AMAZING BROWN GRAVY POT ROAST
This amazing brown gravy pot roast is seasoned to perfection, and then cooked low and slow in the slow-cooker. The pot roast is fork tender, and full of flavor.
Provided by Tamara J.
Categories Dinner
Time 6h10m
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet (cast iron skillet works best). Evenly distribute the seasoning on all sides of the chuck roast with all of the seasonings.
- Add the roast to the skillet and sear it on all sides until a nice brown crust forms.
- Place the chuck roast in the slow cooker. Add the onions, celery, carrots, chopped garlic and rosemary sprigs on top of the roast.
- Prepare the brown gravy according to package directions. Pour the gravy over the top of the vegetables and the roast. Add the red wine, and Worcestershire sauce into the slow cooker.
- Turn the heat to low for 8 hours, or high for 6 hours.
Nutrition Facts : Calories 198 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 275 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
POT ROAST WITH GRAVY
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.
Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.
SUNDAY POT ROAST WITH MUSHROOM GRAVY
Provided by Claire Robinson
Categories main-dish
Time 3h5m
Yield 4 servings with leftovers!
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
- Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
- Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
- To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.
MY FAVORITE POT ROAST
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Provided by Mark D. Wilder
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
- Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
- Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g
ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
- Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
- Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
NEW ENGLAND POT ROAST AND GRAVY
Steps:
- Method: 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.
- 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.
- Garnish: Julienne carrots, celery and onion (just a few for pretty). Then simmer them in a little stock to soften slightly. Cool until needed. Dip in stock to reheat and arrange on top of gravy on the meat.
OLD-FASHIONED POT ROAST WITH GRAVY
"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 12-14 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY
this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....
Provided by grandma2969
Categories Roast Beef
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- preheat the oven to 325*.
- make 9 deep incisions in the meat and insert the garlic pieces.
- Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
- transfer the meat to a plate.
- add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
- add the stock, bay leaves green pepper and ketchup.
- return the meat to the pan, cover and bring to a boil.
- transfer to the oven and bake for 2 hours covered.
- set the meat aside and stir in the thyme, salt and pepper.
- at this point, the meat can be stored in the refrigerator until the next day.
- place the potatoes on the bottom of the pan and arrange the meat on top.
- re-cover, and bake 45 minutes or until the meat and potatoes are tender.
- in a small bowl, mash the butter and flour together to form a smooth paste is formed.
- transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
- discard the bell pepper, bay leaves and celery.
- bring the pan juices to a boil over high heat.
- then whisk in the butter mixture by tablespoonfuls.
- cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
- add hot pepper sauce to taste.].
- pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.
More about "pot roast with brown gravy recipes"
10 BEST BROWN GRAVY MIX POT ROAST RECIPES | YUMMLY
From yummly.com
PERFECT POT ROAST AND GRAVY - MOM ON TIMEOUT
From momontimeout.com
PERFECT POT ROAST - SPEND WITH PENNIES
From spendwithpennies.com
10 BEST CROCK POT ROAST WITH BROWN GRAVY MIX RECIPES
From yummly.com
THE BEST EASY SLOW COOKER POT ROAST (MADE WITH …
From instrupix.com
CROCK POT ROAST WITH GRAVY - RECIPES THAT CROCK!
From recipesthatcrock.com
POT ROAST WITH RICH BROWN GRAVY RECIPE | CDKITCHEN.COM
From cdkitchen.com
SLOW COOKER FAMILY POT ROAST | MCCORMICK
From mccormick.com
BROWN GRAVY POT ROAST - THE BEST CROCK POT ROAST RECIPE EVER!
From thecajunspoon.com
- Mix The Cajun Spoon Brown Gravy, water, bay leaves and peppers in a small bowl. Pour over top of roast.
PERFECT POT ROAST AND GRAVY RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
CROCK POT PORK ROAST WITH GRAVY RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
THE BEST POT ROAST RECIPE I'VE EVER EATE - OH SWEET BASIL
From ohsweetbasil.com
CROCK POT ROAST (WITH GRAVY!) - THE COZY COOK
From thecozycook.com
HOME-STYLE POT ROAST WITH VEGETABLES AND GRAVY RECIPE
From thespruceeats.com
SPICY POT ROAST WITH CAJUN BROWN GRAVY | ZATARAIN'S
From mccormick.com
SLOW COOKER POT ROAST WITH GRAVY
From slowcookergourmet.net
SLOW COOKER POT ROAST RECIPE - JUST 4 INGREDIENTS! | LIL' LUNA
From lilluna.com
INSTANT POT 4-INGREDIENT POT ROAST AND BROWN GRAVY
From 365daysofcrockpot.com
CROCK POT ROAST BEEF & BROWN GRAVY (WITHOUT LIPTON SOUP)
From mindyscookingobsession.com
21 INSTANT POT MISSISSIPPI POT ROAST RECIPE - SELECTED RECIPES
From selectedrecipe.com
BEST CUT OF BEEF FOR ROAST IN CROCK POT - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
EASY 3 PACKET ROAST WITH GRAVY - BAKE ME SOME SUGAR
From bakemesomesugar.com
PERFECT POT ROAST WITH POT ROAST GRAVY - SIMPLY SATED
From simplysated.com
22 BEST BROWN GRAVY RECIPES FOR ROAST BEEF - 730 SAGE STREET
From 730sagestreet.com
"NEWLYWED" POT ROAST WITH GRAVY - FAMILY SAVVY
From familysavvy.com
CROCK POT CHUCK ROAST WITH BROWN GRAVY - WELCOME TO …
From rosemarieskitchen.website
BROWN GRAVY & TOMATO ROAST CROCKPOT - CATHERINE'S PLATES
From catherinesplates.com
MISSISSIPPI POT ROAST WITH GRAVY - SPARKLES OF YUM
From sparklesofyum.com
SLOW COOKER POT ROAST WITH THE BEST GRAVY! - THE RECIPE REBEL
From thereciperebel.com
CROCK POT 3-PACKET POT ROAST (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
POT ROAST WITH GRAVY - BROWN SUGAR FOOD BLOG
From bsugarmama.com
SLOW COOKER BRAISED POT ROAST WITH BROWN GRAVY AND VEGETABLES
From thelittlethingsjournal.com
POT ROAST GRAVY {MADE FROM DRIPPINGS} | LIL' LUNA
From lilluna.com
BEEF BROTH BROWN GRAVY - CREME DE LA CRUMB
From lecremedelacrumb.com
POT ROAST BROWN GRAVY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love