THE ONLY POT ROAST MY FAMILY WILL EAT
Make and share this The Only Pot Roast My Family Will Eat recipe from Food.com.
Provided by jbe467
Categories Stew
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- For Crockpot preparation (the ONLY way to fly!): Combine soups and water in crockpot and mix well.
- Season/score the roast with salt, pepper and Adolph's tenderizer.
- Throw it in the crockpot.
- Add to pot as much carrot, potato and onion you and yours will want to eat.
- *Note*This can all be done the night before if your fridge is large enough to hold your crockpot.
- Then in the morning, just take it out of the fridge and plug it in.
- Turn heat to low and cook 8-9 hours or until you get home from work (mines starts at 8 am and goes until 6 pm).
- Cook egg noodles according to package directions and serve drenched in the gravy!
- You can also make this in the oven, but it's just not the same!
- However, if you must do it that way: Preheat oven to 375.
- Mix soups and water in roasting or 9x13 pan, add everything else (except noodles!!) and cover with foil and cook for 3-4 hours.
Nutrition Facts : Calories 165.4, Fat 5.1, SaturatedFat 1.1, Cholesterol 0.5, Sodium 1282, Carbohydrate 27.1, Fiber 2.7, Sugar 3.8, Protein 3.8
FAMILY-STYLE POT ROAST
Provided by Guy Fieri
Time 3h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher's twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices.
- Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes.
- In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends. Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally. Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer.
- Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine. Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid. Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes.
- Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste.
- Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy.
MOM'S POT ROAST
This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.
Provided by Paja9203
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven, brown the pot roast in the oil.
- This will take about 15 minutes to get all surfaces browned.
- Add the remaining ingredients and bring to a boil.
- Lower the heat and simmer very slowly for 3 hours.
- Take the roast out and keep warm.
- Strain the gravy (serve the onions as a side dish).
- Mix the flour with water and thicken the gravy if desired.
Nutrition Facts : Calories 50.9, Fat 3.5, SaturatedFat 0.5, Sodium 23.4, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 0.5
PERFECT POT ROAST
Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more! I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening-we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender. , Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan. , For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.
Nutrition Facts :
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