Weeknight Pot Roast Recipes
OVEN POT ROAST
This is so easy and tastes great. It makes wonderful gravy while it's cooking.
Provided by BECKYSMITH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
- In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
- In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
- Cover and bake in preheated oven for 3 hours or until desired doneness.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g
WEEKNIGHT POT ROAST
Make and share this Weeknight Pot Roast recipe from Food.com.
Provided by Wannabfit
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat broiler. Take the steak out of the refrigerator and let it come up to room temperature.
- Step.
- In the meantime, heat the EVOO, about 2 turns of the pan, and 2 tablespoons of butter in medium saucepot over medium-high heat. Once the butter is melted, add the mushrooms and cook about 5 minutes, until brown.
- Step.
- Add the onion, garlic, carrots, parsnips and herbs. Cook until veggies are tender, about 4-5 minutes. Add the potatoes and 3 cups of stock plus one cup of water. Bring up to a bubble then reduce heat and simmer 20-30 minutes.
- As the liquid simmers, place the London broil on a broiler pan. Rub it with about 2 tablespoons of EVOO and season it generously with salt and freshly ground black pepper.
- Place the meat under the broiler about 6 inches from the flame for 10-15 minutes, flipping it over halfway through to ensure even cooking. Remove the meat from the broiler and let it rest for about 5 minutes.
- Step.
- While the meat is resting, add the remaining 2 tablespoons of butter to a small skillet over medium-high heat. Once melted, add flour and cook about 1 minute. Whisk in the remaining stock, about a cup, the add the Worcestershire sauce and Dijon mustard. Once thickened, add the mixture into your saucepot with the veggies.
- Step.
- Ladle the veggie stew into shallow bowls. Cut the steak into thin slices and place it on top. Serve with a dollop of prepared horseradish on top and a nice hunk of crusty bread with butter on the side.
Nutrition Facts : Calories 741.9, Fat 42.3, SaturatedFat 16.3, Cholesterol 177.9, Sodium 1242.8, Carbohydrate 34.6, Fiber 4.3, Sugar 4.9, Protein 54.7
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