LARRYS RED POT ROAST
Larry uses this on his pot roast. It is one of the 3 pot roasts I have on my site. He is a really good cook and it took years for him to tell me this recipe. It tastes pretty good; it's more tomato-y than my other 2.
Provided by Dienia B.
Categories Stew
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Warm and simmer tomato sauce, Worcestershire sauce, honey, lemon juice, season-all salt, onion and garlic powder, soy sauce, and sliced mushrooms together in a saucepan.
- Pour mixture over roast.
- Cover and bake for 90 minutes until roast is tender in a 425 degree Fahrenheit oven.
ROASTED RED POTATOES WITH ROSEMARY
For a simple vegetable dish, try Robin Miller's Roasted Potatoes with Rosemary recipe from Quick Fix Meals with Robin Miller on Food Network.
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
LAURA'S LEMON ROASTED POTATOES
Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.
Provided by Laura
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
- Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g
RED POT ROAST
Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother.
Provided by Jeanne Ullom Hewitt
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
- Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
- Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 63.1 g, Cholesterol 116.1 mg, Fat 29.3 g, Fiber 4.9 g, Protein 35.2 g, SaturatedFat 11.5 g, Sodium 1076.7 mg, Sugar 20.8 g
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