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.
ROMANIAN POT ROAST
Make and share this Romanian Pot Roast recipe from Food.com.
Provided by litldarlin
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Mix: 1 Tablespoon of butter, 1 chopped garlic clove, 1 Tablespoon of chopped parsley with 1/4 teaspoons each of salt & pepper.
- Poke holes in roast and put the above mixture into holes.
- Place roast into a shallow roasting pan with a small amount of water fat side up.
- Place the cut up vegetables around the roast.
- Bake 2 to 2-1/2 hours or until meat thermometer inserted into thickest part of meat registers 130°F to 135°F for medium-rare doneness.
- Remove from oven.
- Cover and let stand 20 minute before carving.
Nutrition Facts : Calories 987.7, Fat 76.7, SaturatedFat 32.4, Cholesterol 170.7, Sodium 188, Carbohydrate 33.2, Fiber 5.1, Sugar 4.9, Protein 39.9
ROMANIAN PORK AND POTATO STEW
Steps:
- To make the stew: In a large skillet with a lid or a Dutch oven, sauté the pork in lard, bacon grease or oil until brown on all sides. Add the onion and sauté until it becomes translucent. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender.
- When pork is almost tender, add the tomato paste, Vegeta, paprika, salt and pepper to taste, stirring to combine. Then add the potatoes. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender.
- Remove from heat and add chopped dill or parsley. Serve with mamaliga.
- To make the mamaliga: In a small saucepan, bring the water or stock to a rolling boil. Add the salt or Vegeta and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.
- Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot. If desired, while mamaliga is still hot, add more butter, cheese, and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.
Nutrition Facts : Calories 527 kcal, Carbohydrate 47 g, Cholesterol 107 mg, Fiber 5 g, Protein 37 g, SaturatedFat 8 g, Sodium 788 mg, Sugar 7 g, Fat 21 g, ServingSize 4 bowls (Serves 4), UnsaturatedFat 0 g
LILLIAN HELMAN'S POT ROAST
I came across this recipe while reading Nora Ephron's hysterical book, Heartburn. It's peppered with recipes throughout. This one sounds rather strange, as you just dump it all in a pot and shove it in the oven. I was amazed and delighted when it turned out to be delicious. Not my mainstay pot roast, but one I cook when short on prep time, or in the mood for something different. Doesn't get any easier than this! It makes great sandwiches the next day.
Provided by LisaGay
Categories Meat
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover and bake in a 350 oven until tender 3 1/2 hours, or so.
BOHEMIAN POT ROAST
I love this pot roast recipe because it's so easy to prepare and serve. You can put this "meal in one dish" together to cook, then practically forget about it until dinnertime. Coleslaw is a great accompaniment. -Vera Melvin, St. Ann, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine flour and pepper. Add beef; turn to coat. In a Dutch oven, brown roast over medium heat in oil on all sides. Drain. , Stir in the water, tomatoes, caraway seeds, onion soup mix and bay leaves. Bring to boil. Reduce heat; cover tightly and simmer 2-3 hours or until roast is tender. , Remove roast to a serving platter; keep warm. Let stand for 5 minutes before slicing., Discard bay leaves. For gravy, combine water and flour until smooth. Add to the cooking liquid; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Slice roast and serve with gravy.
Nutrition Facts : Calories 268 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 437mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
MOROCCAN POT ROAST
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.
POT ROAST CARIBE
Delicious variation of the basic pot roast with a Caribbean flair.
Provided by Amalloch
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h25m
Yield 6
Number Of Ingredients 19
Steps:
- Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
- Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 39.8 g, Cholesterol 103.4 mg, Fat 34.2 g, Fiber 6.8 g, Protein 32.9 g, SaturatedFat 11.1 g, Sodium 887.6 mg, Sugar 11.3 g
ROMANIAN ROASTED EGGPLANT SPREAD
Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.
Provided by SAFAD
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
- Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
- Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
- Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 11.9 g, Cholesterol 0.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 395.3 mg, Sugar 5.1 g
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