WHISKEY POT ROAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F.
- Generously sprinkle the chuck roast with salt and pepper.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
- Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
- Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.
MAPLE BOURBON POT ROAST
Provided by Alice Seuffert
Yield 6
Number Of Ingredients 13
Steps:
- Heat a pan large enough to fit your pot roast with vegetable oil over medium-high heat.
- Pat the pork roast dry with paper towels. Set aside.
- In a small bowl combine brown sugar, cinnamon, coriander, salt and ground black pepper. Once combined, rub the seasoning mixture over all sides of the pot roast.
- Brown pot roast 3-4 minutes each side.
- In a small bowl combine apple juice, bourbon and vanilla.
- Line the bottom of the crock pot with potatoes and apples. Once meat has finished browning, set meat on top of the potato and apple mixture.
- Pour the bourbon apple juice mixture over the pot roast, then drizzle maple syrup over the pot roast.
- Cook on low for 8 hours. Reserve some of the liquid after cooking for drizzling on the meat, for au jus or for keeping the meat juicy when storing leftovers.
MAPLE POT ROAST
"I grew up in my Italian grandmother's home, and whenever I think of her, I remember comfort foods like pot roast. This recipe is te result of experimentation," writes Amy Miazga from Ballston Spa, New York.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange zest, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrot, celery and onions; cover and simmer for 20 minutes. Add potato; cover and simmer for 20 minutes or until tender. Serve roast and vegetables with pan juices.
Nutrition Facts : Calories 619 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 304mg sodium, Carbohydrate 80g carbohydrate (35g sugars, Fiber 6g fiber), Protein 38g protein.
BOURBON POT ROAST (CROCK POT)
Make and share this Bourbon Pot Roast (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat shortening in skillet and brown meat on all sides.
- Combine all ingredients in cooker and add browned meat.
- Cook on low 10-12 hours or on high for 5-6 hours.
Nutrition Facts : Calories 608.4, Fat 30.9, SaturatedFat 11.7, Cholesterol 138.3, Sodium 726.7, Carbohydrate 20.5, Fiber 3, Sugar 1.7, Protein 49.4
POT ROAST WITH BOURBON MAPLE GLAZE
This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.
Provided by Lvs2Cook
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
- Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
- When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.
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