POT ROAST WITH GRAVY
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 10 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.
SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)
Very tender and flavorful meat dish, makes a wonderful gravy. A longtime family favorite. From my father.
Provided by BecR2400
Categories Roast Beef
Time 3h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Dust beef with combination of seasonings and flour.
- Heat oil in heavy oven-proof pan; brown meat, then remove.
- Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
- Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
- (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
- Discard bouquet. Serve with pan gravy.
- Makes 10 servings (who are they kidding?).
Nutrition Facts : Calories 51.9, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.1, Sodium 165.9, Carbohydrate 9, Fiber 1.2, Sugar 4.3, Protein 1.1
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
POT ROAST SLIDERS WITH GRAVY
This recipe is my mom's specialty and she has handed this recipe and method down to each of her kids. It tastes like home to me and I make it for all the holidays in our house. I love how it fills my whole house with it's delicious aroma! Sometimes I open the door and walk outside for a minute just so I can come back in and smell it! I love the idea that one day I will be teaching my girls this recipe and they will be making it in their own homes.
Provided by Martina McBride
Categories main-dish
Time 5h55m
Yield 24 sliders
Number Of Ingredients 13
Steps:
- For the pot roast and gravy: Bring the roast to room temperature, about 20 minutes.
- Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast's nooks and crannies as you go.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the roast until golden brown all over, about 4 minutes on each side. Pour in the beef broth. Layer the onion and pepper slices on top of the roast and bring the liquid to a boil. Cover and reduce the heat to low. Cook until the meat is fork-tender, 4 to 5 hours. Discard the onions and peppers. Remove the cooked roast to a serving platter. Let cool, then shred with two forks.
- Whisk the flour with 1/4 cup of warm water in a liquid measuring cup or small bowl until smooth. Heat the juices remaining in the pan over high heat until boiling. Slowly whisk in the flour mixture and cook over medium-high heat, whisking constantly, until thickened, about 5 minutes. Let cool slightly.
- Add 1 cup of gravy to the shredded and cooled meat. Mix until it resembles pulled pork and all the meat is thinly coated with the gravy.
- For the horseradish mayo: Combine the mayonnaise and horseradish in a small bowl and mix until combined.
- For the sliders: Add an even layer of horseradish mayo on the bottom of the slider buns. Add a layer of the pot roast to the slider buns and then top with the dill pickles.
- Reserve the remaining gravy and pot roast for another use.
SAVORY HERB PORK ROAST WITH GRAVY
This savory pork roast will be the centerpiece of your Christmas or Easter dinner.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
- 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
- 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.
ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 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
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
SAVORY BEEF OR PORK ROAST RUB
This rub brings beef or pork to life, also great to use for the outdoor rotisserie :) --- the amounts are enough for one 3-4 pound roast
Provided by Kittencalrecipezazz
Categories Savory
Time 5m
Yield 1/4 cup (enough for one roast)
Number Of Ingredients 6
Steps:
- Combine all seasonings together in a bowl.
- Rub over meat.
- Cover meat and refrigerate for 24-48 hours.
Nutrition Facts : Calories 208.8, Fat 3, SaturatedFat 0.8, Sodium 25.8, Carbohydrate 46.2, Fiber 17.2, Sugar 8.9, Protein 9.4
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