Pot Roast With Port Stove Top Food

STOVETOP POT ROAST

Steps:

• Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

STOVE TOP PORK POT ROAST

Steps:

• Rub the roast all over with thyme, sage and salt and pepper.
• Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
• To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
• If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.

STOVE TOP POT ROAST

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
• Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

POT ROAST WITH PORT (STOVE TOP)

Steps:

• In a large pan, heat oil and brown roast on both sides.
• Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so----I usually turn the roast over at least once during this time).
• Add consomme and simmer, covered, for 1 hour.
• In a small frying pan mix flour with melted butter to make a roux (lightly browned).
• After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
• Add the mushrooms, garlic, salt and pepper.
• Cover and simmer until tender, at least another 1/2 hour.
• This can be served over noodles or rice and garnished with chopped parsley.

PERFECT POT ROAST

Steps:

• Preheat the oven to 325ºF.
• Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
• Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
• Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
• Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
• Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
• Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
• Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
• Skim off any fat that has risen to the top.
• Purée the braising liquid in a blender.
• To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
• Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
• Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
• To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
• Variations: Tipsy Pot Roast
• In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.

STOVE-TOP POT ROAST

Steps:

• Cut slits in roast; insert garlic slivers.
• In a large deep skillet, brown roast on all sides in oil. Remove roast.
• Add onion, celery and turnips to skillet.
• Place roast over vegetables; add water and bouillon.
• Bring to a boil.
• Reduce heat; cover and simmer for 2 hours.
• Add potatoes, carrots and beans; cover and cook for 45 minutes.
• Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender.
• Remove to a serving platter and keep warm.
• Skim fat from pan juices.
• Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes.
• Season with salt and pepper. Slice roast; serve with vegetables and gravy.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

CHINESE STYLE STOVE TOP POT ROAST WITH NOODLES

Steps:

• Heat 2 t oil in large Dutch oven over med high.
• Sprinkle roast evenly with five spice powder and salt.
• Add meat to pan; cook 5 min, turning to brown on all sides.
• Add broth and next 6 ingredients to pan; bring to a simmer.
• Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
• Remove meat from pan.
• Cover and keep warm.
• Strain cooking liquid through a sieve over a bowl; discard solids.
• Heat the remaining 2 t oil in pan over med high.
• Add mushrooms and carrot to pan; saute 5 minute
• Add bok choy and 4 c reserved cooking liquid to pan.
• Cover and cook 5 min or til bok choy is tender.
• Cook noodles according to pkg directions. Drain.
• Divide noodles evenly among 8 bowls.
• Shred meat with 2 forks; arrange 3 oz meat over each serving.
• Top each serving with 2 T veggies and 1/2 c broth.
• Place 1 bok choy half on each serving.
• Sprinkle each serving with 1 1/2 t green onions.

STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS

Steps:

• Pour all seasoning in a small bowl and mix well. Season meat on both sides.
• Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
• Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
• Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

POT ROAST

Steps:

• Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
• Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
• Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
• Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
• Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
• Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

STOVETOP YANKEE POT ROAST

Steps:

• Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
• When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.