LAZY DAY POT ROAST
I hesitated to add this recipe because it is so very easy it is hardly a recipe. It is also delicious so I decided to share it. Perfect fall/winter recipe. If you like pot roast I'd be very surprised if you don't enjoy this method of cooking. I've had this recipe for many many years - not sure of the origin. Simple can be good - very good.
Provided by Salesgirl
Categories Roast Beef
Time 5h4m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Wrap tightly in aluminum foil after salting and peppering to your taste. Make sure you have this on a pan the will catch any seeping juices.
- Put in a preheated 250 degree oven and bake for 5-6 hours. Turns out beautifully with enough natural juices to make gravy if desired.
Nutrition Facts : Calories 423.4, Fat 18.4, SaturatedFat 8.2, Cholesterol 199.6, Sodium 244.9, Carbohydrate 0.9, Protein 63.9
LAZY SUNDAY POT ROAST WITH CARAWAY AND GREEN APPLES
Steps:
- Preheat oven to 300 degrees.
- In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter.
- Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes.
- Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
- When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
- Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
SLOW BRAISED BEEF POT ROAST WITH POTATOES
Steps:
- Gather the ingredients.
- Trim the roast and remove any visible excess fat. Pat dry with paper towels.
- Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper.
- Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.
- Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown. Stir the onions frequently to keep them from scorching.
- Add the whole or sliced mushrooms and chopped bell peppers to the onions and cook for about 3 minutes longer.
- Remove the vegetables to a plate and turn the heat up to medium-high.
- Add the seasoned pot roast and sear it on all sides. Add the cooked vegetables back to the pan along with the wine and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until the liquids have reduced by about one-quarter to one-third.
- Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender.
- Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender.
- Serve the pot roast sliced or shredded.
- Enjoy!
Nutrition Facts : Calories 994 kcal, Carbohydrate 46 g, Cholesterol 251 mg, Fiber 5 g, Protein 81 g, SaturatedFat 20 g, Sodium 875 mg, Sugar 6 g, Fat 51 g, ServingSize 6 servings, UnsaturatedFat 0 g
LAZY DAY BRAISED POT ROAST
Make and share this Lazy Day Braised Pot Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in the slow cooker; sprinkle with the salt and pepper.
- Add the carrots, potatoes, onion, and bay leaves.
- Pour the water and vinegar over the meat/vegetables.
- Cover and cook on LOW for 6-8 hours.
- Transfer the meat and vegetables to a heated platter; cover with foil.
- Turn the cooker to HIGH; you will have about 3 full cups of liquid.
- In a small bowl, mash together the butter with the flour; add to the hot liquid in the cooker and stir with a whisk until melted and the liquid thickens.
- Ladle gravy over the meat and vegetables and serve the remainder in a bowl.
Nutrition Facts : Calories 1059.8, Fat 65.3, SaturatedFat 27.7, Cholesterol 223.9, Sodium 425.1, Carbohydrate 53.2, Fiber 7.2, Sugar 5.3, Protein 61.7
BRAISED BEEF POT ROAST
Make and share this Braised Beef Pot Roast recipe from Food.com.
Provided by Dancer
Categories Roast Beef
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
- In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
- Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
- Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
- Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
- Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
Nutrition Facts : Calories 209, Fat 6.6, SaturatedFat 2, Cholesterol 68, Sodium 291.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.4, Protein 26.6
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- Reduce the heat to medium and add the onions to the pan. Sauté for 3-4 minutes or until the onions start to brown and caramelize. Add the garlic, tomato paste and paprika and sauté for 1 minute or until fragrant. Add the wine scrapping the bottom to deglaze, and cook until the wine is reduced by half. This is where the best flavors happen. Add the beef broth, soy sauce, thyme and bay leaf; bring to a boil. Add the roast back to the Dutch oven, cover and transfer to the preheated oven and cook for 1 1/2 hours.
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