POT ROAST WITH VEGETABLES
This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.
Provided by judy2304
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
- Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
- Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
- Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
- Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g
MOM'S CHUCK ROAST - MY FAVORITE!
This is my mom's simple, but really flavorful "comfort food" roast with gravy. The list of steps is long, but the recipe is not difficult at all. I've simply been careful to be as detailed as possible since, in this case, technique is very important. Without fail, when Mom would ask me what I wanted for my birthday dinner and I invariably answered "your beef roast with that yummy gravy!", she'd roll her eyes and say, "you want THAT for your BIRTHDAY?" For her, it was a run of the mill roast. For me, it was heaven! Since her death in 2003, I'd been looking everywhere for the scrap of paper I'd written the recipe down on years ago, but didn't find it until this week. I'm thrilled and was actually giggling throughout dinner the other night when I realized I finally had gotten the flavor down exactly as she used to make it. It was one of my most joyful meals growing up and now I can have it whenever I want. :D Thanks, Mom!
Provided by Sandi From CA
Categories Roast Beef
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the vast majority of the fat from the (NOT previously frozen) roast. For me, this usually results in maybe 4-5 variously sized pieces of usable meat culled from one roast.
- Place a layer of oil (to coat bottom) in a cast iron skillet on the stove over medium-high and while that's heating ----.
- ---- poke holes part way through each piece of roast meat with a knife tip a few times on each side. This simply provides more surface area for the flavor to cling to. Rub all meat surfaces well - first with Kitchen Bouquet, then with the chopped garlic.
- When the skillet is hot, add meat and sear on all sides until well-browned, about 2 minutes on each side or whatever achieves the nicest deep brown.
- Add water to almost cover roast (maybe 1/4" below top of roast) - somewhere between 1 and 2 cups.
- Continue to heat until water just starts to bubble, then reduce heat to low or simmering, cover and braise for 2 to 2 1/2 hours. Braising cuts down the connective tissue in tougher cuts of meat.
- At the end of cooking time when meat is tender, remove lid and boil water and juices in skillet until volume reduces by almost half.
- Turn off heat and move all of the meat pieces to a plate. Cover with foil to keep warm.
- Remove oil from juices with a gravy separator. This is VERY important to making successful gravy. Doing it by hand with a spoon or bulb baster is a tedious job, so I just ordered a Trudeau gravy/fat separator to make life easier. ;).
- Return about 1 cup of the separated water/juice/gravy fluid to the skillet heated to medium-high.
- Mix the Wondra with just enough water to make a thinnish paste. While whisking FEVERISHLY, ~slowly~ pour the thin paste into the sauce to combine and prevent lumps from forming. Wondra flour in the tall blue can works Wondra-fully and is made for this purpose. (Hey, any opportunity I have for making stupid puns shall not go wasted.).
- For the next few minutes, continue whisking as though your very life depended on it, even after the Wondra/flour has incorporated into the sauce. Then, still whisking, slowly add the milk.
- When gravy is heated through, it's ready to pour over hunks of roast beast and boiled tater slices! Season *after* tasting as it may already be just fine. However, I highly recommend some finishing salt to bump that puppy right over the edge of heaven! Saltistry's "herb grey" is absolute bliss.
- Oh, and for leftovers, might I suggest a beef version of Breakfast Pork Hash (Recipe #170376?) :).
GRIDDLE CAST IRON CHUCK ROAST
On a campfire slow & easy! Starting the New Year & Decade the right way and going to make 80 in January! Yipee and Yep, I am still walking vertical. But I sit a lot more now. Dale
Provided by MadCity Dale
Categories Vegetable
Time 5h15m
Yield 6 Serving, 6 serving(s)
Number Of Ingredients 7
Steps:
- Poke roast liberally with fork. Pat all parts with seasoning.
- Use cast iron griddle skillet. Sear top and bottom of roast leaving grill marks.
- Add 1/2 broth & water, 225 F for 5 hours, turning 2-4 times to leave visible grill marks.
- At 130F internal temp for rare remove , wrap in foil to rest 10 minutes. At 140 F is medium.
Nutrition Facts : Calories 351, Fat 14, SaturatedFat 6.2, Cholesterol 149.7, Sodium 363.4, Carbohydrate 7.6, Fiber 1.4, Sugar 1.5, Protein 49.2
CAST IRON ROAST BEEF
Provided by Trisha Yearwood
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour.
- Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper.
- Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme.
- Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce.
- Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more.
- Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley.
CAST-IRON SKILLET PRIME RIB ROAST AND GRAVY
Juicy, tender prime rib roast and delicious gravy.
Provided by Al Mccready
Categories Main Dish Recipes Roast Recipes
Time 3h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Rub beef roast with sea salt and black pepper. Heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. Turn roast so the ribs and fat side are facing up.
- Roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
- Remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. Leave onion pieces in skillet.
- Pour drippings from skillet into a bowl and skim off excess grease. Return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. Whisk flour into mixture to make a paste, 1 to 2 minutes. Stir red wine into flour paste until smooth. Mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
- Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. Strain gravy, discard onion pieces and thyme, and serve with prime rib.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 7.9 g, Cholesterol 110.1 mg, Fat 45.2 g, Fiber 1 g, Protein 27.6 g, SaturatedFat 19.9 g, Sodium 557.5 mg, Sugar 2.7 g
CAST IRON POT ROAST
This is so good and can be baked in your oven while you are running errands. Ideal for dinner for two with plenty leftover for another meal! Add your favorite root veggies to make it your own.
Provided by Secret Agent
Categories One Dish Meal
Time 3h20m
Yield 1 roast, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.
- Season roast with steak seasoning.
- In a cast iron pot with a tight fitting lid sear the pot roast well.
- Add the rest of the ingredients.
- Mix up the sauce ingredients and pour over meat and veggies.
- Cover, and bake for 3 hours.
- Remove veggies and meat to a warm platter and thicken the sauce as desired.
- Sprinkle the parsley over the plated meat and veggies and pass the sauce.
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