calories 147.4, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 122.8, Carbohydrate 9.7, Fiber 1.1, Sugar 2.8, Protein 1.3
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