Flahertys Signature Pot Roast Recipes

SET-IT-AND-FORGET-IT POT ROAST

Steps:

• Preheat the oven to 300 degrees F.
• With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
• Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
• Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
• Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.

FLAHERTY'S SIGNATURE POT ROAST

Steps:

• PRESSURE COOKER REQUIRED!
• WARNING--Consult instructions for use with your pressure cooker to avoid accident or injury Sear the roast in a very hot pan with olive oil on all sides so that there is a good brown crust on the surfaces. (This will insure that all of the juices stay in the meat)
• Then, season with onion powder, garlic powder,salt, pepper, and/or seasonings of choice.
• Place roast in the pressure cooker, and submerge meat half of the way up the roast with water (not halfway up the pan) Cover roast with 1 can of Golden Mushroom Soup (I use Campbell's), and the packet of Onion Soup mix (I use Lipton) DO NOT mix the soup and dry ingredients, just pour on top to cover the roast, and toss in 2 bay leaves.
• Cover Pressure cooker, and bring to the beautiful sound of hissing, and rocking!
• (Shake, shake, shake -- shake your toggle top!) Having Fun Yet!
• No? Well pause for a tasty beverage!
• Cooking is so fun!
• At this time,cut up your veggies into large chunks.
• (NOTE: Believe it or not, turnips give this a very nice, subtle flavor that blends very well. Take it from someone who DOESN'T like turnips in anything else, try it if typically you wouldn't--it makes the dish!) Usual cooking time for the pressure cooker is 2lbs of meat= 30 minutes, 3lbs of meat= about 45 minutes After finished cooking for amount of meat, let container cool until it depressurizes and the"indicator" drops/collapses indicating it's safe to take the cover off.
• Open and take out roast--place in a covered dish to keep warm-- there should be a nice brown liquid at the bottom of the pan with the consistency of a thin/med-thick gravy.
• Add a little water if it's too thick (you need liquid to produce pressure!) Add the vegetables and bring back the"Boogie-Dancing Toggle" top!
• WoooHooo!
• (Do a little dance, make a little roast -- ) Cook for approx 7 minutes.
• This time, after the 7 minutes, cool the pressure cooker quickly under cool water in the sink.
• Open and Slainte'!
• You can serve with Irish Soda Bread (or whatever bread you prefer).
• This is a whole meal that doesn't really take very long!
• Freezes great, and the leftovers are even better the next day!

MOM'S SIGNATURE ROAST BEEF

Steps:

• Combine beer and next 4 ingredients and 2 tablespoons oil in a large zip-top freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
• Brown roast 4 minutes on each side in remaining 1 tablespoon oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
• Bake at 300°F for 2 1/2 hours. Turn roast, and stir in carrots, potatoes and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
• Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles.
• Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.