Pot Roast With Fruit Recipes

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FRUITED POT ROAST



Fruited Pot Roast image

This is a great alternative to the usual way of cooking a pot roast since it has just a little hint of fruity sweetness to it, and the cooked apricots and prunes add a delicious depth of flavor to the roast as well.

Provided by TasteTester

Categories     Meat

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 13

2 tablespoons shortening or 2 tablespoons salad oil
4 lbs beef chuck eye roast, boneless
2 medium onions, sliced
1 cup apple cider or 1 cup apple juice
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon seasoned pepper
1/4 teaspoon ground cloves
1 1/2 cups dried apricots
1 1/2 cups pitted prunes
2 tablespoons all-purpose flour (optional)
1/4 cup water (optional)
2 teaspoons gravy master cooking and browning sauce (optional)

Steps:

  • In 5-quart Dutch oven over medium-high heat, in hot shortening, cook chuck roast until well browned on all sides.
  • Add onions, apple cider or juice, brown sugar, salt, seasoned pepper and cloves; heat to boiling. Reduce heat to low; cover and simmer 3 1/2 hours or until meat is almost fork-tender, turning meat occasionally and adding more cider or juice during cooking, if necessary.
  • Add the apricots and the pitted prunes to the mixture in the Dutch oven. Continue cooking 20 minutes or until the meat is fork-tender. Place the meat on a warm platter.
  • Spoon the fat from liquid in the Dutch oven. If you like, blend flour and water until smooth; gradually stir into the pan liquid and cook over medium heat. If you like, for a little extra flavor, you can add 2 teaspoons of Gravy Master cooking and browning sauce. Stir constantly until the mixture is thickened. Serve sauce with the meat.

FRUITED POT ROAST



Fruited Pot Roast image

A nice dish to serve when the weather gets cooler. It is easy to put together, and wonderful to come home to. Preparation time includes soaking the dried fruit.

Provided by Miss Annie

Categories     Fruit

Time 11h

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup pitted dried prune
3/4 cup dried apricot
1/2 teaspoon ground ginger
1 can light beer
4 lbs chuck roast
2 tablespoons oil
1 onion, sliced
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup honey

Steps:

  • In the crock pot, soak the dried fruits and ginger in the beer for 1 to 2 hours.
  • Stir in brown sugar, cinnamon, and honey.
  • Brown meat in oil over medium high heat.
  • Place the meat on top of the fruit in the crock pot.
  • Cook on low setting for 10 to 12 hours, or on high for 5 to 6 hours.

POT ROAST WITH ROASTED VEGETABLES



Pot Roast with Roasted Vegetables image

This hearty dish is the perfect fall meal -- loaded with sweet root vegetables and a roast made flavorful and tender from hours simmering in a rich brew of red wine, tomatoes and beef base.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 19

One 3- to 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
5 cloves garlic, smashed
1 large onion, sliced
One 14.5-ounce can whole peeled tomatoes
1/2 cup red wine
2 teaspoons beef base
3 sprigs fresh thyme or 2 teaspoons dried
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water, optional
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
3 carrots, peeled and cut into 2-inch chunks
2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
2 medium parsnips, peeled and cut into 1/2-inch coins
1 medium turnip, peeled and cut into 8 wedges, or 1 medium celery root, peeled and cut into 8 large chunks (or both)
About 5 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the beef: Preheat the oven to 350 degrees F.
  • Heat a large Dutch oven, with a lid, over medium-high heat. Season the beef generously with salt and pepper and sprinkle lightly with the flour. Add the oil to the pot, and sear the beef on both sides until a deep mahogany brown, about 10 minutes total.
  • Transfer the beef to a plate. Pour off all but about 2 tablespoons of the oil from the pot.
  • Add the garlic and onion to the pot and cook, stirring occasionally, until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up with your hands as you add them, and cook until a deep brick red, about 5 minutes more; reserve the tomato juice in the can.
  • Add the wine to the pot and use a wooden spoon to scrape up any browned bits that cling to the bottom. Add the reserved tomato juice, beef base, 2 cups water, thyme and bay leaves and bring to a boil. Return the beef to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
  • Cook until the beef is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender, about 1 hour more.
  • For the roasted vegetables: Meanwhile, toss the carrots, onions, parsnips and turnip with the olive oil and some salt and pepper in a large bowl. Spread out the vegetables in a single layer on a baking sheet. You may have to use 2 baking sheets. Once the beef comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning halfway through cooking, until caramelized and tender, 30 to 45 minutes.
  • Transfer the beef to a plate and cover loosely with foil. Skim the fat off the surface of the sauce in the pot and discard. Bring the sauce to a boil over medium-high heat and cook until thickened, about 5 minutes. For a thicker sauce, whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, if using. Taste and adjust the salt and pepper as needed. Keep the beef warm in the sauce until ready to slice.
  • Slice the pot roast, lay it on a platter and surround it with the vegetables. Spoon some of the sauce on top and serve the remaining sauce on the side.

POT ROAST WITH ROASTED ROOT VEGETABLES



Pot Roast with Roasted Root Vegetables image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 19

1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

Steps:

  • For Pot Roast:
  • Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
  • For Roasted Root Vegetables:
  • One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
  • Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.

POT ROAST WITH WINTER ROOT VEGETABLES



Pot Roast with Winter Root Vegetables image

Provided by Bruce Aidells

Categories     Beef     Garlic     Braise     High Fiber     Dinner     Bacon     Root Vegetable     Red Wine     Winter     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 17

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Steps:

  • Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
  • Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
  • Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

INSTANT POT PEPPERONCINI PORK ROAST RECIPE



Instant Pot Pepperoncini Pork Roast Recipe image

This Instant Pot Pepperoncini Pork Roast is packed with flavor and so easy to make! A definite crowd pleaser!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h35m

Number Of Ingredients 5

1 pork shoulder roast ((3-4 pound))
16 ounces pepperoncini peppers (1 jar, undrained)
¾ cup chicken broth
1 packet dry ranch dressing mix
¼ teaspoon ground black pepper

Steps:

  • Place pork roast in the Instant Pot. Pour entire jar of pepperoncini peppers and juice on top of roast.
  • Add in chicken broth.
  • Sprinkle top of roast with dry ranch dressing mix and ground black pepper.
  • Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20-25 minutes per pound of your roast).
  • When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes - I prefer to let it sit in my Instant Pot on the "keep warm" setting for a couple of hours and it will literally fall apart).
  • Shred or slice roast (it should fall apart pretty easily) and serve.
  • This is delicious served on top of buns as sandwiches, on top of salads, or even eaten as is with a side of mashed potatoes. It's super versatile.

Nutrition Facts : Calories 231 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 457 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

BEEF ROAST WITH FRUIT



Beef Roast with Fruit image

The sweetness of the peaches and pears complements the hearty beef flavor beautifully in this easy one-dish recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h55m

Yield 8

Number Of Ingredients 11

1 beef arm, blade or rib pot roast, 4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry white wine or Progresso™ beef flavored broth (from 32-ounce carton)
2 medium onions, sliced
2 medium tomatoes, chopped (1 1/2 cups)
2 medium yams or sweet potatoes, peeled and cut into 1/4-inch slices
1 can (16 ounces) sliced peaches in juice, drained
1 can (16 ounces) sliced pears in juice, drained
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Trim fat from beef.
  • Cook beef in nonstick Dutch oven over medium heat until brown on all sides; drain. Sprinkle with salt and pepper. Add wine, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 3 hours.
  • Add yams, peaches and pears. Cover and simmer about 30 minutes or until yams and meat are tender.
  • Remove beef, fruit and vegetables; keep warm. Skim any fat from liquid in Dutch oven. If necessary, add enough water to liquid to measure 2 cups.
  • Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with beef, fruit and vegetables. Garnish with chopped fresh parsley if desired.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 85 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg

POT ROAST WITH FRUIT



POT ROAST WITH FRUIT image

Categories     Beef

Yield 6 servings

Number Of Ingredients 10

3/4 cup dried pitted prunes
3/4 cup dried apricots
1/2 tsp. ginger
1 can light beer
4lb. chuck roast
2 tbls. shortening
1 large onion, sliced thin
3 tbls. brown sugar
1/2 tsp.cinnamon
1/4 cup honey

Steps:

  • 1 Soak dried fruit with ginger in beer for 1 - 2 hours. 2. Heat shortening in skillet and brown meat on all sides. 3. Transfer meat to slow cooker, add other ingredients and pour marinated fruit over all. 4. Cook on low for 10 - 12 hours. On high 5 - 6 hours or automatic 7 hours.

ROOT VEGETABLE POT ROAST



Root Vegetable Pot Roast image

Boneless beef chuck roast cooked with rutabaga, parsnips, turnips and carrots turn this simple pot roast into a tender, flavorful main.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 boneless beef chuck roast (3 lb)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped onions
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 cup dry red wine
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/4 lb rutabaga, peeled, cut into 1-inch cubes
1/2 lb parsnips, peeled, cut into 2-inch pieces
1/2 lb turnips, peeled, cut into 1-inch pieces
1/2 lb carrots, cut into 2-inch pieces

Steps:

  • Heat oven to 350°F. In 4-quart ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; cook 2 to 3 minutes on each side or until browned. Remove beef from Dutch oven; set aside.
  • Cook onions in drippings 5 to 8 minutes, stirring occasionally, until browned. Place beef on onions. In medium bowl, stir together broth, wine, tomato paste, garlic and thyme with whisk. Pour over beef and onions. Heat to simmering.
  • Cover; bake 1 hour 30 minutes. Arrange rutabaga, parsnips, turnips and carrots around beef. Cover; bake 1 hour longer or until beef and vegetables are tender. (Shred beef, using 2 forks, if desired.) Serve beef and vegetables with cooking liquid.

Nutrition Facts : Calories 460, Carbohydrate 21 g, Fat 1/2, Fiber 6 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

PORK ROAST WITH FRUIT SAUCE



Pork Roast with Fruit Sauce image

A tender, savory pork roast gets dressed up for the holidays in this tangy apricot sauce. It's wonderful old-fashioned dish that's a family favorite. It looks so pretty on the table. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 10-12 servings.

Number Of Ingredients 7

1 bone-in pork loin roast (3 to 4 pounds)
1 jar (10 ounces) apple jelly
1 cup apple juice
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , In a saucepan, combine the apple jelly, apple juice and cardamom; cook and stir over medium heat until smooth and heated through. Set aside 1/2 cup. Brush some of the remaining sauce over roast; bake 40-60 minutes longer or until a thermometer reads 160°, brushing with sauce every 20 minutes. , Transfer roast to a serving platter and keep warm. Pour pan drippings into a saucepan. Add apricots and reserved fruit sauce; cook over medium heat until softened, about 5 minutes. Combine the cornstarch and water until smooth; add to apricot mixture. Cook and stir until mixture comes to a boil, about 2 minutes. Serve with roast.

Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 39mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 1g fiber), Protein 22g protein.

ROASTED FRUIT



Roasted Fruit image

Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

2 peaches
2 nectarines
2 plums
2 sprigs fresh rosemary
2 to 3 tablespoons sugar, (depending on sweetness of fruit)
2 tablespoons unsalted butter
1 tablespoon fresh lime juice
Mascarpone cheese

Steps:

  • Preheat oven to 400 degrees. Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit. In a 9-by-13-inch roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.
  • Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.
  • Serve fruit warm with a dollop of mascarpone cheese.

Nutrition Facts : Calories 15 g, Fat 6 g, Fiber 2 g, Protein 1 g

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From therecipecritic.com


POT ROAST WITH PORCINNI MUSHROOMS AND DRIED FRUIT – RECIPES FOR …
2014-03-17 Place the roast in the crock pot. Sprinkle with gravy mix, rub into the roast. Soak the mushrooms for 5 to 10 minutes in the hot water, stir in red wine then pour over roast. Add remaining ingredients, turn roast to coat with juices. Cook on low for 8 to 10 hours, turn once or twice if possible. Comments: This roast makes a very flavorful gravy ...
From recipes4thecook.com


PERFECT POT ROAST - SPEND WITH PENNIES
2022-03-23 Preheat oven to 300°F. Season roast with salt and pepper. In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed. Arrange onions around the roast.
From spendwithpennies.com


PERFECT POT ROAST WITH LOTS OF VEGETABLES (GLUTEN-FREE)
2022-03-09 Step 2. Sear on all sides until deeply browned. This is FLAVOR. Step 3. Add the onions, followed by everything but the potatoes. Step 4. Cover and cook for 3 hours, adding in the potatoes during the last half hour of cooking. Step …
From kathleenashmore.com


CLASSIC POT ROAST WITH VEGETABLES - DINNER, THEN DESSERT
2021-09-20 Instructions. Preheat your oven to 325 degrees. Season the chuck roast with the Kosher salt, pepper and thyme. Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if …
From dinnerthendessert.com


BEEF POT ROAST WITH VEGETABLES IN OVEN RECIPES - YUMMLY
2022-05-24 Curried Beef Pot Roast (Slow Cooker) Kitchen Simmer. salt, lemongrass stalks, cinnamon stick, curry powder, black pepper and 22 more. SIMPLE SAVORY BEEF POT ROAST Beef. It's What's For Dinner. black pepper, blade chuck roast, salt, Burgundy wine, vegetable and 5 …
From yummly.com


FAMILY FAVORITE POT ROAST | A BOUNTIFUL KITCHEN
2016-03-05 Instructions. Pre heat oven to 225 if slow cooking (8 hours) OR 275 if cooking for 4 1/2 hours plus 1 hour in oven with heat off. Set rack in middle of oven. Season meat generously on top and bottom of roast with salt, pepper and garlic salt. About 1 teaspoons salt and pepper each, and 1 teaspoon garlic salt per side.
From abountifulkitchen.com


PORK ROAST CROCK POT APPLE JUICE RECIPES | SPARKRECIPES
A pork roast is cooked in the crock pot along with canned crushed pineapple, dried cranberries, and dry onion soup mix. CALORIES: 233.6 | FAT: 8.2 g | PROTEIN: 21.6 g | CARBS: 18.7 g | FIBER: 1.2 g. Full ingredient & nutrition information of the Angie's Pineapple Cranberry Pork Roast Calories. Very Good 4.2/5.
From recipes.sparkpeople.com


CLASSIC SUNDAY POT ROAST - THE STAY AT HOME CHEF
Instructions. Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat. Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side. Remove roast from pan and set aside briefly on a plate or cutting board.
From thestayathomechef.com


NINJA FOODIE POT ROAST RECIPE WITH POTATOES
Step 2. Turn the Ninja Foodi to the saute setting on High, and sear the pot roast for 3 - 4 minutes on each side. Next, add the vegetables to the pot with the pot roast. Step 3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the liquid mixture over the roast and vegetables.
From recipeshappy.com


SLOW COOKER POT ROAST WITH FRUIT AND CHIPOTLE SAUCE
5 Ways to Make a Delicious Slow Cooker Pot Roast Using Your Crockpot. 1. Slow Cooker Pot Roast with Fruit and Chipotle Sauce. 2. Slow Cooker Pot Roast with Vegetables in Mushroom and Onion Gravy, Basil, and Garlic. 3. Slow Cooker …
From magicskillet.com


BEEF POT ROAST WITH WINTER ROOT VEGETABLES - NOURISHED KITCHEN
2010-01-18 A good beef pot roast satisfies and nourishes on an almost primal level. The savory, fork-tender beef falls apart with gentle ease while winter root vegetables (carrots, parsnips and turnips) swim in a combination of cabernet sauvignon and homemade beef stock seasoned with bay, thyme and black peppercorns.
From nourishedkitchen.com


CROCK POT FRUITED PORK LOIN ROAST - SIMPLE NOURISHED LIVING
2014-03-12 Crock Pot Fruited Pork Loin Roast. Amount Per Serving (3 ounces pork + fruit) Calories 255 Calories from Fat 67. % Daily Value*. Fat 7.4g 11%. Carbohydrates 21g 7%. Fiber 3g 12%. Protein 26g 52%. * Percent Daily Values are based on a 2000 calorie diet.
From simple-nourished-living.com


PERFECT POT ROAST - LIFE MADE SIMPLE
2019-10-26 Preheat oven to 350 degrees. In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil. Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate.
From lifemadesimplebakes.com


FRUITED POT ROAST | READER'S DIGEST CANADA
Place fruit and onion in a 3- or 4-qt. slow cooker; add apple juice. Top with roast; sprinkle with seasonings. Cover and cook on low until meat is tender, 6-8 hours. Serve beef with fruit mixture.
From readersdigest.ca


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