Prairie Land Pot Roast Food

PRAIRIELAND POT ROAST

Steps:

• Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
• Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
• Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.

CLASSIC PRAIRIE LAND POT ROAST

Steps:

• Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the Catalina dressing, turning to brown both sides. Add onions; stir to brown. Add remaining Catalina dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1 1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2+ hours or until meat and vegetables are tender. Note:Potatoes can be browned with meat if desired. Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving. If thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tablespoons flour in small bowl. Remove meat and vegetables from pan; bring liquid to boil on medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desired consistency. The original recipe said to put it in the oven to cook, but I like to make it on the stovetop. I find it cooks better. It's all in one pan and so easy to make. The trick is to make sure you brown both sides of the meat in the Catalina dressing.

MISSISSIPPI POT ROAST

Steps:

• Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
• Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

NINJA FOODI POT ROAST

Steps:

• Peel and dice your onion and wash and dice your leek. Load into the cooking pot with 1tbsp of extra virgin olive oil and place the Ninja Foodi on sauté. Sauté for 4-5 minutes or until the onion starts to soften. Season the chuck roast with salt and pepper and score it so that flavour can go into the meat. Load the chuck roast into the ninja foodi and allow to brown on all sides. Remove the meat and put to one side.
• Add your beef stock and mix the onion and leek into it. Place the chuck roast on top and place the pressure cooker lid on the Ninja Foodi. Set the valve to sealing and click pressure cook for 40 minutes.
• While the chuck roast is pressure cooking peel and dice your potatoes and carrots. Focus on your carrot slices being small so that they will cook at the same time as the potatoes and so that you won't be waiting on them. Place the carrots and potatoes into a bowl, add all remaining seasonings and add a tablespoon of olive oil. Toss with your hands to allow the carrots and potatoes to be well coated. Place into the air fryer crisp basket while you wait on your chuck.
• When the Ninja Foodi beeps allow for 5 minutes of natural pressure release before manually releasing pressure. Place the chuck roast over the carrots and potatoes in the crisping basket. Then place the stock from the bottom of the cooking pot into your blender.
• Place the air fryer basket into the cooking pot and air fry for 25 minutes at 180c/360f.
• Remove two potatoes and 5 carrot slices from the air fryer and load into the blender. Blend until smooth. The potatoes and carrots will help thicken the gravy. Slice your beef roast and serve with carrots, potatoes, and gravy.

PERFECT POT ROAST

Steps:

• First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
• Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
• Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don't have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
• Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
• If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan 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 pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
• When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
• Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.