AUTUMN POT ROAST II
A perfect Autumn pot roast! My mom made this recipe for our family when I was a little girl. We all loved it and now I make it for my husband who loves it just the same. If you want carrots with the pot roast, add them to the pot for the last 30 minutes of cooking.
Provided by thisgurlluvs2cook
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h40m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
- Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
- Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
Nutrition Facts : Calories 453.7 calories, Carbohydrate 6.5 g, Cholesterol 118.6 mg, Fat 31.6 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 13.9 g, Sodium 398.4 mg, Sugar 0.8 g
MOMMA NEELY'S POT ROAST
Cook Momma Neely's Pot Roast recipe from Down Home with the Neelys on Food Network for a special occasion meal your family will love.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the roast on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
- Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.
POT ROAST 2
Provided by Anne Burrell
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
- Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
- Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
- Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
AUNT CAROLYN'S MOOSE POT ROAST
This one from down home. She got this off the 'net somewhere,..but it is sooo good I call it all hers.
Provided by Iowahorse
Categories One Dish Meal
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Lard the roast well by inserting cubes of salt pork into small cuts in the roast.
- Heat butter in a Dutch oven or deep casserole and brown the meat on all sides.
- Add hot water, fruit juice, celery, parsley, thyme, salt and pepper.
- Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender.
- If liquid gets low, add water.
- About one hour before meal is to be served, add peeled potatoes, carrots and onions.
- Add a little additional salt for vegetables.
- When vegetables are tender, remove them and the meat to a platter and keep hot.
- Thicken liquid with 2-3 Tablespoons flour.
Nutrition Facts : Calories 944.6, Fat 18.4, SaturatedFat 10.3, Cholesterol 305.8, Sodium 1075.7, Carbohydrate 81.7, Fiber 12.1, Sugar 13.9, Protein 110
AUNT MARY'S POT ROAST
This recipe was found in "A Skillet Full" from the South Pittsburg Tennessee Historic Preservation Society. South Pittsburg is where the Lodge Manufacturing Co. is located; they make the best cast iron utensils, pots, etc. The recipe is so easy, but so good. My aunt's hairdresser shared this one with her and she shared it with us. I have increased the oven temperature to 350 degrees and decreased the baking time without any problem.
Provided by Librarybaker
Categories Roast Beef
Time 3h10m
Yield 1 pot roast, 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in an ovenproof dutch oven (I use cast iron). Brown the roast in the oil on all sides. Sprinkle the dry dressing mix over the meat and pour the beer over all. It will foam up! Place in a preheated oven set at 300 degrees and bake for 3 to 4 hours or until tender. I have baked it at 350 degrees for 2 to 3 hours before and had it turn out fine. If desired, you can add carrots and/or potatoes during the last hour of cooking.
Nutrition Facts : Calories 816.7, Fat 61.5, SaturatedFat 24.2, Cholesterol 208.7, Sodium 180.8, Carbohydrate 2.1, Protein 55.9
"POT ROAST" OF SEITAN, AUNT GLORIA-STYLE
_**Editor's note:** The recipe and introductory text below are excerpted from Crescent Dragonwagon's book [](http://astore.amazon.com/epistore-20/detail/1563057115)_[Passionate Vegetarian](http://astore.amazon.com/epistore-20/detail/1563057115). _Dragonwagon also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ This is fast and seriously good. Weird as it sounds, try it once and you'll come back to it. Children are thrilled with it too. It's virtually instant to put together, but it does need to simmer for 15 minutes. If you get really crunched, forgo sautéing the onion. Now to the recipe's provenance. I'll bet my Aunt Gloria-my father's sister-is going to be astonished that I still have the recipe for the meatballs with the totally bizarre but inexplicably delicious cranberry-and-tomato sauce that she gave me back in 1969, and that that self-same recipe has been converted, to surface again almost 30 years later with seitan. You end up with a sweet-sour sauce, given attitude by the horseradish. It's still a wildly improbable combination, still easy, still infinitely better than it has any right to be. Serve over pasta or any cooked grain or with mashed potatoes.
Provided by Crescent Dragonwagon
Yield Serves 3 or 4
Number Of Ingredients 10
Steps:
- 1. Heat a large nonstick Dutch oven or one that has been sprayed with cooking spray. When hot, add the oil and onion and sauté over medium heat for about 5 minutes, or until the onion starts to soften.
- 2. Add the tomato sauce, cranberry sauce, horseradish, dry mustard, vinegar, and stock. Raise the heat and bring the sauce to a hard boil. Lower the heat to medium and simmer, uncovered, stirring occasionally, for about 15 minutes.
- 3. Add the seitan. Lower the heat to a simmer and cook, covered, for 15 minutes more. Serve hot, or refrigerate overnight, reheat, and serve the next day.
AUNT CIEL'S POT ROAST
Steps:
- Put 1/2 can soup in bottom of Dutch oven.Add roast. Put in sugar, vinegar, dry soup.Top with the rest of the soup.Bake tightly covered at 300 F for 2 - 2 1/4 hrs.Add vegetables UNDER THE LIQUID and cook additional 60 minutes. NOTE: I used 2 cans soup and increased vinegar and brown sugar by 50% and got lots of gravy! Use more vetgetables
More about "aunt ciels pot roast recipes"
AUNT MARY'S POT ROAST RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (5)Total Time 3 hrs 20 minsServings 6
- Brown roast on all sides in a lightly oiled 5-quart cast-iron Dutch oven over high heat. Remove from heat, and add beer and dressing mix.
- Bake, covered, at 300° for 3 hours or until tender, turning once. Serve with Roasted Vegetables, if desired.
EASY POT ROAST RECIPE - ANDIE MITCHELL
From andiemitchell.com
GRANDMA'S POT ROAST RECIPE | FAMILY FAVORITE RECIPE
From mantitlement.com
AUNT ROCKY’S LOW CARB POT ROAST (GLUTEN-FREE) | TASTY …
From tastykitchen.com
TASTEFUL: AUNT MARY’S POT ROAST – WILLISTON OBSERVER
From willistonobserver.com
CROCK-POT BROWN SUGAR AND BALSAMIC PORK ROAST - AUNT BEE'S …
From auntbeesrecipes.com
POT ROAST - ALTON BROWN
From altonbrown.com
OLD FASHIONED POT ROAST RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
15 UNIQUE POT ROAST RECIPES YOU'VE BEEN MISSING - TASTE …
From tasteofhome.com
AUNT RUTH'S POT ROAST - NJ.COM
From nj.com
POT ROAST...AUNT KAYE'S - BIGOVEN.COM
From bigoven.com
36 RECIPES PASSED DOWN FROM OUR AUNTS - TASTE OF HOME
From tasteofhome.com
MISSISSIPPI POT ROAST RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
PORK POT ROAST - A FAMILY FEAST®
From afamilyfeast.com
40 RECIPES FROM YOUR AUNT'S COOKBOOK | ALLRECIPES
From allrecipes.com
AUNT MARY'S POT ROAST - GLUTEN FREE RECIPES
From fooddiez.com
AUNT MARY’S POT ROAST - VERMONT MATURITY
From vermontmaturity.com
TRADITIONAL EASY POT ROAST - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
AUNT'S POT ROAST - RECIPE | COOKS.COM
From cooks.com
OLD FASHIONED POT ROAST RECIPE - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
AUNT ANNE'S ROAST BEEF - GREY GHOST BAKERY
From greyghostbakery.com
CLASSIC SUNDAY POT ROAST - THE STAY AT HOME CHEF
From thestayathomechef.com
RECIPES - AUNT NELLIE'S
From auntnellies.com
11 AUNT CHELLE'S DISHES IDEAS | COOKING CHANNEL, SUPPER RECIPES, …
From pinterest.com
AUNT LISA'S PERFECT POT ROAST FOR TWO RECIPE
From recipegifts.com
ALTON BROWN'S POT ROAST - EAT LIKE NO ONE ELSE
From eatlikenoone.com
SLOW COOKER POT ROAST – AUNT BEE'S RECIPES
From auntbeesrecipes.com
HOME MADE AUNT BESSIE STYLE ROAST POTATOES - TIFFIN AND TEA
From tiffinandteaofficial.com
RECIPE-INDEX.COM :: AUNT RUTHIE'S POT ROAST
From recipe-index.com
GRANDMA LOIS POT ROAST | MRFOOD.COM
From mrfood.com
COOKING WITH AUNT JACKY | POT ROAST W/ TWINKIE CLARK - YOUTUBE
From youtube.com
AUNT SHIRLEY'S FAMOUS CREAMY MASHED POTATOES - THE FOOD …
From thefoodcharlatan.com
AUNT LISA'S PERFECT POT ROAST FOR TWO RECIPE - WAFFLE TOWEL
From pinterest.ca
MISSISSIPPI POT ROAST - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
AUNT BARB'S POT ROAST - RECIPE | COOKS.COM
From cooks.com
AUNT LISA'S PERFECT POT ROAST FOR TWO RECIPE - WAFFLE TOWEL
From pinterest.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love