I need a recipe for pot roast?!
I have an English Roast and I want it to be tender and very flavorful!. I am bored with my recipes and variations!. Thank you!.Www@FoodAQ@Com
Answers:
This may sound to easy but after all of my years of experience this is the best roast ! Heat a heavy pan that can go into the over!. After pan is well heater add the roast and let it cook till well browned on one side than flip it and repeat!. The roast will not stick as long as the pan was hot when meat was added and when you have let it browned well!. After browning DO NOT add anything just cover pan and put into an oven heated to 350 degrees!. Depending on the size cook it an hour to two hours checking after first hour!. This will make the best brown dripping that you can use for serving with the roast or to make gravy with!. Hope you will enjoy!. This recipe reminds me of my grandma's roast and I sure wish I had gotten her gravy recipe!. Www@FoodAQ@Com
1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 medium onion, halved, thinly sliced
1 rib celery, thinly sliced
8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
4 cloves garlic, smashed and minced
1/2 teaspoon dried marjoram or thyme
1 small bay leaf
1 cup chicken broth
1 cup dry red wine, such as pinot noir/burgundy or cabernet
1 can (28 ounces) crushed tomatoes
In a large pot or Dutch oven, heat olive oil over high heat!. Combine flour with salt and pepper; dredge the pot roast in the mixture!. Brown the roast on all sides in the hot oil!. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes!. Add the garlic and cook for 1 minute longer!. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil!. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender!.
Serves 6!.Www@FoodAQ@Com
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 medium onion, halved, thinly sliced
1 rib celery, thinly sliced
8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
4 cloves garlic, smashed and minced
1/2 teaspoon dried marjoram or thyme
1 small bay leaf
1 cup chicken broth
1 cup dry red wine, such as pinot noir/burgundy or cabernet
1 can (28 ounces) crushed tomatoes
In a large pot or Dutch oven, heat olive oil over high heat!. Combine flour with salt and pepper; dredge the pot roast in the mixture!. Brown the roast on all sides in the hot oil!. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes!. Add the garlic and cook for 1 minute longer!. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil!. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender!.
Serves 6!.Www@FoodAQ@Com
heat oven to 325 degrees
put one, 2 1/2lb pot roast dredged in 1/4 c flour in a large pot with 2 tbsp of hot oil, brown on all sides!.Add 1/2 cup beef stock, 1/4cup balsamic vinegar , one bay leaf a pinch of thyme, one large onion quartered or 4 small halved, add 4 carrots cut in half!. Put in oven covered for 2 1/2hrs take out roast and set aside, thicken gravy with 1/2c cold water poured in to 1/4 c of flour stir and add to simmering juices!. Juices must be almost boiling to get a thickened gravy!. serve with mashed potatoes and cornWww@FoodAQ@Com
put one, 2 1/2lb pot roast dredged in 1/4 c flour in a large pot with 2 tbsp of hot oil, brown on all sides!.Add 1/2 cup beef stock, 1/4cup balsamic vinegar , one bay leaf a pinch of thyme, one large onion quartered or 4 small halved, add 4 carrots cut in half!. Put in oven covered for 2 1/2hrs take out roast and set aside, thicken gravy with 1/2c cold water poured in to 1/4 c of flour stir and add to simmering juices!. Juices must be almost boiling to get a thickened gravy!. serve with mashed potatoes and cornWww@FoodAQ@Com
If you don't have a crock pot, bake at 325 in roasting pan, covered for about half the time!.
Savory Roast Beef
3-4 lb roast
1 can cream of mushroom soup
3 tb steak sauce (optional)
1 can water
1 package dried Lipton onion soup mix
Place roast in crock pot!. Add steak sauce to top and spread to coat evenly!. Add cream of mushroom soup on top spreading to coat!. Sprinkle onion soup on top and add water!. Cook on low for about 8-10 hours or until meat separates easily!. Serves 4!.
For French Beef dip sandwiches: French Rolls, roast beef, and Au Jus Mix with a little of the drippings from the roast added for dipping!. Horseradish Sauce if you like it!.
Www@FoodAQ@Com
Savory Roast Beef
3-4 lb roast
1 can cream of mushroom soup
3 tb steak sauce (optional)
1 can water
1 package dried Lipton onion soup mix
Place roast in crock pot!. Add steak sauce to top and spread to coat evenly!. Add cream of mushroom soup on top spreading to coat!. Sprinkle onion soup on top and add water!. Cook on low for about 8-10 hours or until meat separates easily!. Serves 4!.
For French Beef dip sandwiches: French Rolls, roast beef, and Au Jus Mix with a little of the drippings from the roast added for dipping!. Horseradish Sauce if you like it!.
Www@FoodAQ@Com
I like to cook roast in a crockpot, set it on low with baby onions, cubed potatoes and baby carrots; add onion soup mix and simmer all day!. also good to add mushroom soup!.Www@FoodAQ@Com