APPLE FLAVORED POT ROAST
This is a great recipe for a slightly sweet, tender pot roast made with apple cider and onion soup mix.
Provided by PC Sharer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place the roast in a roasting pan or large casserole dish. Fill the dish with about 1/2 inch of water, then stir in the apple juice concentrate. Sprinkle soy sauce over the top of the roast. Make several small slits in the roast and stuff pieces of garlic into them. Season the roast with onion soup mix. Cover with aluminum foil or a lid.
- Bake for 2 hours in the preheated oven, then remove from the oven and add the carrots and potatoes. Cover again, and continue to cook for an additional 2 hours, or until roast is fork tender.
Nutrition Facts : Calories 792.1 calories, Carbohydrate 51.1 g, Cholesterol 163.6 mg, Fat 46.2 g, Fiber 3.5 g, Protein 41.8 g, SaturatedFat 18.5 g, Sodium 611.2 mg, Sugar 27.7 g
RED WINE POT ROAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h25m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees F.
- Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
- Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
- Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
- Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.
RED WINE APPLE JUICE AND GARLIC POT ROAST
This is a combination of different pot roast recipes that I have tried over the years. It is great on a cold day with fresh hot bread or rolls. Enjoy!
Provided by Chef Tex Jeff
Categories One Dish Meal
Time 7h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1/4 of the onion, the chopped apple, and 2 tablespoons of the garlic in the bowl of a food processor. Process until smooth.
- Combine the salt, pepper, ginger, 2 tablespoons of garlic and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the roast in the hot oil, turning until golden on all sides.
- Place the browned roast a roasting pan and scatter the celery, potatoes and the remaining onion around the roast.
- Pour apple cider, wine, onion soup mix, and processed mixture into a large bowl and mix well.
- Pour the mixture over the vegetables and roast.
- Cover the pan with foil, and cook at 300 deg F for 4 hours. Baste the roast in the juices every hour or so.
- After 4 hours add the carrots to the pan and add the remaining 2 tablespoons of garlic over the top of the roast, pressing the garlic into the surface and crevasses in the roast with a spoon or your fingers.
- Cover the pan with the foil and increase heat to 425 deg F. Cook for an additional 3 hours. Baste the roast in the juices every hour or so.
- Serve with the juices, or thicken with corn starch for a wonderful gravy.
Nutrition Facts : Calories 806.6, Fat 35.1, SaturatedFat 13.8, Cholesterol 117.5, Sodium 458.7, Carbohydrate 72.5, Fiber 9.8, Sugar 8.7, Protein 39.4
APPLE AND ONION BEEF POT ROAST
Rely on your slow cooker to help prepare this moist pot roast. I thicken the juices to make a pleasing apple gravy that's wonderful over the beef slices and onions. -Rachel Koistinen, Hayti, South Dakota
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. , Cover and cook on low for 5-6 hours or until the meat is tender., Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and onion.
Nutrition Facts : Calories 242 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 256mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
RED JUICE
Make and share this Red Juice recipe from Food.com.
Provided by 3isles
Categories Beverages
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Juice all, (I use Vita-Mix).
- Strain if necessary for smooth texture.
- Garnish with crushed ice and mint leaves.
- Serve at once.
Nutrition Facts : Calories 391.4, Fat 1.4, SaturatedFat 0.3, Sodium 50.8, Carbohydrate 101.9, Fiber 16.8, Sugar 73.5, Protein 4.7
EASY SLOW COOKER APPLE PORK ROAST
My husband doesn't like BBQ sauce, but we had a pork roast. I whipped this up in the slow cooker, and it was awesome served with broccoli and rice, and also as pulled pork sandwiches for the 2 kids and hubby for a few days without them getting tired of it! It got better and better until it was gone, so I figured it was worth sharing. You let me know what you think!
Provided by onwingosfdragons
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 14
Number Of Ingredients 8
Steps:
- Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
- Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
- Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.
Nutrition Facts : Calories 527.1 calories, Carbohydrate 18.8 g, Cholesterol 145.2 mg, Fat 29.4 g, Fiber 2.4 g, Protein 44.6 g, SaturatedFat 10.2 g, Sodium 203.6 mg, Sugar 14.6 g
GARLIC AND APPLE JUICE INFUSED EYE OF ROUND ROAST
Perfect every time, Garlic and Apple Juice Infused Eye of Round Roast is juicy, tender and delicious! A great meal idea for Sunday dinner or any dinner party!!
Provided by Cleanfreshcuisine
Categories High Protein
Time P1DT2h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- The day before cooking, trim excess fat from roast.
- Clean and thinly slice the garlic. Insert at about 2 inch intervals with a sharp knife into the roast, about 1/2″ deep.
- With a meat injector, inject apple juice into the roast at various intervals in top, sides and bottom.
- Rub the roast with olive oil and sprinkle with pepper, oregano and salt. Place the roast on a large sheet of plastic wrap and wrap tightly after seasoning. Place in a plate or pan and refrigerate overnight.
- The next day, remove the roast from the refrigerator at least 2 hours before cooking so that it is room temperature before placing in the oven.
- Heat the oven to 500 degrees. Unwrap the roast and place on a rack in a large roasting pan. Place oven rack at lowest position. Cook roast for 5 minutes per pound, no more! Turn off oven (gas ovens, turn on low) and leave roast in oven with door closed for 2 hours. Do not open the oven door at all during this time.
- After 2 hours, remove roast from oven and let stand for 20 minutes. Slice and serve.
- 6 to 8 servings.
Nutrition Facts : Calories 159.1, Fat 9.9, SaturatedFat 2.6, Cholesterol 38.6, Sodium 616.2, Carbohydrate 5, Fiber 1.4, Sugar 1.5, Protein 12.7
GARLIC LOVER'S POT ROAST
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
- In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
- Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.
More about "red wine apple juice and garlic pot roast food"
RED WINE POT ROAST - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (19)Total Time 4 hrs 10 minsCategory DinnerCalories 478 per serving
- Preheat the oven to 325 degrees and season the chuck roast with the Kosher salt, pepper and thyme and add to a large dutch oven with the canola oil on medium heat.
- Add the onions and garlic cooking for 1 minute, stirring frequently before adding in the tomato paste and cooking for 1 more minute, stirring well.
- Add in the beef broth, red wine and the roast, cover and cook in the oven for 3-4 hours until fork tender.
SLOW COOKER GARLIC HERB POT ROAST - THE WHOLE COOK
From thewholecook.com
5/5 (16)Total Time 7 hrs 10 minsCategory EntreeCalories 391 per serving
- Add oil to a skillet and heat to high heat. Once oil is hot, place your pot roast in the skillet and brown on both sides. Approximately 3-4 minutes per side.
- Place your browned beef in the bottom of your 6 or 7 qt slow cooker. Add onion, carrots, potatoes (optional), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir. Cover and cook on low for 7 to 8 hours.
- Use two forks to shred finished pot roast and add back to the slow cooker. Taste. Add extra salt or pepper if desired. Serve over Light & Creamy Mashed Potatoes and top with fresh chopped parsley or thyme.
RED WINE POT ROAST - OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (26)Calories 582 per servingCategory Main Course
- Preheat the oven to 275. Pat the chuck roast dry with paper towels or a cotton kitchen towel. Truss the roast by tying pieces of cotton twine at 2-3" intervals along its length. Sprinkle the chuck roast with salt and pepper, patting down the seasoning into the flesh.
- Heat a dutch oven over medium high heat. Add the bacon fat and heat until it shimmers. Place the roast in the dutch oven and sear until golden brown and crisp, 4-5 minutes per side. You may need to use a pair of long tongs to hold up the roast on the shorter edges. Transfer the seared roast to plate and set aside.
- Add the carrots, celery, and onion to the dutch oven and sauté, stirring occasionally, until soft, 6-7 minutes. Add the garlic, stir into the mirepoix, and sauté another minute or two until the garlic is fragrant.
- Add 1 cup of red wine to the pan to deglaze. Stir continuously, scraping up the browned bits from the bottom of the pan, until the wine stops bubbling, then turn off the burner heat.
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