Garlic Lovers Pot Roast Recipes

DRUNKEN GARLIC CROCK POT ROAST

Steps:

• In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
• Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
• Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
• Pour mixture into the bottom of the crock pot.
• Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
• Set the crock pot on low and cook for 7-8 hours.
• Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
• Serve gravy over meat or with potatoes or noodles.

GARLIC LOVER'S POT ROAST

Steps:

• Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
• In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
• Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.

GARLIC LOVERS BEEF

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• In a 3 quart glass baking dish with a cover, layer meat, garlic cloves, bay leaves, onion slices, and black olives. Pour the tomatoes evenly over the top, and then do the same with the olive oil.
• Cover and bake for 3 1/2 hours, stirring occasionally.

GARLIC BARBECUE POT ROAST

Steps:

• To a large pot add the beef, cover with water by about 3 inches and bring to a boil over high heat, then cook over medium-low heat for 2.5 hours, constantly skimming off impurities that float to the top with a slotted spoon.
• After about 2.5 hours when the meat is somewhat soft add whole onion, carrots, salt, peppercorns, mustard seeds, and the bay leaves and cook for another 1 hour.Or cook in an Instant Pot for 90 minutes, allowing natural pressure release at the end.
• While the meat is cooking, saute the onion in some oil over medium heat until evenly browned. Remove onion to a different bow.
• After about 3.5 hours of cooking the meat should be very soft and fall apart easily, that's when you know that it is ready to be removed. At this point, remove the meat from the liquid to a separate bowl. Pass the liquid through a sieve and discard all the solids. Reserve about 1 1/2 cups liquid and use the rest as the base for a soup, or cool and freeze for future use as a soup or sauce base.
• If you do not want to prepare the roast right now, just let the beef cool, then 30 minutes.

GARLIC LOVER'S BEEF STEW

Steps:

• Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

GARLIC ROAST POTATOES RECIPE

Steps:

• After the turkey has come out, turn up the oven to 200°C (400°F, gas mark 6). Put potatoes in a large pan of salted water, bring to the boil and simmer for 10 mins. Heat oil in a large roasting tin until smoking.
• Drain the potatoes in a colander and give them a shake to fluff them up round the edges, then carefully tip into the hot fat. Put in the oven for 30 mins, turning once or twice, then add the garlic and cook for another 20 mins.
• Add the lemon zest, juice and seasoning just before you serve.