New England Pot Roast And Gravy Recipes

NEW ENGLAND POT ROAST

Steps:

• Spray inside of crockpot.
• Add remaining ingredients and set to low for 6-8 hours.
• Or bake at 325 for 2 to 3 hours.

NEW ENGLAND POT ROAST

Steps:

• In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
• Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
• Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
• Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

NEW ENGLAND POT ROAST AND GRAVY

Steps:

• With a hot broiler, grill or frying pan, sear the briskets until they're well browned and crispy. Wash and cut the vegetables into a large, rough dice and place in the bottom of a large covered pan (squarehead). Add the beef, seasonings and stock. Cover and place in a preheated 375 to 400 degree oven and bake for about 6 hours. Check the meat with a meat fork. The briskets should be extremely fork tender (practically falling apart). When done lift from the stock with a fork and a spatula underneath to a holding pan to cool slightly.
• Meanwhile -- into a large plastic food bucket, strain the vegetables and stock through a medium hole china cap (sieve). Using a mallet or ladle squeeze some of the vegetable pulp through into the stock for flavor and texture. Discard the squeezed veggies. Cool the stock so the fat will rise to the top.
• While the meat is still warm cut out the large pieces of meat separating it from the fat layer in the middle. Scrape off any excess soft fat and discard it. Keep the meat pieces (pot roast) to eat soon or refrigerate them.
• To Make Gravy: Heat the Pot Roast Stock separately. In a large heavy saucepan heat the beef fat, boiling out any water particles (takes a couple minutes). Make a roux by whisking in the flour and cornstarch stirring constantly -- cooking a few minutes. Continue stirring (it could burn) browning slightly is okay. It adds color to the gravy. Add some of the hot stock gradually. Stir swiftly to break up lumps and make a smooth paste. Add more stock to thin to the desired consistency. Let simmer 20 to 25 minutes, stirring occasionally. Check for color, taste and thickness. Adjust color if desired with a few drops of Gravy Master or Kitchen Bouquet. Add salt and pepper and more stock if needed.
• Garnish: Simmer carrots, celery and onion in a little stock to soften slightly. Cool until needed. Dip in stock to reheat and arrange on top of gravy on the meat.
• Slowly reheat Pot Roast in hot stock. Remove from stock to a cutting board. Slice the meat thinly on the bias against the grain of the meat. Arrange on the plate, ladle on the gravy and garnish with the julienne vegetables, if desired. Serve with fresh mashed potatoes and a vegetable. This is a meal to enjoy.

NEW ENGLAND POT ROAST

Steps:

• 1. Cook beef in 4-quart Dutch oven over medium heat until brown on all sides reduce heat to low.2. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling reduce heat. Cover and simmer 2 hours 30 minutes.3. Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.4. Remove beef and vegetables to warm platter keep warm. Make Pot Roast Gravy. Serve gravy with beef and vegetables.Pot Roast Gravy1/2 cup cold water1/4 cup all-purpose flourSkim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and the flour in tightly covered container gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.*3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted decrease salt to 3/4 teaspoon.Place roast on carving board or platter. With meat fork in meat to hold meat in place, cut between muscles and around bones. Remove one section of meat at a time. Turn section so meat grain runs parallel to carving board. Cut meat across grain into 1/4-inch slices.NUTRITION FACTS: 1 Serving: Calories 385 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 85mg Sodium 690mg Carbohydrate 40g (Dietary Fiber 6g) Protein 37g % DAILY VALUE: Vitamin A 94% Vitamin C 22% Calcium 6% Iron 26% DIET EXCHANGES: 2 Starch 4 Very Lean Meat 2 Vegetable 1 FatSlow Cooker Directions: Cook beef in 12-inch skillet over medium heat until brown on all sides. Place potatoes, carrots and onions in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.Barbecue Pot Roast: Decrease pepper to 1/2 teaspoon. Omit horseradish and water. Prepare Smoky Barbecue Sauce. After browning beef in step 1, pour Smoky Barbecue Sauce over beef. Omit Pot Roast Gravy. Skim fat from sauce after removing beef and vegetables in step 4. Spoon sauce over beef and vegetables or serve sauce with beef and vegetables.CREAM GRAVY POT ROAST: For roast-substitute 1 can (10 1/2 ounces) condensed beef broth for the 1 cup water. For gravy-add enough half-and-half or milk, instead of water, to the broth (from the roast) to measure 2 cups. Substitute 1/2 cup half-and-half or milk for the water.Garlic-Herb Pot Roast: Decrease pepper to 1/2 teaspoon. Omit horseradish. After browning beef in step 1, sprinkle with 1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves, 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves, 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves and 4 cloves garlic, crushed. Substitute 1 can (10 1/2 ounces) condensed beef broth for the 1 cup water.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

OLD-FASHIONED POT ROAST WITH GRAVY

Steps:

• Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.

NEW ENGLAND POT ROAST

Steps:

• Heat oil and cook the beef over medium heat until all sides are browned.
• Sprinkle the beef with salt and pepper. Spread horseradish over all sides of the beef. Add 1 cup water to the pot, heat to boiling, reduce heat. Cover and simmer for 2 hours 30 minutes.
• Add potatoes, carrots and onions to the pot. Cover and simmer for 1 hour or until beef and vegetables are tender.
• Remove beef and vegetables to a warm platter.
• Add enough water to broth to measure 2 cups and put back in the pot.
• Combine by shaking the flour and 1/2 cup water in a container with a tight lid.
• Gradually stir into broth, then heat to a boil, stirring constantly about 1 minute until it is a gravy.
• Place pieces of beef with vegetables onto plates or into bowls and ladle on gravy to your liking.
• Bread for dipping is a great optional treat.

HEARTY NEW ENGLAND DINNER

Steps:

• Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.

KRAFT RECIPE MAKERS NEW ENGLAND POT ROAST

Steps:

• Add meat and vegetables to slow cooker.
• Top with Simmer Sauce; cover.
• Cook on LOW 8 to 10 hours (or on HIGH 6 to 8 hours).
• 15 min. before serving:
• Stir in Finishing Sauce. Increase heat to HIGH; cook, covered, 15 min.

SLOW-COOKER NEW ENGLAND POT ROAST

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
• In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
• Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

NEW ENGLAND BEEF ROAST IN SLOW COOKER

Steps:

• Mix first 3 ingredients until blended.
• Place meat in slow cooker sprayed with cooking spray; top with vegetables and soup mixture. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

NEW ENGLAND POT ROAST

Steps:

• 1. Cook beef in Dutch oven over medium heat until brown on all sides reduce hear to low.2. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling reduce heat to low. Cover and simmer 2 1/2 hours.3. Add potatoes, carrots and onions. Cover and simmer about 1 hour or until beef and vegetables are tender.4. Remove beef and vegetables to warm platter keep warm. Prepare Pot Roast Gravy. Serve with beef and vegetablesSkim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and the flour in tightly covered container gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.1 SERVING: Calories 365 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 85mg Sodium 400mg Carbohydrates 38g (Dietary Fiber 6g) Protein 35g.*3 pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted decrease salt to 3/4 teaspoon