SPICE-BRAISED POT ROAST
Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
Nutrition Facts : Calories 276 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 305mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
SPICED ORANGE POT ROAST
This is not your traditional pot roast but is a nice change of pace. We tried this for the first time yesterday and was pleased with the spicy flavour.
Provided by Sassy in da South
Categories Oranges
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat slowly on both sides in hot butter or oil.
- Add onion and garlic.
- Cover and cook 20 minutes.
- Pour tomato sauce, orange sections, honey and grated rind over meat. Sprinkle with salt, spices and pepper.
- Cover and cook slowly until meat is tender, about 2 hours longer.
- Transfer to heated serving platter.
- Garnish, if desired, with orange slices and wedges, watercress or parsley.
Nutrition Facts : Calories 663, Fat 46.1, SaturatedFat 18.9, Cholesterol 160.3, Sodium 821.7, Carbohydrate 18, Fiber 2.4, Sugar 14.2, Protein 43
MOTHER'S POT ROAST
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!
Provided by J.Stewart
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 7h10m
Yield 5
Number Of Ingredients 6
Steps:
- Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
- After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
- Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.
Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g
ORANGE MADEIRA POT ROAST
I am posting this recipe as a correction to one posted by another user. I found this recipe on southernfood.about.com after I did a web search because something didn't look right in the original recipe posted here. It is an exceptionally tasty dish, and something very different from your standard 'Pot Roast' fare. Try it when you want a change of flavor. Feel free to dress it up with your favorite vegetables or side dishes.
Provided by Fred Forlano
Categories Stew
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin.
- Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator.
- Remove meat from marinade; reserve liquid.
- Heat oil and butter in a large skillet on high; brown meat on all sides.
- Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top.
- Cover and cook on low for 9 to 11 hours, or until meat is tender.
- Remove to a warm platter and prepare sauce.
- Turn slow cooker/Crock Pot to high.
- Combine cornstarch and water; stir into the sauce mix.
- Add Madeira and orange slices and continue cooking for 15 minutes.
- Taste and adjust seasonings.
- Pour sauce over meat.
- Serves 6 to 8.
Nutrition Facts : Calories 1191.6, Fat 65.2, SaturatedFat 25, Cholesterol 261.6, Sodium 1118.5, Carbohydrate 59.9, Fiber 3.5, Sugar 50, Protein 83.6
SLOW-COOKER SPICED ORANGE PORK ROAST
Delicious pork roast recipe with a citrus twist - made stress-free for dinner in a slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 8
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. Spray 10-inch skillet with cooking spray. Cook pork in skillet over medium-high heat until brown on all sides. Grate peel from orange; squeeze juice from orange. Reserve orange peel and juice.
- Place pork in 3 1/2- to 4-quart slow cooker. Place carrots and apricots on pork. Mix broth, cinnamon, nutmeg and reserved orange peel and juice; pour over pork.
- Cover and cook on low heat setting 9 to 11 hours or until pork is tender.
- Remove pork, carrots and apricots from cooker; cover to keep warm. Skim fat from surface of juices in cooker; pour juices into 1-quart saucepan. Mix cornstarch and water until smooth; stir in honey. Stir honey mixture into juices in saucepan. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture is smooth and bubbly. Serve pork with carrots, apricots and sauce. Sprinkle with parsley.
Nutrition Facts : Calories 325, Carbohydrate 15 g, Cholesterol 90 mg, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg
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
SPICED POT ROAST
I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.
Nutrition Facts : Calories 400 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 524mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 35g protein.
SPICED BEEF POT ROAST
I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.
Nutrition Facts :
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- Prepare seasoning mix: Place salt, pepper, nutmeg, cinnamon and cloves in a small bowl. Stir to combine and place close to stovetop until use.
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- Preheat oven to 300°F. Heat 1/4 cup oil in a large Dutch oven over medium-high. Season chuck roast with salt and pepper. Add chuck roast to Dutch oven, and sear, turning occasionally, until browned on all sides, 15 to 20 minutes. Transfer to a plate, and set aside.
- Scrub 1 orange, and cut into 8 wedges; discard seeds and core, and set aside. Add onion to Dutch oven; cook over medium, stirring and scraping bottom of pan often with a wooden spoon, until onion is soft and translucent, about 8 minutes. (Add 1/4 cup water while cooking onion if too many browned bits accumulate.) Add beef stock, tomatoes, 1 chile, and orange wedges; bring to a boil. Return chuck roast and any accumulated juices to pan; bring to a simmer over high.
- Cover and transfer to preheated oven; braise 1 hour and 30 minutes. Uncover and stir in sweet potato and celery root. Return to oven, and braise, uncovered, until meat and vegetables are tender but not falling apart, 1 hour to 1 hour and 30 minutes. Remove from oven, and let rest 15 minutes. Transfer chuck roast to a work surface; shred into large pieces. Skim off fat from Dutch oven, and discard. Return shredded beef to Dutch oven.
- While meat rests, zest remaining orange to equal 1 tablespoon zest and squeeze to yield 3 tablespoons juice. Finely chop remaining 2 chiles to equal 1 tablespoon. Stir together parsley, orange zest and juice, chopped chiles, and remaining 1/4 cup oil; season with salt and pepper to taste. Divide roast mixture evenly among bowls; top with parsley mixture. Serve with crusty bread.
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