PRAIRIELAND POT ROAST
Steps:
- In large Dutch oven pan pour small amount of Catalina dressing. Brown both sides of the roast in the dressing. After roast is browned, turn down the heat and add onion slices on to the roast. Add rest of the dressing and enough water to cover 3/4 of the roast. Add potatoes, and carrots.
- Let cook on top of stove at a low to medium heat, you can keep adding water to keep roast covered. Cook about 1 1/2 hrs. or until carrots are tender.
- Remove roast, potatoes, and carrots from pan. Put the flour into a small container with a lid add enough water to make a paste like. Slowly add to remaining liquid in the pan stirring as you add. This makes the gravy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PRAIRIELAND POT ROAST
Any Midwesterner would agree that our juicy, veggie-ful pot roast is a prairie-worthy dish. Simple prep makes this low-cal meal an instant classic.
Provided by My Food and Family
Categories Beef
Time 2h40m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
- Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
- Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
EASY POT ROAST
Easiest pot roast ever!! If your a beginner in the kitchen (or not) this is the pot roast recipe for you ;-)
Provided by Adam K.
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Season the roast with the dry seasonings (don't overdo).
- Sprinkle the dry soup mix onto the meat.
- Spread mushroom soup over the top and add onions.
- Add water, cover tightly with foil.
- Bake for three hours.
- Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.
PORK PICNIC POT ROAST
Delicious, easy-peasy pot roast.
Provided by Kayla Yuill
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
- Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 35.4 g, Cholesterol 116.6 mg, Fat 30.2 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 11 g, Sodium 341.3 mg, Sugar 5.1 g
MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
PRAIRIE POT ROAST
Pot roast is one of those dishes whose taste belies how much effort actually went in to making it. Beyond a little bit of chopping and searing the meat to build flavour, the oven takes care of most of the work. That low-and-slow braising method transforms lesser cuts of beef into a fork tender and flavourful meal. And, with the meat and the vegetables all cooking in the same pot, there's even very little to clean up.This recipe is infinitely adaptable: swap out the carrots for parsnips, or do both, substitute a yellow onion for the shallots, add more or less garlic, whatever you like or have on hand.
Provided by Food Network Canada
Categories beef,Great Canadian Cookbook,herbs,Main,potatoes,Roast,vegetables
Time 3h45m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300ºF.
- Season the roast generously, all over, with the salt and freshly ground pepper.
- Set a large, heavy-bottomed pot or Dutch oven over medium-high heat and warm the oil until it shimmers. Brown the roast on all sides, caramelizing it to build flavour. Be patient; this step should take about 10 to 15 minutes.
- Remove the roast and set aside on a plate, then add the shallots and saute them until they start to turn translucent, scraping up any brown bits from the bottom of the pot. Add the garlic and cook until just fragrant, about a minute.
- Pour in the Balsamic vinegar and red wine, stir well and let it simmer until reduced by about half, then add the Dijon mustard and stir again until well combined.
- Set the roast back in the pot and pour over the beef broth. Add the sprigs of thyme and rosemary, cover the pot and place in the oven.
- Cook the roast for about 2 hours, then add the carrots and potatoes, spooning some of the sauce over the meat and the vegetables. Put the lid back on and continue cooking it all for another hour until roast is tender.
- The roast should be tender - enough that it could be shredded like a pulled pork - when finished. Slice or shred and serve with the vegetables and some of the cooking sauce poured over.
PRAIRIE LAND POT ROAST
Make and share this Prairie Land Pot Roast recipe from Food.com.
Provided by Chris Reynolds
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Season the meat with salt and pepper.
- Brown the meat in a large Dutch oven on high heat with 1/4 cup of the Catalina dressing, turning to brown both sides. Add the onions and stir to brown.
- Add the rest of the dressing, the potatoes, the carrots, and enough water to come 3/4 of the way up the meat (1-1/2 to 2 cups). Bring to a boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
- Remove meat from the pan and slice thinly against the grain. Serve the meat and potatoes with the pan gravy. Sprinkle with chopped parsley just before serving.
- If thicker gravy is desired, mix 2-3 tbsp flour with 1/4 C water. Mix well then add to liquid in the pan. Heat until thickened.
Nutrition Facts : Calories 545.7, Fat 35.2, SaturatedFat 10.6, Cholesterol 78.2, Sodium 497, Carbohydrate 33.6, Fiber 4.7, Sugar 9.6, Protein 24.3
PRAIRIELAND POT ROAST
Make and share this Prairieland Pot Roast recipe from Food.com.
Provided by hennypenny49
Categories Meat
Time 3h25m
Yield 1 pot roast, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Season meat with salt and pepper.
- Brown in 1/4 C dressing in dutch oven over low heat; add remaining dressing and water.
- Cover and simmer for 2 hours.
- Add onions, carrots, and potatoesw, cover and continue to simmer for 1 hr or until vegetabes are tender.
- Remove meat and vegetables.
- Gradually add flour to water.
- Gradually add flour mixture to hot liquid in pan.
- Cook, stirring constantly unmtil mixture boils and thickens.
- Simmer about 5 min more stirring constantly.
- Serve with meat and vegetables.
Nutrition Facts : Calories 912.6, Fat 58.9, SaturatedFat 19.1, Cholesterol 154.2, Sodium 587, Carbohydrate 48, Fiber 5.7, Sugar 13, Protein 46.9
TANGY POT ROAST
This super tender pot roast gets its special flavor from zippy Catalina dressing. Made in a slow cooker, it takes the edge off a busy day. -Paula Beach, Milton, New York
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.
Nutrition Facts : Calories 572 calories, Fat 28g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 772mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 47g protein.
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