PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
CROCK POT BEEF ROAST WITH TOMATO MADEIRA SAUCE
Source: Sandra Lee - Semi Homemade Cooking!! This recipe is unbelievably easy and the results are delicious!! My husband eats the sauce with a spoon!! NOTE: This recipe says to brown the roast...I have skipped this step due to lack of time and the roast still turned out juicy & fork-tender!
Provided by Mom2Rose
Categories One Dish Meal
Time 8h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large frying pan on medium-high heat.
- Season the roast with salt and pepper.
- Brown the roast on all sides, remove to a plate, and set aside.
- NOTE: If you are running low on time, skip browning the roast.
- In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
- To a slow cooker add the onions and carrots.
- Add the browned roast and any accumulated juices.
- Pour the sauce mixture over the top of roast.
- Cover and cook on low setting for 8 hours.
- Serve over pasta or mashed potatoes.
Nutrition Facts : Calories 521.7, Fat 32.2, SaturatedFat 11.5, Cholesterol 170.1, Sodium 136.3, Carbohydrate 2.6, Fiber 0.7, Sugar 1.2, Protein 47.2
ROAST GOOSE WITH ORANGES AND MADEIRA
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
Categories Poultry Roast Christmas Orange Goose Fortified Wine Winter Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- To make the goose:
- Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
- Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
- Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
- Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
- Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
- To make the shallots:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
- Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.
ORANGE MADEIRA POT ROAST
I am posting this recipe as a correction to one posted by another user. I found this recipe on southernfood.about.com after I did a web search because something didn't look right in the original recipe posted here. It is an exceptionally tasty dish, and something very different from your standard 'Pot Roast' fare. Try it when you want a change of flavor. Feel free to dress it up with your favorite vegetables or side dishes.
Provided by Fred Forlano
Categories Stew
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin.
- Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator.
- Remove meat from marinade; reserve liquid.
- Heat oil and butter in a large skillet on high; brown meat on all sides.
- Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top.
- Cover and cook on low for 9 to 11 hours, or until meat is tender.
- Remove to a warm platter and prepare sauce.
- Turn slow cooker/Crock Pot to high.
- Combine cornstarch and water; stir into the sauce mix.
- Add Madeira and orange slices and continue cooking for 15 minutes.
- Taste and adjust seasonings.
- Pour sauce over meat.
- Serves 6 to 8.
Nutrition Facts : Calories 1191.6, Fat 65.2, SaturatedFat 25, Cholesterol 261.6, Sodium 1118.5, Carbohydrate 59.9, Fiber 3.5, Sugar 50, Protein 83.6
POT-ROASTED PHEASANT
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
Provided by Good Food team
Categories Dinner, Main course
Time 2h20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
- In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.
Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium
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