Sunday Dinner Savory Pot Roast Beef Recipes

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SAVORY POT ROAST



Savory Pot Roast image

"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

1 round-bone beef chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
2 large onions, diced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water, divided
2 tablespoons prepared horseradish
1 teaspoon browning sauce
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup all-purpose flour

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

BONNIE'S SUNDAY DINNER POT ROAST- HER WAY



BONNIE'S SUNDAY DINNER POT ROAST- HER WAY image

I just threw this recipe together for tonight's dinner after Church. It cooked all day in the slow cooker, and it came out just perfect. It is so tender, and the gravy is just yummy. This is one of those food experiments that works on the first try. I won't change a thing, and I will serve it to the kids the next time they...

Provided by BonniE !

Categories     Beef

Time 6h20m

Number Of Ingredients 9

1 2 1/2 to 3 pound chuck roast
5 medium size red potatoes, unpeeled, scrubbed and cut in half
2 cans cream of chicken soup (do not add water to it)
2 cans mushroom slices, drained
1 mushroom can filled with marsala wine
1 heaping teaspoon of chopped garlic
cracked black pepper
2 tablespoons olive oil for searing meat
salt and pepper the meat to your taste before searing

Steps:

  • 1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
  • 2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
  • 3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
  • 4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don't look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
  • 5. Here is a couple of shots of how it looks! Enjoy!
  • 6. Leftovers are great the next day!

SUNDAY GARLIC ROAST BEEF



Sunday Garlic Roast Beef image

Make and share this Sunday Garlic Roast Beef recipe from Food.com.

Provided by DrGaellon

Categories     Roast Beef

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 13

8 -10 garlic cloves, unpeeled
3 -4 lbs top sirloin roast
ground black pepper
3 garlic cloves, mashed
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 cup olive oil
12 garlic cloves, sliced in half
3 sprigs thyme
2 bay leaves
1/2 teaspoon kosher salt
1 1/2 cups chicken broth
1 1/2 cups beef broth

Steps:

  • Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
  • Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
  • Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
  • Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
  • Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
  • Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
  • Remove roast to a carving board, tent with foil, and let rest 20 minutes.
  • Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
  • Carve roast and serve with jus.

Nutrition Facts : Calories 114.5, Fat 11.1, SaturatedFat 1.6, Sodium 421.8, Carbohydrate 2.5, Fiber 0.2, Sugar 0.2, Protein 1.6

SUNDAY DINNER SAVORY POT ROAST BEEF



Sunday Dinner Savory Pot Roast Beef image

I came up with this when I was tired of the typical onion soup flavored roast beef recipe, but not in the mood for the robust red wine version I use. My kids liked it a lot (they range in age from 1 to 14 and even the baby ate it up!) I serve it with scalloped potatoes and a green salad. We like it for Sunday Dinner after church.

Provided by Dreamgoddess

Categories     Savory

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs boneless chuck roast
1 teaspoon Lawry's Seasoned Salt
3 tablespoons olive oil (I use light tasting, not extra virgin)
2 bay leaves
6 allspice berries
1/4 cup slivered shallot (one shallot big enough to fill your hand)
1 (14 ounce) can of good beef broth
1 inch cinnamon stick

Steps:

  • Heat oven to 350.
  • Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
  • Rub the roast with Lawrey's salt.
  • When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
  • When all sides are nicely browned, remove roast to a platter.
  • Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
  • Pour in beef broth and stir, scraping sides and bottom of pan.
  • Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
  • Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
  • Remove roast to serving platter.
  • Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.

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