MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
POT ROAST CARIBE
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
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
POT ROAST CARBONNADE
From Ten Dollar Dinners on the Food Network. I made this alongside baked potatoes but you could easily add potatoes to the mix before putting in the oven and you would have more of a one pot meal. This isn't particularly saucy so don't think stew. The flavor is wonderful and the meat is so tender.
Provided by invictus
Categories Stew
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate.
- Add the onions to the bacon fat and season with salt and pepper to taste. Cook over low heat until they are deep in color and caramelized, about 15-20 minutes. Remove the onions to a plate, leaving as much fat in the pot as possible.
- Add the vegetable oil to the pan along with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear until nicely browned on both sides. Once the meat is browned, remove to a plate.
- Sprinkle the flour into the pan drippings. Cook for 1 minute before deglazing the pan with the beer.
- Add back the beef, onions, and bacon to the pan. Also add the carrots, prunes, thyme, and beef stock. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours.
Nutrition Facts : Calories 573.8, Fat 41.8, SaturatedFat 15.1, Cholesterol 104, Sodium 551.6, Carbohydrate 17.7, Fiber 2.8, Sugar 7.1, Protein 27.2
MAINLY MUSHROOM BEEF CARBONNADE
This is the ultimate comfort food, an earth-and-turf combo that smells delicious while cooking and tastes like home. The mushrooms taste so meaty, you can decrease the amount of beef and add more portabellos if you like. -Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon., Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste., Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan., Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted.
Nutrition Facts : Calories 333 calories, Fat 16g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 547mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.
SLOW COOKER BEEF CARBONNADE
A delicious slow cooker meal. If the beef is not well trimmed when you buy it, purchase 5 pounds and cut away the excess fat yourself in order to yield 4 pounds of solid meat.
Provided by CookingONTheSide
Categories Roast Beef
Time 8h30m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- In 12-inch skillet, heat oil on medium-high until very hot.
- In large bowl, combine beef chunks, flour, 1/2 t salt, and 1/4 t freshly ground black pepper; toss to coat beef evenly.
- Add beef chunks to skillet in 3 batches, and cook 5-6 minutes per batch or until well browned on all sides, stirring occasionally and adding more oil if necessary.
- With slotted spoon, transfer beef to medium bowl once it is browned.
- After all beef is browned, add broth to skillet and heat to boiling on high, stirring to loosen any browned bits.
- Boil 1 minute, stirring.
- Meanwhile, in 6 to 6 1/2 quart slow cooker bowl, stir together sliced onions, garlic, beer and thyme.
- Top with browned beef, any juices in bowl, and broth mixture from skillet; do not stir.
- Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
- About 20 minutes before beef mixture is done, prepare egg noodles as label directs.
- To serve, skim and discard any fat from cooking liquid.
- Divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, and sprinkle with chopped parsley.
- Makes about 10 cups.
Nutrition Facts : Calories 518.1, Fat 18.9, SaturatedFat 6, Cholesterol 196.5, Sodium 226.3, Carbohydrate 17.8, Fiber 1.2, Sugar 1.5, Protein 63.1
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