Starling Diner Pot Roast Recipes

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PERFECT POT ROAST



Perfect Pot Roast image

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Dinner     Beef     Braise     Apple Juice     Winter

Yield 4 servings

Number Of Ingredients 14

Sea salt and freshly ground black pepper
1/2 teaspoon ground fennel
1 (3-pound) chuck roast
Extra virgin olive oil
3 large carrots, peeled and cut into 2-inch-long chunks
1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
3 garlic cloves, smashed
1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
3 1/2 cups beef broth
6 fresh thyme sprigs
1 fresh rosemary sprig
1 fresh or dried bay leaf
2 tablespoons all-purpose flour
2 tablespoons tomato paste

Steps:

  • Preheat the oven to 325ºF.
  • Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
  • Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
  • Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
  • Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
  • Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
  • Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
  • Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
  • Skim off any fat that has risen to the top.
  • Purée the braising liquid in a blender.
  • To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
  • Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
  • Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
  • To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
  • Variations: Tipsy Pot Roast
  • In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.

POT ROAST BY DINER



Pot Roast by Diner image

This is such an easy recipe, but such comfort food. This is my mom's way to make this dish. A complete meal in one pan, except that I add corn as a side dish. The gravy makes this meal complete.

Provided by diner524

Categories     One Dish Meal

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -3 lbs chuck roast or 2 -3 lbs blade roast
3 tablespoons olive oil
salt
pepper
garlic salt
2 cups water or 2 cups beef broth
2 onions, cut into 8 chunks
8 ounces carrots (I use the baby carrots)
1 -2 lb potato, peeled and quartered
1/4 cup flour
1 cup water

Steps:

  • Preheat oven to 350 degrees.
  • Add oil to a dutch oven or large covered dish that can go from stovetop to oven and heat to medium high heat. Season roast with salt, pepper and garlic salt. Brown roast on both sides in oil. Then add water or beef broth, onions and carrots. Bring to a boil. Turn off heat and put cover on and place in oven.
  • Let roast cook for 2 1/2 hours. Check at this point and make sure there still is enough liquid, if not add more water. This type of meat needs to cook for a long time but needs the liquid to make it tender. Now add the the potatoes. Cook for another hour(remove cover last 20 mins.) or until potatoes are tender and cooked through. Remove meat and vegetable to a serving plate/bowl and keep warm.
  • Add water or beef broth to pan and stir to get all the browned pieces. Mix flour with one cup water, add salt and pepper to taste, and shake until very well blended. Add this mixture to pan until thickened and to your taste.

Nutrition Facts : Calories 568.1, Fat 24.3, SaturatedFat 7.7, Cholesterol 149.7, Sodium 237.5, Carbohydrate 37.1, Fiber 5.2, Sugar 5.9, Protein 52.1

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST



Mississippi Roast - Slow Cooker Pepperoncini Pot Roast image

Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.

Provided by Pokerman11

Categories     Pot Roast

Time 8h10m

Yield 6

Number Of Ingredients 5

1 (4 pound) beef chuck roast
¼ cup butter
5 pepperoncini peppers
1 (1 ounce) packet ranch dressing mix
1 (1 ounce) packet dry au jus mix

Steps:

  • Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
  • Cook on Low for 8 hours.

Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg

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