TEXAS ROADHOUSE POT ROAST - SLOW COOKER
Pot Roast doesn't have to be boring! This Texas Roadhouse Pot Roast is PACKED with flavor. You will LOVE this!
Provided by Lauren Cobello
Time 8h15m
Number Of Ingredients 13
Steps:
- Place roast in the bottom of the slow cooker.
- Top with vegetables and potatoes (optional).
- Top with BBQ sauce, tomato sauce, water and spices.
- Cook on low for 8-10 hours.
TEXAS OVEN-ROASTED BEEF BRISKET
Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
MEXICAN POT ROAST
Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.
Provided by shasty
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
- Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
- Cook on Low until meat is fall-apart tender, 8 to 10 hours.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g
TEXAS POT ROAST
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
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.
TEXAS CROCK POT ROAST
A great pot roast or shred it for sandwiches. Really easy and so good! Prep time does not include marinating time needed.
Provided by Marie
Categories Roast Beef
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix together salt, pepper, paprika and garlic and rub into roast.
- Cover and chill to marinate (overnight, if possible).
- Brown well on both sides in oil, then place in crock pot and add beef broth and onions.
- Cook 6 to 8 hours on low or until tender.
- Add chili sauce the last hour of cooking.
Nutrition Facts : Calories 381.1, Fat 29.5, SaturatedFat 11.2, Cholesterol 94, Sodium 901.4, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 25.5
LONE STAR POT ROAST
Pot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. -Helen Carpenter, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, brown roast in oil. Combine tomatoes, chiles, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2-1/2 hours or until meat is tender., Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast. Freeze option: Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 594mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
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