MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MELT IN YOUR MOUTH ROAST BEEF
Make and share this Melt in Your Mouth Roast Beef recipe from Food.com.
Provided by Beth Gambrell
Categories Meat
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put all in crockpot and cook at least 8-12 hours or until tender.
Nutrition Facts : Calories 984.8, Fat 59.7, SaturatedFat 24, Cholesterol 209.2, Sodium 3453.4, Carbohydrate 58.9, Fiber 0.2, Sugar 31.2, Protein 57.2
MELT IN YOUR MOUTH MARINADE
A wonderful marinade that makes even the toughest cuts of beef so tender you could cut them with a butter knife. Tastes great on pork chops and chicken, too. Play with the amounts of garlic and ginger to suit your taste. I tend to use more rather than less. Makes enough for four servings.
Provided by TULSA11
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 3.4 g, Cholesterol 0 mg, Fat 9.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 1203.4 mg, Sugar 0.5 g
MELT-IN-YOUR-MOUTH CHUCK ROAST
My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting beef chuck roast turns out. -Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 880mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 31g protein.
MELT IN YOUR MOUTH DEER ROAST SUPREME (CROCK POT)
Make and share this Melt in Your Mouth Deer Roast Supreme (Crock Pot) recipe from Food.com.
Provided by barefootmommawv
Categories Deer
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown roast in large skillet.
- Place in crock pot. Mix all ingredients and pour over the meat. Cover and cook on LOW for 8 to 10 hours.
Nutrition Facts : Calories 447.3, Fat 10.6, SaturatedFat 3.6, Cholesterol 257, Sodium 515.4, Carbohydrate 8.2, Fiber 1.4, Sugar 2.9, Protein 73.1
MELT IN YOUR MOUTH BEEF BRISKET
This recipe produces the most wonderful tasting tender brisket with lots of flavor! Prep time is marinating time. Plan ahead, this brisket needs to marinate in the fridge overnight.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time P1DT5h
Yield 1 brisket
Number Of Ingredients 9
Steps:
- In a large roaster, season brisket with salt and pepper.
- Cover bottom of roasting pan with sliced onions.
- Lay brisket on top of onions in roaster.
- In a bowl, mix the prepared BBQ sauce with minced garlic.
- In the roaster with the onions, pour the BBQ sauce all over brisket, making sure that brisket is coated well on all sides.
- Cover with foil; refrigerate for 24 hours.
- Remove from fridge.
- In a bowl, mix together wine, ketchup, brown sugar and soup.
- Pour over brisket; mix slightly to combine with BBQ sauce.
- Cover tightly with foil.
- Bake at 350 degrees for 4-1/2- 5 hours, or until brisket if fork-tender.
- Remove from oven; let stand 20 minutes before slicing.
- Slice thinly against the grain; serve with remaining sauce.
MELT IN YOUR MOUTH POT ROAST
Make and share this Melt in Your Mouth Pot Roast recipe from Food.com.
Provided by QueenJellyBean
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Heat a heavy oven proof pot over medium high heat. When hot; add oil and heat oil until hot. Add brisket and cook until browned turning once, about 5 minutes. Remove from pot to plate and sprinkle both sides with thyme, salt and pepper.
- Melt butter in the pot over medium heat and add onions. Stir to coat with butter and then cover and cook for 5 minutes. Uncover and turning heat to medium high and cook onions until they start to brown. Add garlic and stir for 30 seconds, then add broth, wine and worcestershire sauce.
- Return brisket to pot; spooning the onions to the top of the roast. Around the roast place the carrots and potatoes. Cover and bake for 1 hour or until vegetables are tender and meat is tender.
- Remove brisket and let is rest for 10-15 minutes on a cutting board covered loosely foil.
- Thinly slice the brisket and serve with the vegetables still in the pot. Spoon some of the juices over the roast.
Nutrition Facts : Calories 798, Fat 54.7, SaturatedFat 21.8, Cholesterol 143.2, Sodium 464.4, Carbohydrate 34.8, Fiber 4.4, Sugar 7.4, Protein 35.5
SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST
There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce the best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.
Provided by Karen E.
Categories Roast Beef
Time 9h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine seasoning mix ingredients together in a small bowl. Set aside.
- Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
- Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
- Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
- Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
- Cook on low for 9 hours or on high for 6 hours.
- Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
- Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
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- In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
- Press the sauté button on the instant pot and wait for it to say "HOT". Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn't fit. Working in batches, sear on each side for 2-3 minutes.
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