CLASSIC POT ROAST (COOKING FOR 2)
Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
- Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.
Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
TWO MEAT POT ROAST
My old fashion Cajun way to make pot roast. You may want to research your roasts. If you want to cook a roast that just falls all to pieces, choose the chuck roast. If you want one that slices well, choose the rump or sirloin tip. I'll cook anything on sale. The same method can be used for just one roast.
Provided by gailanng
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the roasts by trimming off any excess fat. Make slits with a sharp knife deep enough to insert garlic slivers fully. Repeat stuffing garlic into and around both beef and pork roasts.
- Season both roasts generously with salt and pepper or Creole-Cajun seasoning.
- In a heavy 8-quart Dutch oven or cast iron Dutch oven, heat the oil and brown the meat, one piece at a time on all sides. Browning the roasts well produces a darker and richer gravy. Drain off the fat. Return both pieces of the meat to the Dutch oven.
- Add to the Dutch oven the bay leaf and beef boullion. Pour into the bottom of the Dutch oven 1 1/2 cups water, cover and simmer, LOW, for 2 - 2 1/2 hours. Turn occasionally and check for "near" doneness. You have 30 minutes left -- next step.
- Add the chopped onion, potatoes and carrots. Cover and simmer an additional 30 minutes or until tender.
- Remove roasts and vegetables to a platter. For every one cup of liquid in the Dutch oven, combine 2 tablespoons flour with 2 tablespoons water. Stir flour mixture into the liquid, scraping bottom of browned bits and simmering over medium heat until the gravy is smooth and has thickened. Taste gravy and season with salt and pepper as needed. At this point, I slice the roasts and return it to the pot with gravy along with the onions and/or carrots and potatoes.
- Serve with rice or mashed potatoes.
FRENCH TOAST FOR TWO RECIPE BY TASTY
Treat yourself and your bestie to a breakfast favorite! Topped with a crunchy walnut streusel and mouth-watering maple syrup, this French toast recipe puts the fun in Sunday Funday.
Provided by Betsy Carter
Categories Breakfast
Time 28m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
- In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
- Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
- Make the French toast: In a large baking dish, beat the eggs, then add the milk, cream, vanilla, brown sugar, cinnamon, nutmeg, and salt and whisk well to combine.
- Add the bread in a single layer and press down gently into the custard. Let soak for 5 minutes, then flip and soak for another 10 minutes.
- Melt 1 tablespoon of butter in a large skillet over medium heat. When the foaming subsides, carefully transfer 2 slices of bread from the custard to the pan and cook until golden brown, about 2 minutes per side. Repeat with remaining butter and soaked bread.
- Top the French toast with the walnut streusel and maple syrup.
- Enjoy!
Nutrition Facts : Calories 861 calories, Carbohydrate 71 grams, Fat 60 grams, Fiber 2 grams, Protein 15 grams, Sugar 48 grams
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