SUNDAY POT ROAST WITH MUSHROOM GRAVY
Provided by Claire Robinson
Categories main-dish
Time 3h5m
Yield 4 servings with leftovers!
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
- Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
- Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
- To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.
BONNIE'S SUNDAY DINNER POT ROAST- HER WAY
I just threw this recipe together for tonight's dinner after Church. It cooked all day in the slow cooker, and it came out just perfect. It is so tender, and the gravy is just yummy. This is one of those food experiments that works on the first try. I won't change a thing, and I will serve it to the kids the next time they...
Provided by BonniE !
Categories Beef
Time 6h20m
Number Of Ingredients 9
Steps:
- 1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
- 2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
- 3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
- 4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don't look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
- 5. Here is a couple of shots of how it looks! Enjoy!
- 6. Leftovers are great the next day!
SAUCY SUNDAY POT ROAST
I came up with the yummy pot-roast recipe on Sunday evening when I had some red wine to use up and wanted a different roast recipe other than my cream-of-mushroom soup stand-by. My hubby raved and even went back for thirds!
Provided by Makennasmommy
Categories Roast Beef
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Dust the beef roast with flour seasoned with salt and pepper.
- 2. Over med-high heat, add oil to heavy Dutch oven and then sear the roast on all sides. Remove and keep warm.
- 3. Add a little more olive oil, if necessary. Add onions and garlic and saute until translucent.
- 4. Add the tomato paste and cook for 5 minutes, then add the red wine, broth, tomato sauce,gravy mix, thyme, salt and pepper.
- 5. Bring this to a boil for 5 minutes.
- 6. Put the roast back into the sauce, put on the lid snugly and bake in a 400 degree oven for 1.5 hours, or until the roast is done and tender.
SUNDAY POT ROAST
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees F.
- Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
- Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
- Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
- For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
- Serve on top of the Risotto Cakes and top with the fresh herb salad.
- For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
- Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
- Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
- Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
- In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
SLOW-COOKER SUNDAY SAUCE
Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, meat, pastas, main course
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.
More about "saucy sunday pot roast recipes"
CLASSIC POT ROAST RECIPE (3 METHODS) - LITTLE SPOON FARM
From littlespoonfarm.com
5/5 (13)Total Time 3 hrs 20 minsCategory Entree, Main CourseCalories 554 per serving
13 DELICIOUS SAUCES FOR ROAST BEEF
From southernliving.com
SUNDAY POT ROAST (INSTANT POT RECIPE)
From favfamilyrecipes.com
THE BEST POT ROAST (MADE 3 WAYS!) | THE RECIPE CRITIC
From therecipecritic.com
SUNDAY POT ROAST
From bigoven.com
HOW TO MAKE CLASSIC SUNDAY POT ROAST - YOUTUBE
From youtube.com
SUNDAY POT ROAST | RECIPES | WW USA
From weightwatchers.com
SUNDAY POT ROAST • SALT & LAVENDER
From saltandlavender.com
SUNDAY POT ROAST - AHEAD OF THYME
From aheadofthyme.com
SUPER AMISH SUNDAY POT ROAST » AMISH FAVORITE
From amish365.com
BEST SLOW COOKER RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
MAGNOLIA TABLE SUNDAY POT ROAST STEW RECIPE - HOW TO MAKE …
From parade.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH
From realsimple.com
CLASSIC SUNDAY POT ROAST - THESTAYATHOMECHEF.COM
From thestayathomechef.com
MOM'S TENDER POT ROAST IN OVEN - CARLSBAD CRAVINGS
From carlsbadcravings.com
STRACOTTO, THE ITALIAN POT ROAST THAT'S PERFECTLY …
From tastingtable.com
EASIEST EVER POT ROAST RECIPE IN THE CROCK POT - FUN CHEAP OR FREE
From funcheaporfree.com
BEST POT ROAST RECIPE - HOW TO MAKE POT ROAST
From thepioneerwoman.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
14 HEARTY AND CREATIVE POT ROAST RECIPES FOR AN EASY SUNDAY …
From blog.cheapism.com
#time-to-make #course #main-ingredient #preparation #main-dish #beef #meat #roast-beef #4-hours-or-less
You'll also love