Kellys Midwest Cold Remedy Pot Roast Recipes

SUNDAY POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
• Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
• Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
• For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
• Serve on top of the Risotto Cakes and top with the fresh herb salad.
• For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
• Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
• Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
• Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
• In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.

KELLY'S MIDWEST " COLD REMEDY" POT ROAST

Steps:

• Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown).
• Season other side while bottom side is browning.
• When browned, turn over, brown other side.
• Turn off heat.
• In large deep casserole dish with lid, pour in beef broth, add half of onion.
• Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared casserole dish.
• Then spread top side with rest of horseradish and mustard.
• Cover with rest of onion.
• Dot with butter.
• Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes.
• Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes.
• Place meat and vegetables onto large serving platter.
• Serve with broth, warm, crusty french bread and butter, or *gravy if desired.
• *For gravy: Skim some of the fat off broth, and pour into heat-proof measuring cup adding enough water to measure 2 cups (if even needed).
• Pour into frying pan.
• Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1-2 minutes.
• ***If you want lots of gravy, use the 32 oz. box of beef broth and thicken with 3-4 Tbl. cornstarch mixed with 3-4 Tbl. cold water. (Cook meat and vegetables with all the broth, thicken at the end).

INSTANT POT® MISSISSIPPI ROAST

Steps:

• Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
• Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.