MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
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 ROAST BEEF
This well-seasoned roast is Mom's specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! -Linda Gaido, New Brighton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 453mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
MOM'S SIGNATURE ROAST BEEF
Make and share this Mom's Signature Roast Beef recipe from Food.com.
Provided by Little Suzy Homemak
Categories One Dish Meal
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine beer and next 4 ingredients and 2 tablespoons oil in a large zip-top freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
- Brown roast 4 minutes on each side in remaining 1 tablespoon oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
- Bake at 300°F for 2 1/2 hours. Turn roast, and stir in carrots, potatoes and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
- Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles.
- Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.
MOM'S BEST POT ROAST RECIPE
This easy pot roast recipe is fall-apart-tender with a lush 2-ingredient gravy for the best Sunday night comfort food dinner straight from my mama's kitchen. Choose a well marbled chuck roast and use any drinkable red wine you have on hand for the gravy. Feel free to add potatoes to the roast before going in the oven as well.
Provided by Heidi
Categories Main Course
Time 4h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 482 kcal, Carbohydrate 4 g, Protein 45 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 491 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MOM'S ROAST BEEF
Everyone loves slices of this fork-tender roast beef and its savory gravy. This well-seasoned roast is Mom's specialty.
Provided by bugsbunnyfan
Categories < 4 Hours
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
- Cover and simmer for 2-1/2 hours or until meat is tender.
- Combine flour and remaining water until smooth; stir into pan juices.
- Cook and stir until thickened and bubbly.
- Remove roast and slice. Pass the gravy.
MOM'S BEEF ROAST
My mom taught me how to make one of the best beef roasts ever! It's super easy to make, and really is wonderful. The roast will make a delicious gravy too--so make sure to make some mashed potatoes to go with it!
Provided by canarygirl
Categories Roast Beef
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place roast in roaster pan and sprinkle with vinegar, pepper, garlic powder and the onion soup mix.
- Cover roaster and bake at 325º-350º for at least 3-4 hours.
- The last hour of cooking I remove the lid to brown the roast a bit.
- Then with the drippings, I make gravy (remove roast and cover with foil. Heat the drippings on the stove over fairly high heat. Add more water if necessary, and bring to a boil. Whisk in a slurry of flour and water (fairly thick) stirring constantly to avoid lumps. Adjust salt and pepper.).
MOM'S ROAST BEEF
This is my mother's recipe and she swears you should follow it as listed if you want a fool proof result of juicy, tender, medium rare roast beef. It is my Old Man's favorite.
Provided by Bow8651
Categories Roast Beef
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- I am estimating the ingredient amounts. It really depends on the size of the roast you want to cook. I used a 5.5 lb roast last time and it came out perfect.
- Rinse and pat dry roast.
- Cover all sides of roast with coat of butter. Use as much butter as required to cover.
- Pat all sides of roast with flour. Use as much flour as required to cover.
- Cook roast in 325 degree oven for 1 hour.
- Remove roast, cover with foil and let sit for 20 minutes.
- To make gravy (recommended), spoon of fat from pan drippings.
- Put pan over heat and mix in 1/3 cup flour and salt (to taste). Use a slotted spoon to scrape the pan and combine in pan drippings from the roast.
- Mix in water and flour and continue stirring and adding water and flour until gravy reaches desired thickness.
Nutrition Facts : Calories 577.6, Fat 38.3, SaturatedFat 16.5, Cholesterol 153.6, Sodium 152.4, Carbohydrate 9.2, Fiber 0.3, Sugar 0.1, Protein 46
MOMS CROCK POT ROAST
This is simmering away as we speak! and is filling up the entire apartment with a Beefy, Oniony scent...That cannot be matched by anything else! Nothing like Putting a bunch of stuff in a crock pot, leaving it alone and coming home to a gorgeous meal! Add whatever you like. I added some Potatoes, Carrots, and whole Chippolini...
Provided by Anthony Nicometi Jr
Categories Roasts
Time 8h10m
Number Of Ingredients 5
Steps:
- 1. Salt and Pepper all sides of the Roast, and place in a slow cooker.
- 2. Sprinkle top of the roast with onion soup mix
- 3. Add Whatever Veggies you desire. I added Quartered potatoes, Baby Carrots, and Whole Chippolini Onions
- 4. Add Can of beef gravy, then Quart of Beef Stock
- 5. Cover, and Cook on High for 4-6 hours or low for 6-9 hours.
- 6. Enjoy! :)
SLOW COOKER ROAST BEEF AND GRAVY
Slow cooker roast beef and gravy recipe that is fork tender and full of flavor. Use chuck roast for a cheap Crockpot dinner everyone loves.
Provided by The Typical Mom
Categories Entree Main Course
Number Of Ingredients 7
Steps:
- Spray inside of slow cooker with non stick spray. Cut roast in half width wise and lay in bottom.
- In a small bowl whisk the other ingredients (except salt and pepper) together to make a sauce/gravy. Pour this over your meat.
- Cover and cook on low for 6-8 hours (timing will depend on how thick your piece is and how fall apart you want it to be). Once fork tender remove, shred or slice and serve with gravy. Season with salt and pepper when served.
Nutrition Facts : ServingSize 2 oz, Calories 267 kcal, Carbohydrate 8 g, Protein 41 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 101 mg, Sodium 3849 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
MOM'S EASY ROAST
Slow-cooked and simple, this roast will be a family favorite!
Provided by Lindsey
Categories Main Dish Recipes Roast Recipes
Time 6h20m
Yield 6
Number Of Ingredients 6
Steps:
- Season the roast with salt and pepper, and place in the bottom of a slow cooker. Sprinkle half of the onion soup mix over it, and pour in half of the water. Put in the potatoes, followed by carrots. Season with the remaining soup mix, then pour in the rest of the water. Cover, and cook on High for 6 to 8 hours.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 19.2 g, Cholesterol 145.1 mg, Fat 30.7 g, Fiber 3 g, Protein 48 g, SaturatedFat 11.9 g, Sodium 569.3 mg, Sugar 2.7 g
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INSTANT POT BEEF ROAST RECIPES - THE TYPICAL MOM
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Category Entree, Main CourseCalories 385 per serving
- Slice your onion, large slices and put into your pressure cooker on bottom. Place your chuck roast on top (cut in half if you need to to fit properly with lid closed).
- Close your pressure cooker lid and close steam valve. Set to high pressure for 90 minutes, then allow to naturally release for 10 minutes.
- Lift lid and either shred beef in pot or I find it easier to remove and put into a bowl so I can separate the fat and bone and discard those and shred beef well.
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- Sprinkle the roast all over with the Lawry's Seasoned Salt. If you like less salt then sprinkle lightly. If your family prefers more salt, then sprinkle liberally.
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From southernliving.com
Servings 6-8Total Time 13 hrs 15 mins
- Combine beer, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
- Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
- Bake at 300° for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
- Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.
MOM'S SIGNATURE ROAST BEEF RECIPE | MYRECIPES
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- Combine beer, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
- Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
- Bake at 300° for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
- Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.
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