MOM'S POT ROAST
My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.-Dorothy Duder, North Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour. , Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender. , Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.) , For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 448 calories, Fat 23g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 1053mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
- Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
- Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
- About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
- To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.
MOM PAT'S POT ROAST
Make and share this Mom Pat's Pot Roast recipe from Food.com.
Provided by Dienia B.
Categories Roast Beef
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pot roast in 375 degree Fahrenheit oven in a covered baking pan with Worcestershire, onion soup mix and onion with enough water to cover for 3 hours.
- Add cut up carrots and potatoes (peeled and cut in thirds top to bottom) so you have points sticking up in pan.
- Cover and cook 1/2 hour.
- Take out and shake soy sauce over potatoes.
- Dust lightly with paprika.
- Bake uncovered for 10 minutes until potatoes are tender but browned.
- Sprinkle with parsley.
MOM'S POT ROAST
This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.
Provided by Paja9203
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven, brown the pot roast in the oil.
- This will take about 15 minutes to get all surfaces browned.
- Add the remaining ingredients and bring to a boil.
- Lower the heat and simmer very slowly for 3 hours.
- Take the roast out and keep warm.
- Strain the gravy (serve the onions as a side dish).
- Mix the flour with water and thicken the gravy if desired.
Nutrition Facts : Calories 50.9, Fat 3.5, SaturatedFat 0.5, Sodium 23.4, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 0.5
MOM FLORENCE'S POT ROAST
Make and share this Mom Florence's Pot Roast recipe from Food.com.
Provided by Dienia B.
Categories Roast Beef
Time 7h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Salt and pepper the roast.
- Shake the Worcestershire sauce and bouquet sauce on the roast.
- Brown in hot oil. Add 1/2 of the carrot, onion, and celery and saute for a couple of minutes.
- Add water to cover; add bay leaf and bullion cube.
- Simmer covered for 4 hours, adding water to keep roast covered.
- Roast should be falling apart.
- Add other 1/2 carrots, celery, onion and potatoes.
- Cook until potatoes are tender, about another 30 minutes.
- Take out bay leaf so no one eats it by mistake.
Nutrition Facts : Calories 771.3, Fat 48.7, SaturatedFat 17.9, Cholesterol 154.3, Sodium 266.8, Carbohydrate 35.4, Fiber 5.3, Sugar 4.1, Protein 46
MOM'S BEST POT ROAST
Make and share this Mom's Best Pot Roast recipe from Food.com.
Provided by DonnaRose
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper meat; rub with flour.
- Saute onion and garlic in oil until translucent.
- Add meat and brown on all sides, about 15 minutes.
- Add 1 cup boiling water and other ingredients.
- Cook over low heat, tightly covered with aluminum foil, in dutch oven for 2 1/2 to 3 hours or crockpot on low setting for 6 hours.
- Oven - baste twice during cooking, turning once.
- Remove meat and vegetables; spoon off fat; leave 4-6 tbsp drippings in pan to make gravy.
- Discard bay leave; reserve meat and vegetables.
- To make gravy add 4-6 tbsp flour added bit by bit to desired thickness.
- Pour over meat and vegetables.
Nutrition Facts : Calories 881, Fat 64, SaturatedFat 24.6, Cholesterol 208.7, Sodium 967.9, Carbohydrate 16.2, Fiber 3.3, Sugar 6.4, Protein 57.9
MOM'S POT ROAST
This is my mother's recipe for the easiest and best pot roast. It yields great flavor with plenty bread-dipping gravy.
Provided by Chihuahua Girl
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season roast on all sides with paprika. Brown onion, garlic, and roast all together in a dutch oven over medium heat. While roast is browning, combine one package of beefy onion soup with one cup of water or broth. Stir until well blended. When roast is browned, mash onion and garlic with slotted spoon then add the beefy onion soup mix. Lower heat to medium. Add additional broth at this time so that the liquid comes halfway up roast. Cook for approximately one hour, then add carrots. Combine 2 tablespoons Wondra Flour with1/3 cup additional broth or water and add to roast. Continue cooking. Test tenderness of roast and when roast is almost fork tender add potatoes. Continue cooking until potatoes are cooked and easily pierced with a fork. Lower heat to warm. Remove beef from pan to a cutting board or platter and slice while keeping gravy warm. Season gravy with salt and pepper, if needed. Return sliced beef to pan just to warm through. Serve immediately.
Nutrition Facts : Calories 857.9, Fat 25.1, SaturatedFat 10.3, Cholesterol 221.1, Sodium 307.6, Carbohydrate 75.3, Fiber 9.4, Sugar 9.4, Protein 81
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5/5 (35)Total Time 4 hrsCategory Main CourseCalories 482 per serving
- Season the chuck roast with the kosher salt and freshly ground black pepper on all sides. Heat the oil in a large dutch oven or heavy bottomed pot over medium high heat and add the chuck roast to the pot. Sear 3-5 minutes on each side or until browned.
- Add the mushrooms, celery, carrots, onion, garlic and rosemary to the pot. In a bowl or large measuring cup, whisk the mushroom soup and red wine until smooth. Pour over the chuck roast and vegetables, cover tight with a lid, and transfer to the oven.
- Cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender and pulls apart easily. Transfer the roast to a serving platter with the vegetables and gravy. Serve with mashed potatoes or buttery parsley red potatoes.
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