Beef Pot Roast Simmered In Cider Recipes

SLOW SIMMERED BEEF WITH POTATOES

Steps:

• Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
• To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

HERBED POT ROAST WITH VEGETABLES

Steps:

• Trim excess fat from beef. Rub Dutch oven with fat.
• Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
• Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

SIMPLE BEEF POT ROAST

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

APPLE CIDER POT ROAST WITH VEGETABLES

Steps:

• Sprinkle beef with salt and pepper. Place in 4- to 5-quart slow cooker. Add remaining ingredients.
• Cover; cook on Low heat setting 6 to 8 hours.
• To serve, drain juices. Serve juices over beef and vegetables. If desired, serve with mashed potatoes. Use remaining 4 servings for "Pot Roast Pot Pies."

SPICED BEEF POT ROAST

Steps:

• Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.

RED-SIMMERED BEEF STEW

Steps:

• In a large soup pot over medium-high heat, warm the oil.
• Brown the meat, for about 5 minutes on each side.
• Add all the remaining ingredients.
• Lower heat to medium-low; simmer, covered, until meat is very tender (1 1/2-2 hours).
• To keep the temperature at a gentle roll, you may have to alternate between low and medium-low.
• Turn the beef in the pot every 30 minutes.
• Transfer meat to a plate; strain stock and throw away solids.
• Return meat and stock to pot; keep warm until ready to serve.
• Slice meat and pour some stock over it.
• You may sprinkle with sliced green onions and toasted sesame seeds, if desired.

CIDER SIMMERED BEEF - CROCK POT

Steps:

• Heat oil in a large nonstick fry pan over medium high heat, add beef and brown well on all sides.
• Meanwhile, in a 4 quart or larger slow cooker, combine onions celery, garlic, allspice, ginger and pepper.
• In a small bowl, mix cider and molasses.
• Place beef on top of onion mixture, pour in cider mixture.
• Cover and cook at low setting until beef is tender when pierced, about 9 1/2 to 10 hours.
• Lift roast to a warm platter and keep warm.
• Skim and discard fat from liquid.
• Then blend in cornstarch mixture.
• Increase cooker heat to high, cover and cook, stirring several times, until sauce is thickened (about 15 more minutes).
• Season to taste with salt and pepper.
• To serve:.
• Remove and discard string from beef; slice beef across the grain.
• Spoon some of the sauce over meat, sprinkle with parsley.
• Serve remaining sauce in a bowl or pitcher to add to taste.
• The onion-y brown sauce is good served over baked or mashed potatoes or broad noodles.
• Complete menu with chilled sparkling cider, a platter of sliced cucumbers and bell pepper rings and a crusty loaf.