Swiss Pot Roast Recipes

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PERFECT POT ROAST



Perfect Pot Roast image

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

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

SLOW COOKER SWISS STEAK



Slow Cooker Swiss Steak image

I threw this together in my crock pot one day and we loved it! A little time consuming because I sauteed the vegetables and browned the meat first, but it's well worth it. Browning the meat first gives it a better flavor. This is great with mashed potatoes!

Provided by COOKCOOK57

Categories     Main Dish Recipes     Beef     Swiss Steak Recipes

Time 10h30m

Yield 6

Number Of Ingredients 10

¼ cup all-purpose flour
salt and pepper to taste
1 ½ pounds round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, chopped
3 carrots, shredded
2 (14.5 ounce) cans diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste

Steps:

  • In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
  • Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
  • Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
  • Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 19.2 g, Cholesterol 38.6 mg, Fat 10.6 g, Fiber 2.9 g, Protein 16.8 g, SaturatedFat 2.4 g, Sodium 314.9 mg, Sugar 10.8 g

SWISS STYLE IRISH POT ROAST



SWISS STYLE IRISH POT ROAST image

I created this recipe to please my Beef loving husband. Found the roast reduced @ Sam's Club & decided to use ingredients I had on hand to make a favorite Roast Beef Dinner. Nothing is more comforting to my husband that a nice lean Beef Roast especially if it is surrounded & flavored with a lot of vegetables. I added Creamy...

Provided by Rose Mary Mogan

Categories     Roasts

Time 4h25m

Number Of Ingredients 13

4 lb angus bottom or top round roast
13 oz canned sliced mushrooms (undrained)
1 can(s) 14.9 ounce guinness draught beer
1/3 c worcestershire sauce
3/4 c all purpose flour
4 stalk(s) celery chopped into desired size pcs.
1 large bell pepper cut into desired pcs.
1 can(s) 14 1/2 oz. diced tomatoes undrained
1 pkg dry onion soup mix
1 large onion, cut into eights
1 Tbsp steak seasoning (like montreal)
1 Tbsp granulated garlic (not garlic salt)
2 tsp each cumin & paprika

Steps:

  • 1. Add the spices to a small bowl, then mix to blend together , and sprinkle liberally over all sides of the roast. Sprinkle about half cup of flour over all sides of the seasoned roast. RESERVING THE REMAINING QUARTER CUP FLOUR TO SPRINKLE OVER THE VEGGIES IN BOTTOM OF POT. PREHEAT THE OVEN TO 300 DEGREES F.
  • 2. Cut the onions into eights, add the chopped celery and place it in the bottom of a 6 quart Dutch Oven. Sprinkle 1/4 cup of the flour over the veggies. THESE ARE SOME OF THE REMAINING INGREDIENTS FOR THE ROAST.
  • 3. Place the beef roast into the Dutch oven. Then add the undrained mushrooms, diced tomatoes, beer and Worcestershire sauce around the perimeters of the pot.
  • 4. Sprinkle the onion soup mix around the side of the pot and on top of the roast.
  • 5. Cover with tight fitting lid and place in preheated 300 degree F oven and cook for 31/2 to 4 hours. Remove from oven, Remove lid, and allow roast to rest for about 10 to 15 minutes before slicing.
  • 6. Place roast in large platter, and slice with electric knife into desired slice size, surround beef roast with the cooked veggies & gravy, then serve with your favorite additional sides, pasta, rice or potatoes. ENJOY.

SWISS POT ROAST



Swiss Pot Roast image

Number Of Ingredients 4

1 (16-ounce) bag frozen stew vegetables
1/3 cup water
salt and pepper to taste
1 (13-ounce) can Worthington® Loma Linda® Swiss Steak veggie steak

Steps:

  • 1. Place stew vegetables in 2-quart rectangular glass baking dish. Sprinkle with salt and pepper, if desired. Layer Worthington® Loma Linda® Swiss Steak on top of vegetables. Rinse can with water and pour over Swiss Stake.2. Cover baking dish with foil and bake at 350°F for 40 minutes or until vegetables are tender.

Nutrition Facts : Nutritional Facts Serves

POT ROAST AND SWISS CHEESE NOODLES



Pot Roast and Swiss Cheese Noodles image

You will want to add this simple dinner to your recipe file. This recipe was simplified years ago because my German Grandmother couldn't afford special ingredients so she just used what she had. She was the "gravy queen" and her secret died with her. MY mom could capture the flavors but it wasn't the same. So over the years we modernized and updated the ingredients and now that my kids are making it, we had to finally write a recipe to follow because gravy making is becoming a lost art. The noodles are a great change from mashed potatoes or buttered noodles. I used to make a salad,vegetable and rolls but they go untouched. Everyone is too busy chowing down on the meat gravy and noodles. It's a heavy dish so be careful not to over eat! enjoy

Provided by grannyginger450

Categories     Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 -4 lbs chuck roast
1 chopped onion
3 tablespoons ketchup
salt and pepper
4 -5 cups water
2 (10 3/4 ounce) cans condensed golden mushroom soup (Campbell's)
1 (2 ounce) package dry onion soup mix
1 -1 1/2 lb rotini noodles (must be the tight spiral type)
3/4-1 lb grated swiss cheese
1 (16 ounce) container sour cream
1/2 cup butter or 1/2 cup margarine

Steps:

  • Pot roast: Heat large pot (med-high temp) for about 4 minutes so when you add meat it sizzles. Use cooking spray so meat doesn't stick. Brown well on all sides (dark brown). Make sure the pot stays hot so the juices don't escape.
  • Brown onions add ketchup salt and pepper. Cover meat with water bring to a boil (original recipe) then add the 2 cans of golden onion soup and packet of onion soup mix. Cover and simmer for about 3 hours( or until a fork slides out of meat easily).
  • No thickening of the gravy is required unless you added too much water.
  • Noodles:.
  • Don't over cook noodles (al dente) deduct about 2 minutes to the cooking time.
  • Grate Swiss (I've used the pre-grated cheese in the packages--works well).
  • Drain noodles, melt butter in bottom of the pot, add noodles (make sure the temp is on low). Stir in Swiss (be gentle). When mixed well add sour cream. I don't usually deviate from the recipe but occasionally I add 1/4 cup of mozzarella with the Swiss.

Nutrition Facts : Calories 2252.9, Fat 146.2, SaturatedFat 74.7, Cholesterol 437.4, Sodium 3167, Carbohydrate 121.4, Fiber 5.2, Sugar 13.7, Protein 110.1

SWISS ROAST



Swiss Roast image

I didn't want to make the usual roast so used what was in the pantry and came up with this. I served it over mashed potatoes and it was great. Next time I may double the ingredients for more sauce.

Provided by Sheila M

Categories     Beef

Time 4h

Number Of Ingredients 7

beef roast
1 can(s) diced tomatoes
1 can(s) tomato soup
4 beef bouillon cubes
1 pkg onion soup mix
1 c water
1 Tbsp sugar

Steps:

  • 1. Microwave water with beef bouillon cubes just to dissolve.
  • 2. Combine tomato soup, onion soup, can of diced tomatoes, sugar (optional) and water with bouillon. Pour over roast in crock pot.
  • 3. Peel carrots and add to crock pot. Green beans would be good also.
  • 4. Cook on high for 4 hours or low for 8 hours.

SWISS STEAK POT ROAST (SLOW COOKER)



Swiss Steak Pot Roast (Slow Cooker) image

This is somewhat based on an Alton Brown recipe, but of course I couldn't leave it alone... We like to serve this over noodles and the leftovers are great!

Provided by Dwynnie

Categories     Roast Beef

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 -3 lbs chuck roast or 2 -3 lbs other pot roast
salt and pepper (to taste)
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 (16 ounce) bag frozen pearl onions
1 1/2 tablespoons instant minced garlic
2 celery ribs, chopped
1 tablespoon tomato paste
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 (14 ounce) can beef broth
1 cup red wine

Steps:

  • Salt and pepper the roast, then dredge in flour.
  • Heat oil in a pan and brown the roast on each side.
  • Mix the rest of the ingredients in a crock pot.
  • Place roast in crock pot and spoon sauce over the top.
  • Cook on low for 6 hours.

Nutrition Facts : Calories 417.8, Fat 18.8, SaturatedFat 5.4, Cholesterol 99.8, Sodium 441.5, Carbohydrate 21, Fiber 3, Sugar 5.9, Protein 35.5

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