Recipe: Pot Roasts and Stews (11)

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Pot Roast and Stews - 2000-10-09 (11)

sugarspiceTX (05:28:19) : TEXAS BBQ POT ROAST

1 - 4# roast, chuck or bottom round
1 t. vegetable oil
1 c. bottled barbecue sauce
1/2 c. cider vinegar
1/2 c. beef or chicken broth
1/4 c. light brown sugar
1 T. mustard, prepared
1 T. Worcestershire sauce
1 T. chili powder
1 large onion, chopped
2 large cloves garlic, crushed
1 1/2 t. thyme
12 rolls

1. Heat oven to 300. 2. Brown meat in oil in a large ovenproof Dutch oven, 15 minutes. 3. Add sauce, vinegar, broth, sugar, mustard and Worcestershire, chili powder, onion, and thyme to pot. Bring to boil. 4. Bake, covered at 300 degrees for 3 - 4 hours, turning meat every hour, until tender. Let stand at least 30 minutes in pan. Slice and serve on rolls with sauce. ( I did not use thyme.)

Judy/AZ (11:59:31) :

COOKING LIVE SHOW #CL9395
BASICS OF POT ROAST

BASIC POT ROAST
Recipe Courtesy Sara Moulton

1 (4-pound) boneless Chuck pot roast, neatly tied
Salt and ground pepper
2 tablespoons vegetable oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
2 bay leaves
2 teaspoons thyme
4 cups beef stock
4 tablespoons all-purpose flour
4 tablespoon butter, softened

Pat roast dry and season with salt and pepper. In a Dutch oven, heat the vegetable oil over moderately high heat until hot but not smoking. Add the roast and brown
on all sides, about 15 minutes total. Transfer the roast to a plate and pour out all but 1 tablespoon of fat from the pan. Add the onions, carrots, and celery to the pan
and cook over moderate heat, stirring until golden. Place the roast back in the pan along with the bay leaves, thyme, and enough of the beef stock to come up 2/3 of
the way up the beef. Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350 degree preheated oven. Regulate heat
so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender. Turn the roast over several times during its braising.

Transfer roast to a cutting board and let stand 10 minutes, covered with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid.
To thicken the sauce slightly, bring the liquid to a boil. For each cup of liquid, stir together 1 tablespoon butter and 1 tablespoon flour. Whisk the butter mixture into
the liquid. Simmer, stirring constantly, until thickened. Slice the pot roast and serve with the sauce and boiled new potatoes.

Yield: 8 servings

Gina,Fla (10:45:42) :

Sunday Pot Roast
servings: 8

1 4 lb. boneless chuck roast
1 T. olive oil
1 env. dry onion soup mix
2 c. beef broth (Superior Touch Brand)
3 fresh thyme sprigs
4 carrots, scraped and quartered
2 garlic cloves, crushed
3 parsnips, quartered
1 med. rutabaga, peeled and cut into chunks
1/4 t. black pepper
Season roast with salt and pepper, brown in olive oil on all sides till nice and browned. Place roast in baking pan, add the garlic and rub all around, soup mix, broth and thyme sprigs.
Bake at 325 for 1 1/2 hours covered tightly. Toss together the vegetables, black pepper and olive oil and add to pan. Bake an additional 2 hours till tender. Keep covered when cooking.

Gina,Fla (10:45:12) :

POT ROAST WITH VEGETABLES
Courtesy of Gourmet Magazine

1 tablespoon vegetable oil
1 boneless chuck roast, 3 1/2 to 4 pounds, rolled and tied
1 onion, chopped fine
4 garlic cloves, chopped fine
3/4 cup canned crushed tomatoes
1/4 cup red-wine vinegar
1 tablespoon firmly packed brown sugar
1 bay leaf
2 1/2 cups water
3/4 pound carrots, cut diagonally into 1-inch thick slices
1 pound small red potatoes, peeled and kept in a bowl of cold water
1 1/2 tablespoons cornstarch dissolved in 1/2 tablespoons cold water
Minced fresh parsley leaves for garnish

In a large heavy flameproof casserole heat the oil over moderate high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper, on all sides. Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are golden. Stir in the tomatoes, vinegar, brown sugar, bay leaf, and water, bringing the mixture to a boil, and add the beef. Braise the beef, covered, in a preheated 350 degree oven for 1 hour, add the carrots and braise the mixture, covered, for 30 minutes. Add the potatoes, drained, and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender.
Pot roast may be prepared up to this point 2 days in advance, cooled, uncovered, and chilled, covered. Discard any solidified fat before reheating the pot roast.

Transfer the beef with slotted spoons to a cutting board and let it stand for 10 minutes. Skim the fat from the top of the cooking mixture and bring the mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring, to thicken the gravy to the desired consistency. Simmer the gravy mixture, stirring occasionally, for 2 minutes, season it with salt and pepper, and discard the bay leaf. Slice the beef and spoon some of the gravy over it. Serve gravy on the side, as well. Garnish the beef with the parsley.

Yield: 4 servings

Prep Time: 25 minutes
Cooking Time: 3 hours 0 minutes

Gina,Fla (10:44:49) :

Pot Roast of Brisket and Gravy

3 cloves of garlic, minced
salt
freshly ground black pepper
5 lbs. first-cut brisket
2 large onions, peeled and cut into eighths
2 lbs. carrots, scraped and cut into slices
1 cup dry red wine

Preheat oven to 500.
Make a paste with the garlic, salt and pepper. Rub the paste onto both sides of brisket. Put the meat into a roasting pan,, fat side up and roast until very brown, 15-20 mts.
Lower the heat to 350. Remove the brisket and strew the onions over the bottom of the pan. Replace the meat and put the carrots on top. Pour the wine into the pan.
Cover the meat with aluminum foil and roast for 2-2 1/2 hours until the meat is tender. Remove the meat and carrots to a plate and pour the liquid and onions into a bowl. Refrigerate or freeze until the fat rises to the top and can easily be removed. Put the liquids and onions in a processor or blender and puree. Slice the meat and put it back in the pan for a few minutes with the gravy to heat up. Serve with the carrots.

Gina,Fla (10:44:07) :

NEW ENGLAND STYLE POT ROAST
(This is my personal favorite of all time)

1 med. onion, chopped
3 garlic cloves, chopped
3/4 lbs. carrots, sliced
1/2 lb. turnips, peeled and sliced
1/2 lb. parsnips, peeled and sliced
6 oz. mushrooms, sliced
3" sliced piece of ginger, minced
28 oz. can whole tomatoes
3 lb. boneless beef chuck roast
2 T. olive oil
3/4 c. Tawney Port
3/4 c. dry red wine
2 c. beef or veg. broth
2 T. Worcestershire sauce
1 T. brown sugar
3 bay leaves
1 t. oregano
1 t. thyme
3 T. cornstarch
3 T. water

Drain and chop tomatoes. Pat meat dry and season with salt and pepper. Brown roast in heavy kettle. Transfer roast to a platter. In kettle, add onions, cook till golden. Add garlic, cook 1 mt. Add Port and wine, scraping the brown bits up. Stir in broth, Worcestershire sauce, brown sugar, ginger, tomatoes and spices. Bring to a boil, add meat and veggies. Bring heat down to simmer and simmer covered for 3 hours. Turn roast after 1 1/2 hours. Transfer the roast to platter, let stand for 10 mts. In a small bowl, combine the cornstarch and water, stir in to the sauce to thicken. Cut roast into 1/2" slices and arrange on a platter, spoon veggies around and sauce over. Serves 4-6

Gina,Fla (10:43:32) :

My mama's Pot Roast of Brisket

1 package dried onion soup mix
3 medium onions, thinly sliced
3 garlic cloves, minced
2 celery ribs, chopped
1 cup bottled chili sauce
1 bottle lager beer
1/2 cup water
4- to 6-pound beef brisket or chuck, trimmed of most external fat
Salt and freshly ground black pepper

Preheat oven to 350 degrees. Combine soup mix, onions, minced garlic, celery, chili sauce, beer and water in a large Dutch oven with a cover or in a covered casserole. Put the meat in and spoon some of the sauce over the top. Cover the pot and roast for 2 1/2 to 4 hours. Check the meat after 2 1/2 hours to see if it's fork tender. If not, cook until done.

Ideally, you should refrigerate the meat and sauce overnight, remove the congealed fat, then slice and reheat the meat in the sauce. Or you can degrease the sauce, taste for salt and pepper, slice the meat and serve it in the sauce immediately. If the sauce seems too thick, dilute it with a little water or stock. Makes 10 servings.

Gina,Fla (10:43:09) :

Mrs. Souda's Greek Roast

1 eye round roast, about 4-5 lbs.
1/2 head of garlic, minced or crushed
pepper and salt to sprinkle on all over roast
3 T. olive oil
1 medium chopped onion

Sprinkle salt and pepper all over roast and heat up oil in a big pot. Brown the meat all over with the onions thrown in. When browned, add garlic and let it cook but don't let it get browned.

Transfer meat, garlic and onions into an ovenproof casserole dish with a lid (I use the little speckled metal Dutch oven she used; it can be found at all grocery stores)
Add 1 package of Lipton Onion Soup Mix
1 c. red wine

deglaze the pot you browned the meat in with 1 c. water and scrape all the good little bits up. Pour into the casserole dish. Cook at 350 for 3 hours. During the last hour, throw in 2-3 cut up potatoes, 2-3 cut up carrots and 1 c. sliced mushrooms.

Gina,Fla (10:42:48) :

MEDITERRANEAN POT ROAST

1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon ground black pepper, or to taste
1/4 teaspoon turmeric
2 garlic cloves, minced
1 1/2 c. pitted prunes
handful dried sweet apricots
1 3-pound beef roast, chuck or brisket
2 preserved lemons (found jarred in Asian, Indian and some gourmet markets), rinsed and cut into thin strips
1 cup brined black olives (Greek or Kalamata), pitted
1 med. onion, chopped
2 tablespoons honey
2 cups hot water

In a small bowl combine the paprika, coriander, cinnamon, black pepper, minced garlic and turmeric. Pat this mixture on the beef roast and place in a roasting pan. Add the lemons, olives, prunes and apricots and onions to the pan.

Dissolve the honey in the water and pour over the roast. Pour in additional water to a depth of 1 inch. Cover tightly and roast for 3 1/2 to 4 hours. Check periodically after a couple of hours to make sure roast does not dry out. Add a little more water if necessary to ensure about 2 cups of sauce. When roast is falling-apart tender, remove from oven and let it rest about 20 minutes before serving. Makes 8 servings.

Gina,Fla (10:41:51) :

Yankee Pot Roast

using a crock pot

3-4 lb. rump roast or chuck roast
2 potatoes
3 carrots
1 c. beef broth
1 envelope Lipton Onion Soup Mix
3 garlic cloves, minced

Place sliced potatoes and cut-up carrots along with the beef broth. Add the meat and sprinkle the garlic all over. Sprinkle the Lipton Onion Soup mix all over. Cover and put on high for 6 hours.

Vegetable Beef Soup

leftover Yankee pot roast and vegetables
1/2 can drained corn kernels
1/2 can drained cut green beans
1/4 c. tomato paste
1 quart water

Blend together the leftovers with the quart of water. Put on heat and bring to a simmer, skimming off fat.

Add the tomato paste and blend well. Add corn and beans, simmer for 45 minutes.

Gina,Fla (10:40:43) :

Creole Cuban Pot Roast

Round eye of beef or chuck roast
Four (or more) chorizo sausage links (Spanish style)
1 large can tomato sauce
2 bay leaves
1 tablespoon oregano
1/2 tablespoon basil
1/4 cup olive oil
3 garlic cloves, mashed
4 red potatoes quartered
1/4 cup green olivesCut a slit in the meat and insert the chorizo. Place all ingredients in a crock pot, potatoes and green olives on top. Add a little water, salt & pepper to taste. Set crock pot to low, cook while at work or over night -- approximately eight hours. Enjoy!

Oh yeah, serve over yellow rice for a colorful and tasty addition.

Contributed by Chef Dria Vega