PRINCESS POT ROAST
This is a variation of Recipe #56635 which uses tuna. I had the sauce from it left over and added a lil extra seasoning and capers & threw it in the crockpot with a roast and Voila! This is literally the best tasting roast I have ever eaten, and the only way I will make a roast from now on! It also helps on clean up if you use one of those Slow Cooker Liners :)
Provided by MyMagicMoo
Categories One Dish Meal
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the roast in the crockpot.
- Mix all other ingredients well and pour over roast.
- Cook on LOW 8-9 hours.
- Serve with the sauce and tomatoes over the roast.
- YUMMY!
Nutrition Facts : Calories 1077.3, Fat 73.1, SaturatedFat 26.8, Cholesterol 231.3, Sodium 346.8, Carbohydrate 15.7, Fiber 3.3, Sugar 8.3, Protein 65.6
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.
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