EMILY'S ROAST POTATOES
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes.
- Pour the oil into a large roasting pan, tilt the pan to distribute the oil, and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil, and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to 1 hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
- Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot.
STOVE POT ROAST WITH MASHED POTATOES
Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal. Our southern family has passed this recipe down for many years and enjoyed many memories dining on this delicious home-cooked classic. Save broth from roast to make a delicious gravy using flour or cornstarch, whichever is preferred.
Provided by cmm511
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h30m
Yield 8
Number Of Ingredients 14
Steps:
- Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
- Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
- Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
- Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.
Nutrition Facts : Calories 681.7 calories, Carbohydrate 62.6 g, Cholesterol 120.3 mg, Fat 34.6 g, Fiber 6.4 g, Protein 31.2 g, SaturatedFat 17.1 g, Sodium 756.7 mg, Sugar 7.5 g
MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
POTATO POTATO POT ROAST
No, I didn't stutter! Two ways of using potatoes in this recipe. Simple and tasty. Excellent recipe for not-so-expert cooks. When the meat is done, so is the gravy. The long slow cooking makes the meat very tender. This recipe has been hanging around my house for many years.
Provided by Jezski
Categories One Dish Meal
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place meat in roasting pan; surround with potatoes and carrots. Parsnips might be good here also.
- Season with salt and pepper and anything else you might admire. Garlic?.
- Mix canned soup and dry onion soup together.
- Top roast with sliced onion and soup mixture.
- Cover tightly with foil and/or lid.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Reduce heat to 225 degrees Fahrenheit.
- Bake for 2 to 3 hours or until meat is tender.
SLOW COOKER POT ROAST WITH POTATOES AND GRAVY
Steps:
- Place the beef roast in the slow cooker; sprinkle with salt and pepper.
- Make a smooth paste with the flour and cold water; stir in Kitchen Bouquet and spread over the roast. Add garlic, onion, potatoes, and carrots (or use any other root vegetable such as parsnips or rutabaga).
- Cover and cook on low for 8 to 10 hours.
- Taste and add more salt and pepper, if needed.
Nutrition Facts : Calories 836 kcal, Carbohydrate 34 g, Cholesterol 272 mg, Fiber 4 g, Protein 72 g, SaturatedFat 17 g, Sodium 260 mg, Sugar 4 g, Fat 44 g, ServingSize 6 servings, UnsaturatedFat 0 g
POT ROAST WITH SWEET POTATOES
This recipe came from a Better Homes and Gardens crock pot cookbook. I love sweet potatoes and thought this would be a nice change from the usual pot roast. I used apple juice in place of the water.
Provided by Alisa Lea
Categories Roast Beef
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the fat from the pot roast. Heat oil in a skillet and brown the meat on all sides.
- Place the onions and potatoes in the crock pot and place the meat on top.
- Combine the remaining ingredients and pour over the top. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Remove meat and vegetables and place on platter.
- If desired, for gravy, pour juices into a glass measuring cup. Skim off fat and add water to equal 2 cups of liquid. Pour into a small saucepan over medium heat. Mix 2 tbs cornstarch and 2 tbs cold water and add to liquid. Cook and stir until thick and bubbly.
POT ROAST WITH POTATOES, CARROTS & ONION GRAVY
Provided by Taste of Home
Time 2h45m
Yield 7 to 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.
Nutrition Facts :
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