Potroastandgravy Recipes

ROAST WITH GRAVY

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.

PERFECT POT ROAST AND GRAVY

Steps:

• Preheat oven to 325F.
• Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
• Coat the roast with the flour mixture on all sides.
• Heat an oven safe large dutch oven over medium-high heat.
• Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
• Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
• Place the garlic on top of the roast.
• In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
• Place the dutch oven in the oven and bake for 2 hours.
• Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
• Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through and is easily shredded with a fork.
• Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.

POT ROAST WITH GRAVY

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.

OLD-FASHIONED POT ROAST WITH GRAVY

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.

PERFECT POT ROAST WITH VEGETABLES AND GRAVY

Steps:

• Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In a large skillet (not non-stick) heat the oil over medium-high heat.
• Add the roast and cook, turning often, until browned, about 10 minutes.
• Transfer the roast to a plate.
• Add more oil to the skillet if necessary and heat over medium-high heat.
• Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
• Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
• Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
• Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
• Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
• Skim the fat from the surface of the cooking liquid.
• Remove the bay leaf.
• In a saucepan, melt the butter over very low heat.
• Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
• Whisk in the cooking liquid and bring to a simmer.
• Cook, whisking often, until thickened and reduced to about 1 cup.
• Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

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.

POT ROAST AND GRAVY

Steps:

• Preheat oven to 325°.
• Sprinkle or rub garlic salt, onion powder, and pepper on roast.
• Brown in oil in skillet; set aside.
• Combine onion, green pepper, garlic, bay leaves, and parsley and sprinkle half in bottom of roasting pan.
• Add roast, and sprinkle remaining half of spices on meat.
• Combine thyme, water and Worcestershire sauce; pour over roast.
• Cover and cook slowly for 2 hours.
• Turn roast and return to oven for another 2 hours or until roast is tender.
• To make gravy:.
• Remove enough drippings and place in skillet with flour, stir till smooth.
• Salt and pepper to taste.

POT ROAST AND GRAVY

Steps:

• 1. Heat oven to 325°F. In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat. Add roast cook 5 minutes on each side or until browned. Drain and discard drippings, if desired. Sprinkle pepper on both sides of roast.2. Add 1 of the onions, 1 of the celery stalks and bay leaf to roast. Dissolve bouillon cubes in boiling water reserve 3/4 cup. Pour remaining 3/4 cup of bouillon around roast. Bring to a boil. Cover bake at 325°F. for 1 hour.3. Add remaining vegetables cover and bake an additional 1 to 1 1/4 hours or until roast and vegetables are tender.4. To prepare gravy, place roast and vegetables on warm platter cover loosely to keep warm. Measure drippings from Dutch oven. Skim off fat. Add reserved 3/4 cup bouillon to drippings to make 3 cups return to Dutch oven.5. In small jar with tight-fitting lid, combine cold water and flour shake well to blend. Gradually stir into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. Add salt to taste. Serve with roast and vegetables.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 510 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 130 mg 43% * Sodium: 440 mg 18% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 7 g 28% * Sugars: 10 g * Protein: 48 g * Vitamin A: 410% * Vitamin C: 35% * Calcium: 8% * Iron: 40% * Dietary Exchanges: 2 1/2 Starch, 2 Vegetable, 5 Lean Meat or 2 1/2 Carbohydrate, 2 Vegetable, 5 Lean Meat