Geraldines Pot Roast Recipes

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GARLIC-STUDDED POT ROAST



Garlic-Studded Pot Roast image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1 (3 to 3 1/2-pound) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup water, plus more if necessary
Fresh chopped thyme leaves and parsley, for garnish
Fresh chopped thyme leaves and parsley, for garnish
Roasted Vegetables, recipe follows
2 turnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
12 red pearl onions
2 beets, cut into 1-inch pieces
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
  • Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
  • When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
  • Preheat oven to 450 degrees F.
  • Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
  • Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

SET-IT-AND-FORGET-IT POT ROAST



Set-It-and-Forget-It Pot Roast image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 11

2 to 2 1/2 pounds beef chuck roast
10 cloves garlic, halved
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
3 carrots, cut into large bite-size chunks
2 onions, thickly sliced
2 bay leaves
4 cups dry white wine (1 bottle)
1 cup low-sodium chicken stock
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces

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.

GARLIC LOVER'S POT ROAST



Garlic Lover's Pot Roast image

This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 9

1 (3-pound) boneless beef chuck roast
10 cloves garlic, peeled and halved lengthwise
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
Red wine (optional)

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.

MRS. GERALDINE'S GROUND BEEF CASSEROLE



Mrs. Geraldine's Ground Beef Casserole image

This recipe came from a local church fund raising cook book. Mrs. Geraldine is a good friend of the family. She reminds me so much of Mrs. Clause, that I can't help but smile every time I think of her. This recipe freezes well. Do not bake before freezing. Just put it together, freeze it, thaw it and cook.

Provided by Jellyqueen

Categories     One Dish Meal

Time 2h15m

Yield 1 large casserole, 6-8 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 (15 ounce) can tomatoes
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 (8 ounce) can mushrooms
2 tablespoons brown sugar or 2 tablespoons sweet pickle juice
2 tablespoons Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup
1/4 lb sharp cheddar cheese
1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
1 (8 ounce) can tomato sauce
salt and pepper

Steps:

  • Brown meat in large skillet or Dutch oven.
  • Add onions, pepper and celery and simmer for 15 minutes.
  • Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
  • Add salt and pepper to taste.
  • Cook in skillet for 1 hour.
  • Place cooked pasta in bottom of large casserole dish.
  • Spoon mushroom soup over pasta.
  • Pour sauce over the soup and top with cheese.
  • Bake in 350°F oven for 30-45 minutes.
  • Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.

Nutrition Facts : Calories 444.6, Fat 21.4, SaturatedFat 9.3, Cholesterol 71.3, Sodium 791.5, Carbohydrate 37.6, Fiber 3, Sugar 11.4, Protein 25.8

GRAMPA'S GERMAN-STYLE POT ROAST



Grampa's German-Style Pot Roast image

Grampa was of German heritage and loved the Old-World recipes given to him by his mother. I made a few changes so I could prepare this dish in the slow cooker and give it a slightly updated flavor. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 16

4 thick-sliced bacon strips
1 pound baby Yukon Gold potatoes
4 medium carrots, sliced
1 can (14 ounces) sauerkraut, rinsed and well drained
3/4 cup chopped dill pickles
1 teaspoon smoked paprika
1 teaspoon ground allspice
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
2 packages (14.4 ounces each) frozen pearl onions, thawed
4 garlic cloves, minced
1/2 cup stout beer or beef broth
1/3 cup Dusseldorf mustard
1/2 cup sour cream
1/2 cup minced fresh parsley

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, place potatoes, carrots, sauerkraut and pickles in a 7-qt. slow cooker. Mix paprika, allspice, salt and pepper; rub over roast. Brown roast in drippings over medium heat. Transfer to slow cooker. Add onions and garlic to drippings; cook and stir 1 minute. Stir in beer and mustard; pour over meat. Crumble bacon; add to slow cooker., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Remove roast; let stand 10 minutes before slicing. Strain cooking juices. Reserve vegetables and juices; skim fat. Return reserved vegetables and cooking juices to slow cooker. Stir in sour cream; heat through. Serve with roast; sprinkle with parsley.

Nutrition Facts : Calories 552 calories, Fat 31g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 926mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 39g protein.

GERALDINE'S POT ROAST



Geraldine's Pot Roast image

Provided by Molly O'Neill

Categories     dinner, project, roasts, main course

Time 3h30m

Yield 10 to 12 servings

Number Of Ingredients 13

1 4- to 5-pound brisket
Salt and freshly ground black pepper
All-purpose flour
4 tablespoons olive oil
2 cups onions, diced
5 cloves garlic, minced
3 cups tomatoes, peeled, seeded and diced
1 teaspoon dried oregano
2 cups red wine
1 1/2 cups beef stock
1 cup green olives, pitted and chopped
1 1/2 teaspoons Dijon mustard
2 tablespoons tomato paste

Steps:

  • Season the brisket with salt and pepper and dust it with flour. In a large, heavy pot or Dutch oven with a tight lid, heat 3 tablespoons of the oil over high heat. Add the brisket and brown on all sides. Transfer the meat to a plate.
  • Add the remaining tablespoon of oil to the pot and reduce the heat to medium low. Add the onions and garlic and cook, stirring, until the vegetables are softened, 3 to 5 minutes. Add the tomatoes, oregano, red wine and stock and bring to a boil.
  • Return the meat to the pot, reduce the heat and simmer, covered, for 2 hours. Stir in the olives, mustard and tomato paste, and simmer for an additional hour, until the meat is very tender.
  • Transfer the meat to a platter. If the sauce in the pot seems too watery, simmer, uncovered, until it thickens slightly. Season the sauce with the salt and pepper and pour over the meat. Serve immediately.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 44 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 16 grams, Sodium 755 milligrams, Sugar 3 grams, TransFat 0 grams

GORDON'S POT ROAST



Gordon's Pot Roast image

Categories     Beef     Ginger     Mushroom     Tomato     Braise     Root Vegetable     Port     Red Wine     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 20

1 medium onion
3 garlic cloves
3/4 pound carrots
1/2 pound parsnips
1/2 pound turnips
6 ounces mushrooms
a 3-inch piece fresh gingerroot
a 28- to 32-ounce can whole tomatoes
a 3-pound boneless beef chuck roast
2 tablespoons olive oil
3/4 cup Tawny Port
3/4 cup dry red wine
2 cups beef or chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
3 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
  • Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
  • Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
  • Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .

GRANDMA'S BEST POT ROAST



Grandma's Best Pot Roast image

The simplest and best pot roast recipe ever, straight from my grandma's kitchen!

Provided by Abbie Persichetti

Time 5h

Yield 6

Number Of Ingredients 7

1 (3 pound) bottom round roast
1 large yellow onion, roughly chopped
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon garlic powder, or to taste
1 cup water
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
  • Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
  • Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
  • Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
  • Meanwhile, whisk water and flour together in a small bowl.
  • Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
  • Slice roast and serve alongside gravy.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g

CHARLES MICHENER'S POTTED VEAL



Charles Michener's Potted Veal image

Provided by Molly O'Neill

Categories     dinner, project, roasts, main course

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 18

1 4- to 5-pound veal roast, tied
Salt and freshly ground black pepper
All-purpose flour
4 tablespoons olive oil
1 1/2 cups coarsely chopped yellow onion
2 carrots, peeled and coarsely chopped
1 large rib celery, coarsely chopped
2 cups white wine
2 cups veal or beef stock
2 cloves garlic, peeled
2 large sprigs thyme
2 strips lemon peel
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 ounces dried porcini mushrooms, soaked for 10 minutes in 1 cups boiling water
1 1/2 teaspoon grated lemon zest
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 300 degrees. Season the veal with salt and pepper and dust it with flour. In a large, heavy pot or Dutch oven with a tight lid, heat 3 tablespoons of the oil over high heat. Add the veal and brown on all sides. Remove the veal and add the onion, carrots and celery. Lower heat to medium and cook, stirring, until the vegetables are browned, about 10 minutes. Return the veal to the pot and add the wine, stock, garlic, thyme and lemon peel and bring just to a boil. Cover the pot and place it in the oven. Cook until the meat is very tender, about 2 1/2 to 3 hours.
  • Remove the meat and set aside. Pour the cooking liquid through a fine-mesh strainer. Discard the solids and reserve the cooking liquid. Add the last tablespoon of oil to the pot and place it over medium-high heat. Saute the finely chopped onion, carrots and celery, until tender. Skim any excess fat from the reserved cooking liquid and add it to the pot. Drain the mushrooms, chop them coarsely and add them, along with the soaking liquid, to the pot. Lower the heat and simmer, partly covered, and cook for one hour.
  • When ready to serve, return the meat to the pot with the sauce and place it over medium heat. Combine the zest and parsley and sprinkle it over the meat. Cook, covered, until the meat is thoroughly warmed. Transfer to a platter and serve.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 730 milligrams, Sugar 3 grams

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