MAPLE PEAMEAL ROAST
This Canadian dish comes complete with a childrens' variation and an adult variation. Try it today!
Provided by Theresa Albert
Categories canada day,dinner,kid-friendly,Main,North American,pork,Roast
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350F/180C.
- Cut bacon in half crosswise. Cut three 1-inch slits across each piece.
- See below for Children's and Adult variations.
- Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
- Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
- Bake for 50 - 60 minutes, or until a thermometer registers 130F/55C.
- Let rest for 5 minutes before slicing.
- Combine maple syrup, ballpark mustard, salt and pepper. Brush one half with basting mixture.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush one half with basting mixture.
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
PEAMEAL ROAST
This was an "accident" that turned out very very well! A friend from the USA had written to say how he missed "Canadian Bacon" (also known as Peameal) so I thoughtlessly went to the butcher's and bought and froze a 4.5 lb chunk of it-not realizing I could not so simply export it to the States. So there it languished for ten months...after giving a dinner paty last night that did not give enough leftovers to provide a meal, I decided to try roasting this one... Accompanied with fresh mashed potato and steamed veggies, this was uniquely delicious...lots of leftovers that will accompany breakfasts, format sandwiches and suppers; any remains will go over to my next batch of pea soup...
Provided by John DOH
Categories Pork
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle the roast with water.
- Sprinkle with both seasonings.
- Roast at 325 degrees Fahrenheit on a broiler pan until meat temperature reaches 175 degrees Fahrenheit.
- Let meat rest for 25 minutes, and slice into quarter inch slices.
Nutrition Facts : Calories 320.5, Fat 14.2, SaturatedFat 4.5, Cholesterol 102.1, Sodium 2876, Carbohydrate 3.4, Protein 42.1
SLOW-COOKED SIRLOIN
My family of five likes to eat beef, so this recipe is a favorite. I usually serve it with homemade bread or rolls to soak up the tasty gravy. -Vicki Tormaschy, Dickinson, North Dakota
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours., Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.
Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
SLOW COOKER POT ROAST
A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that's also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you'll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.
Provided by Sarah DiGregorio
Categories dinner, meat, roasts, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
- Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
- Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
- Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
- If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.
MAPLE PEAMEAL BACON ROAST
Found this recipe online. It is quite different from any pork recipe I've tried but oh so good!! I find 1/2 the recipe is enough for 2-4 people.
Provided by soulmatesforever
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F/180°C.
- Cut six 1-inch slits across roast.
- Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
- Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
- Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
- Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 488.3, Fat 18.7, SaturatedFat 5.9, Cholesterol 132.3, Sodium 3788.2, Carbohydrate 22.6, Fiber 0.3, Sugar 15.9, Protein 54.9
More about "slow cooker peameal roast food"
PEAMEAL CANADIAN BACON ROAST - YOUTUBE
From youtube.com
Author Rob Home ChefViews 12.9K
87 SLOW COOKER RECIPES TO MAKE IN YOUR CROCK POT®
From foodnetwork.com
Author By
SLOW COOKER POT ROAST - COOKING CLASSY
From cookingclassy.com
SLOW COOKER ROAST BEEF RECIPE | KITCHN
From thekitchn.com
SLOW COOKER POT ROAST RECIPE - DAMN DELICIOUS
From damndelicious.net
CROCK POT COOKING: DELICIOUS PEAMEAL BACON IN EASY …
From fabiandrosi.com
7 SLOW COOKER ROAST BEEF RECIPES
From allrecipes.com
SLOW-COOKER ROAST BEEF RECIPE - BBC FOOD
From bbc.co.uk
SLOW COOKER ROAST BEEF STEW RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE THE BEST SLOW COOKER POT ROAST RECIPE - TASTE OF …
From tasteofhome.com
SLOW COOKER MISSISSIPPI POT ROAST - THE DAILY MEAL
From thedailymeal.com
HOW TO COOK A WHOLE PEAMEAL BACON ROAST - THE BLACK PEPPERCORN
From theblackpeppercorn.com
BEST SLOW COOKER POT ROAST RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BEST SLOW COOKER POT ROAST RECIPE - HOW TO MAKE SLOW …
From thepioneerwoman.com
PERFECT PEAMEAL BACON RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
I COOKED A WHOLE ROAST DINNER IN MY SLOW COOKER & IT TAKES 10 …
From thesun.co.uk
SLOW COOKER CHICKEN THIGH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE BEST SLOW COOKER PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SLOW COOKER LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OMA'S PEAMEAL BACON RECIPE TASTES LIKE KASSELER! - JUST LIKE OMA
From quick-german-recipes.com
28 PEAMEAL ROASTS - YA! IDEAS | PEAMEAL BACON, BACON, PORK
From pinterest.ca
SLOW COOKER POT ROAST - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
SLOW COOKER PORK CARNITAS | TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
RECIPES: SLOW COOKER 1 - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
SLOW COOKER PEAMEAL ROAST RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love