Cassies Stove Top Pot Roast Recipes

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.

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.

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.

STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS

Steps:

• Pour all seasoning in a small bowl and mix well. Season meat on both sides.
• Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
• Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
• Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

STOVETOP YANKEE POT ROAST

Steps:

• Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
• When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

STOVE TOP PORK POT ROAST

Steps:

• Rub the roast all over with thyme, sage and salt and pepper.
• Heat a heavy dutch oven over medium-high heat. Add oil to pan and brown the roast on all sides. Remove roast and saute the onion and garlic. Put the roast back in the pan and add water and reduce heat to medium or medium-low. Cover and simmer until done - about 2 hours. Turn the meat occasionally as water evaporates and then add a little more water.
• To make gravy, remove roast and add the wine and 1/2 cup water to pan. Bring to boil and scrape up brown bits on the bottom of the pan. Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness. Taste for seasoning.
• If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast. Add the last hour of cooking.