Pot Roasttexas Style Food

HOME-STYLE POT ROAST

Home-Style Pot Roast image

Make and share this Home-Style Pot Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories Roast Beef

Time 3h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 yellow onions
1 (2 1/2 lb) beef chuck roast
salt
fresh ground pepper
1/4 cup all-purpose flour
3 tablespoons canola oil
4 garlic cloves, minced
1 teaspoon sweet paprika
1 1/2 cups beef broth
1 1/2 cups canned diced tomatoes, drained
2 tablespoons chopped fresh flat leaf parsley, plus more for garnish

Steps:

Halve the onions through the stem end, and cut halves crosswise into slices about ½ inch thick; set aside.
Season the roast with ¾ tsp salt and ½ tsp pepper.
Spread the flour on a plate.
Coat the roast with the flour, shaking off the excess.
In a large heavy pot, heat 2 T oil over med-high heat.
Add the roast and cook, turning occasionally, until browned on all sides, about 8 minutes.
Transfer roast to a plate.
Add the remaining 1 T oil to the pot and heat over med-high heat.
Add the onions, cover, and cook, stirring occasionally, until the onions are softened, about 6 minutes.
Stir in the garlic and paprika and sauté until the garlic is fragrant, 1-2 minutes.
Return beef to the pot, nestling it in the onions.
Bring the liquid to a boil, decrease heat to med-low, cover, and simmer until the beef is fork tender, about 2 hours.
Transfer the pot roast to a deep platter.
Season the onion mixture in the pot with salt and pepper.
Skim any fat from the surface.
Spoon the onion mixture around the roast, sprinkle with parsley and serve.

TEXAS POT ROAST

Texas Pot Roast image

PREP: 15 MINUTES; COOK: 6 HRS., 30 MINUTES This recipe is fast and easy--your family will love it. I found it in SOUTHERN LIVING. You can probably substitute your favorite beans as well at the tomatoes. Green chilies are not manditory but it certainly adds a touch of spice. It's a very nice one-dish meal.

Provided by Peggy Sharif

Categories One Dish Meal

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 large sweet onion, cut into several pieces
1 tablespoon chili powder
1 (2 1/2 lb) roast beef, trimmed (eye-of-round is great)
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 (16 ounce) cans pinto beans, drained
1 (15 ounce) can black beans, drained
pickled jalapeno pepper, sliced (optional)

Steps:

COMBINE: 1 teaspoon salt, 1 teaspoon black pepper, both cans of tomatoes , onion and 1 tablespoon chili powder in a medium bowl.
SPRINKLE roast with 1/2 teaspoon salt and 1/2 teaspoon black pepper and brown on all sides in a large Dutch oven over medium-high heat. Place roast in a 5-1/2 quart slow cooker and pour tomato mixture over it. Cover and cook on HIGH for 5 to 6 hours or until meat shreds easily.
REMOVE roast and cut into large chunks; keep warm.
SKIM fat from juices in slow cooker. Mash 1-1/2 cans (about 2-3/4 cups) pinto beans; add to slow cooker. Stir in black beans and remaining 1/2 can pinto beans. Add roast beef chunks into slow cooker and cook on HIGH for about 20 minutes. Place a jalapeno pepper slice on each serving, if desired.

POT ROAST,TEXAS STYLE

POT ROAST,TEXAS STYLE image

Categories Soup/Stew Beef Vegetable Fourth of July Quick & Easy Dinner Healthy

Yield 4-5

Number Of Ingredients 14

Ingredients

4-5 Texas sized T-bone steaks
1/2 gallon water
1 onion,sliced
4-5 celery ribs,semi chunked
6-8 white potatoes cubed
1 tsp parsley flakes
1/2 tsp marjoram leaves
1/2 tsp thyme leaves
1-2 tbs crushed garlic
1 can whole tomatos
1-3 dashs of liquid smoke
1-3 dashs hot sauce
3-4 tbl flour to use as a thickening agent
lots of love

Steps:

place all ingredients into the 12qt stock pot except for the flour. heat on the oven at med heat for bout 2 hours or until the meat is tender. when meat is tender...then mix flour with a little watter,whisk till pasted up. add to the pot roast and lower the heat to med until thickened.serve hot with a side of buttered biscuits or TEXAS toast...enjoy

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