Pot Roast Style Beef Steak Food

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

PERFECT POT ROAST

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.

BEEF POT ROAST

Steps:

• Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
• Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
• In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

POT ROAST-STYLE BEEF STEAK

Steps:

• Cut beef into 4 equal pieces. Mix flour, salt and pepper in shallow bowl. Add beef pieces; turn to coat both sides.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 4 to 6 minutes, turning once, until brown.
• Mix potatoes, carrots and onion in 3 1/2- to 4-quart slow cooker. Add bay leaf. Place beef on vegetables. Mix 1 1/2 cups of the beef broth (reserve remaining broth) and Worcestershire sauce; pour over beef.
• Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• About 5 minutes before serving, remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Cover to keep warm.
• Pour liquid from cooker into 1 1/2-quart saucepan; remove bay leaf. Mix reserved beef broth and the cornstarch in small bowl until smooth. Stir into liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Serve sauce with beef and vegetables.

COMPANY POT ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
• Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
• Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

SLOW-COOKER EASY SLOW-COOKER POT-ROASTED STEAK

Steps:

• Spray 3- to 3 1/2-quart slow cooker with cooking spray. Sprinkle beef with paprika and pepper; cut into 4 serving pieces. Place in slow cooker.
• In medium bowl, mix carrots, mushrooms, soup and soup mix; pour over beef.
• Cover; cook on Low heat setting 5 to 6 hours.
• Serve steak topped with gravy and vegetables.

SLOW COOKER BEEF SAUCE POT ROAST

Steps:

• Into a slow cooker, put the onions, carrots, mushrooms and potatoes.
• Season the roast with salt and pepper.
• In large skillet over medium high heat, brown the meat on all sides in the oil.
• When it is nicely browned, put it in the slow cooker on top of the vegetables.
• In small bowl, stir together the cream of celery soup, onion soup mix, beef broth and steak sauce.
• Pour over the top of roast.
• Cover and cook on low for 8-10 hours.
• Note: This can also be cooked for 3-4 hours on a high setting, but I don't think it comes out as tender.

DUTCH-STYLE BEEF AND CABBAGE (CROCK POT)

Steps:

• Slice round steak into thin strips.
• Combine flour, salt, and pepper; coat meat with flour mixture.
• Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
• Add onions.
• In same skillet, add water, vinegar, and bouillon granules.
• Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
• Cover and cook on LOW for 8 hours.
• About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
• Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.
• Serve beef mixture over cabbage wedges.
• NOTE: I just add the cabbage to the crock pot over the beef and onions.
• I think it's more flavorful that way.
• You can bake this in the oven.
• Place in a covered casserole dish and bake@ 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
• Check liquid during baking and add more if too dry.

A-1 POT ROAST CHUCK STEAK

Steps:

• In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.
• Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.
• Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.
• This also comes out really tender with a "falling apart" texture if you cook it on low heat in a crockpot for 6-7 hours.
• To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.
• Pour sauce over steak or serve separately.