CLASSIC POT ROAST (COOKING FOR 2)
Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
- Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.
Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g
POT ROAST (MICROWAVE)
This recipe is from the Sharp Carousel Micro-Convection Oven Manual & Cookbook. This recipe uses only the microwave and was developed using 700-1050 watt ovens.
Provided by Tinkerbell
Categories Roast Beef
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pierce meat deeply and thoroughly on all sides with a fork.
- Place meat, sauce mix and water in a large oven cooking bag. Place in casserole dish and secure bag with nylon tie.
- Make six 1/2-inch slits in neck of bag below tie.
- Microwave at MEDIUM (50%) power for 30 minutes.
- Turn roast over; add carrots, onion and potatoes and continue to microwave on medium for 25-60 minutes or until meat and vegetables are fork-tender.
- Add peas during the last 5 minutes of cooking time.
- Let stand, covered, for 15 minutes to tenderize further and develop flavor.
Nutrition Facts : Calories 382.1, Fat 22.5, SaturatedFat 9.1, Cholesterol 78.2, Sodium 576.5, Carbohydrate 19.9, Fiber 3.5, Sugar 3.9, Protein 24.3
POT ROAST WITH VEGETABLES (CONVECTION MICROWAVE)
From the Sharp Carousel Convection Microwave Cookbook. Developed for convection microwave ovens between 700 & 1050 watts.
Provided by Tinkerbell
Categories One Dish Meal
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place meat in a 4-quart casserole dish.
- Pat seasonings onto meat.
- Add vegetables to dish around meat.
- Combine water and browning sauce; pour into casserole dish.
- Cover & roast 20-22 minutes PER POUND on High Mix setting, or until meat is fork-tender.
- Allow to stand 5 minutes before serving.
Nutrition Facts : Calories 684.8, Fat 44.6, SaturatedFat 18, Cholesterol 156.5, Sodium 297.9, Carbohydrate 24.4, Fiber 3.4, Sugar 3.3, Protein 44.4
POT ROAST 2
Provided by Anne Burrell
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
- Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
- Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
- Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
MICROWAVE POT ROAST FOR 2
Make and share this Microwave Pot Roast for 2 recipe from Food.com.
Provided by jrthrmn
Categories Roast Beef
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pierce both sides of meat thoroughly with fork.
- Place in 2-quart square casserole.
- Mix half of the beer, the salt and the pepper.
- Pour over meat, cover.
- Microwave at 50% 40 minutes, turning over 2 or 3 times during cooking.
- Arrange vegetables around sides of meat.
- Pour remaining beer over meat and vegetables, cover.
- Microwave at 50% 25 to 35 minutes, or until meat is fork tender.
- Let stand, covered 5 minutes.
Nutrition Facts : Calories 365.6, Fat 12.2, SaturatedFat 4.8, Cholesterol 49.5, Sodium 372.6, Carbohydrate 40, Fiber 5.4, Sugar 4.6, Protein 18.3
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