Pot Roast Stir Fry Recipes

EASY POT ROAST STIR-FRY

Steps:

• Toss the beef with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Rest at room temperature for 15 minutes.
• Put the potatoes and 1 teaspoon salt in a large skillet and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside. Rinse the skillet and wipe dry.
• Whisk together the broth, soy sauce, 1/4 teaspoon salt and the remaining 1 teaspoon cornstarch in a small bowl until the cornstarch dissolves. Set aside.
• Put the reserved skillet over medium-high heat and heat 1 tablespoon of the oil. Add the mushrooms in 1 layer, season with salt and pepper and cook without stirring until the mushrooms are nicely browned on the bottom, 2 to 3 minutes; transfer to a large bowl. Add 1 tablespoon plus 1 teaspoon of the oil to the skillet, then add the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, about 1 minute. Transfer to the bowl with the mushrooms.
• Add the remaining 1 tablespoon oil to the skillet, then add the carrots and celery. Season with salt and pepper. Cook, stirring, for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and cook, stirring continuously, until it turns a shade darker, about 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch is incorporated. Return the beef, mushrooms and potatoes to the skillet. Simmer until the sauce thickens and the flavors are blended, about 2 minutes. Adjust the seasoning if necessary. Remove from the heat and stir in the butter, parsley and scallions.
• Serve with buttered egg noodles or mashed potatoes and sprinkle with additional sliced scallions.

LEFTOVER ROAST STIR-FRY RECIPE

Steps:

• Put the vermicelli noodles in a bowl and pour over boiling water from the kettle. Set aside.
• Put a wok or a large frying pan over a high heat. Once it's hot add the sesame oil, followed by the leeks, peppers, chilli and ginger. Keep stirring for 5 minutes until everything starts to soften.
• Turn the heat down a touch and add the leftover roast meat and spinach. Cook for 30 seconds and then pour in the sherry. Let the alcohol evaporate off before adding the soy, honey and lemon.
• Drain the noodles and add a little bit of the water to the wok to create a sauce. Stir in the noodles, remove from the heat and serve.

POT ROAST

Steps:

• Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

POT ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

CHINESE POT ROAST

Steps:

• Heat oil in dutch oven.
• Add meat and brown on both sides.
• Combine stir-fry sauce with wine and pour over meat.
• Cover, reduce heat and simmer for 1 hour 40 minutes.
• Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.
• Combine cornstarch and 1/4 cup Water.
• Remove meat to platter and keep warm.
• Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.
• To serve, cut meat across grain into thin slices and serve with the mushroom gravy.