Mock Pot Roast And Vegetables Food

SLOW COOKER MOCK-ROAST

Steps:

• Sprinkle the beef with seasoned salt and black pepper to taste. Heat the vegetable oil in a skillet over medium heat, and brown the roast on all sides, about 3 minutes per side. Place the browned roast into a slow cooker, and sprinkle the onion, chopped carrot, and celery over the meat. Scatter the potatoes and carrot pieces over the other ingredients, sprinkle on the Italian seasoning, parsley, and celery salt, and pour the can of soda over everything. Sprinkle the steak sauce on top.
• Cover, and cook on Low setting for 8 hours.

CROCK POT CHUCK ROAST WITH VEGETABLES

Steps:

• Place vegetables in pot in order given.
• Place roast on vegetables.
• Mix remaining ingredients together.
• Pour over roast.
• Cook on hi for 5 hours or low for 8 hours.
• Thicken with a little flour and water if desired.

POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
• Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
• Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
• Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
• Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

MOCK BEEF TENDERLOIN

Steps:

• Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
• Preheat oven to 425 degrees F.
• In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes.
• While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper.
• Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes.
• Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms.

MOCK POT ROAST

Steps:

• Preheat oven to 400 degrees.
• Place ground beef in the center of the cake pan, molding it into whatever shape you'd like your roast to be. I'm a traditionalist, so I go with a rectangle-like lump.
• Peel the onion and slice it, placing it around the meat.
• Wash and slice the potatoes and carrots.
• Allow them to drain before placing them in the pan around the meat, on top of the onion.
• Open the cans of mushrooms and drain them, placing them over the other veggies.
• Sprinkle the garlic and seasonings over veggies and meat.
• Cover all completely with foil.
• Bake it in the oven for approximately an hour and a half. Depending on your oven, this may take longer. Mine cooks pretty fast, so keep that in mind.
• Remove from oven and allow it to rest for no less than 5 minutes.
• Eat, eat, eat. It's so good, you probably won't have leftovers...

EASY POT ROAST

Steps:

• Preheat oven to 325° F.
• Remove all visible fat from the meat.
• On the stovetop, heat 1 teaspoon oil in a large Dutch oven on medium-high. Salt & pepper the meat and brown both sides. Use tongs to turn the meat, adding another teaspoon of oil. Good browning takes about 10 minutes. Remove meat from pan to a bowl.
• Reduce heat. Add 1 teaspoon oil and sauté onion & garlic 2 minutes until golden, stirring well to scrape in all the drippings.
• Add hot stock and meat, stirring & scraping well. Once the mixture boils, cover and place in oven. Bake for 1 1/2 hours.
• Remove from oven, stir in vegetables, cover and return to oven for 45 minutes. About halfway through, stir and add more stock if needed.
• Taste for salt before serving. Slice or shred meat and pour juices over.

POT ROAST WITH ROASTED ROOT VEGETABLES

Steps:

• For Pot Roast:
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• For Roasted Root Vegetables:
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
• Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.

MOCK POT ROAST

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf. , Cover and bake at 375° for 40 minutes. Add peas. Cover and bake 30 minutes longer. Uncover; baste with pan juices. Bake 5 minutes more or until the meat is no longer pink and a thermometer reads 160°.

PERFECT KETO POT ROAST - LOW CARB CHUCK ROAST

Steps:

• Season your meat with salt, pepper, and garlic powder, to taste on both sides of the meat, and let it sit for 30 minutes.
• This next step is to poke holes in your meat with a fork to help tenderize it.
• While the meat is soaking in the spices, it's time to prepare your vegetables. Wash them. Cut up the ones that need cutting.
• The meat is ready to brown. Put some olive oil in the bottom of the dutch oven and turn the burner on high to heat up the oil.
• Brown up the meat on both sides, usually about 2-3 minutes on each side. You want it to brown but not burn. If your burner is too high then turn it down a bit.
• Once the meat is browned up then pour the beef broth over the top of the meat, put the lid on, and bake it in the oven at 300-325 degrees, that also depends on how hot your oven runs. You want it to cook low and slow.
• The next step is to add the veggies. It will only take an hour or even less to cook, so keep that in mind to add the veggies in the last hour of cooking the keto pot roast. When you lift off the lid, be sure to baste the meat juices over the meat and then add the veggies. Place the lid on and continue to cook.
• You will know when the keto pot roast is done because when you put a fork in it, the meat should fall apart, which is called "fork-tender." If it doesn't fall apart then it's not done yet, so cook it longer until it falls apart easily.
• When it's done baste the meat with the juice and serve.