MOM'S POT ROAST
My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.-Dorothy Duder, North Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour. , Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender. , Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.) , For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 448 calories, Fat 23g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 1053mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MOTHER'S POT ROAST
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!
Provided by J.Stewart
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 7h10m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g
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 POT ROAST
This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.
Provided by Paja9203
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven, brown the pot roast in the oil.
- This will take about 15 minutes to get all surfaces browned.
- Add the remaining ingredients and bring to a boil.
- Lower the heat and simmer very slowly for 3 hours.
- Take the roast out and keep warm.
- Strain the gravy (serve the onions as a side dish).
- Mix the flour with water and thicken the gravy if desired.
Nutrition Facts : Calories 50.9, Fat 3.5, SaturatedFat 0.5, Sodium 23.4, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 0.5
MOMMA NEELY'S POT ROAST
Cook Momma Neely's Pot Roast recipe from Down Home with the Neelys on Food Network for a special occasion meal your family will love.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the roast on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
- Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.
MOM'S BRISKET OR POT ROAST
This is my mom's brisket recipe passed down to her by her mother. You can use it to make brisket or pot roast. Recipe is made on stovetop in or slow cooker. Mom also makes it in the oven.
Provided by Jamie Davis
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 11h45m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons flour, onion powder, garlic powder, and black pepper in a large plastic bag; place brisket into bag, seal, and shake bag to coat meat with seasoned flour.
- Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown meat on all sides; reduce heat to low. Whisk onion soup mix in hot water in a bowl until dissolved; pour over the brisket. Pour beer over meat. Add more water as needed to bring level of liquid to halfway up side of the brisket.
- Cover and simmer until beef is tender, about 2 hours, adding more water if needed. Remove meat to a platter and cool for 15 minutes. Stir ketchup, applesauce, and Worcestershire sauce into pan juices; whisk 2 tablespoons quick-mixing flour into mixture. Simmer until gravy is thickened, about 5 minutes.
- Slice brisket very thinly against the grain and return sliced meat to pot with gravy. Stir to coat meat; simmer 1 more hour.
- Transfer meat and gravy to a casserole dish and cover; refrigerate overnight. Skim hardened fat from the meat and gravy before bringing back to a simmer over low heat to serve.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 9.5 g, Cholesterol 92.2 mg, Fat 22.9 g, Fiber 0.5 g, Protein 27.5 g, SaturatedFat 8 g, Sodium 459.8 mg, Sugar 2.6 g
MOTHER'S BEST EVER SLOW COOKER POT ROAST
Make and share this Mother's Best Ever Slow Cooker Pot Roast recipe from Food.com.
Provided by Cookingbaby
Categories One Dish Meal
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion and put in bottom of crock pot with water and turn pot on low.
- Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
- Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
- Heat oil in a pan large enough for roast (I usually use a wok).
- Brown roast on all sides in the pan.
- After browning, empty excess oil into crock and keep roast in pan.
- Chop garlic into slices.
- Make incisions in the roast and put garlic in the slices with fingers.
- Add roast to crock pot.
- Add mushrooms on sides and top of roast.
- After 4 or 5 hours, skin and chop potatoes and add to crock pot.
- Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
- Salt and pepper to taste.
Nutrition Facts : Calories 617.2, Fat 36.8, SaturatedFat 13.1, Cholesterol 104.3, Sodium 1260.6, Carbohydrate 37.6, Fiber 3.6, Sugar 1.9, Protein 32.8
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