CROCK POT CARAWAY BEEF ROAST
Easy crock pot recipe. I usually add the optional sauerkraut if I have it on hand, but it's still good without it.
Provided by Parsley
Categories Roast Beef
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place beef roast in crock pot; top with the chopped onion.
- In a small bowl, whisk together remaining ingredients; pour over the roast. **If using the sauerkraut, just pour it over top.**.
- Cover and cook on low for about 8 hours or until done.
- Remove the bay leaves. Allow to sit for 10-15 minutes before slicing.
Nutrition Facts : Calories 375.6, Fat 26.8, SaturatedFat 10.8, Cholesterol 93.9, Sodium 255, Carbohydrate 7, Fiber 0.5, Sugar 5.1, Protein 25.5
LAZY SUNDAY POT ROAST WITH CARAWAY AND GREEN APPLES
Steps:
- Preheat oven to 300 degrees.
- In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter.
- Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes.
- Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
- When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
- Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.
REAL SIMPLE BEEF STROGANOFF
Make and share this Real Simple Beef Stroganoff recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside.
- Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine.
- Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes.
- Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.
Nutrition Facts : Calories 756.5, Fat 39.3, SaturatedFat 15.5, Cholesterol 209.6, Sodium 735.9, Carbohydrate 48.9, Fiber 3.9, Sugar 6.1, Protein 51.6
BOHEMIAN POT ROAST
I love this pot roast recipe because it's so easy to prepare and serve. You can put this "meal in one dish" together to cook, then practically forget about it until dinnertime. Coleslaw is a great accompaniment. -Vera Melvin, St. Ann, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine flour and pepper. Add beef; turn to coat. In a Dutch oven, brown roast over medium heat in oil on all sides. Drain. , Stir in the water, tomatoes, caraway seeds, onion soup mix and bay leaves. Bring to boil. Reduce heat; cover tightly and simmer 2-3 hours or until roast is tender. , Remove roast to a serving platter; keep warm. Let stand for 5 minutes before slicing., Discard bay leaves. For gravy, combine water and flour until smooth. Add to the cooking liquid; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Slice roast and serve with gravy.
Nutrition Facts : Calories 268 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 437mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
CARAWAY POT ROAST
Make and share this Caraway Pot Roast recipe from Food.com.
Provided by Chris Reynolds
Categories Roast Beef
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown roast in oil on all sides over medium high heat; drain.
- Combine the onions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp pepper; pour over roast. Bring to a boil.
- Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
- Remove roast and vegetables; keep warm.
- Strain pan juices into a 2-cup measuring cup. Skim fat; add enough water to measure 2 cups. Return to Dutch oven.
- Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve gravy with roast and vegetables.
Nutrition Facts : Calories 538.8, Fat 39.9, SaturatedFat 15.9, Cholesterol 123.7, Sodium 338.9, Carbohydrate 11.1, Fiber 1.2, Sugar 5.3, Protein 32.4
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