GARLIC TOP SIRLOIN POT ROAST
Top sirloin roast with garlic, potatoes, onions, carrots, and green peppers cooked slow cooked to perfection.
Provided by DONTCOOKMUCH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h30m
Yield 8
Number Of Ingredients 13
Steps:
- Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
- Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
- Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 26.1 g, Cholesterol 90.8 mg, Fat 16.1 g, Fiber 3.8 g, Protein 31.5 g, SaturatedFat 6.4 g, Sodium 823.5 mg, Sugar 4.4 g
GARLIC PORK ROAST
Quick and easy in the crock pot and very good. Even my kids like it.
Provided by Brandy
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
- In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
- Cover, and cook on low setting for 6 hours.
Nutrition Facts : Calories 532.2 calories, Carbohydrate 27.8 g, Cholesterol 147.9 mg, Fat 22.8 g, Fiber 3.7 g, Protein 51.4 g, SaturatedFat 6.9 g, Sodium 578.6 mg, Sugar 9.3 g
GARLIC POT ROAST
My family loves garlic, the more the better. So, one day, I came up with this recipe...yum, yum good! Now, my family requests my mouthwatering roast for Sunday dinner every other week.-Rhonda Hampton, Cookeville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Using the point of a sharp knife, make eight slits in the roast. Insert garlic into slits. Combine the garlic powder, salad dressing mix and pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. , Combine the water, onion soup mix and bouillon; pour over roast. Cover and bake at 325° for 1-1/2 hours. , Add the potatoes, carrots and onion. Cover and bake 1 hour longer or until meat and vegetables are tender. Thicken pan juices if desired.
Nutrition Facts : Calories 426 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 586mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein.
GARLIC LOVER'S POT ROAST
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
- In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
- Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.
GARLIC-STUDDED POT ROAST
Provided by Emeril Lagasse
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
- Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
- When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
- Preheat oven to 450 degrees F.
- Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
- Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.
GARLIC-WINE POT ROAST
This pot roast recipe comes from Better Homes and Gardens. I also Like to add small red potatoes to it.
Provided by Barb G.
Categories One Dish Meal
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Spray a cold Dutch oven with nonstick cooking spray, then preheat over medium heat, Brown roast on all sides in the Dutch oven.
- Drain any fat.
- Add water, wine or broth, onion, garlic, bouillon granules, thyme, and pepper.
- Heat to boiling; reduce heat.
- Cover and simmer for 1 hour.
- Add carrots to Dutch oven and simmer for 40 minutes.
- Then, add beans and simmer 10 minutes more or until beans and meat are tender.
- Transfer roast and vegetables to a severing platter.
- Keep warm while making gravy.
- For gravy, skim fat from pan juices. Stir together cornstarch and 2 tablespoons water. stir mixture into pan juices.
- Cook and stir until thickened and bubbly.
- Then cook and stir for 2 minutes more.
- To serve, Spoon gravy over meat and vegetables.
Nutrition Facts : Calories 58.1, Fat 0.2, Sodium 35.2, Carbohydrate 11.5, Fiber 2.8, Sugar 2.8, Protein 1.5
GARLIC CHUCK ROAST
Having never made a roast before, I experimented with a few ingredients to come up with this hearty all-in-one meal. Not only is it easy, but the tender entree gets terrific flavor from garlic, onion and bay leaves.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- With a sharp knife, cut 15 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper. , In a Dutch oven, brown meat in oil; drain. Place bay leaves on top of roast; top with onion slices. Drizzle with butter. Add water to pan. Cover and bake at 325° for 1-1/2 hours., Baste roast with pan juices; add carrots. Cover and bake 45-60 minutes longer or until meat and carrots are tender. Discard bay leaves. Let roast stand for 10 minutes before slicing. Thicken pan juices if desired.
Nutrition Facts : Calories 385 calories, Fat 22g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 425mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.
DRUNKEN GARLIC CROCK POT ROAST
Don't be afraid of all the garlic in this! It gets really mild from the long cooking process and gives the meat a wonderful flavor. This is a favorite for me, and I hope it will be for you, too. Different brands of beer will give you different amounts of sweetness ranging from bitter to malty (common beer characters). Try going with less sugar until you know how your beer will taste (as most of them add some amount of sweetness regardless).
Provided by PalatablePastime
Categories Roast Beef
Time 7h15m
Yield 4-5 serving(s)
Number Of Ingredients 13
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.
INSTANT POT® ROASTED GARLIC
The color won't be the same as when roasted in the oven but the flavor is wonderful! Use the garlic to make garlic bread, aioli... the possibilities are endless. Enjoy!
Provided by Bren
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water up to the bottom of the steamer basket.
- Cut 1/4 inch off the top of the garlic bulb and place into the steamer basket. Drizzle with olive oil and sprinkle with salt. Close and lock the lid. Select Poultry function according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove garlic and cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 4.6 g, Fat 3.4 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 42.9 mg, Sugar 0.1 g
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