New American Pot Roast Recipes

Steps:

• Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
• Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
• Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
• Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
• Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
• Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

Steps:

• Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
• Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. Remove beef from liquid; let stand 10 minutes before slicing.
• Cook vegetables separately just until tender. Strain cooking liquid from beef into pan.
• Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes. Arrange beef and vegetables on platter. Spoon gravy over beef; Serve remaining gravy in sauceboat.

Steps:

• Rinse meat and pat dry with paper towel.
• Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
• Shake Meat in the bag and coat well.
• Melt Butter in a Dutch Oven or oven-proof dish.
• Remove the meat from the bag.
• (Duh! Sorry Ya' never know!).
• Sear Roast on all sides over high heat.
• Remove from heat.
• Add water, wine, green chile, garlic, bay leaves, and red chile powder.
• Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
• Remove bay leaves before serving.