POT ROAST WITH DILL PICKLES
This recipe is from a Jeff Smith (Frugal Gourmet) cookbook. I often use a chuck roast for this. The original recipe also calls for 3 or 4 dried mushrooms to be added with the other ingredients, but I have never used them.
Provided by iris5555
Categories Roast Beef
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat dutch oven or large frying pan and make sure it is hot before adding oil.
- Brown the roast well in the oil.
- Add the remaining ingredients except the sour cream.
- Simmer, covered, for about 2 hours or until the meat is very tender.
- Add the sour cream and simmer for 1/2 hour more.
- Slice and serve with the sauce on the top.
Nutrition Facts : Calories 505.1, Fat 30.1, SaturatedFat 12.3, Cholesterol 176.4, Sodium 489.3, Carbohydrate 4.4, Fiber 0.8, Sugar 2.8, Protein 51.4
DILL SEASONED POT ROAST
This easy pot roast is wonderful family fare and a favorite to serve guests. I serve it with noodles or rice. I owe my love of creative cooking to my late mother, who was a professional cook. -Judy Poor Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast in oil on all sides; drain. Sprinkle with dill seed, salt and pepper. Add water and vinegar to the pan. Cover and bake at 325° for 3 hours or until meat is tender., Remove roast and keep warm. Pour drippings into a measuring cup. Strain and skim fat, reserving 3 tablespoons fat and all of the drippings. In a small saucepan, heat reserved fat and drippings; stir in flour until blended. Bring to a boil; cook and stir for 1 minute or until thickened., Reduce heat to low. Stir in the sour cream and dill weed heat through (do not boil). Serve with the roast.
Nutrition Facts : Calories 300 calories, Fat 21g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 246mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
DILLED POT ROAST
It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.
Nutrition Facts :
SLOW-COOKER POT ROAST WITH CREAMY DILL SAUCE
Draped over tender beef, carrots and potatoes, a creamy dill sauce adds rich flavor to a family favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 8
Number Of Ingredients 16
Steps:
- On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.
- Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.
- In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.
- Cover; cook on Low heat setting 9 to 10 hours.
- Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.
- Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.
- Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.
Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 1/2 g
DILL PICKLE ROAST
This is a wonderful roast handed down from my Polish grandma. We prefer to eat the roasted pickles with the meat, but you can discard if it's not for you... it's the flavor you're going for. This recipe also works well with venison roast. My gram always used to say it was the vinegar in the pickle juice that made this roast tender. Not sure how true that is, but "gram is always right". For ease of clean-up I started using a cooking bag, but you can use your prefered method of roasting. The house will smell amazing! NOTE: This will not make a gravy, but more of an au jus for the meat.
Provided by Brittta
Categories Deer
Time 3h15m
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Salt and pepper all sides of roast and brown in a pan on the cooktop. For some reason when I try to submit this recipe it says "Oil for browning sauce", even though I don't have that written anywhere. "Brown the roast in the oil" is how it should read. (approx 5 min each side). A nice crust should form, but do not burn.
- While meat is browning, peel carrots and potatoes.
- If using cooking bag, sprinkle flour in bottom of the bag (do this also if using a plain roasting pan).
- Place celery down on the bottom of the pan, and set the browned roast on top of the celery stalks.
- Surround the roast with onions, carrots, potatoes, and pickle spears. We usually use about 1.5 jars of the pickle spears. You may need to cut the carrots in half to help them fit around the roast easier.
- Pour pickle juice onto and around the roast. IMPORTANT: Do not let juice go more than half way up the side of the meat, otherwise you will be boiling your dinner instead of roasting it.
- If the pickle juice isn't enough to reach the meat, add water.
- **If liquid accumulates higher than half way up the roast while cooking, remove liquid with a baster and reserve for dipping or pouring over meat and veggies on the plate before serving.
- Seal the cooking bag and slice a couple vents in the top of the bag, or if using a roasting pan use the lid.
- Roast at 350 degrees for 2 to 3 hours, depending on the amount of veggies you use and the size of the roast.
- The meat should just about start to shred away from the roast when you test it with a fork.
- You may need to remove the roasted veggies earlier than the meat, test with a fork and remove when done. Keep warm or reheat just before serving. Discard the onions, we don't eat those.
- Baste the meat while roasting if using the roasting pan.
- Slice the meat thin for serving, pour some of the au jus over the meat and veggies just before serving.
- We always do a second roast in the same roaster because this makes amazing sandwiches the next day. For the sandwich roast, slice meat when fresh out of the oven and store it in the remaining au jus to keep it moist. Reheat meat in some au jus, place a slice of muenster cheese and a pickle on a crusty roll or sub bun and microwave just long enough to melt the cheese. Add the warmed meat and serve with some dipping juice. It's wonderful!
Nutrition Facts : Calories 1151.7, Fat 56, SaturatedFat 21.9, Cholesterol 340.2, Sodium 3266.1, Carbohydrate 57.1, Fiber 10.5, Sugar 10, Protein 101.5
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