MARY'S QUICK AND DIRTY POT ROAST
Make and share this Mary's Quick and Dirty Pot Roast recipe from Food.com.
Provided by 4-H Mom
Categories Meat
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place brisket on foil.
- Coat with ketchup and sprinkle with onion soup mix.
- Wrap brisket in foil.
- Place on baking sheet and cook at 350 degrees for 2 1/2 hours.
Nutrition Facts : Calories 746.4, Fat 60.3, SaturatedFat 24.3, Cholesterol 165.6, Sodium 590.8, Carbohydrate 10, Fiber 0.1, Sugar 9.1, Protein 39.1
BLOODY MARY POT ROAST
In response to a request. I think I found this recipe on the back of the reynolds foil bag boxes. It turns out a tender roast that is easy to clean up afterward because it is sure to be eaten up!
Provided by TishT
Categories Roast Beef
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
- Place beef in pan, and add Bloody Mary mix and wine.
- Sprinkle with flour, pepper, and onion soup mix.
- Arrange vegetables around beef.
- Fold foil over and seal.
- Bake at 350°F for 2 hours or until tender.
Nutrition Facts : Calories 660.5, Fat 44.6, SaturatedFat 18, Cholesterol 156.6, Sodium 258.7, Carbohydrate 15.7, Fiber 2.4, Sugar 5.9, Protein 43.3
PRESSURE-COOKER BLOODY MARY POT ROAST
When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary. -Renee Page, Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.
Nutrition Facts : Calories 299 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein.
AUNT MARY'S POT ROAST
This recipe was found in "A Skillet Full" from the South Pittsburg Tennessee Historic Preservation Society. South Pittsburg is where the Lodge Manufacturing Co. is located; they make the best cast iron utensils, pots, etc. The recipe is so easy, but so good. My aunt's hairdresser shared this one with her and she shared it with us. I have increased the oven temperature to 350 degrees and decreased the baking time without any problem.
Provided by Librarybaker
Categories Roast Beef
Time 3h10m
Yield 1 pot roast, 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in an ovenproof dutch oven (I use cast iron). Brown the roast in the oil on all sides. Sprinkle the dry dressing mix over the meat and pour the beer over all. It will foam up! Place in a preheated oven set at 300 degrees and bake for 3 to 4 hours or until tender. I have baked it at 350 degrees for 2 to 3 hours before and had it turn out fine. If desired, you can add carrots and/or potatoes during the last hour of cooking.
Nutrition Facts : Calories 816.7, Fat 61.5, SaturatedFat 24.2, Cholesterol 208.7, Sodium 180.8, Carbohydrate 2.1, Protein 55.9
SAVORY BLOODY MARY POT ROAST
I tried this last night and it's a keeper! The recipe comes from the old BH&G magazine, Hometown Favorites. I made it as posted but I do not have an oven-safe Dutch oven so I transferred the meat to a baking dish after browning, poured the sauce over and baked. I made the gravy in a separate saucepan on the stove.
Provided by Lvs2Cook
Categories Roast Beef
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast.
- Cut slits in several places.
- Insert a small slice of garlic into each slit.
- In a 4 quart Dutch oven, brown roast on all sides in hot oil.
- Remove from heat.
- Drain off fat.
- Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast.
- Bake covered, in a 325º oven for 2 to 2 1/2 hours or until very tender.
- Transfer to a platter, reserving juices in Dutch oven.
- Keep roast warm.
- For gravy: measure cooking juices; skim off fat.
- If necessary, add enough water to measure 1 1/2 cups of juices.
- Return juices to Dutch Oven.
- Combine the 2 tbsps vodka and the cornstarch; stir into juices.
- Cook and stir over medium heat until bubbly; cook and stir for 1 minute more.
- Slice meat thinly across the grain; serve with gravy.
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