POT ROAST PROVENCAL
Make and share this Pot Roast Provencal recipe from Food.com.
Provided by Firehouse Cook
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dust meat with flour.
- Brown meat in olive oil on high heat.
- Set aside meat and turn down to medium heat.
- Add potatoes, carrots and garlic and cook gently for 15 minutes.
- Add tomato paste and herbs and cook for another 5 minutes.
- Add wine and beef stock and mix well.
- Return meat to pan and heat to simmer.
- Cover and braise in oven at 350 for 2 hours.
- Uncover and cook for another 30 minutes or until meat is tender.
- Place meat on platter, surround with vegetables and pour some of the gravy over top.
- Serve remaining gravy on the side.
Nutrition Facts : Calories 811, Fat 49.6, SaturatedFat 18.8, Cholesterol 156.5, Sodium 883.1, Carbohydrate 28.3, Fiber 4.1, Sugar 8.3, Protein 46.9
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
BEEF PROVENCALE
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
- Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
- Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
- To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.
POT ROAST
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy's pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
Provided by Brett Anderson
Categories dinner, roasts, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
- Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
- Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
- Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
- Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
- Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 1275 milligrams, Sugar 11 grams, TransFat 2 grams
POT ROAST PROVENCAL
Make and share this Pot Roast Provencal recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a small bowl, stir together flour, salt and pepper. Dust roast with seasoned flour, patting off excess.
- Pour oil into a heavy-bottomed Dutch oven with a tight-fitting lid over medium-high heat. When oil faintly smokes, add roast. Turn to brown on all sides, 8-10 minutes. Remove meat to a plate and set aside. Remove 1 tbsp of drippings and discard the rest.
- Add diced onion and celery to drippings in pot. Saute until onion softens and both are translucent, 3-5 minutes. Add garlic and saute 1 minute or until fragrant. Add tomato paste and herbs and cook, stirring frequently, 3 minutes until tomato begins to brown.
- Add wine, stirring to loosen any fond (browned bits) on the bottom of the pot. Simmer 5 minutes, or until wine reduces by at least 2/3.
- Add carrots, potatoes and pearl onions. Return meat to pot and add broth. Heat to simmering.
- Cover tightly and transfer to oven. Bake, covered, 2 hours. Carefully remove lid and bake another 30 minutes, or until beef is fork-tender. Skim off and discard any accumulated fat.
- Transfer beef to a clean platter and rest, tented with foil, 10 minutes before serving. Adjust seasoning of sauce with salt and pepper to taste. Serve with vegetables and gravy alongside.
Nutrition Facts : Calories 752.2, Fat 45.6, SaturatedFat 17.1, Cholesterol 143.4, Sodium 619.2, Carbohydrate 28.2, Fiber 4.4, Sugar 9.3, Protein 41.9
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
PORK ROAST PROVENCAL
This is my daughter's favorite meal and she always requests it for her birthday dinner. I give credit to my mother for teaching me to become skilled in the kitchen.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Cut tiny slits in the roast and insert garlic slices. Place roast in a large resealable plastic bag or shallow glass bowl. Combine 2/3 cup of broth, lemon juice, oil, onions, bay leaves, thyme, salt and pepper; pour over roast. Seal bag or cover; refrigerate overnight, turning occasionally. Place roast, fat side up, in a shallow roasting pan; pour marinade over. Bake, uncovered, at 350° for 2 to 2-1/2 hour or until a thermometer reads 160°-170°. Remove roast to a serving platter; keep warm. Skim and discard fat from juices in roasting pan. Remove bay leaves. Combine cornstarch and water until smooth; stir into pan juices. Add remaining broth. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast.
Nutrition Facts :
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BEEF DAUBE PROVENçAL RECIPE | MYRECIPES
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5/5 (51)Calories 367 per servingServings 6
- Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
- Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
PROVENçALE DAUBE-STYLE POT ROAST BEEF RECIPE
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5/5 (154)Category DinnerServings 6-8Total Time 3 hrs 10 mins
- Heat the oven to 160°C, fan 140°C, gas 3. Season the joint of beef all over with salt and pepper. Heat a flameproof casserole dish in which the beef will fit quite snugly (the meat will shrink in size as it cooks, leaving room for the vegetables later), over a medium-high heat. Add 1 tablespoon of the oil and brown the beef all over. Remove to a plate then brown the lardons, and add these to the plate too when golden.
- Add another tablespoon of oil, the potatoes, celery and carrots to the casserole and fry, turning regularly, until golden, adding the sliced garlic towards the end. Lift out to a bowl.
- Pour the wine into the casserole and boil for 2 minutes. Add the tomatoes, stock, bay leaves, thyme and anchovies. Remove some of the zest from the orange and keep to garnish, then pare the rest off using a veg peeler. Add to the casserole and bring to a simmer. Add the lardons and beef to the casserole, cover tightly with foil and a well-fitting lid and oven cook for 1 hour.
- Uncover the casserole and turn the beef over. Scatter the browned veg around the joint, re-cover and cook for another hour.
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