STOVE TOP POT ROAST
This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.
Provided by sarah
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
- Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g
CLASSIC POT ROAST (COOKING FOR 2)
Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
- Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.
Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g
POT ROAST
This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes.
Provided by Linda C.
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
- Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
- Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
- Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 41 g, Cholesterol 98 mg, Fat 23.9 g, Fiber 5.5 g, Protein 31.3 g, SaturatedFat 9.4 g, Sodium 200.5 mg, Sugar 4.9 g
PORT (POT) ROAST IN A PAN FOR TWO IN A 1.5 HOURS
This is something I discovered the other day when hubby came home and I hadn't started the pot roast in time. I had a very small 1.5lb chunk of pot roast (chuck) and very little time to do something with it. Feel free to dabble with it. Personally, it's the PORT that makes the difference on this one.
Provided by Bess Ebee
Categories Roast Beef
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Season meat on both sides and on the edges with seasonings.
- Brown meat on MED in the heaviest frying pan you have. You should have it just hot enough to hear it sizzle but not so hot that you can't leave without touching for about 5-7 minutes on each side. The trick here is to get it to brown. Try to avoid using a non-stick type pan. It will not give as good of crust. (personal experience). I use a small "Martha Stewart" cast iron frying pan that I got at Kmart for under $10. If your only pot that is heavy is a dutch oven then use it instead. The trick is to "sizzle it" for as long as possible without burning or turning it. The thicker and tougher it looks the better.
- Once the meat has browned sufficiently add the port and water just enough to barely cover the meat and cover. Continue cooking but lower the temp to as low as possible but still have it bubbling for 40 minutes.
- During the last 20 minutes at the veggies and try to wiggle them in to the sauce as much as you can. Add a touch more salt and water if you need to.
- Cover and continue cooking for 20 minutes.
POT ROAST WITH PORT (STOVE TOP)
This is a recipe from the Frugal Gourmet cooking show a few years ago. A great dish the I have prepared many times!
Provided by Rick B2
Categories Weeknight
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan, heat oil and brown roast on both sides.
- Add wine to pan and simmer roast, uncovered, until wine is reduced to about 1/2 (this will take about 15 minutes or so----I usually turn the roast over at least once during this time).
- Add consomme and simmer, covered, for 1 hour.
- In a small frying pan mix flour with melted butter to make a roux (lightly browned).
- After roast has simmered for the 1 hour, add roux to meat and sauce, stirring to thicken.
- Add the mushrooms, garlic, salt and pepper.
- Cover and simmer until tender, at least another 1/2 hour.
- This can be served over noodles or rice and garnished with chopped parsley.
PORTUGUESE POT ROAST IN WINE & GARLIC
This recipe is from Leite's Culinaria. It is wonderful. I grew up with this type of pot roast made by my grandfather. It may seem like a lot of ingredients and work, but well worth it! Chourice can be found in some local market chains or on the net at Gaspars.com
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
- Stir in herbs. Set aside.
- Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
- Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
- Remove chourice, cover with foil and keep warm.
- Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
- Final Comments.
- NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.
PORT-WINE POT ROAST
The port wine adds a different flavor to this beef roast. Great served with mashed potatoes and garlic green beans.
Provided by Audrey M
Categories Meat
Time 10h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pot roast.
- If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
- Place meat in slow cooker.
- In a small bowl, combine all other ingredients.
- Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
- Place beef on warm platter.
- Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
- Skim fat from gravy.
- If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
- Turn crockpot to high and add cornstarch mixture.
- Serve over sliced beef.
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