SOUTHERN POT ROAST
Follow our step-by-step, photo illustrated recipe for making this Southern Pot Roast. This is a basic recipe for one of our Southern Classics that makes a one pot meal to feed the entire family. Just a few simple ingredients are all you'll need, and we'll help you cook it until it's perfectly juicy and tender.
Provided by Steve Gordon
Categories Main Dish
Time 3h45m
Number Of Ingredients 9
Steps:
- Set chuck roast on counter top, bring to room temperature, about 1 hour.
- Preheat oven to 275F degrees.
- Wash potatoes and carrots under cold running water. Let drain.
- Place large oven proof pot, or Dutch Oven, on stovetop over Medium heat.
- When hot, add the Bacon Grease.
- Place chuck roast in pot. Let sear for about 2 minutes on Medium heat.
- Flip the roast over, searing other side for 2 minutes. Remove roast from pot. Set on plate.
- Peel potatoes if desired. Cut in halves or quarters. Set aside.
- Peel carrots if desired. Cut into sections about 2 inches long. Set aside.
- Remove outer skin from onion. Cut in half. Cut each half into slices. Set aside.
- Layer the onion slices in the bottom of the pot.
- Place the roast back in pot, on top of the onions.
- Add enough WARM water, to cover 3/4ths up the side of the roast.
- Add the cut potatoes.
- Add the carrot sections.
- Add Worcestershire Sauce.
- Add salt.
- Add black pepper.
- Cover pot.
- Place in oven at 275F degrees. Bake for 3 ½ - 4 hours, or until roast is tender.
- Remove roast to serving platter. Place veggies around side.
- Serve warm and Enjoy!
SOUTHWESTERN CROCK POT POT ROAST
I found this recipe in the local newspaper, but adapted it to my families taste. This makes a wonderful dinner on a cold winter night!
Provided by Kim D.
Categories One Dish Meal
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
- Rub seasonings on roast on all sides.
- Places roast in crock pot.
- Sprinkle remaining seasoning on top of roast.
- Place uncooked beans around the roast.
- Pour chiles, tomatoes, soup and water over roast.
- (Do not add any more water; beans will cook in roast's own juices.)
- Cook on low for 8 to 9 hours until roast shreds easily.
- Finish shredding roast and stir to blend roast and beans.
- Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.
Nutrition Facts : Calories 220.9, Fat 3.8, SaturatedFat 0.6, Sodium 1132.9, Carbohydrate 41.9, Fiber 14.7, Sugar 3.6, Protein 12.3
SOUTHWESTERN PORK ROAST
I saw this recipe in our local newspaper and thought it sounded delicious. I tried it, and it's now a favorite. It has just the right amount of zip.-Jennell Sommers, Alexandria, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Combine the first six ingredients; rub over the roast. Cover and refrigerate overnight. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts :
SOUTHWESTERN POT ROAST
This tastes great as a pot roast or as shredded meat in a burrito. This would be easy to do in the crock pot too. You can add potatoes and veggies the second hour if you like.
Provided by puppitypup
Categories One Dish Meal
Time 2h5m
Yield 1 pot roast, 8 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle salt and pepper over roast then rub flour all over it.
- Braise each side of roast in oil heated in a heavy dutch oven.
- Add remaining ingredients, stir and cook, covered, on simmer for 2-3 hours or until done.
Nutrition Facts : Calories 495.4, Fat 36.9, SaturatedFat 14.1, Cholesterol 121.6, Sodium 487.7, Carbohydrate 6.3, Fiber 0.4, Sugar 0.7, Protein 32.2
SOUTHWESTERN POT PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
- Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
- Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.
SOUTHWESTERN BAKE
A delicious southwestern recipe that includes black beans. I use mild salsa, but if you like it spicy, use hot salsa. This is one of my favorite recipes.
Provided by LINDAMOMMY
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
- In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
- Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
- Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 570.3 calories, Carbohydrate 29 g, Cholesterol 108.3 mg, Fat 40.4 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 21 g, Sodium 972.7 mg, Sugar 5.1 g
SOUTHWESTERN PORK TENDERLOIN
Quick and easy pork tenderloin infused with subtle Southwestern flavor. Sprinkle with Chihuahua cheese and top with a dollop of sour cream. Serve with Spanish rice and refried beans.
Provided by SCHMONA
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
- Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
- Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 5.4 g, Cholesterol 48.9 mg, Fat 9.6 g, Fiber 1.7 g, Protein 18.9 g, SaturatedFat 1.9 g, Sodium 117.7 mg, Sugar 2.6 g
SOUTHWEST POTATOES
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Provided by Mark Bittman
Categories breakfast, brunch, easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams
SOUTHWESTERN BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, ground beef, taco seasoning, black beans, tomato, cheddar cheese, guacamole
Provided by Vaughn Vreeland
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- In a skillet over high heat, add the ground beef with a bit of oil.
- Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there's too much liquid.
- Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with guacamole.
- Enjoy!
Nutrition Facts : Calories 773 calories, Carbohydrate 62 grams, Fat 39 grams, Fiber 7 grams, Protein 42 grams, Sugar 3 grams
SOUTHWESTERN SWEET POTATO TOAST RECIPE BY TASTY
Here's what you need: sweet potato, small avocado, salt, pepper, corn salsa, hot sauce
Provided by Crystal Hatch
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Cut the sweet potato lengthwise into slices, about ¼ inch (6 mm) thick.
- Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
- Mash the avocado. Add salt and pepper to taste and mix until well-combined.
- Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 63 grams, Fat 11 grams, Fiber 13 grams, Protein 6 grams, Sugar 18 grams
SOUTHWESTERN POT ROAST
Number Of Ingredients 5
Steps:
- 1. Place potatoes in 3 1/2- to 4-quart slow cooker. Place beef on potatoes arrange carrots around beef. Sprinkle with flour. Pour salsa over all.2. Cover and cook on low heat setting 8 to 10 hours.3. Remove beef from cooker place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.1 SERVING: Calories 310 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 65mg: Sodium 260mg Carbohydrate 33g (Dietary Fiber 5g) Protein 27g o % Daily Value: Vitamin A 100% Vitamin C 20% Calcium 4% Iron 22% o Exchanges: 2 Starch, 1 Vegetable, 3 Very Lean Meat, 1/2 Fat o Carbohydrate Choices: 2together timeLearn to say "thank you" in another language. Grazie, gracias, merci. Teaching your kids how to say thank you in other languages is fun and encourages cultural curiosity and good manners. Maybe they'll remember to say grazie more often.
Nutrition Facts : Nutritional Facts Serves
SLOW-COOKER SOUTHWESTERN POT ROAST
Salsa quickly puts a Mexican spin on ever-popular pot roast!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h15m
Yield 8
Number Of Ingredients 5
Steps:
- Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
- Cover and cook on low heat setting 8 to 10 hours.
- Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 65 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg
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