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.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
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.
OLD-WORLD PORK ROAST
I REMEMBER this recipe from my childhood. My German grandmother made this roast every Sunday - it was our equivalent to everyone else's customary fried chicken dinner. There were many happy times spent around Grandma's kitchen table enjoying this tasty meal. -Mary Ann Morgan, Cedartown, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine caraway seeds, sage, 1 teaspoon salt and 1/4 teaspoon pepper; rub over roast. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 hours or until a thermometer reads 160°-170°. Remove roast from pan; keep warm. Pour pan drippings into a large measuring cup; add enough water to equals 2 cups. Pour into a small saucepan; add browning sauce if desired, cornstarch, and remaining salt and pepper. Stir until smooth. Bring to a boil; cook and stir until thickened and bubbly. Slice roast; serve with gravy and dumplings or potatoes if desired.
Nutrition Facts :
BAVARIAN PORK ROAST
Heres a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with Bavarian style sauerkraut.
Provided by Annacia
Categories Pork
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
- Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
- In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
- Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
- Pour skillet juices and vinegar into crockery cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Remove meat from cooker; keep warm.
- For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
- Combine sour cream or yogurt and cornstarch. Stir into juices.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir 2 minutes more.
- Slice meat and serve with gravy.
Nutrition Facts : Calories 393.8, Fat 33.1, SaturatedFat 12.8, Cholesterol 101.3, Sodium 400.8, Carbohydrate 3.3, Fiber 0.4, Sugar 1.4, Protein 19.9
CARAWAY PORK ROAST
Easy and delicious crock pot recipe. From a Successful Farming Recipe Collection cookbook published in 2000 by the Meredith Corporation. Really awesome cookbook by the way - VERY highly recommended!!
Provided by anonymous
Categories Pork
Time 10h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast and cut it to fit into a 4 quart slow cooker if necessary. (I find that its usually not!).
- Combine caraway seed, marjoram, salt and pepper and rub over roast.
- In a large skillet, brown roast on all sides in the hot oil and drain off the fat. Place meat in the slow cooker.
- Add the water to the same skillet and bring to a gentle boil over medium heat, stirring to loosen brown bits from bottom of skillet.
- Pour skillet juices and vinegar into the slow cooker. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.
- Remove meat from slow cooker and keep warm.
- For the gravy, skim the fat from the juices left in the slow cooker and measure out 1 and 1/4 cups of these juices (Add water to make up the difference if necessary). Combine sour cream or yogurt and cornstarch and gradually stir in the hot juices.
- Transfer the gravy to a saucepan and cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir for an additional 2 minutes.
- Serve the gravy with the pork roast and hot cooked potatoes if desired.
Nutrition Facts : Calories 498.9, Fat 41.3, SaturatedFat 16.1, Cholesterol 125, Sodium 415.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.1, Protein 26.7
ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
- Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
- Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
- To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 25 grams, Carbohydrate 29 grams, Fat 44 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 15 grams, Sodium 553 milligrams, Sugar 20 grams, TransFat 0 grams
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
SLOW COOKER GERMAN-STYLE PORK ROAST WITH SAUERKRAUT AND POTATOES
Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!
Provided by Dianemwj
Categories World Cuisine Recipes European German
Time 8h20m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
- Cook in slow cooker on Low 8 to 10 hours.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 30.5 g, Cholesterol 82.9 mg, Fat 15.2 g, Fiber 7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 809.8 mg, Sugar 3.7 g
PETITE PORK ROAST
"This roast is truly delicious," says Rita Applegate of La Mesa, California. "The mustard sauce complements the pork nicely."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine soy sauce and mustard; rub over roast. , In a shallow bowl, combine fennel and caraway seeds; coat roast with roast. Cover; refrigerate for at least 2 hours., Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until a thermometer reads 160°. Cover and let stand for 10 minutes. , For sauce, in a small saucepan, combine the mustard, cornstarch and water until smooth. Stir in corn syrup and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 395 calories, Fat 15g fat (5g saturated fat), Cholesterol 136mg cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 48g protein.
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