SAVORY POT ROAST
Savory slow-cooked beef and veggies flavored by horseradish give you delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 8
Number Of Ingredients 9
Steps:
- Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
- Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
- Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
Nutrition Facts : Calories 315, Carbohydrate 30 g, Cholesterol 60 mg, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg
SAVORY POT ROAST
Make and share this Savory Pot Roast recipe from Food.com.
Provided by quotequotecarolreu
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast in oil.
- Remove and set aside. In the drippings, sauté onions and garlic until onions are tender.
- Return roast to Dutch oven.
- Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
- Cover and simmer for 2 to 3 hours or until tender.
- Remove roast to a serving platter and keep warm.
- Drain off all but 2 cups of pan juices.
- Combine flour and remaining water; stir into pan juices.
- Cook for 5 minutes or until thickened and bubbly.
- Slice roast and serve with gravy.
Nutrition Facts : Calories 304.5, Fat 13.8, SaturatedFat 4.9, Cholesterol 105.5, Sodium 107.9, Carbohydrate 7.2, Fiber 0.9, Sugar 1.9, Protein 35.8
SAVORY POT ROAST
"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
SAVORY POT ROAST
Easy! Easy! Easy! Add the word "Delicious" and you've described this recipe. The recipe is so old - I have no idea where it came from. Served it at a small dinner party for 6 people. Served with a nice Merlot. It was a huge it! AND it's Easy! Easy! Easy! I was able to work around the house while it was simmering away on the stove. Did I mention it was Easy?
Provided by Satisfied Kris
Categories One Dish Meal
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
- Spoon off fat.
- Stir in mushroom soup, onion soup mix and 1 cup water.
- Reduce heat to just above low.
- Cover, cook 2 hours.
- Add vegetables.
- Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
- Remove roast and vegetables and keep warm.
- Stir together the flour and remaining 1/4 cup water until smooth.
- Gradually stir into soup mixture.
- Cook until mixture boils and thickens, stirring constantly.
- Serve the roast& veggies with the gravy on the side.
Nutrition Facts : Calories 766.8, Fat 33, SaturatedFat 11.1, Cholesterol 161.7, Sodium 1038.1, Carbohydrate 52.3, Fiber 6.9, Sugar 6.5, Protein 63.3
SAVORY POT ROAST SANDWICH
Provided by Food Network
Categories main-dish
Time 11h30m
Yield 8 sandwiches
Number Of Ingredients 36
Steps:
- Preheat oven to 275 degrees F.
- Lightly coat one side of each of the 16 slices of bread with Rosemary Butter. Set aside. Slice chilled Pot Roast into finger-width slices using a sharp non-serrated knife. Set to the side.
- Divide Pot Roast into 8 equal portions on a large cookie sheet. Top each portion of Pot Roast with 1/4 cup Caramelized Onions. Remove reserved Pot Roast liquid from fridge, then skim the fat from the top into a shallow dish. (Return remaining liquid to fridge and save for a soup or gravy base.) Heat a large nonstick skillet over medium-high heat and add 1 to 2 tablespoons Pot Roast fat to the pan. When melted, add the pot roast/onion portions, two at a time, to the skillet. Cook, undisturbed, pot roast-side down, until lightly crispy and browned, about 3 minutes. Flip over and cook until onions are heated through lightly browned, an additional 3 to 5 minutes. Remove to a second cookie sheet and keep warm in oven. Repeat with remaining portions.
- Wipe out the nonstick skillet and return to medium heat. Add bread, buttered-side down, 2 slices at a time. Spread 2 tablespoons Horseradish Sauce on the exposed sides of the bread. Divide 2 ounces cheese between the two slices as you would for a grilled cheese sandwich. Cook until bread is browned and lightly toasted and cheese has begun to melt, 3 to 5 minutes. Remove from heat and place on a cutting board. Place 1/4 cup arugula on one side of the bread. Remove one portion of the pot roast/onion from the oven and place on top. Close sandwich. Cut in half and enjoy! Repeat process with remaining ingredients to make 7 more sandwiches.
- Place butter, rosemary, salt and white pepper in a small bowl and whisk together with a fork until fully combined. Leave out so that it will remain soft for spreading on bread for sandwiches.
- For the pot roast rub: Put granulated garlic, smoked paprika, salt, pepper, crushed red pepper and tarragon in a mason jar and shake until blended. (Unused rub may be stored in an airtight container for up to 1 month.)
- For the pot roast: Preheat the oven to 400 degrees F.
- Add carrots, celery, onion, garlic and butter to a large roasting pan. Roast until butter is fully melted, about 5 minutes, then stir veg to coat with butter and return to oven. Roast until browned, 10 to 15 minutes. Remove from oven and reduce oven temperature to 275 degrees F.
- Coat all sides of pot roast with rub, spanking it into the meat to make sure it properly adheres and helps form a crust. Set to the side. Heat the olive oil in a large nonstick or cast-iron skillet on medium-high heat until beginning to sizzle but not smoking. Sear pot roast on all sides until lightly browned. Take your time with this step, as it is important to build flavor. Transfer roast to pan with prepared vegetables. Arrange vegetables so half are below roast and half are on top. Lay sprigs of rosemary on top of roast. Slowly pour wine over top of roast so as not to displace vegetables and herbs. Scrape remnants of skillet on top of roast. Add just enough beef stock to submerge roast halfway in liquid. Cover pan first with plastic wrap, then top with heavy-duty foil and seal all edges to keep moisture in. (At this low a temp, plastic wrap will not melt and is perfectly safe.)
- Place back in oven and cook, undisturbed, for 6 hours. Remove from oven and carefully pull back corner of plastic wrap and foil to let steam release. Remove pot roast from pan and place on a board to rest. Roast should be fork-tender at this point. Using a fine sieve, strain solids from remaining liquid in roasting pan. Discard solids and reserve liquid. Chill roast for at least 1 hour or up to overnight. Pot roast may be made one day ahead of time so that it may be easily sliced for sandwiches.
- Add the olive oil or butter to a large nonstick skillet and let melt over medium-high heat until shimmering. Add the onions and use a wooden spoon to lightly coat with melted fat. Spread the onions out in a fairly uniform layer and reduce the heat to medium to medium-low, depending on the strength of your stovetop. The idea is to cook the onions slow and fairly low so that the natural sugar in the onions will release and create a caramelization instead of a standard saute. This will develop a sweet flavor which will contrast beautifully with the other ingredients in the sandwich. This portion takes patience but not a ton of active work. After about 10 minutes, sprinkle salt over onions and stir. Continue cooking, stirring regularly, until the onions are soft and browned completely, about an hour more. (You are looking for the color of a caramel apple, hence the name of the onions.) If you find the onions are sticking, it is perfectly fine to add a bit of water or a little bit more oil or butter so as to prevent burning. Remove from stove and transfer to a small bowl.
- Whisk together mayonnaise, horseradish, lemon juice, white pepper, salt and black pepper in a small bowl.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
SAVORY POT ROAST
Think cooking chuck roast is a hassle? Think again. Fresh carrots, potatoes & tender meat simmer in tangy sauce for a dish that fits your meal plan.
Provided by My Food and Family
Categories Beef
Time 2h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place meat in shallow foil-lined pan; surround with vegetables.
- Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
- Bake 2 hours or until tender. Serve with vegetables and pan gravy.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
CAMPBELL'S® SLOW COOKER SAVORY POT ROAST
This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Nutrition Facts : Calories 683.4 calories, Carbohydrate 42 g, Cholesterol 147.1 mg, Fat 33.3 g, Fiber 6.8 g, Protein 50 g, SaturatedFat 12.5 g, Sodium 1356.9 mg, Sugar 6.4 g
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