Marys Quick And Dirty Pot Roast Food

THE BEST POT ROAST

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.

MARY'S QUICK AND DIRTY POT ROAST

Steps:

• Place brisket on foil.
• Coat with ketchup and sprinkle with onion soup mix.
• Wrap brisket in foil.
• Place on baking sheet and cook at 350 degrees for 2 1/2 hours.

AUNT MARY'S POT ROAST

Steps:

• Heat the oil in an ovenproof dutch oven (I use cast iron). Brown the roast in the oil on all sides. Sprinkle the dry dressing mix over the meat and pour the beer over all. It will foam up! Place in a preheated oven set at 300 degrees and bake for 3 to 4 hours or until tender. I have baked it at 350 degrees for 2 to 3 hours before and had it turn out fine. If desired, you can add carrots and/or potatoes during the last hour of cooking.

SAVORY BLOODY MARY POT ROAST

Steps:

• Trim fat from roast.
• Cut slits in several places.
• Insert a small slice of garlic into each slit.
• In a 4 quart Dutch oven, brown roast on all sides in hot oil.
• Remove from heat.
• Drain off fat.
• Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast.
• Bake covered, in a 325º oven for 2 to 2 1/2 hours or until very tender.
• Transfer to a platter, reserving juices in Dutch oven.
• Keep roast warm.
• For gravy: measure cooking juices; skim off fat.
• If necessary, add enough water to measure 1 1/2 cups of juices.
• Return juices to Dutch Oven.
• Combine the 2 tbsps vodka and the cornstarch; stir into juices.
• Cook and stir over medium heat until bubbly; cook and stir for 1 minute more.
• Slice meat thinly across the grain; serve with gravy.

BLOODY MARY POT ROAST

Steps:

• Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
• Place beef in pan, and add Bloody Mary mix and wine.
• Sprinkle with flour, pepper, and onion soup mix.
• Arrange vegetables around beef.
• Fold foil over and seal.
• Bake at 350°F for 2 hours or until tender.

PRESSURE-COOKER BLOODY MARY POT ROAST

Steps:

• In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.