MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
ENGLISH ROAST BEEF
A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.
Provided by SHADOWS1
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
- Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
- Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 2.3 g, Cholesterol 184.4 mg, Fat 31 g, Fiber 0.3 g, Protein 61.2 g, SaturatedFat 13.2 g, Sodium 255.4 mg, Sugar 0.6 g
ENGLISH POTTED BEEF
Make and share this English Potted Beef recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 4h5m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the meat of all sinew and fat, cut it into 1-inch cubes and put into a stone jar or basin. Season with salt and the spices. Cover with the wine. Cover the jar or basin with foil and stand this in a roasting tim containing boiling water.
- Cook this in a slow oven, 170C/325F/gas mark 3, until the meats fall apart. This could take up to 4 hours. Make sure that you top up the tin with boiling water when necessary. When the meat is ready, drain the juices into a small pan and reduce these until you have only a couple of tablespoons left.
- Put the meat into a blender, or pound it to a paste in a mortar. Beat in the softened butter and the reduced juices. Check the seasoning before filling into little pots or wax cartons.
- Cover with a film of clarified butter.
- Serve as you would a pate.
Nutrition Facts : Calories 150.4, Sodium 7.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.1, Protein 0.1
ENGLISH PUB-STYLE BEEF
This warm and wonderful meal is done in minutes for a quick comfort food any night of the week. Points...5.
Provided by Dancer
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large, lightly oiled skillet, stir-fry steak strips for about 2 minutes until no longer pink.
- Remove from pan.
- Combine remaining ingredients in skillet and cook over medium-high heat for 5 minutes, stirring occasionally.
- Stir in beef and heat through.
- Serve over mashed potatoes, cooked rice, noodles or warm tea biscuits.
Nutrition Facts : Calories 440.2, Fat 26.5, SaturatedFat 10.3, Cholesterol 111.1, Sodium 557.2, Carbohydrate 15.5, Fiber 1.9, Sugar 9.3, Protein 35
POTTED BEEF
Old fashioned potted beef is great on toast. This recipe was invented to be kept for long periods of time unrefrigerated, but in practice it must be kept in the refrigerator and used within a week. Other kinds of meat may be used instead of beef.
Provided by HEATHER.WRAY
Categories Everyday Cooking
Time 4h
Yield 4
Number Of Ingredients 6
Steps:
- In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
- Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
- In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
- In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
- Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 552 calories, Carbohydrate 0.4 g, Cholesterol 160.8 mg, Fat 47.6 g, Fiber 0.2 g, Protein 29.7 g, SaturatedFat 24.3 g, Sodium 234 mg, Sugar 0.1 g
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