Does anyone have a killer old fashioned pot roast recipe.. old school style. meat,carrots,celery and potatoes.!


Question: slow cooker recipes cool to.. no cream of mushroom soup.


Answers: slow cooker recipes cool to.. no cream of mushroom soup.

3 lbs. boneless beef rump roast
1/4 tsp. pepper
1 c. beef broth
1 tsp. paprika
3 bay leaves
1 tbsp. cornstarch, if desired
3 tbsp. water, if desired
1/2 tsp. salt
1/2 tsp. allspice
2 c. onions, peeled, quartered (3 med.)
4 lg. carrots, peeled, cut in half
4 c. potatoes, peeled, quartered

Heat oven to 325 degrees. Trim any excess fat from meat. Place in 4 quart Dutch oven; sprinkle with salt and pepper. Add onions, broth, paprika, allspice and bay leaves. Cover; bake at 325 degrees for 2 hours.
Add carrots and potatoes; bake an additional 45 to 60 minutes or until meat and vegetables are almost tender. Remove bay leaves.

This tastes old school, but is new-fangled for ease of preparation. If you want veggie sin it, add a pound of baby carrots and a coule pounds quartered new potatoes the last couple hours of cooking.


Delicious & Easy Crockpot Beef Roast

1 chuck or rump Beef Roast (sized for your crockpot)
? Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix

Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain. This makes great tasting gravy that tastes like your grandmother made it on the stove!

New Old-Fashioned Pot Roast

Prep Time: 15 minutes
Cook Time: 8 - 10 hours (slow cooker method)

1 chuck roast (4 to 5 pounds)
3 medium-size onions
2 cups (about 24) already-peeled baby carrots
8 medium-size potatoes
1/2 cup ketchup
1/3 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
3 tablespoons fresh rosemary leaves, or 1 tablespoon dried rosemary

1. Trim off and discard any excess fat from the roast and place it in the bottom of a 5-quart or larger slow cooker. Peel and thinly slice the onions, adding them to the pot as you slice. Add the carrots to the pot. Rinse, peel, and quarter the potatoes, adding them to the pot.
2. In a 4-quart container or glass measure, combine the ketchup, vinegar, Worcestershire sauce, salt, and 1/2 cup water. Mix well. Pour over the roast and vegetables. Sprinkle the rosemary over the roast and cover the pot. Cook on low for 8 to 10 hours. When done, the roast and vegetables will be very tender. To serve, spoon a portion of meat and vegetables into each of 8 shallow bowls or pasta plates.

Alternative Cooking Method: If you don't have a slow cooker, heat 1 tablespoon of vegetable oil in an extra-deep, 12-inch nonstick skillet over medium-high heat and brown the roast on both sides. Mix together the sauce ingredients and pour over the roast. Peel and slice the onions and add them and the rosemary to the skillet. Reduce the heat to low and cook, covered, for 2 hours. Add the carrots to the pot. Rinse, peel, and quarter the potatoes, add them to the pot, and cook for 1 more hour.

http://food.ivillage.com/recipefinder/pr...

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season roast with garlic powder, meat tenderizer, black pepper, onion powder, slice onion in botoom of slow cooker place roast ontop of onions. place large cut potatoes and baby carrots and 3 or4 ribs of chopped celery on top of roast cook on slow 6 to 8 hrs. enjoy

I'm a little old fashioned with my pot roast and the family likes it and never killed anyone yet.

Pot roast - stove top - dutch oven.

1- 4 or 5 lb chuck or blade roast.
4 potatoes, large, white or Yukon gold (quartered)
2 medium cooking onions (quartered)
4 large carrots or 6 medium size (slice in 2" pieces)
1 small rutabaga (sliced/diced not too thickly)............... I don't use celery in pot roast
Salt & cracked black pepper - no other seasonings
1 cup of flour for dredging
3 or 4 tablespoons of olive oil for searing the roast

In a large bag I put about 1 cup of all purpose flour, salt & cracked black pepper - add the roast and cover all over with the flour mix & shake off the excess. Then I add olive oil to the Dutch oven over a medium heat and sear the roast bottom, top and all around the sides. When this is done I add cold water to the pot to about 1/2 way up the roast. Bring the water to a boil and reduce to simmer, lid on the pot. Simmer the roast for approx 1 1/2 hours maybe a little longer depending on the size of the roast then lift out of the pot and set aside and add all of the vegetables to the pot and season and raise the heat to medium to cook the vegetables in the resulting gravy from the floured roast. If medium is too high for the vegetables (you dont want the gravy boiling) I reduce to low heat for 30 minutes +, lid on the pot again. By this time the roast will be easier to slice.

Enjoy, if you try it I'm sure you will.

Gordon's Pot Roast from Epicurious.com has an excellent old fashioned flavor due to the rich Port Wine. Over 200 people have reviewed this recipe with their comments & opinions. I've searched and tried over 50 pot roast recipes and this flavor is the best.

There's no need to follow this recipe 100% - I omitted the parsnips & turnips - substitute celery and potatoes; It was thickened enough so I didn't need to add the cornstarch & water. The ingredient list looks long but it's very forgiving if you don't have everything.

1 medium onion
3 garlic cloves
3/4 pound carrots
1/2 pound parsnips
1/2 pound turnips
6 ounces mushrooms
a 3-inch piece fresh gingerroot
a 28- to 32-ounce can whole tomatoes
a 3-pound boneless beef chuck roast
2 tablespoons olive oil
3/4 cup Tawny Port
3/4 cup dry red wine
2 cups beef or chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
3 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3 tablespoons cornstarch
3 tablespoons water
Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.

Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.

Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.

Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat.

INGREDIENTS
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped


DIRECTIONS
Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
Cover and cook on low setting for 8 to 10 hours.
Wine Tip

Try with a California Cabernet Sauvignon , Merlot or Zinfandel.

Pot roast recipe

2 pounds roast
6 each potato, halved
3 each onion, peeled and quartered
4 each carrots, cut into 2″ length
1/2 cup water

Put the veggies on the bottom and the meat on top.
Season meat with salt and pepper. Pour water over all.
Simmer all of the above on low all day.
You can add an envelope of onion soup mix or a small can of whole tomatoes for a variation.





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