POT ROAST, VEGETABLES, AND BEER
This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.
Provided by Pam
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
- Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g
POT ROAST IN BEER
What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful.
Provided by CHRISTYJ
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
- Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
- Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
- Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 8 g, Cholesterol 92.2 mg, Fat 21.8 g, Fiber 0.6 g, Protein 33.9 g, SaturatedFat 6.9 g, Sodium 418.2 mg, Sugar 1.7 g
BEER-BRAISED CHUCK ROAST AND ONIONS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
- Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
BEER ONION GRAVY PORK ROAST
The seasoning in this pork roast is unusual and has flavors that remind us of fall and winter. We liked the slight hint of clove and allspice. It pairs well with the tender and moist pork. Blending the veggies makes the gravy the consistency of a thick soup and was tasty over mashed potatoes. There are a few extra preparation...
Provided by Diana Perry
Categories Roasts
Time 3h10m
Number Of Ingredients 11
Steps:
- 1. Use a heavy, and deep pot to brown the pork loin in the oil over medium-high heat, starting fat side down, about 10 minutes per side. Remove pork and keep warm.
- 2. Add a bit more oil, if necessary. Add the onions and carrots to the pan. Cook about 10 minutes or until the onions are soft. The carrots do not have to be soft to continue.
- 3. Stir all the spices into the beer.
- 4. Put pork back into the pot with the veggies. Pour the beer and seasonings over the pork.
- 5. Cover and bake at 350 degrees for about 2 to 2-1/2 hours or until pork is fork tender.
- 6. Take pork out of the pot, cover with aluminum foil and rest for about 10 minutes.
- 7. Meanwhile, use an immersion blender to puree the veggies into the liquid in the pot.
- 8. I've never added any flour to thicken since the veggies make a nice thick broth with the juices & beer. Keep warm over low heat, until ready to serve.
- 9. If you do not have an immersion blender, pour the liquid and veggies into a bowl. Put about 1/2 at a time into a food processor or blender. It will be hot so be careful and do not try to do too much at a time. Keep a towel folded over the processer/blender lid to be sure it doesn't allow hot liquid to spurt out the top.
ROOT BEER POT ROAST
This recipe is from the October 2004 issue of Southern Living. It's a different twist to the usual pot roast. My kids & picky husband loved it served with mashed potatoes.
Provided by Melissa Spangler
Categories Roast Beef
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
- Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
- Bake covered at 300 degrees for 3 hours or until tender.
Nutrition Facts : Calories 462.1, Fat 20.6, SaturatedFat 7.6, Cholesterol 154.2, Sodium 1143, Carbohydrate 15, Fiber 2.9, Sugar 9.8, Protein 50.1
APPLE AND ONION BEEF POT ROAST
Rely on your slow cooker to help prepare this moist pot roast. I thicken the juices to make a pleasing apple gravy that's wonderful over the beef slices and onions. -Rachel Koistinen, Hayti, South Dakota
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. , Cover and cook on low for 5-6 hours or until the meat is tender., Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and onion.
Nutrition Facts : Calories 242 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 256mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
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