MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
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 POT ROAST
My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.-Dorothy Duder, North Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour. , Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender. , Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.) , For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 448 calories, Fat 23g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 1053mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MOM'S SUNDAY POT ROAST
A basic New England pot roast that was a traditional Sunday meal when I was kid. Mom always served this with warm, cinnamon-spiced applesauce and either Parker House rolls or Pillsbury's Butterflake Dinner Rolls (since discontinued - but the Grands Flaky Layers Original Biscuits are similar). The leftover meat, on buttered bread and lightly salted, made for a delicious sandwich in our brown bag school lunches the following Monday or Tuesday. I've scaled the recipe back a bit from the quantities my mom used as she was cooking for a family of six, with intentional leftovers. This recipe should feed a family of four (assuming health-conscious serving sizes) with some leftovers.
Provided by Global3
Categories One Dish Meal
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Season flour with salt and pepper; dredge the meat in the seasoned flour.
- Heat bacon fat in a heavy skillet (cast iron is preferred). When hot, sear/brown meat on all sides.
- Transfer meat to a roaster or Dutch oven. (Mom always used her enameled roaster.).
- Mix consommé with one (soup) can of water, bring to a boil, and pour over the meat.
- Cover, place in preheated oven, and roast for two (2) hours, turning meat over after about an hour.
- Remove roaster from oven, add carrots and onions, cover, return roaster to oven for another hour. (Additional water or broth may be added if necessary.).
- Remove roaster and add potatoes; cover and return to oven for another hour or until potatoes are done.
- Remove meat and vegetables to serving dishes, cover with foil to keep warm until ready to serve.
- Optional gravy:.
- Skim most fat from juices in pan (leave about 2 Tbs) and add enough liquid (water or beef broth) to make two cups. Mix 1/4 cup of cold water with 2 tablespoons of corn starch. Bring juices to a boil and stir in the cornstarch mixture. Cook for one minute, stirring constantly, until gravy is thickened.
- Variations:.
- - Add two ribs of celery, cut in 1.5 inch pieces when adding the carrots and onions.
- - Add 1 or 2 turnips, cut in eighths (roughly 1" pieces) when you add adding the potatoes.
- - Combine consommé with tomato juice instead of water. (Mom would never have done this, but there were plenty of other families that couldn't imagine preparing their pot roast any other way.).
- - Add 2 cloves and a bay leaf when adding meat to the roaster pan.
Nutrition Facts : Calories 533.2, Fat 16.4, SaturatedFat 7.3, Cholesterol 174.6, Sodium 591.1, Carbohydrate 37, Fiber 5.8, Sugar 6.3, Protein 61.2
MOM'S SUNDAY POT ROAST
Preheat oven to 300°F. In a medium bowl, combine the beef broth, 1 cup of the water, the Worcestershire sauce, bay leaves, salt, and pepper. Set the sauce
Provided by Parade
Time 20m
Yield 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 300°F. In a medium bowl, combine the beef broth, 1 cup of the water, the Worcestershire sauce, bay leaves, salt, and pepper. Set the sauce aside. Coat the bottom of a heavy roasting pan with the oil, add the meat, and place the pan over medium high heat to sear the beef. Brown on all sides. Pour the sauce into the pan. Place a sheet of parchment paper over the meat, cover the pan with foil, and roast the meat in the oven for 1 hour. Meanwhile, peel the potatoes and cut into quarters. Rinse the potatoes in cold water for 5 to 10 minutes. After the roast has been cooking for 1 hour, add the potatoes, carrots, onions, and celery to the pan; pour in the remaining 3 ½ cups water. Cover and cook until the meat is tender, about 1 hour more. Transfer the vegetables to a serving bowl and the meat to a cutting board to rest while you make the gravy. In a deep saucepan set over medium-high heat, stir the butter and flour together to make a roux. Add the liquids from the roasting pan to the saucepan, bring it to a boil, and then reduce the heat and simmer for 10 minutes. Thick-slice the roast and serve with the vegetables and gravy.
Nutrition Facts :
MY MOM'S SUNDAY POT ROAST
Make and share this My Mom's Sunday Pot Roast recipe from Food.com.
Provided by Mary in LA.
Categories Vegetable
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Trim any excess fat from beef.
- Discard fat.
- Cut beef into serving-size pieces;season with salt and black pepper to taste.
- Scrub potatoes.
- Cut scrubbed potatoes into quarters.
- Cut carrots and parsnip diagonally into 3/4 inch slices.
- Slice celery into 1 and 1/2 to 2 inch pieces.
- Place potato,carrot, parsnip,celery, onion and bay leaves in slow cooker.
- Sprinkle rosemary and thyme over vegetables.
- Arrange beef over vegetables in slow cooker.
- Pour broth over beef.
- Cover slow cooker and cook pot roast on low about 8 and 1/2 to 9 hours or until beef is fork-tender.
- Remove beef to large serving platter.
- Arrange vegetables around beef on the platter.
- Remove and discard bay leaves.
- Serve pot roast with juices from slow cooker or with gravy, if desired.
Nutrition Facts : Calories 207.3, Fat 7, SaturatedFat 3.1, Cholesterol 74.8, Sodium 155, Carbohydrate 11.3, Fiber 1.5, Sugar 1.6, Protein 25.2
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