Trisha Yearwood Pot Roast Recipes

TRISHA YEARWOOD'S ROAST BEEF WITH GRAVY

Steps:

• Preheat the oven to 450F
• Line a 9x13x2 pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast
• The shiny side of the foil should be up
• Sprinkle the roast on all sides with salt and pepper, and place it in the center of the foil
• Spread the onion slices over the top of the roast and pour the vinegar around it
• Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast
• Pour about 1 inch of water into the pan around the foil-wrapped roast
• Bake until the meat is fork tender and brown, 3-4 hours
• Check the water level in the pan regularly during cooking and replenish it if necessary
• If any juice seeps from the foil seals during roasting, save it to use in making the gravy
• When the roast is done, remove the package from the baking pan and let it cool for a few minutes
• Open the package carefully to preserve all the juices and transfer the meat to a platter
• Cover with a tent of foil to keep it warm while you make the gravy
• Pour the roasting juices into a measuring cup and let the fat rise to the surface
• Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest
• (If the fat measures less than 4 tablespoons, add enough butter to make up the difference
• ) Measure the remaining defatted pan juices and reserve
• If you have less than 2 cups, add water to make 2 cups
• Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux
• Cook over medium-low heat until the flour is lightly browned, about 1 minute
• Slowly whisk in the reserved pan juices and stir until thickened
• Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy

SLOW-COOKER PULLED TURKEY

Steps:

• In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves.
• Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture.
• Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast.
• Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving.

ROAST BEEF WITH GRAVY

Steps:

• Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

CAST IRON ROAST BEEF

Steps:

• Preheat the oven to 400 degrees F.
• Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour.
• Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper.
• Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme.
• Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce.
• Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more.
• Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley.

CORDELIA'S ROAST BEEF

Steps:

• Rub the salt into the meat very well. Coat the meat with the flour.
• Heat the vegetable oil in a large cast-iron Dutch oven and sear the roast on all sides. Transfer the roast to a platter and scrape the pan to loosen the drippings. Add the French onion and mushroom soups and 3 3/4 cups water to the pan. Bring to a boil, then reduce the heat to a simmer. Return the roast and its juices to the pan, cover and cook until the meat is tender, about 3 hours. Remove the roast to a platter or cutting board to rest.
• Slice and serve with the pan gravy.