Harvest Time Pot Roast Recipes

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
• In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

Steps:

• 1. Brown roast in oil in heavy dutch oven over medium heat.
• 2. Sprinkle with salt and pepper; add water.
• 3. Cook, covered, 1 hour.
• 4. Add potatoes, carrots, onion, squash and chervil; cook 25 minutes.
• 5. Add apples; cook 10 minutes.
• 6. Remove meat, vegetables and apples to heated platter and keep warm.
• 7. Add vinegar and gravy mix to 1 1/2 cups of remaining liquid.
• 8. Simmer, stirring constantly, 1 minute or until thickened.
• 9. Serve with meat and vegetables.

Steps:

• Preheat oven to 325*. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, brown sugar and ginger; add roast.
• Bake covered 1 hour 45 minutes.
• Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
• Remove roast and potatoes to serving platter and keep warm; reserve juices.
• In small cup, with wire whisk, blend water and flour. In Dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.
• SLOW COOKER METHOD: In slow cooker, add potatoes, then roast. Combine soup mix, water, soy sauce, sugar and ginger; pour over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and potatoes to serving platter. Blend remaining water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.

Steps:

• Place onions in bottom of slow cooker.
• Trim any visible fat from roast.
• Rub all over, on both sides, with garam masala and salt to taste.
• Place roast in slow cooker with yam or sweet potato, squash, and apples piled around it.
• Mix together spicy cider, vinegar, and sugar.
• (If store-bought spicy cider is not available, substitute 1 1/2 cups plain apple cider, 2 tablespoons orange juice, 1/4 teaspoon cinnamon, a pinch of ground nutmeg, 1/4 teaspoon orange or lemon zest, and a dash of lemon juice.) Pour liquid mixture over meat and vegetables, making sure all parts of the roast are covered by about the same amount of liquid, and no vegetables are dry.
• Cover and cook on"high" for 5 to 8 hours, or"low" 10 to 12 hours, until roast falls apart easily when tested with a serving spoon.
• If desired, add liquids to roux in a saucepan and whisk to make a gravy.