Moms Easy Roast Recipes

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MOM'S POT ROAST



Mom's Pot Roast image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds rump roast
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
One 28-ounce can tomato product (I'm using crushed tomatoes)
1 cup liquid (I'm using water)
2 bay leaves
1 pound dry pasta (I'm using shells)

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
  • Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
  • Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
  • About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
  • To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

MOM'S ROAST BEEF



Mom's Roast Beef image

This well-seasoned roast is Mom's specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! -Linda Gaido, New Brighton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 14

1 tablespoon canola oil
1 beef eye round roast (about 2-1/2 pounds)
1 garlic clove, minced
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 medium onion, chopped
1 teaspoon beef bouillon granules
1 cup brewed coffee
3/4 cup water
GRAVY:
1/4 cup all-purpose flour
1/4 cup cold water

Steps:

  • In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 453mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

MOM'S ROAST BEEF



Mom's Roast Beef image

Everyone loves slices of this fork-tender roast beef and its savory gravy. This well-seasoned roast is Mom's specialty.

Provided by bugsbunnyfan

Categories     < 4 Hours

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon cooking oil
1 (2 1/2 lb) beef eye round
1 medium onion, chopped
1 cup brewed coffee
1 cup water, divided
1 beef bouillon cube
2 teaspoons dried basil
1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour

Steps:

  • Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
  • Cover and simmer for 2-1/2 hours or until meat is tender.
  • Combine flour and remaining water until smooth; stir into pan juices.
  • Cook and stir until thickened and bubbly.
  • Remove roast and slice. Pass the gravy.

MOM'S CHUCK ROAST - MY FAVORITE!



Mom's Chuck Roast - My Favorite! image

This is my mom's simple, but really flavorful "comfort food" roast with gravy. The list of steps is long, but the recipe is not difficult at all. I've simply been careful to be as detailed as possible since, in this case, technique is very important. Without fail, when Mom would ask me what I wanted for my birthday dinner and I invariably answered "your beef roast with that yummy gravy!", she'd roll her eyes and say, "you want THAT for your BIRTHDAY?" For her, it was a run of the mill roast. For me, it was heaven! Since her death in 2003, I'd been looking everywhere for the scrap of paper I'd written the recipe down on years ago, but didn't find it until this week. I'm thrilled and was actually giggling throughout dinner the other night when I realized I finally had gotten the flavor down exactly as she used to make it. It was one of my most joyful meals growing up and now I can have it whenever I want. :D Thanks, Mom!

Provided by Sandi From CA

Categories     Roast Beef

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 lbs chuck boneless chuck roast (well-marbled and at least 2 inches thick)
1 tablespoon Kitchen Bouquet
3 garlic cloves, chopped
1 -2 tablespoon canola oil
2 tablespoons Wondra Flour or 2 tablespoons flour
water
3/4 cup milk
salt and pepper, to taste

Steps:

  • Cut off the vast majority of the fat from the (NOT previously frozen) roast. For me, this usually results in maybe 4-5 variously sized pieces of usable meat culled from one roast.
  • Place a layer of oil (to coat bottom) in a cast iron skillet on the stove over medium-high and while that's heating ----.
  • ---- poke holes part way through each piece of roast meat with a knife tip a few times on each side. This simply provides more surface area for the flavor to cling to. Rub all meat surfaces well - first with Kitchen Bouquet, then with the chopped garlic.
  • When the skillet is hot, add meat and sear on all sides until well-browned, about 2 minutes on each side or whatever achieves the nicest deep brown.
  • Add water to almost cover roast (maybe 1/4" below top of roast) - somewhere between 1 and 2 cups.
  • Continue to heat until water just starts to bubble, then reduce heat to low or simmering, cover and braise for 2 to 2 1/2 hours. Braising cuts down the connective tissue in tougher cuts of meat.
  • At the end of cooking time when meat is tender, remove lid and boil water and juices in skillet until volume reduces by almost half.
  • Turn off heat and move all of the meat pieces to a plate. Cover with foil to keep warm.
  • Remove oil from juices with a gravy separator. This is VERY important to making successful gravy. Doing it by hand with a spoon or bulb baster is a tedious job, so I just ordered a Trudeau gravy/fat separator to make life easier. ;).
  • Return about 1 cup of the separated water/juice/gravy fluid to the skillet heated to medium-high.
  • Mix the Wondra with just enough water to make a thinnish paste. While whisking FEVERISHLY, ~slowly~ pour the thin paste into the sauce to combine and prevent lumps from forming. Wondra flour in the tall blue can works Wondra-fully and is made for this purpose. (Hey, any opportunity I have for making stupid puns shall not go wasted.).
  • For the next few minutes, continue whisking as though your very life depended on it, even after the Wondra/flour has incorporated into the sauce. Then, still whisking, slowly add the milk.
  • When gravy is heated through, it's ready to pour over hunks of roast beast and boiled tater slices! Season *after* tasting as it may already be just fine. However, I highly recommend some finishing salt to bump that puppy right over the edge of heaven! Saltistry's "herb grey" is absolute bliss.
  • Oh, and for leftovers, might I suggest a beef version of Breakfast Pork Hash (Recipe #170376?) :).

MOM'S EASY ROAST



Mom's Easy Roast image

Slow-cooked and simple, this roast will be a family favorite!

Provided by Lindsey

Categories     Roasts

Time 6h20m

Yield 6

Number Of Ingredients 6

1 (3 pound) bottom round roast
salt and pepper to taste
2 medium baking potatoes, quartered
4 carrots, cut into thirds
1 (1 ounce) envelope dry onion soup mix
1 cup water

Steps:

  • Season the roast with salt and pepper, and place in the bottom of a slow cooker. Sprinkle half of the onion soup mix over it, and pour in half of the water. Put in the potatoes, followed by carrots. Season with the remaining soup mix, then pour in the rest of the water. Cover, and cook on High for 6 to 8 hours.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 19.2 g, Cholesterol 145.1 mg, Fat 30.7 g, Fiber 3 g, Protein 48 g, SaturatedFat 11.9 g, Sodium 569.3 mg, Sugar 2.7 g

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