Mock Pot Roast Recipes

MOCK POT ROAST

Steps:

• Preheat oven to 400 degrees.
• Place ground beef in the center of the cake pan, molding it into whatever shape you'd like your roast to be. I'm a traditionalist, so I go with a rectangle-like lump.
• Peel the onion and slice it, placing it around the meat.
• Wash and slice the potatoes and carrots.
• Allow them to drain before placing them in the pan around the meat, on top of the onion.
• Open the cans of mushrooms and drain them, placing them over the other veggies.
• Sprinkle the garlic and seasonings over veggies and meat.
• Cover all completely with foil.
• Bake it in the oven for approximately an hour and a half. Depending on your oven, this may take longer. Mine cooks pretty fast, so keep that in mind.
• Remove from oven and allow it to rest for no less than 5 minutes.
• Eat, eat, eat. It's so good, you probably won't have leftovers...

MOCK BEEF TENDERLOIN

Steps:

• Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
• Preheat oven to 425 degrees F.
• In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes.
• While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper.
• Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes.
• Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW COOKER MOCK-ROAST

Steps:

• Sprinkle the beef with seasoned salt and black pepper to taste. Heat the vegetable oil in a skillet over medium heat, and brown the roast on all sides, about 3 minutes per side. Place the browned roast into a slow cooker, and sprinkle the onion, chopped carrot, and celery over the meat. Scatter the potatoes and carrot pieces over the other ingredients, sprinkle on the Italian seasoning, parsley, and celery salt, and pour the can of soda over everything. Sprinkle the steak sauce on top.
• Cover, and cook on Low setting for 8 hours.

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

MOCK POT ROAST AND VEGETABLES

Steps:

• Mix ground beef and pork together with rolled oats.
• Mix in eggs, ketchup, dry mustard, 2 teaspoons salt, and pepper.
• Shape into a loaf in a shallow greased baking pan large enough for meat loaf and vegetables.
• Brush with gravy browning sauce, if using.
• Arrange carrots, potatoes, and onions around meatloaf.
• Sprinkle with remaining teaspoon of salt.
• Cover pan with foil; bake at 375 degrees Fahrenheit for 40 minutes.
• Uncover and add peas.
• Replace cover and bake for another 30 minutes.
• Uncover and baste meat loaf with pan juices.
• Bake 5 minutes longer, or until vegetables are tender.

MOCK POT ROAST

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf. , Cover and bake at 375° for 40 minutes. Add peas. Cover and bake 30 minutes longer. Uncover; baste with pan juices. Bake 5 minutes more or until the meat is no longer pink and a thermometer reads 160°.

MOCK CROCK POT ROAST

Steps:

• mix the root beer, garlic powder and lemon pepper in a small pot.
• add the steak and bring to a boil.
• reduce heat and simmer for one hour to an hour and a half.
• remove steak.
• mix cornstarch with a little bit of water.
• add to the leftover sauce and stir on medium heat until thickened.
• Serve over noodles or rice.