7 BONE POT ROAST
Make and share this 7 Bone Pot Roast recipe from Food.com.
Provided by CCinSC
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Adjust oven rack to middle position and preheat to 300 degrees.
- Thoroughly pat roast dry with paper towels and sprinkle generously with salt and pepper.
- Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
- Brown roast thoroughly on all sides, reducing heat if oil begins to smoke, 8 to 10 minutes.
- Add enough water to come halfway up sides of roast (no more and no less).
- Place a large piece of heavy foil over pot and cover with lid.
- Cook turning roast ever 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 2/12 to 3/12 hours.
- Let roast rest 10 minutes or so before serving.
Nutrition Facts : Calories 1171.4, Fat 90.1, SaturatedFat 34.6, Cholesterol 308.4, Sodium 267.6, Protein 84
7 BONE BEEF POT ROAST (AIP)
This pot roast and vegetables is a "fix and forget" dish. Any cut will do, but if you use a bone-in chuck roast, you can wow your family with the cool "7" shape that emerges.
Provided by Jaime Hartman
Categories Entree
Time 5h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 300° F.
- Combine all rub ingredients in a small bowl and then rub evenly over the meat.
- Place 2 pieces of heavy duty aluminum foil, each about 30 inches long, one on top of the other in a perpendicular manner inside a large roasting pan. Place a single sheet of parchment paper, similar in size, on top of the aluminum foil so the food does not need to come in contact with the foil.
- Place onions, carrots, sweet potatoes or other root vegetables, and bay leaves on top of parchment paper. Place seasoned beef roast on top of the vegetables.
- Fold foil over and crimp edges tightly over to enclose beef and vegetables within the foil.
- Place pan in oven and cook for 5 hours.
- Remove from oven and allow to cool for a few moments, then carefully unwrap and remove meat. Set aside on serving platter and allow to rest for 10 minutes.
- Use slotted spoon to remove onions pieces, carrots, and potatoes and add to serving platter. Discard bay leaves.
- Strain pan juices through a fine mesh strainer. If desired, use a fat separator to remove excess rendered fat.
- Pour 1/2 cup pan juices over meat and serve with the remaining pan juices on the side.
7 BONE CHUCK "YANKEE" POT ROAST
Steps:
- Gather the ingredients.
- Generously season both sides of the beef with salt and fresh ground black pepper. Place a Dutch oven on high heat, and add the vegetable oil. When the oil is hot, brown the beef very well, about 5 minutes per side. It's important to get a nice brown crust on the meat. Remove the meat to a platter, and turn the heat down to medium.
- Add the butter, diced onions, celery, and a pinch of salt. Sauté for 4 to 5 minutes to brown slightly, then add the flour. Cook stirring for 2 minutes. Add the garlic, cook stirring for 1 minute. Whisk in the wine, scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, and when the mixture begins to boil, pour in the chicken broth.
- Add the bay leaf, thyme, and salt. When the liquid comes to a simmer, stir well, and place the beef back into the pot. Turn the heat down to very low, cover, and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours, carefully turn the beef over, and continue cooking until done.
- While the pot roast is cooking, prepare the vegetables. Preheat oven to 425 F. Add the potatoes, carrots, and parsnips to a shallow roasting pan. Skim a tablespoon of beef fat from the surface of the beef's braising liquid. Drizzle it over the vegetables, along with the melted butter. Toss the vegetables to coat, and season with salt and fresh ground black pepper. Roast in the oven for 20 minutes, or until the vegetables are almost tender. Remove and reserve.
- About 30 minutes before the beef is done, uncover and add the vegetables to the pot. Continue cooking until the beef and vegetables are tender. Skim any remains pools of fat from the gravy. Taste and adjust for salt and pepper.
- Remove the beef to a large platter. It can be cut into thick slices or simply torn into large chunks, and served along with the vegetables and gravy. Top with fresh parsley.
- Serve and enjoy.
Nutrition Facts : Calories 401 kcal, Carbohydrate 35 g, Cholesterol 72 mg, Fiber 5 g, Protein 23 g, SaturatedFat 7 g, Sodium 536 mg, Sugar 6 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g
SARASOTA'S 7-BONE CROCKPOT COCA-COLA POT ROAST
A classic dish, but I cut back on the cola for my version and add beef broth, tomato sauce and add a few more vegetables for my taste. I am sure there are many versions, but I was asked to post my version - so here it is. Six (6)-8 hours and you have a great all in one meal. Serve this with a good dinner roll and a small salad.
Provided by SarasotaCook
Categories One Dish Meal
Time 6h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 20
Steps:
- Roast -- This to me is an important step. Season the meat well with a mix of the flour, salt and pepper. Rub it in well on all sides of the meat. Then in a large pan add the oil and heat to medium high. Sear the meat on all sides until you get a nice crust and it begins to brown. Just a minute per side is all you need. This really helps the flavor in this dish. Then add your meat to the crock pot.
- Crockpot -- Add all the vegetables around your roast. I like to put the carrots, parsnips towards the bottom, then the potatoes and mushrooms, and last, add the onions over the top of the roast.
- Sauce -- Mix everything together in a small bowl and pour over the meat and vegetables. Turn your crockpot on low and cook 6-8 hours. Mine was tender in 6, but it really depends on whether you have a round or oval pot, and the newer models tend to cook a bit hotter. So, you know your crockpot best. Before serving, check if you want to add any additional pepper and add in the fresh parsley.
- Serve -- Remove the roast and vegetables and make sure to let the roast set 15 minutes before slicing. Serve with the gravy on the side. ENJOY!
SEVEN BONE POT ROAST IN THE PRESSURE COOKER
This comes out great- i usually serve this with noodles. I came up with this recipe with things i had on hand-then trial and error. I love the pressure cooker- the meals which I make after work taste like I have been cooking all day!
Provided by petlover
Categories Pressure Cooker
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in large deep pan then brown roast on both sides- place roast in bottom of pressure cooker.
- In same pan/oil- brown onions and garlic ( both of which have been chopped)-then put onions and garlic over roast in pressure cooker pot.
- Pour all the other ingredients in the pressure cooker pot.
- Bring to high pressure and cook at high pressure for one hour.
- Let pressure come down naturally- " natural release method".
- After pressure is completely down let roast sit in unopened pressure cooker for at least another 20 minutes.
- Open cooker-serve over rice or noodles.
Nutrition Facts : Calories 655.2, Fat 27.9, SaturatedFat 10.4, Cholesterol 224.5, Sodium 996.7, Carbohydrate 28.6, Fiber 1.8, Sugar 22.5, Protein 74.4
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