JOE'S SWISS ROAST
We had a large left-over Round Roast we needed to do something new with. I found a recipe for Swiss Steak and 'reconfigured' it to work. It turned out really good. Here it is! To save time, I used instant mashed potatoes, but if this turns you off, you can substitute with real. Also, I would imagine that any leftover beef would work in this recipe.
Provided by Smokin Joe of Wixom
Categories Roast Beef
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large plastic storage bag, add flour, 1/4 tsp salt, pepper, and shake to mix. Slice the round roast into four servings, about 3/8 inch thick and place in the bag with the flour mixture. Shake and massage the bag to coat the meat. Set aside.
- Add the oil to a large skillet and cook the onions, carrots and celery until the onions are translucent. Move the vegetables to the outside of the skillet and place the coated meat, and any remaining flour, in the center. Pan-fry the meat for about a minute on each side to slightly brown the meat. Add more oil if needed. Add the thyme, tomatoes and 1 cup water and reduce heat to medium low. Simmer for about 15 minutes. The liquid should reduce and thicken. Stir as needed to avoid sticking.
- Meanwhile, in a medium sauce pan, heat 1-1/4 cup water, milk, butter, garlic and 1/2 tsp salt to boiling. Remove from heat, add instant potatoes, stir and let set for a minute to fluff up.
- Plate the meat and potatoes, cover both with the tomato sauce, and enjoy!
Nutrition Facts : Calories 407.6, Fat 22, SaturatedFat 8.5, Cholesterol 89.8, Sodium 611.6, Carbohydrate 25.1, Fiber 3.5, Sugar 5.4, Protein 27.5
ROASTED SWISS CHARD WITH FETA
This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.
Provided by XANDISMOM
Categories Side Dish Vegetables Greens
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
- Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
- Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g
SWISS ROAST
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
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)
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
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
SWISS STYLE IRISH POT ROAST
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
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
My family loves the taste of this tender roast. I love the fact that it's so easy to prepare-it even makes its own gravy. The house smells wonderful when this hearty main dish is cooking, so I'm apt to hear the question, 'How long until dinner?'-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a large bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables. , Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.
Nutrition Facts : Calories 479 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 38g protein.
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