Home Forums Forum Recipes Beef Recipes Pot Roast Variations

This topic contains 17 replies, has 1 voice, and was last updated by lucky lucky 9 years, 3 months ago.

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  • #8536
    lucky
    lucky
    Moderator

    Zesty Italian Pot Roast
    8 ounces Italian salad dressing
    1 (4 pound) roast, trimmed of fat
    2 cups beef broth
    6 carrots, cut into 1 1/2−inch pieces
    10 ounces frozen green beans
    2 tablespoons all−purpose flour
    Pour salad dressing over roast in a shallow baking dish; cover and refrigerate 8 hours or overnight,
    turning roast occasionally.
    Remove roast from marinade, reserving marinade. Place roast in a Dutch oven; add beef broth. Cover
    and simmer 2 hours.
    Add carrots; cook 5 minutes. Add green beans; cook 5 minutes. Add reserved marinade; cook,
    uncovered for 10 to 15 minutes or until liquid has decreased to about 2 cups. Add enough water to
    liquid to measure 2 cups, if necessary. Remove roast and vegetables to serving platter; keep warm.
    Combine flour and a small amount of pan juices in a jar. Cover tightly, and shake vigorously. Add to
    pan juices in Dutch oven; cook, stirring constantly, until gravy is thickened and bubbly. Serve with
    roast.
    Yield: 8 servings.

    #27419
    lucky
    lucky
    Moderator

    Zesty Pot Roast
    4 lb Beef chuck are pot roast boneless
    2 tb Cooking fat
    Salt
    Pepper
    1/2 c Onion; chopped
    10 3/4 oz Tomato soup; condensed
    1 soup can water
    1/4 c Vinegar
    1 c Applesauce; canned

    In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Cook onion in drippings remaining in pan until soft but not browned; stir often. Add tomato soup, water, and vinegar; mix well.

    Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. Skim off excess fat. Add applesauce and cook to desired consistency. Taste sauce and correct seasoning, if necessary, with salt and pepper. Slice meat and serve with sauce.

    #27548
    lucky
    lucky
    Moderator

    Pot Roast with Mustard Sauce
    2 1/4 lb Boneless Beef Chuck Shoulder
    4 c Water
    1 c Dry White Wine
    1 1/2 t Thyme
    2 t Cornstarch
    2 t Chopped Parsley
    2 T Olive Oil
    1 cn Condensed Beef Broth
    2 Garlic Cloves
    1/2 t Black Pepper
    2 1/2 t Dijon Mustard

    Tie roast at 2 inch intervals with heavy string. In dutch oven, brown all sides of roast in oil over medium-high heat. Pour off drippings. Add water, beef broth, wine, garlic, thyme and pepper. Bring to a boil, reduce heat, cover and simmer 18 to 22 minutes per pound. Meat thermometer will register 140 degrees when done. Remove roast to serving platter, reserving liquid. Cover roast tightly with foil and allow to stand for 10 minutes before carving. (During standing, internal temperature will rise to 150 degrees for medium-rare.) Measure 1 cup of the poaching liquid from the roast pan. Dissolve cornstarch in 1 tablespoon of this liquid in a small saucepan. Add remainder of cup, along with mustard and parsley. Cook and stir over medium heat until sauce is clear and slightly thickened, 3 to 5 minutes. Remove string from roast and carve into thin slices. Serve with mustard sauce.

    Note: Remainder of poaching liquid from meat can be used to make French Onion Soup.

    #27549
    lucky
    lucky
    Moderator

    Vidalia Onion Pot Roast
    1 fresh beef brisket, about 4 pounds, well trimmed
    Salt and pepper to taste
    2 tablespoons dry thyme
    1 tablespoon dry rosemary
    2 tablespoons olive oil
    4 large Vidalia onions (or other sweets),
    peeled and sliced, about 4 cups
    1 cup dry red wine
    3 carrots, thinly sliced, about 1 cup
    2 tablespoons chopped garlic
    2 cups hot beef stock lightened with 1 cup water added
    2 celery stalks tied with 3 bay leaves into a bouquet garni
    Preheat oven to 375 degrees F.
    Season the beef brisket well with salt and pepper. Crush the thyme and rosemary together with a
    mortar and pestle and rub the herb mix into the beef, coating it evenly. Rub the beef well with 1
    tablespoon of the olive oil.

    pan is nearly smoking. Add the beef to the hot pan and sear well on one side until browned before
    turning the beef over and searing the other side. When the beef has been well browned on both sides,
    remove from the pan and set aside.

    reduce by half.
    Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the
    beef on the bed of onions. Add the carrots, garlic, hot beef/water and celery bundle to the beef in the
    roasting pan and place, uncovered, into the oven. All the combined liquid should rise only 2/3 as high
    as the meat is thick. Add additional water to maintain the braising liquid height.
    Cook for 1 hour before turning the beef over. Cook the second side uncovered for 1 hour before
    covering the pan with a cover or foil and turning the oven down to 325 degrees F. Continue to slowly
    braise the beef brisket for 1 1/2 to 2 additional hours.
    Remove the pan from the oven, discard the celery bouquet and allow the beef to rest for 20 minutes
    before slicing and serving with some of the onion jus.
    Yield: 6 to 8 portions

    #27550
    lucky
    lucky
    Moderator

    The Warden’s Pot Roast

    2 tablespoons vegetable oil
    1 (4 pound) boneless beef pot roast
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon pepper
    1/3 cup water
    2 teaspoons salt
    1 (16 ounce) can whole berry cranberry sauce
    2 teaspoons cornstarch
    2 tablespoons water

    In 8−quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on
    all sides.
    Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover
    and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry
    sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove
    to cutting board.
    In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook
    stirring constantly until boils and thickens slightly.
    Slice meat and serve with gravy.
    Serves 12.

    #27551
    lucky
    lucky
    Moderator

    All American Pot Roast

    1/4 cup vegetable oil
    1 (4 pound) boneless beef chuck roast
    1 cup chopped onion
    1 cup sliced celery
    2 cloves garlic, minced or pressed
    3 cups beef bouillon
    1/4 cup catsup
    1 teaspoon salt
    1/2 teaspoon dried thyme leaves
    1/4 teaspoon pepper
    6 medium potatoes, peeled and quartered
    4 carrots, peeled and cut into 2−inch pieces
    1/2 pound green beans
    1/4 cup cornstarch
    1/4 cup water
    In Dutch oven heat oil over medium heat. Add meat; brown on all sides. Add onion, celery, garlic,
    bouillon, catsup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer 2 hours. Add
    potatoes and carrots. Cover; simmer 1/2 hour or until meat and vegetables are tender.
    Add green beans and simmer 10 minutes longer or until tender−crisp. Remove meat and vegetables to
    platter. Stir together cornstarch and water until smooth. Add to liquid in Dutch oven. Stirring
    constantly, bring to boil over medium heat and boil 1 minute. Serve gravy over meat and vegetables.
    Makes about 6 servings.

    #27552
    lucky
    lucky
    Moderator

    Beef Pot Roast in a Barbecue Sauce
    2 medium onions, chopped
    1 (3 1/2 to 4 pound) boneless beef chuck roast
    1 cup beef stock or bouillon
    3 garlic cloves, crushed
    2 (8 ounce) cans tomato sauce
    1/4 cup dark brown sugar, packed
    1 teaspoon Hungarian paprika
    1 teaspoon dry mustard
    1 tablespoon finely−chopped fresh rosemary
    1 tablespoon finely−chopped fresh thyme
    1/2 cup fresh lemon juice
    1/2 cup catsup
    1/2 cup red wine vinegar
    2 tablespoons Worcestershire sauce
    Preheat oven to 350 degrees F.
    Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions,
    cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up.
    Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosemary, thyme, lemon juice, ketchup,
    vinegar and Worcestershire sauce in a bowl. Pour the sauce over the meat, cover, and continue to bake,
    basting every 20 minutes, until the meat is tender, about 1 1/2 hours longer.
    Remove the lid for the last 1/2 hour of cooking. Slice the meat and arrange on a serving platter. Spoon
    some sauce on the top and serve the remaining sauce on the side.

    #27553
    lucky
    lucky
    Moderator

    Pot Roast

    3-5 pound chuck roast
    3 tablespoons of flour
    2 tablespoons vegetable oil
    Roll roast in the flour and brown in the vegetable oil in a large pot. Then stir in:
    1 3/4 cups of beef broth
    1/4 teaspoon of peppercorns
    1 teaspoon of salt
    2 bay leaves
    Bring this to a boil and reduce the heat to low and simmer
    covered for 2 hours. Then add:
    2 pounds of potatoes, pared and quartered
    1 cup of sliced celery
    2 cups of sliced carrots
    1 pound of peeled white onions
    If needed, put in more water or broth to cover the vegetables and cook for 1 more hour or until
    vegetables are tender. Put meat and vegetables onto a hot platter and sprinkle with parsley.
    Pour off drippings and thicken with enough flour to make gravy.

    #27554
    lucky
    lucky
    Moderator

    Bloody Mary Pot Roast

    1 (3 pound) boneless chuck roast
    6 ounces Bloody Mary mix (canned)
    1/2 cup red wine
    2 tablespoons all−purpose flour
    1/4 teaspoon ground black pepper
    1 envelope dry onion soup mix
    8 small onions
    3 medium carrots, cut into 1−inch pieces
    1 stalk celery, cut into 1−inch pieces
    Place 22 x 18−inch piece of aluminum foil in an ungreased 13 x 9 x 2−inch pan. Place beef in pan, and
    add Bloody Mary mix and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables
    around beef. Fold foil over and seal. Bake at 350 degrees F for 2 hours or until tender.
    Yields 6 servings.

    #27555
    lucky
    lucky
    Moderator

    Beef Pot Roast with Dumplings

    1 (4 pound) chuck roast
    1/2 cup water
    1 (8 ounce) can tomato sauce
    2 tablespoons brown sugar
    1/4 teaspoon paprika
    1/2 teaspoon dry mustard
    1/4 cup lemon juice
    Salt
    Pepper
    3 onions, sliced
    2 cloves garlic, minced
    1/4 cup catsup
    1/4 cup vinegar
    1 tablespoon Worcestershire sauce
    Brown pot roast in hot fat. Add water, tomato sauce, onions and garlic. Cover and cook over low heat
    for 2 hours.
    Add remaining ingredients. Cover and continue cooking until meat is tender. Serve with cornmeal or
    plain dumplings.
    Cornmeal Dumplings
    1 egg
    1/2 cup milk
    3/4 cup cornmeal
    1/2 cup flour
    1/2 teaspoon salt
    1 1/2 teaspoons baking powder
    Beat egg with milk. Add 2 tablespoons melted shortening or margarine. Add remaining ingredients
    and blend well. Drop by tablespoons into pot roast sauce, cover pan tightly and simmer for 15 minutes.

    #27556
    lucky
    lucky
    Moderator

    Teriyaki Pot Roast

    2 (3 to 4 pound) chuck or rump roast
    1 tablespoon shortening
    1 clove garlic, crushed
    1/4 cup soy sauce
    1/4 cup water
    1/2 teaspoon ground ginger
    2 onions, sliced
    1 tablespoon cornstarch
    Brown meat on all sides in the shortening. Add remaining ingredients except cornstarch to the roast.
    Cover and simmer until meat is tender, about 2 1/2 hours.
    Soften cornstarch in a little cold water. Add to liquid in kettle. Stir constantly until thickened.
    Serve with the roast.

    #27557
    lucky
    lucky
    Moderator

    Pot Roast With Sour Cream Gravy
    2 tb Flour
    1 ts Salt
    1/4 ts Pepper
    2 1/2 lb Beef chuck pot roast
    1 tb Shortening
    1/4 c Water
    1 tb Vinegar
    1 ts Dill weed
    5 sm Potatoes, pared
    5 Carrots, quartered
    1/2 ts Salt
    1 lb Zucchini, quartered
    1/2 ts Salt
    1 c Dairy sour cream

    Mix flour, 1 tsp. salt & pepper; coat meat with flour mixture. Melt shortening in large skillet or Dutch oven; brown meat. Add water and vinegar. Sprinkle dill weed over meat. Cover tightly and simmer about 3 hours or until meat is tender. One hour before end of cooking time, add potatoes and carrots; season with 1/2 tsp. salt. Twenty minutes before end of cooking time, add zucchini; season with 1/2 tsp. salt. Serve with sour cream gravy. Sour Cream Gravy: Place meat and vegetables on warm platter. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 tsp. drippings to pan. Blend in 1 tb. flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Measure drippings and add water to measure 1 cup liquid. Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Season with salt and pepper. Stir in one cup dairy sour cream and 1 tsp. dillweed; heat through.

    #27736
    lucky
    lucky
    Moderator

    Easy Pot Roast
    3 lb Beef chuck roast
    6 tb Flour, divided
    6 tb Butter, divided
    3 c Hot water
    2 ts Beef bouillon granules
    1 md Onion, quartered
    1 Rib celery, cut into pieces
    1 ts Salt
    1/2 ts Pepper
    4 Carrots, cut into 2″ pieces

    Sprinkle the roast with 1 Tbsp. flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

    #28083
    lucky
    lucky
    Moderator

    Hawaiian Pot Roast
    4 lb Beef chuck cross rib pot roast, boneless
    2 tb Cooking fat
    Salt
    Pepper
    1/4 c Soy sauce
    1/2 c Pineapple juice drained from tidbits
    1/4 ts Ginger
    1 md Onion; thinly sliced
    3 Celery stalks; cut 1-inch diagonal pieces
    13 1/4 oz Pineapple tidbits
    4 oz Mushroom slices
    1/4 c Water
    1 tb Cornstarch

    In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add soy sauce, pineapple, juice, ginger, and onion; mix well. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice. When meat is done, remove and keep warm. Skim fat from liquid. Mix cornstarch in water. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. Slice meat, and serve sauce separately.

    #28772
    lucky
    lucky
    Moderator

    Pot Roast, Oriental Style
    5 lb Beef chunk eye roast boneless
    2 tb Cooking fat
    Salt
    Pepper
    1/2 c Onion; chopped
    1/2 c Green pepper; diced
    1/4 c Soy sauce
    1/4 c Dry sherry wine
    1 ts Ginger; fresh grated; or
    1/4 ts ;ground ginger
    1/2 c Water
    4 oz Sliced mushrooms; drained, save liquid
    2 tb Cornstarch
    Hot cooked rice

    In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325 F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan. In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. Slice meat; serve with sauce over hot rice.

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