Pot Roast Variations
December 9, 2006 at 5:56 pm #28773
Pot Roast With Mushroom Soup-wine Gravy
4 lb Beef round tip roast
2 tb Cooking fat
1 md Onion; thinly sliced
10 1/2 oz Cream of mushroom soup
3/4 c Burgundy wine
2 tb Finely chopped parsley
1/8 ts Garlic powder
1/4 c Flour; for gravy
In a Dutch oven, or large pan with a tight-fitting cover, borwn 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 mushroom soup, wine, parsley, and garlic powder; mix well.
Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325 degree 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 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 gravy separately, or spoon over meat.January 6, 2007 at 2:30 pm #30837
Dutch Oven Pot Roast
5 lb Round Bone Pot Roast
2 ts Salt
2 tb Shortening
1/2 c Barbecue Sauce (Your Choice)
1/2 c Apple Cider
8 Carrots, Pared *
6 Large Potatoes **
2 Onions, sliced
8 oz Fresh Okra ***
* Carrots should be peeled and cut into 2-inch chunks. **Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted.
Rub meat with salt. Melt shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbecue sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cooking time. Add okra 15 minutes before end of cooking time.July 5, 2010 at 1:03 pm #28115
Yankee Pot Roast
4 pounds beef arm, blade or cross rib pot roast*
1 to 2 teaspoons salt
1 teaspoon pepper
1 (8-ounce) jar prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
Pot-Roast gravy (see recipe)
1. Cook beef in 4-quart Dutch oven over medium heat until brown on all sides; reduce heat to low.
2. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
3. Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
4. Remove beef and vegetables to warm platter; keep warm. Make Pot Roast Gravy. Serve gravy with beef and vegetables.
Pot Roast Gravy
1/2 cup cold water
1/4 cup all-purpose flour
Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and the flour in tightly covered container; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
*3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted; decrease salt to 3/4 teaspoon.
Place roast on carving board or platter. With meat fork in meat to hold meat in place, cut between muscles and around bones. Remove one section of meat at a time. Turn section so meat grain runs parallel to carving board. Cut meat across grain into 1/4-inch slices.
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