SAVORY POT ROAST & GRAVY
This is not a cook quick recipe, but anything this DELISH is worth waiting for. The roast will melt in your mouth.
Provided by Z Z
Categories Beef
Time 2h55m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325
- 2. In a 5-quart Dutch oven or roasting pan; heat oil over medium-high heat until hot. Add beef roast; cook 5 minutes on each side or until browned. Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery, and bay leaf to beef.
- 3. Dissolve bouillon cubes in boiling water, reserve 3/4 cup. Pour remaining 3/4 cup around beef. Bring to a boil. Cover. Bake at 325 for 1 hr. Add remaining vegetables, cover and bake an additional 1 to 1/14 hrs, or until beef and vegetables are tender.
- 4. To prepare gravy: Place beef and vegetables on platter and keep warm. Add reserved 3/4 cup bouillon to drippings (will yield 3 cups) in Dutch oven, In small jar, combine cold water and flour, shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. Add salt and pepper to taste.
SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)
Very tender and flavorful meat dish, makes a wonderful gravy. A longtime family favorite. From my father.
Provided by BecR2400
Categories Roast Beef
Time 3h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Dust beef with combination of seasonings and flour.
- Heat oil in heavy oven-proof pan; brown meat, then remove.
- Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
- Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
- (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
- Discard bouquet. Serve with pan gravy.
- Makes 10 servings (who are they kidding?).
Nutrition Facts : Calories 51.9, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.1, Sodium 165.9, Carbohydrate 9, Fiber 1.2, Sugar 4.3, Protein 1.1
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.
SHEILA'S SAVORY POT ROAST AND VEGETABLES WITH GRAVY
This can be cooked in the oven or on the rangetop. It is even more flavorful if made a day ahead, and the fat is easier to lift off the pan juices if it's cold. I usually reheat it while making some potato pancakes.
Provided by JackieOhNo
Categories Meat
Time 5h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the roast with 3 T. flour.
- Heat oil in 5- to 6-quart ovenproof Dutch oven or pot over medium-high heat until rippling but not smoking. Add the meat and brown on all sides.
- Add broth, onion with cloves, bay leaf, thyme, salt and pepper. Cover and reduce heat to low and simmer, or place in a preheated 300 degree oven. Cook 2 hours or until almost fork-tender.
- Scatter vegetables around meat. Cover and cook 1-1/2 hours longer or until meat and vegetables are tender. Remove meat from pot.
- Strain juices from vegetables into a 1-quart saucepan.
- (Can be prepared ahead to this point. Return meat and vegetables to pot. Cover pot and saucepan and refrigerate up to 48 hours.).
- About 1 hour before serving, heat oven to 350 degrees. Whisk remaining 1/4 cup flour with the water until smooth.
- Skim and discard fat from reserved vegetable liquid in saucepan. Bring to a boil over medium heat, then whisk in flour mixture. Boil 2 to 3 minutes, whisking often until gravy has thickened.
- Pour over meat and vegetables. Cover and cook or bake for 45 to 50 minutes until hot (meat thermometer inserted in thickest part should read 130 degrees).
- Remove meat to serving platter. Remove vegetables with slotted spoon and arrange around meat. Pour gravy into gravy boat and serve alongside meat and vegetables.
- Note: To peel onions, place in saucepan with water to cover. Bring to a boil, drain, chill in cold water, then slip off skins.
Nutrition Facts : Calories 627.4, Fat 33.2, SaturatedFat 11.7, Cholesterol 170.1, Sodium 590.2, Carbohydrate 30.4, Fiber 6.7, Sugar 9.8, Protein 50.3
ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
- Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
- Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
SAVORY POT ROAST
"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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