Pauladeenspotroast Recipes

PAULA DEEN POT ROAST RECIPE

Steps:

• Preheat the oven at 350 F.
• For house seasoning, mix all the ingredients thoroughly and you can store it in an airtight container for up to six months.
• Take a small bowl and mix the house seasoning, salt, and pepper in it. Rub seasoning on both sides of the roast.
• Take a large pan and heat the oil in it. Cook the roast till it becomes brown on both sides.
• After that, put the meat in a roaster pan. Add garlic and onions to the pan for one to two minutes to absorb the leftover juice.
• Put it into a roaster pan with meat and bay leaves, stir it thoroughly.
• Mix mushroom soup, wine, Worcestershire sauce and beef bouillon together in a bowl. Pour it over the roast and add water to it.
• Cover the whole pan with foil and bake it for a maximum of 3 hrs.
• When it is ready, discard the bay leaves. Serve with rice.

PERFECT POT ROAST

Steps:

• Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender. , Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan. , For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.

PAULA'S DUTCH OVEN POT ROAST

Steps:

• Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
• Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

PAULA DEEN'S FAVORITE PULLED PORK SANDWICH RECIPE - (4/5)

Steps:

• In a small mixing bowl, combine dry spices. Add pork butt to the crock of a large slow cooker. Pour can of Sprite or other lemon-lime soda, apple cider vinegar, and Worcestershire sauce on top of the pork. Top with dry spices, salt and pepper, and brown sugar. Pat into the meat. Cook on LOW 8-10 hours. Carefully pour off the liquid in the crock pot. Remove the bone and shred the meat. Pour entire bottle of BBQ sauce over shredded meat. Stir to combine. Serve on a bun piled high, top with prepared coleslaw.

RICH POT ROAST FROM PAULA DEEN

Steps:

• Preheat oven to 350 degrees.
• For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
• Add the house seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster iwth meat and add bay leaves.
• Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
• Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
• Remove and discard the bay leaves.
• Cooks Note:.
• If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.

PAULA DEEN'S POT ROAST

Steps:

• Make house seasoning by combining salt, pepper and garlic powder- store remainder in an airtight container for up to 6 months.
• Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.
• Over high heat, sear roast until brown in oil.
• Place roast in slow cooker and layer onions, bay leaves, bouillon cubes, crushed garlic and cream of mushroom soup.
• Add Chardonnay and enough water to cover all of the ingredients.
• Cook on low setting for 8 hours.

PAULA DEEN'S SLOW COOKER PULLED PORK RECIPE - (3.9/5)

Steps:

• In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight. Place pork in a slow cooker. Set on low heat and cook for 10 hrs. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the skimmed broth, and the barbecue sauce. Stir into the pork, and cook for 2 hrs. Serves 10-15

PAULA DEEN'S POT ROAST

Steps:

• Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.