READY AFTER CHURCH POT ROAST DINNER
There is nothing more satisfying then having dinner ready for you when you walk in the door from church. My kids are begging for food before we even get home, so by the time they change their clothes I have the table set and ready to eat. Add a salad and LOTS of biscuits and you have a meal that will keep you full all day. WARNING you may need a nap after this meal!!!! The season mix is a scaled down version of recipe #24952
Provided by Paulcm
Categories One Dish Meal
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place washed roast in bottom of roasting pan.
- Sprinkle Brown Gravy Mix on top followed by water.
- Top with Seasoning Mix.
- Cover all with mushroom soup.
- Add potatoes or other veggies around the outer edges but not on top the roast.
- Cover with foil (most lids do not have good seals use foil) and cook at 325o for 3 hrs till meat is fully cooked and veggies tender.
- FYI: The gravy will be already made in the bottom of the pan if to thick add a bit of water but no need to add flour or corn starch.
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.
AFTER-WORK BEEF POT ROAST DINNER
Nothing is better than coming home to a warm and satisfying pot roast dinner after a long day at work. Just assemble the dish in the morning and let your slow cooker do the rest.
Provided by Allrecipes Member
Time 5h15m
Yield 6
Number Of Ingredients 9
Steps:
- Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours, or on LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
- Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
- Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 14.3 g, Cholesterol 94.2 mg, Fat 19.3 g, Fiber 2.4 g, Protein 30.7 g, SaturatedFat 7.6 g, Sodium 653.1 mg, Sugar 6.5 g
SCOTTISH SUNDAY-AFTER-CHURCH ROAST BEEF
Make and share this Scottish Sunday-After-Church Roast Beef recipe from Food.com.
Provided by ElaineAnn
Categories Roast Beef
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse roast and put in a covered roaster with about 1/2 cup water.
- Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
- The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
- When cooked, you can make gravy from drippings , if desired.
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