SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)
Very tender and flavorful meat dish, makes a wonderful gravy. A longtime family favorite. From my father.
Provided by BecR2400
Categories Roast Beef
Time 3h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Dust beef with combination of seasonings and flour.
- Heat oil in heavy oven-proof pan; brown meat, then remove.
- Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
- Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
- (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
- Discard bouquet. Serve with pan gravy.
- Makes 10 servings (who are they kidding?).
Nutrition Facts : Calories 51.9, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.1, Sodium 165.9, Carbohydrate 9, Fiber 1.2, Sugar 4.3, Protein 1.1
SAVORY HERB PORK ROAST WITH GRAVY
This savory pork roast will be the centerpiece of your Christmas or Easter dinner.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
- 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
- 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.
SAVORY POT ROAST SANDWICH
Provided by Food Network
Categories main-dish
Time 11h30m
Yield 8 sandwiches
Number Of Ingredients 36
Steps:
- Preheat oven to 275 degrees F.
- Lightly coat one side of each of the 16 slices of bread with Rosemary Butter. Set aside. Slice chilled Pot Roast into finger-width slices using a sharp non-serrated knife. Set to the side.
- Divide Pot Roast into 8 equal portions on a large cookie sheet. Top each portion of Pot Roast with 1/4 cup Caramelized Onions. Remove reserved Pot Roast liquid from fridge, then skim the fat from the top into a shallow dish. (Return remaining liquid to fridge and save for a soup or gravy base.) Heat a large nonstick skillet over medium-high heat and add 1 to 2 tablespoons Pot Roast fat to the pan. When melted, add the pot roast/onion portions, two at a time, to the skillet. Cook, undisturbed, pot roast-side down, until lightly crispy and browned, about 3 minutes. Flip over and cook until onions are heated through lightly browned, an additional 3 to 5 minutes. Remove to a second cookie sheet and keep warm in oven. Repeat with remaining portions.
- Wipe out the nonstick skillet and return to medium heat. Add bread, buttered-side down, 2 slices at a time. Spread 2 tablespoons Horseradish Sauce on the exposed sides of the bread. Divide 2 ounces cheese between the two slices as you would for a grilled cheese sandwich. Cook until bread is browned and lightly toasted and cheese has begun to melt, 3 to 5 minutes. Remove from heat and place on a cutting board. Place 1/4 cup arugula on one side of the bread. Remove one portion of the pot roast/onion from the oven and place on top. Close sandwich. Cut in half and enjoy! Repeat process with remaining ingredients to make 7 more sandwiches.
- Place butter, rosemary, salt and white pepper in a small bowl and whisk together with a fork until fully combined. Leave out so that it will remain soft for spreading on bread for sandwiches.
- For the pot roast rub: Put granulated garlic, smoked paprika, salt, pepper, crushed red pepper and tarragon in a mason jar and shake until blended. (Unused rub may be stored in an airtight container for up to 1 month.)
- For the pot roast: Preheat the oven to 400 degrees F.
- Add carrots, celery, onion, garlic and butter to a large roasting pan. Roast until butter is fully melted, about 5 minutes, then stir veg to coat with butter and return to oven. Roast until browned, 10 to 15 minutes. Remove from oven and reduce oven temperature to 275 degrees F.
- Coat all sides of pot roast with rub, spanking it into the meat to make sure it properly adheres and helps form a crust. Set to the side. Heat the olive oil in a large nonstick or cast-iron skillet on medium-high heat until beginning to sizzle but not smoking. Sear pot roast on all sides until lightly browned. Take your time with this step, as it is important to build flavor. Transfer roast to pan with prepared vegetables. Arrange vegetables so half are below roast and half are on top. Lay sprigs of rosemary on top of roast. Slowly pour wine over top of roast so as not to displace vegetables and herbs. Scrape remnants of skillet on top of roast. Add just enough beef stock to submerge roast halfway in liquid. Cover pan first with plastic wrap, then top with heavy-duty foil and seal all edges to keep moisture in. (At this low a temp, plastic wrap will not melt and is perfectly safe.)
- Place back in oven and cook, undisturbed, for 6 hours. Remove from oven and carefully pull back corner of plastic wrap and foil to let steam release. Remove pot roast from pan and place on a board to rest. Roast should be fork-tender at this point. Using a fine sieve, strain solids from remaining liquid in roasting pan. Discard solids and reserve liquid. Chill roast for at least 1 hour or up to overnight. Pot roast may be made one day ahead of time so that it may be easily sliced for sandwiches.
- Add the olive oil or butter to a large nonstick skillet and let melt over medium-high heat until shimmering. Add the onions and use a wooden spoon to lightly coat with melted fat. Spread the onions out in a fairly uniform layer and reduce the heat to medium to medium-low, depending on the strength of your stovetop. The idea is to cook the onions slow and fairly low so that the natural sugar in the onions will release and create a caramelization instead of a standard saute. This will develop a sweet flavor which will contrast beautifully with the other ingredients in the sandwich. This portion takes patience but not a ton of active work. After about 10 minutes, sprinkle salt over onions and stir. Continue cooking, stirring regularly, until the onions are soft and browned completely, about an hour more. (You are looking for the color of a caramel apple, hence the name of the onions.) If you find the onions are sticking, it is perfectly fine to add a bit of water or a little bit more oil or butter so as to prevent burning. Remove from stove and transfer to a small bowl.
- Whisk together mayonnaise, horseradish, lemon juice, white pepper, salt and black pepper in a small bowl.
POT ROAST WITH GRAVY
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.
Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.
SAVORY CROCK POT POT ROAST
Make and share this Savory Crock Pot Pot Roast recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rub meat with horseradish and place in crock pot.
- Add other ingredients, except sour cream.
- Cover and cook on high for 5-6 hours or on low for 9-10 hours or until the meat and vegetables are tender.
- If you are available, turn meat over, midway during cooking.
- Take meat out of crock pot, allow to rest about 10-15 minutes before slicing.
- In the meantime, whisk the sour cream with 1 cup of the juices from the pot, and serve as a sauce for the sliced meat.
SHEILA'S SAVORY POT ROAST AND VEGETABLES WITH GRAVY
This can be cooked in the oven or on the rangetop. It is even more flavorful if made a day ahead, and the fat is easier to lift off the pan juices if it's cold. I usually reheat it while making some potato pancakes.
Provided by JackieOhNo
Categories Meat
Time 5h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the roast with 3 T. flour.
- Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
- Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
- Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
- Strain juices from vegetables into a 1-quart saucepan.
- (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
- About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
- Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
- Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
- Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
- Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.
Nutrition Facts : Calories 627.4, Fat 33.2, SaturatedFat 11.7, Cholesterol 170.1, Sodium 590.2, Carbohydrate 30.4, Fiber 6.7, Sugar 9.8, Protein 50.3
POT ROAST AND VEGETABLE GRAVY
Steps:
- Pot Roast: Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inche of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
- Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
- Gravy: Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
- Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
- Mashed Potatoes: Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
- Potato Pancake: Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2-ounce ovals. When brown, place on paper towel to absorb excess oil.
OLD-FASHIONED POT ROAST WITH GRAVY
"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
SAVORY CHUCK OR POT ROAST WITH VEGETABLES
Very tough and inexpensive cuts of meat, made tender and delicious with a wonderful onion flavor and (if you prefer), some vegetables.
Provided by 2Bleu
Categories One Dish Meal
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F (low). Rub the salt, pepper, and brown sugar into all the sides of the roast. Coat roast with flour.
- In a large dutch oven, heat oil and butter over med-high heat. Sear roast on both sides.
- Remove roast, and add onion to the pot (the liquid may become blackend, this is from the sugar and is normal). Add the wine, reduce heat to medium and cook onion about 1 minute to deglaze the pot.
- Place roast back into dutch oven. Cover and place in oven. Bake for 4 hours.
- Add baby carrots and cubed potatoes. Season with italian seasoning, then place green beans over top. Cover and continue cooking for an additional 1 hour.
Nutrition Facts : Calories 870.4, Fat 51, SaturatedFat 20.3, Cholesterol 164.1, Sodium 800.8, Carbohydrate 49.2, Fiber 6.4, Sugar 9.8, Protein 47.1
SAVORY POT ROAST
"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
SAVORY POT ROAST
Easy! Easy! Easy! Add the word "Delicious" and you've described this recipe. The recipe is so old - I have no idea where it came from. Served it at a small dinner party for 6 people. Served with a nice Merlot. It was a huge it! AND it's Easy! Easy! Easy! I was able to work around the house while it was simmering away on the stove. Did I mention it was Easy?
Provided by Satisfied Kris
Categories One Dish Meal
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
- Spoon off fat.
- Stir in mushroom soup, onion soup mix and 1 cup water.
- Reduce heat to just above low.
- Cover, cook 2 hours.
- Add vegetables.
- Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
- Remove roast and vegetables and keep warm.
- Stir together the flour and remaining 1/4 cup water until smooth.
- Gradually stir into soup mixture.
- Cook until mixture boils and thickens, stirring constantly.
- Serve the roast& veggies with the gravy on the side.
Nutrition Facts : Calories 766.8, Fat 33, SaturatedFat 11.1, Cholesterol 161.7, Sodium 1038.1, Carbohydrate 52.3, Fiber 6.9, Sugar 6.5, Protein 63.3
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