Drunken Pot Roast Recipes

Steps:

• In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
• Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
• Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
• Pour mixture into the bottom of the crock pot.
• Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
• Set the crock pot on low and cook for 7-8 hours.
• Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
• Serve gravy over meat or with potatoes or noodles.

Steps:

• Preheat the oven to 275 degrees F.
• Generously sprinkle the chuck roast with salt and pepper.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
• Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
• Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• Preheat oven to 400 degrees F. Sear roast in oven for one hour.
• Add all other ingredients together with roast in slow cooker.
• Stir a bit and simmer on high 4 to 5 hours.
• Roast can be cut up in chunks to fit in slow cooker; after simmering total time it will be very tender and broken in pieces. May be served on buns with Au Jus or with potatoes and vegetables.

Steps:

• Marinate pork loin in wine, garlic and herbs overnight.
• Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger.
• Arrange vegetables around the roast.
• Pour the marinade over roast and vegetables.
• Cover and bake at 350°F for 1 1/2- 2 hours.
• Remove cover and continue baking for another 1/2 hour.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Rub Italian seasoning all over the pork roast (be generous) and set aside.
• In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
• Add pork roast and sear on all sides (about 1 or 2 minutes per side).
• Add the onion and garlic on the last turn.
• Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
• Remove roast from pot and place on cutting board.
• Cover with foil (allowing meat to 'set') and begin making the gravy.
• Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
• In a small bowl, mix the milk and flour until smooth.
• Add the flour mixture to the juices; season with salt and pepper to taste.
• Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
• Slice pork and serve with the gravy.

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Steps:

• In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with pepper and salt, remove to a platter and keep warm.
• Add the remaining tbsp of oil to the pan and add the onions, cook so long as they just start to wilt and add the garlic, them cook so long as the onions are tender, a few mins more.
• Add the bouillon cubes to the hot water and stir to dissolve, add that to the skillet along with the beer, brown sugar, mustard, and vinegar, stir to mix well.
• Pour mixture into the bottom of the crock pot.
• Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
• Set the crock pot on low and cook for 7-8 hours.
• Remove meat from crock pot and pour liquid into a pan on the stove, heat to a boil, and mix a slurry out of the cornstarch and water, thicken pan liquid with slurry to make a gravy.
• Serve gravy over meat or with potatoes or noodles.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
• Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

Steps:

• Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky pieces and slice the potato lengthways into six thick slices, discarding the ends.
• Heat oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds on all sides for 10 mins. Remove them from the dish and set aside. Add the rest of the fat to the dish and gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine and stock. Put in the oven, uncovered, for 15 mins.
• Remove the birds from the dish and leave somewhere warm to rest for 10 mins. Baste the potatoes, return to the oven until cooked through, then scatter over the parsley.
• To serve, sit the birds back in the pan and bring to the table or plate up with the potatoes. Serve with cavolo nero or sprout tops.