Mom Ts Pot Roast Food

MOM'S POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
• Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
• Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
• About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
• To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

MOM'S SLOW COOKED POT ROAST

Steps:

• Preheat the oven to 325 degrees.
• Melt the butter in a large oven safe pot or dutch oven. Sear all sides of the roast in the melted butter for 2-3 miutes on all sides or until sides are browned.
• Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot and saute over high heat for 5 minutes or until the onion starts to brown.
• Put the roast back in the pot with the vegetables. Add the beef stock and 1/2 tsp of the salt.
• Cook the meat in the oven, covered, for four hours or until the meat is tender enough to tear apart. Every half hour or so baste the meat with the broth so that it doesn't dry out.
• When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables ans spices but keep the stock.
• Using two forks, shred the roast apart into slightly bigger than bite size chunks.
• Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 tsp of salt and the carrots.
• Put the pot back into the oven and cook for 40-50 minutes. This will make the meat more tender and fill it with flavor as well as cook the carrots to tender.
• Just before serving, make the gravy but straining the stock from the pot roast and combining it with the additional beef stock. You need three cups of liquid so add water if needed.
• Sprinkle the flour into a medium saucepan and stir in the the liquid. Bring the mixture to a boil, stirring often until thick. Remove from heat.
• Serve the pot roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.

MOM PAT'S POT ROAST

Steps:

• Cook pot roast in 375 degree Fahrenheit oven in a covered baking pan with Worcestershire, onion soup mix and onion with enough water to cover for 3 hours.
• Add cut up carrots and potatoes (peeled and cut in thirds top to bottom) so you have points sticking up in pan.
• Cover and cook 1/2 hour.
• Take out and shake soy sauce over potatoes.
• Dust lightly with paprika.
• Bake uncovered for 10 minutes until potatoes are tender but browned.
• Sprinkle with parsley.

MOM T'S POT ROAST

Steps:

• Heat large, heavy bottomed pan. Melt Crisco.
• Brown roast on all sides in hot Crisco.
• Salt and pepper to taste.
• Sprinkle roast with onion soup mix if using.
• Cover roast with water and add bay leaf and onions; simmer 2 hours.
• Add carrots and potatoes to pot.
• Cook until veggies are tender, about 40 minutes.
• Remove roast and veggies from pot and set aside.
• Add bouillon cubes to liquid and simmer. Skip the bouillon if you added onion soup mix.
• Thicken, with flour mixed with water to make a slurry, as desired by adding slurry a little at a time, stirring constantly to ensure it mixes in well.

MOM'S BEST POT ROAST RECIPE

Steps:

• Preheat the oven to 325°F.
• Season the chuck roast with the kosher salt and freshly ground black pepper on all sides. Heat the oil in a large dutch oven or heavy bottomed pot over medium high heat and add the chuck roast to the pot. Sear 3-5 minutes on each side or until browned.
• Add the mushrooms, celery, carrots, onion, garlic and rosemary to the pot. In a bowl or large measuring cup, whisk the mushroom soup and red wine until smooth. Pour over the chuck roast and vegetables, cover tight with a lid, and transfer to the oven.
• Cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender and pulls apart easily. Transfer the roast to a serving platter with the vegetables and gravy. Serve with mashed potatoes or buttery parsley red potatoes.

MOTHER'S POT ROAST

Steps:

• Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
• After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
• Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

BETTER THAN MOM'S POT ROAST

Steps:

• Season both sides of roast with salt and pepper.
• Combine broth, ketchup, vinegar, onions, garlic, and sugar in slow cooker.
• Add roast and top with carrots and celery.
• Cover and cook on low for 8 hours, until meat is tender.