Kathys Sunday Pot Roast Food

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KATHY'S SUNDAY POT ROAST



Kathy's Sunday Pot Roast image

I have been making my Sunday Pot Roast this way for 46 years. It is always so tender it falls apart, and makes a delicious gravy. I always use a Sirloin Tip Roast as I have found it to be the most flavorful of the roast cuts. I have made it with other types of roasts and it is good, but it is great with a Sirloin Tip (ask your...

Provided by Kathy Sterling

Categories     Roasts

Time 3h45m

Number Of Ingredients 12

3 - 7 lb sirloin tip roast
2 tsp salt, or to taste
2 tsp black pepper, or to taste
2 tsp garlic powder
2 tsp onion powder
1/4 c cooking oil
2 pkg lipton onion soup mix
8-10 c water, can add more if needed
BROWN GRAVY
1 c unbleached white flour
1 1/2 c water (do not use hot water)
3 salt

Steps:

  • 1. Rub Salt, Pepper, Garlic Powder & Onion Powder all over roast to season. You can add any of your other favorite seasonings, I sometimes rub it with steak seasoning by TexJoy. In a large dutch oven heat cooking oil and brown roast on all sides.
  • 2. When roast is golden brown, put dry onion soup mix on top of roast then add enough water to cover the top of the roast by at least an inch. The amount of water will vary with the size of your roast.
  • 3. Bring to a boil then lower heat to a light boil. Continue cooking roast until very tender, falling apart. This takes 3 to 4 hours. Keep adding water if it cooks out. Once cooked, remove to a platter, reserving the juices in the pot. Turn off the heat and let juices cool down for about 15 minutes.
  • 4. In a large cup mix flour, a few dashes of salt and water and mix until there are no lumps. The salt helps dissolve the lumps in the flour & water. I have a large glass with a lid and put mine in that and shake it until lumps are dissolved. Add slowly to cooled juices, stirring constantly until paste is dissolved. Turn the heat back on and stir constantly until mixture comes to a boil. This thickens the gravy. I always put the roast back into the pot of gravy and serve it from there. You may prefer to have the gravy on the side.

SUNDAY BEEF POT ROAST



Sunday Beef Pot Roast image

Cook up a prize winner!This succulent pot roast was judged"Best Entry" in the Reynolds Wrap Kitchens recipe contest in 1981....

Provided by Potluck

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
3 1/2-4 lbs arm blade roast or 3 1/2-4 lbs cross-rib roasts
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 garlic clove, crushed
1 (8 ounce) can tomato sauce
1 cup water
4 ounces sliced mushrooms
1 1/2 teaspoons salt
1 teaspoon pepper
8 small potatoes, halved
8 carrots, quartered

Steps:

  • Heat oil in dutch oven over medium heat.
  • Add beef,brown on all sides.
  • Remove roast amd place in aluminuim foil.
  • Saute onion,green pepper and garlic in dutch oven.
  • Add tomato sauce and water stir to blend.
  • Return beef to the dutch oven.
  • Add mushrooms,salt and pepper.
  • Reduce heat to low,cover,simmer 2 hours.
  • Add veggies,cover and continue cooking 30 minutes or until tender. Cooking time is 2hrs.30.minutes.

Nutrition Facts : Calories 695.6, Fat 41, SaturatedFat 16, Cholesterol 136.9, Sodium 757, Carbohydrate 39.6, Fiber 6.3, Sugar 6.1, Protein 41.5

SAUCY SUNDAY POT ROAST



Saucy Sunday Pot Roast image

I came up with the yummy pot-roast recipe on Sunday evening when I had some red wine to use up and wanted a different roast recipe other than my cream-of-mushroom soup stand-by. My hubby raved and even went back for thirds!

Provided by Makennasmommy

Categories     Roast Beef

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs chuck roast
3 tablespoons flour, salt and pepper added
1 tablespoon olive oil
2 medium onions, diced
1 tablespoon minced garlic
2 tablespoons tomato paste
1 cup full-bodied red wine
1 cup beef broth or 1 cup stock
1/2 cup tomato sauce
1 (1 5/8 ounce) package mushroom gravy mix
1 teaspoon fresh thyme leave
more salt and pepper, to taste

Steps:

  • 1. Dust the beef roast with flour seasoned with salt and pepper.
  • 2. Over med-high heat, add oil to heavy Dutch oven and then sear the roast on all sides. Remove and keep warm.
  • 3. Add a little more olive oil, if necessary. Add onions and garlic and saute until translucent.
  • 4. Add the tomato paste and cook for 5 minutes, then add the red wine, broth, tomato sauce,gravy mix, thyme, salt and pepper.
  • 5. Bring this to a boil for 5 minutes.
  • 6. Put the roast back into the sauce, put on the lid snugly and bake in a 400 degree oven for 1.5 hours, or until the roast is done and tender.

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