SPICED POT ROAST
I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.
Nutrition Facts : Calories 400 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 524mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 35g protein.
HOT 'N' SPICY POT ROAST
Make and share this Hot 'n' Spicy Pot Roast recipe from Food.com.
Provided by jovigirl
Categories One Dish Meal
Time 10h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from meat. If necessary, cut to fit into 3 1/2 - 4 quart slow cooker. If desired, in large skillet, brown meat on all sides in hot oil. Place meat in slow cooker.
- In small bowl, combine tomato juice, chipotle chile pepper, vinegar, garlic, and salt. Pour over meat.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm.
- For gravy: Strain juices into glass measuring cup. Skim off fat. Measure 1 1/2 cups juices, adding water if necessary. In small saucepan, combine the water and arrowroot; stir in juices. Cook and stir over medium heat until thickened (do not boil). Season to taste with additional sald and ground blad pepper. Slice meat. Serve gravy over meat.
Nutrition Facts : Calories 8.4, Sodium 181.8, Carbohydrate 2.1, Fiber 0.1, Sugar 0.9, Protein 0.2
8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES
Provided by Ming Tsai
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning.
- Plating: On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with Garlic Fingerling Potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
- Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
- Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.
HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
Provided by Chelsie Collins
Categories Lunch, Main course, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
Nutrition Facts : Calories 631 calories, Fat 48 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3 milligram of sodium
SPICY POT ROAST
Make and share this Spicy Pot Roast recipe from Food.com.
Provided by Sydney Mike
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Crumble mincemeat & put in saucepan.
- Add water & stir until mincemeat is moistened completely.
- Add brandy, salt, ginger & tapioca.
- Bring to boil, stirring constantly.
- Remove bone from meat.
- Tie string around boned roast to hold it together & to make carving easier.
- Put meat in pan with tight-fitting lid [or Dutch oven].
- Pour mincemeat mixture over chuck roast.
- Cover pan & bake 3 hours. Don't remove lid during cooking.
Nutrition Facts : Calories 712.7, Fat 44.4, SaturatedFat 18, Cholesterol 156.5, Sodium 435.5, Carbohydrate 23.1, Fiber 0.4, Sugar 15.5, Protein 41.8
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- Preheat oven to 300°F. Heat 1/4 cup oil in a large Dutch oven over medium-high. Season chuck roast with salt and pepper. Add chuck roast to Dutch oven, and sear, turning occasionally, until browned on all sides, 15 to 20 minutes. Transfer to a plate, and set aside.
- Scrub 1 orange, and cut into 8 wedges; discard seeds and core, and set aside. Add onion to Dutch oven; cook over medium, stirring and scraping bottom of pan often with a wooden spoon, until onion is soft and translucent, about 8 minutes. (Add 1/4 cup water while cooking onion if too many browned bits accumulate.) Add beef stock, tomatoes, 1 chile, and orange wedges; bring to a boil. Return chuck roast and any accumulated juices to pan; bring to a simmer over high.
- Cover and transfer to preheated oven; braise 1 hour and 30 minutes. Uncover and stir in sweet potato and celery root. Return to oven, and braise, uncovered, until meat and vegetables are tender but not falling apart, 1 hour to 1 hour and 30 minutes. Remove from oven, and let rest 15 minutes. Transfer chuck roast to a work surface; shred into large pieces. Skim off fat from Dutch oven, and discard. Return shredded beef to Dutch oven.
- While meat rests, zest remaining orange to equal 1 tablespoon zest and squeeze to yield 3 tablespoons juice. Finely chop remaining 2 chiles to equal 1 tablespoon. Stir together parsley, orange zest and juice, chopped chiles, and remaining 1/4 cup oil; season with salt and pepper to taste. Divide roast mixture evenly among bowls; top with parsley mixture. Serve with crusty bread.
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