Orange Madeira Pot Roast Recipes

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ROAST GOOSE WITH ORANGES AND MADEIRA



Roast Goose with Oranges and Madeira image

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.

Categories     Poultry     Roast     Christmas     Orange     Goose     Fortified Wine     Winter     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

For the goose:
1 12 1/2-pound goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) honey
For the shallots:
1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

Steps:

  • To make the goose:
  • Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
  • Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
  • Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
  • Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
  • Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
  • To make the shallots:
  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
  • Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

POT ROAST WITH ORANGE AND DATES



Pot Roast with Orange and Dates image

Provided by Evan Kleiman

Categories     Beef     Fruit     Herb     Onion     Tomato     Braise     Passover     Orange     Date     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

2 (2 1/2-pound) boneless beef chuck roasts, each about 7x4x2 inches
4 teaspoons sugar
3 tablespoons olive oil, divided
1 pound onions, thinly sliced
6 tablespoons red wine vinegar
1/2 teaspoon ground allspice
2 cups low-salt chicken broth
1 cup orange juice
1/2 cup tomato sauce
2 cups pitted dates
1/2 cup chopped fresh Italian parsley

Steps:

  • Preheat oven to 350°F. Sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Add roasts. Cook until brown, about 8 minutes per side; transfer to plate. Add 1 tablespoon oil and onions to pot. Sauté until dark brown, stirring often, about 10 minutes. Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits. Add broth, orange juice, and tomato sauce; bring to boil. Return roasts and accumulated juices to pot. Scatter dates around roasts; sprinkle with parsley.
  • Cover pot; place in oven. Braise roasts 1 hour. Turn roasts over, cover, and braise until tender, about 1 hour. Tilt pot; spoon off fat from top of sauce. Cool uncovered 1 hour. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold; cover and keep chilled.
  • Preheat oven to 350°F. Transfer roasts to board, scraping sauce into pot. Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish. Spoon sauce over. Cover; rewarm about 25 minutes.

POT ROAST CARIBE



Pot Roast Caribe image

Delicious variation of the basic pot roast with a Caribbean flair.

Provided by Amalloch

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h25m

Yield 6

Number Of Ingredients 19

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast
2 cloves garlic, crushed
1 cup chopped onion
1 teaspoon salt
2 (8 ounce) cans tomato sauce
2 tablespoons white sugar
1 tablespoon all-purpose flour
1 teaspoon unsweetened cocoa powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
1 teaspoon grated orange zest
2 large potatoes, cut into large chunks
3 carrots, sliced
1 stalk celery, chopped
½ cup sliced almonds

Steps:

  • Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
  • Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 39.8 g, Cholesterol 103.4 mg, Fat 34.2 g, Fiber 6.8 g, Protein 32.9 g, SaturatedFat 11.1 g, Sodium 887.6 mg, Sugar 11.3 g

ORANGE MADEIRA POT ROAST



Orange Madeira Pot Roast image

I am posting this recipe as a correction to one posted by another user. I found this recipe on southernfood.about.com after I did a web search because something didn't look right in the original recipe posted here. It is an exceptionally tasty dish, and something very different from your standard 'Pot Roast' fare. Try it when you want a change of flavor. Feel free to dress it up with your favorite vegetables or side dishes.

Provided by Fred Forlano

Categories     Stew

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 can frozen orange juice concentrate, 6 oz
1/2 cup orange juice
1 tablespoon orange zest
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 1/4 teaspoons ground coriander
1/4 teaspoon cumin
3 1/2 lbs bottom round steaks or 3 1/2 lbs chuck roast
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons cornstarch
1/4 cup water
1/2 cup madeira wine
2 oranges, sliced

Steps:

  • In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin.
  • Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator.
  • Remove meat from marinade; reserve liquid.
  • Heat oil and butter in a large skillet on high; brown meat on all sides.
  • Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top.
  • Cover and cook on low for 9 to 11 hours, or until meat is tender.
  • Remove to a warm platter and prepare sauce.
  • Turn slow cooker/Crock Pot to high.
  • Combine cornstarch and water; stir into the sauce mix.
  • Add Madeira and orange slices and continue cooking for 15 minutes.
  • Taste and adjust seasonings.
  • Pour sauce over meat.
  • Serves 6 to 8.

Nutrition Facts : Calories 1191.6, Fat 65.2, SaturatedFat 25, Cholesterol 261.6, Sodium 1118.5, Carbohydrate 59.9, Fiber 3.5, Sugar 50, Protein 83.6

BEEF ROAST WITH TOMATO MADEIRA SAUCE



Beef Roast with Tomato Madeira Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 pounds beef rump roast, rinsed and patted dry
Salt and pepper
1 1/2 cups roasted garlic and herb tomato sauce
3/4 cup Madeira wine
1 teaspoon minced garlic
1 1/2 cups frozen pearl onions
1 cup frozen carrot slices

Steps:

  • Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.
  • In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
  • To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast.
  • Cover and cook on low setting for 8 hours.

CROCK POT BEEF ROAST WITH TOMATO MADEIRA SAUCE



Crock Pot Beef Roast With Tomato Madeira Sauce image

Source: Sandra Lee - Semi Homemade Cooking!! This recipe is unbelievably easy and the results are delicious!! My husband eats the sauce with a spoon!! NOTE: This recipe says to brown the roast...I have skipped this step due to lack of time and the roast still turned out juicy & fork-tender!

Provided by Mom2Rose

Categories     One Dish Meal

Time 8h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
3 lbs rump roast, rinsed and patted dry
salt and pepper
1 1/2 cups garlic and herb spaghetti sauce (i.e. Ragu, Prego)
3/4 cup madeira wine
1 teaspoon minced garlic
1 1/2 cups frozen pearl onions
1 cup frozen carrots, slices cut in chunks or 1 cup fresh carrot, cut in chunks

Steps:

  • Heat the olive oil in a large frying pan on medium-high heat.
  • Season the roast with salt and pepper.
  • Brown the roast on all sides, remove to a plate, and set aside.
  • NOTE: If you are running low on time, skip browning the roast.
  • In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
  • To a slow cooker add the onions and carrots.
  • Add the browned roast and any accumulated juices.
  • Pour the sauce mixture over the top of roast.
  • Cover and cook on low setting for 8 hours.
  • Serve over pasta or mashed potatoes.

Nutrition Facts : Calories 521.7, Fat 32.2, SaturatedFat 11.5, Cholesterol 170.1, Sodium 136.3, Carbohydrate 2.6, Fiber 0.7, Sugar 1.2, Protein 47.2

MAPLE-ORANGE POT ROAST



Maple-Orange Pot Roast image

From Orlando, Florida, Christina Marquis explains, "Served with fresh bread, this easy-to-prepare, tender roast is a wonderful reminder of New England's autumn flavors. It always brings back memories of a friend's maple sap house in New Hampshire, where we're originally from."

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 16

1 beef rump roast or bottom round roast (3 pounds)
1/2 cup orange juice
1/4 cup sugar-free maple-flavored syrup
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon grated orange zest
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds red potatoes, cut into large chunks
5 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
4 teaspoons cornstarch
1/4 cup cold water

Steps:

  • In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray. , In the same skillet, combine the orange juice, syrup, wine, vinegar, Worcestershire sauce, orange zest, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat. , Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender. , Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan., In a small bowl, combine cornstarch and water until smooth. Gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables.

Nutrition Facts : Calories 335 calories, Fat 8g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 264mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

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