Sunday Essentials Braised Beef Roast Perfected Recipes

BRAISED SUNDAY POT ROAST

Braised Sunday Pot Roast image

Provided by Food Network

Categories dessert

Time 4h

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1 1/2 cups chopped onion
1 cup carrots, chopped
1/4 cup vegetable oil
5-pound beef roast, (chuck, rump or bottom round) covered with a layer of fat and tied
2 cloves garlic, each cut into slivers
2 tomatoes, chopped
Bouquet garni parsley, leeks, bay leaf, celery stalk, sprig thyme or teaspoon dried thyme
Salt and pepper

Steps:

Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).

SUNDAY STASH BRAISED BEEF

Sunday Stash Braised Beef image

This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more.

Provided by Anna Stockwell

Categories Beef Beef Rib Steak Garlic Vinegar Stock Sunday Stash Kid-Friendly Small Plates

Yield 10-12 servings

Number Of Ingredients 9

Ingredients

5 lb. boneless beef short ribs or Denver steaks
1 Tbsp. plus 2 tsp. kosher salt
1 Tbsp. freshly ground black pepper
1 Tbsp. (or more) canola or vegetable oil
5 garlic cloves, crushed
2 Tbsp. tomato paste
1/2 cup red or white wine vinegar
1 1/2 cups (or more) beef or chicken stock
4 dried bay leaves

Steps:

Season beef on all sides with salt and pepper. Let sit at room temperature at least 45 minutes or up to 1 hour.
Preheat oven to 275°F. Heat 1 Tbsp. oil in a large Dutch oven over medium-high. Working in batches and adding more oil if needed, sear meat until browned on all sides, 4-5 minutes per side. Transfer to a plate.
Add garlic and tomato paste to hot pot and stir to coat. Cook over medium-high heat, stirring, until fragrant, 1-2 minutes. Add vinegar and scrape up browned bits from bottom of pot. Stir in stock and bay leaves, then nestle short ribs back into pot. The liquid should just cover the meat; if it doesn't, add more stock or water until it does. Transfer to oven and braise until meat falls apart easily when shredded with a fork, 3 1/2-4 hours. Let cool in liquid.
Do Ahead: Beef can be cooked up to 5 days ahead. Store in braising liquid (to keep it from drying out) in an airtight container and chill, or freeze up to 2 months. Before reheating, break off and discard fat cap that forms on top.
Cooks' Note: To cook in a slow cooker, transfer to a slow cooker instead of oven and cook on high for 4 hours or on low for 8 hours.

SUNDAY BEEF POT ROAST

Sunday Beef Pot Roast image

Cook up a prize winner!This succulent pot roast was judged"Best Entry" in the Reynolds Wrap Kitchens recipe contest in 1981....

Provided by Potluck

Categories One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
3 1/2-4 lbs arm blade roast or 3 1/2-4 lbs cross-rib roasts
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 garlic clove, crushed
1 (8 ounce) can tomato sauce
1 cup water
4 ounces sliced mushrooms
1 1/2 teaspoons salt
1 teaspoon pepper
8 small potatoes, halved
8 carrots, quartered

Steps:

Heat oil in dutch oven over medium heat.
Add beef,brown on all sides.
Remove roast amd place in aluminuim foil.
Saute onion,green pepper and garlic in dutch oven.
Add tomato sauce and water stir to blend.
Return beef to the dutch oven.
Add mushrooms,salt and pepper.
Reduce heat to low,cover,simmer 2 hours.
Add veggies,cover and continue cooking 30 minutes or until tender. Cooking time is 2hrs.30.minutes.

Nutrition Facts : Calories 695.6, Fat 41, SaturatedFat 16, Cholesterol 136.9, Sodium 757, Carbohydrate 39.6, Fiber 6.3, Sugar 6.1, Protein 41.5

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