Cassies Roast Recipes

CASSIES - STOVE TOP POT ROAST

Steps:

• 1. Trim off any large pieces of surface fat. Mix together salt, pepper, paprika and turmeric and rub this all over the meat.
• 2. In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed. Don't rush this step as browning is important for a rich deep flavor.
• 3. Reduce the heat and add 1 1/2 cups dry red wine (or tomato juice) and 1 1/2 cup water, the bay leaves, and the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
• 4. Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks. ( I saved time by buying baby potatoes with a thin skin, and prepackaged baby carrots )
• 5. After the meat has cooked for an hour, turn it over and add the cut up vegetables.
• 6. Continue to simmer, covered, until the meat is tender, about an hour and a half. The actual time will depend on the size and shape of the meat. ( Every so often I would push any carrots or potatoes down into the broth, moving the beef around to make room... this is easy once cooked down some.)
• 7. Remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary. You can fore go this step if not wanting a gravy for the meat and veggies.

CHUNKY ROAST BEEF HASH - CASSIES

Steps:

• 1. Prepare your veggies and chunk roast.
• 2. Season potatoes with salt, pepper, onion powder, Cajun seasoning and a pinch red pepper flakes.
• 3. In a medium skillet (I used my cast iron) on medium heat, heat enough oil to cover bottom of pan. Begin to saute veggies. Add bit more cajun spice and paprika. Leave cook till begins to get browning on potatoes, (about 5 minutes).
• 4. With a spatula turn vegetables, to brown other side; and add the beef to top of veggies to steam a bit.
• 5. Continue to saute, until other side is getting a nice color, then mix in the beef, to finish warming it through.
• 6. Make your eggs.
• 7. Plate the hash.
• 8. Place the eggs a top. You then have one terrific breakfast. There wasn't a morsel left in the pan...lol!

RUSTIC CROCK POT BEEF STEW - CASSIES WAY ~

Steps:

• 1. I made this in my 7 quart crock pot...I think it would fit a 5 - 6 quart as well. In a dutch oven - add enough oil to cover bottom of pan. Turn heat to medium. Add the flour to a plastic zip lock bag, along with season salt. Add beef to bag, making sure not to over crowd, so to get an even covering of flour. Place on a plate as you flour.
• 2. Place enough beef in bottom of dutch oven and brown on all sides - do not over crowd. As they brown, add them to the bottom of your crock pot. Keep browning until all meat is used. Salt and pepper your beef of desired.
• 3. Now, place onions and garlic in the same pan as you browned the beef in. Do not remove any of the browned bits - they will add flavor. Add a little more oil if needed and I also added the scraps of beef I cut from the cubes, it adds more flavor. Once onion is removed from pan, discard scraps. Brown the onions for just a few minutes - just until they begin to color.
• 4. Place the onions and garlic on top of the brown beef. Add the broth, Sherry, Worschestershire sauce, gravy master browning sauce and bouillon. Scrape any remaining browned bits from bottom of pan. Bring broth mixture to a boil and then set aside.
• 5. Add the potatoes, carrots, celery and bay leaves atop the onions. Pour the broth over everything. Place lid on pot and turn to high. I cooked mine on high for 3 hours, then turned to low for 2 hours. I added the corn in the 4th hour of cooking.
• 6. Once meat and veggies are tender - if broth is not as thick as you like after stirring. I placed 1 tablespoon of corn starch in a small bowl with 1 tsp gravy master and a tablespoon of water. Mixed and stirred into the stew. Place lid back on and turn to high. Your crock pot may not cook as fast as mine, but mine thickened very quickly. I don't like a real thick gravy - so add as much thickener as you desire.
• 7. Taste and add additional seasoning if you desire...I didn't add anything, it was perfect to us. Ladle into bowls and enjoy with your favorite bread or muffins. I served mine with my Dill Gouda Buttermilk Muffins...was absolutely delicious dipped in those yummy juices.

CASSIE'S ROAST

Steps:

• 1. Mince garlic and set aside. Add butter to the InstaPot and set to Sauté. Add two tablespoons flour or masa to a gallon size zip lock bag, add roast and shake to just coat. Sear roast on all sides in InstaPot until brown. This step is crucial to the flavor and juiciness of the roast. When meat is brown roast garlic for about one minute, then start adding all liquid Ingredients and other ingredients as well. Quarter onions and add.
• 2. Top with the fresh Sage and Rosemary, the fragrance and flavor these add is incredible.
• 3. Turn InstaPot on manual and set timer to 50 minutes, do natural release. About 15 minutes. Take lid off carefully. Take out springs of the fresh herbs. Serve over white rice. Top with Sea Salt and Fresh Cracked Pepper.
• 4. If using another method (crock pot, Dutch oven on stove top or in oven, in oven) do the same steps and then look up cook times online according to roast size.

STOVETOP POT ROAST

Steps:

• Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

OVEN ROASTED BRISKET / CASSIES

Steps:

• 1. Combine the ginger, onion powder and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours.
• 2. Let stand for 20 minutes. Thinly slice meat across the grain.
• 3. Place in a foil-lined 13-in. x 9-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, garlic, Dijon mustard, liquid smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender.
• 4. Enjoy as dinner with potato and other sides, or we are having brisket sandwiches. Fork tender, and delish!

STOVE TOP POT ROAST

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
• Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.