My Midwestern Cold Remedy Pot Roast Food

MY MIDWESTERN "COLD REMEDY" POT ROAST

Steps:

• 1. Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). Season other side while bottom side is browning.When browned, turn over, brown other side. Turn off heat. In large deep casserole dish, dutch oven or small roaster with lid, pour in beef broth and add half of onion. Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared baking pan. Then spread top side with rest of horseradish and mustard. Cover with rest of onion. Dot with butter. Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes. Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes. Place meat and vegetables onto large serving platter. Serve with broth, warm, crusty french bread and butter, or *gravy if desired. *For gravy: Mix 3-4 Tbl. cornstarch with 3-4 Tbl. cold water. Stir into simmering broth, cook and stir for about a minute or so. Will thicken immediately. Taste for saltiness. Add more salt and/or pepper to taste.

KELLY'S MIDWEST " COLD REMEDY" POT ROAST

Steps:

• Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown).
• Season other side while bottom side is browning.
• When browned, turn over, brown other side.
• Turn off heat.
• In large deep casserole dish with lid, pour in beef broth, add half of onion.
• Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared casserole dish.
• Then spread top side with rest of horseradish and mustard.
• Cover with rest of onion.
• Dot with butter.
• Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes.
• Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes.
• Place meat and vegetables onto large serving platter.
• Serve with broth, warm, crusty french bread and butter, or *gravy if desired.
• *For gravy: Skim some of the fat off broth, and pour into heat-proof measuring cup adding enough water to measure 2 cups (if even needed).
• Pour into frying pan.
• Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1-2 minutes.
• ***If you want lots of gravy, use the 32 oz. box of beef broth and thicken with 3-4 Tbl. cornstarch mixed with 3-4 Tbl. cold water. (Cook meat and vegetables with all the broth, thicken at the end).

POT ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

WESTERN POT ROAST

Steps:

• Using a large heavy pot, brown the roast on all sides in hot oil.
• Add the onion and cook until golden.
• Combine the ketchup, Worcestershire sauce, brown sugar, vinegar and salt and then pour over the meat.
• Simmer, covered, for about three hours, until the meat is tender.

MEDITERRANEAN POT ROAST DINNER

Steps:

• Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables., Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.

MEDITERRANEAN POT ROAST

Steps:

• Mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour).
• In a Dutch oven heat olive oil over medium heat.
• Add in the roast and brown on all sides (this should take about 15 minutes).
• Remove the roast to a plate and add in onions, garlic, chili flakes (if using) and thyme; saute until the onions begin to brown (about 5 minutes).
• Add in the reserved flour mixture and stir until the fat absorbs the flour.
• Add in crushed tomatoes, red wine, Worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid.
• Season sauce with salt and pepper.
• Reduce the heat to low or medium low and simmer for about 2 hours (turning the roast occasionally, if you are simmering on low heat then you might have to cook the roast longer).
• When the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms.
• Cover and simmer for another 30-35 minutes.
• Add in zucchini and cook the last 10 minutes.
• Stir in the chopped fresh parsley just before serving.
• Delicious!