Sunday Pot Roast With Gravy For Diabetics Recipes

SUNDAY POT ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
• Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
• Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
• To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

SUNDAY POT ROAST

Steps:

• Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.

SUNDAY POT ROAST WITH PAN GRAVY RECIPE - (4.6/5)

Steps:

• Preheat oven 300°F. Bring roast to room temperature by leaving on counter top about 1 hour. Quarter the onion. Preheat Dutch oven (6 quart enamel cast iron pan) over high heat. Add half the olive oil. Brown onion about 4 minutes and remove to a plate. Brown carrots about 4 minutes and remove to a plate. Season the roast with salt and pepper. Add remaining olive oil to pan and sear the meat on all sides. Searing the meat will take about 8 to 10 minutes and then remove to a plate. Deglaze the pan with the red wine scraping the bottom and cook the wine over medium heat about 3 minutes and turn off the heat. Return the roast, onions and carrots to the pan. Whisk the beef broth, spices and herbs and pie over the roast. Cover and slow cook 4 hours or until tender. Allow roast to rest tented with foil at least 30 minutes. Remove the roast to a large plate and shred with 2 forks. Remove vegetables to the same plate with s slotted spoon. Cover with foil to keep warm. For the gravy: Strain the cooking liquid and place in the refrigerator. In a sauce pan over medium heat make a roux by melting 3 tablespoons butter and whisk in 3 tablespoons flour and cook about 30 seconds. Skim fat off of the pan juices and discard. ehisk pan juices into the roux. Cook over medium heat whisking often about 10 minutes or until desired thickness. The gravy is ready when it coats the back of a spoon.

SUNDAY POT ROAST WITH GRAVY (FOR DIABETICS)

Steps:

• 1. Use a roasting pan somewhat larger than the roast. Place roast in pan, and place under broiler about 4 inches from heat. Broil to brown top. Switch oven setting from broil to bake, preheat to 300°.
• 2. Arrange carrots, celery, onion, and cauliflower florets around roast. Combine soup mix, beef broth, and water in a jar and shake well. Pour over roast and vegetables. Cover roaster with lid or heavy aluminum foil.
• 3. Roast for 2 to 2 ½ hours or until meat thermometer inserted in thickest part of roast measures 155° (or 140° for medium rare). Remove roast to serving platter and surround with vegetables. Re-cover with foil and let rest 10 minutes.
• 4. Use the drippings from roaster with enough water to prepare gravy mix according to package directions. Serve roast and vegetables with gravy.