Adells Chocolate Pot Roast Recipes

CROCK POT COFFEE POT ROAST

Steps:

• Directions:
• Pat dry the pork roast with a paper towel and in a small bowl combine the coffee grounds, 1 tsp salt (reserve remaining salt for after cooking), ground pepper, brown sugar and ground chocolate. Rub this dry mixture over the roast.
• Heat oil in a large skillet over medium-heat. Brown roast on all sides. When finished, add potatoes and carrots to the crock pot and place meat on top. Pour coffee over the meat and place lid on crock pot and cook on low for 8 hours.
• If desired, once roast is cooked, drain liquid and bring liquid to a boil in a small sauce pan. In a small Tupperware container shake 1 TB of corn starch and ¼ cup cold water. Shake until combined and add to the liquid on the stove. Return to boil, keep stirring and remove from heat. It will thicken and become coffee gravy to serve with the meal.
• Salt pot roast to taste after cooking with remaining 1 tsp salt.
• Directions:
• Pat dry the pork roast with a paper towel and in a small bowl combine the coffee grounds, 1 tsp salt (reserve remaining salt for after cooking), ground pepper, brown sugar and ground chocolate. Rub this dry mixture over the roast.
• Heat oil in a large skillet over medium-heat. Brown roast on all sides. When finished, add potatoes and carrots to the crock pot and place meat on top. Pour coffee over the meat and place lid on crock pot and cook on low for 8 hours.
• If desired, once roast is cooked, drain liquid and bring liquid to a boil in a small sauce pan. In a small Tupperware container shake 1 TB of corn starch and 1/4 cup cold water. Shake until combined and add to the liquid on the stove. Return to boil, keep stirring and remove from heat. It will thicken and become coffee gravy to serve with the meal.
• Salt pot roast to taste after cooking with remaining 1 tsp salt.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

ADELLS CHOCOLATE POT ROAST

Steps:

• 1. With oil in dutch oven brown pot roast on all 4 sides.
• 2. Add can of beef broth.
• 3. Put 4 slits in top of roast and insert garlic cloves.
• 4. Add rest of ingredients to top of roast cover w/lid and let cook for 3 hrs. Checking to add water if needed .

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE

Steps:

• On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
• Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
• In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
• Cover; cook on Low heat setting 9 to 10 hours.
• Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
• Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
• Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.