Recipe: Recipes Using Beef: Pot Roasts (6)

8-17-99 Recipes Using Beef: Pot Roasts

KellyWA (07:06:53) : CROCK POT BEEF ROAST

1 (2-3 lb.) beef roast
1 can Campbell's cream of mushroom soup
1 can Campbell's French onion soup Salt & pepper

Salt and pepper roast and place in crock pot.
Empty both cans of soup over roast.
Cook slowly for 6-8 hours depending on size of roast.
When done, just pull roast apart and serve.
Note: I have also made this recipe on top of the stove in a deep pan with a good lid. It was GREAT!Dawn(NY) (06:03:28) : Chili-Salsa Pot Roast

3 to 3 1/4 lb. boneless beef chuck (shoulder pot roast or bottom round roast )
1 TBS. vegetable oil
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 c. prepared thick and chunky salsa
1/2 c. water
1 medium yellow squash, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
2 TBS. cornstarch dissolved in 3 TBS. water

In Dutch oven or large pot, heat oil over medium heat until hot. Press chili powder evenly into surface of beef pot roast. Add pot roast; brown evenly. Pour off drippings. Season with salt and pepper.

Add salsa and water. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 2-3/4 hours. Add vegetables. Cover tightly and continue simmering 15 minutes or until pot roast and vegetables are tender.

Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid. In same pan, combine cooking liquid and cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Set aside 1 cup sauce.

While still warm, cut pot roast in half. Trim and discard excess fat. Carve one portion into slices. Serve with vegetables and remaining sauce.

Shred remaining portion of beef with 2 forks to yield 3 to 3-1/2 cups. Add 1 cup reserved sauce. Cover and refrigerate beef mixture up to 4 days for later use. Dawn(NY) (06:01:01) : Mediterranean Beef Pot Roast & Vegetables

TIPS:
If fresh garlic is not available, use a tsp. of garlic powder.
If you prefer, a tri-tip or a bottom sirloin roast could also be used.
For less tender roasts, use a moist heat cooking method as in this recipe. You can do this on the stovetop or in a slow cooker.
Serve this roast with vegetables and couscous on the side.

3 to 3 1/4 lb. boneless beef bottom round rump or chuck shoulder roast
8 new red potatoes (approx. 1 lb.)
1/2 lb. package peeled baby carrots
4 whole cloves garlic, peeled
1 tsp. dried rosemary leaves, crushed
1 tsp. salt
1/2 tsp. pepper
1/4 c. water
1/4 c. dry red wine
2 TBS. cornstarch dissolved in 2 TBS. water
Chopped parsley

Place potatoes, carrots and garlic in slow cooker. Rub beef pot roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW for 10 to 11 hours or until beef and vegetables are tender.

Remove pot roast. Trim fat if necessary. Arrange pot roast and vegetables on serving platter; cover and keep warm. Just before serving, carve pot roast across the grain into thin slices.

For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 c. cooking liquid and cornstarch mixture until blended. Bring to a boil; cook and stir 1 minute or until thickened.
Garnish beef and vegetables with parsley; serve with gravy. Susan,IL (04:31:05) : Lemon-Marinated Chuck Roast
Recipe By : Susan Wilson
Serving Size : 6

4 pounds chuck roast
1 teaspoon lemon peel -- grated
1/2 cup lemon juice
1/3 cup cooking oil
2 tablespoons green onion
4 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/8 teaspoon pepper

Score fat edges of roast. Place meat in a shallow baking dish. Combine lemon peel and juice, cooking oil, green onion, sugar, salt, Worcestershire sauce, mustard and pepper. Pour over roast. Cover and let stand 3 hours at room temperature or overnight in the refrigerator. Remove roast reserving marinade. Grill over medium-hot coals 17-20 minutes. Turn and cook17-20 more minutes for medium-rare.Terrytx (04:21:49) : Lillian Hellman's Pot Roast

4 pounds roast
1 can cream of mushroom soup
1 envelope onion soup mix
1 large onion -- chopped
3 cloves garlic -- chopped
2 cups red wine
2 cups water
1 crushed bay leaf
1 teaspoon thyme
1 teaspoon basil

Put meat in oven proof pot. Add the remaining ingred. Cover and bake at 350 until tender, about 3-1/2 hrs or so.

NOTES : From her book-HeatburnKelly,WA (10:41:07) : APPLE JUICE ROAST
Yield: 6 servings

4 lb Boneless Beef Chuck Roast
2 Med. Onions, Sliced
2 tbsp Butter or Shortening
1 c Apple Juice
1 tbsp Catsup
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme Leaves
1/4 tsp Prepared Mustard
1/8 tsp Basil Leaves
3 Large Sweet Potatoes *
Lemon Juice

----GARNISHES----
Chopped Parsley OR Apple Rings And Parsley
Gravy

* Sweet potatoes should be pared and cut into pieces.
---------------
Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garnish with apple rings and parsley, if desired. Serve gravy over sliced meat.
NOTE:
After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired.