STUFFED POT ROAST
My husband loves this dish. The roast is tender and the gravy is so rich.
Provided by barbara lentz
Categories Beef
Time 3h15m
Number Of Ingredients 17
Steps:
- 1. Heat vodka or vinegar to boiling in dutch oven. Scald meat on all sides. Remove meat and discard the vodka.
- 2. Season flour with salt and pepper. Dredge on meat. Melt the butter in dutch oven and sear the beef on all sides. Add the onion, beef stock, and demi glace. Bring to a boil and reduce heat to low and simmer 3 hours. Adding more beef stock if necessary.
- 3. Meanwhile mix all ingredients for stuffing together. When meat is tender remove to a cutting board. Heat oven to 375 degrees. slice the meat to create pockets for stuffing.
- 4. Stuff each pockets with stuffing. Add roast back to pan and place in oven for 20 minutes. Serve with gravy drizzled over.
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.
STUFFED PORK ROAST
Steps:
- Preheat oven to 400 degrees F.
- Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
- Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
- Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
- Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.
SET-IT-AND-FORGET-IT POT ROAST
Provided by Valerie Bertinelli
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
- Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
- Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
- Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.
ROASTED STUFFED PIG
Steps:
- Salt and pepper inside and outside of the pig. Combine stuffing ingredients and fill cavity of the pig. Roast pig over charcoal and hickory wood, slowly for about 10 to 11 hours at 275 degrees. *Pig roaster available from Bob Moyer ? (215) 257-2710;
STUFFED SIRLOIN ROAST
Bacon on top gives this roast a slightly smoky flavor. With a colorful stuffing, slices look lovely on a platter.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook 6 bacon strips over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Crumble bacon and set aside. In drippings, saute onion, celery and carrot until crisp-tender. Remove from heat; stir in bread crumbs, parsley, garlic powder, pepper and bacon. Let stand until liquid is absorbed., Preheat oven to 325°. Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Cut remaining bacon strips in half; arrange over top of roast. Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.
Nutrition Facts : Calories 217 calories, Fat 13g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 178mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.
BRAZILIAN OLIVE-STUFFED POT ROAST
Make and share this Brazilian Olive-Stuffed Pot Roast recipe from Food.com.
Provided by KlynnPadilla
Categories Roast Beef
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Drain 1 cup ripe olives, reserving liquid. Chop ripe olives finely. Mix with parsley, cheese, 2 teaspoons chili powder, salt and garlic.
- Make about 15 slits in roast, and force ripe-olive mixture down into slits.
- Brown roast slowly on all sides in an oiled skillet or Dutch oven. Drain off and discard fat.
- Add onion to meat and brown lightly. Mix tomato sauce with 1/2 cup liquid reserved from olives and remaining teaspoon of chili powder and pour over roast. Heat to boiling, reduce to low heat and cover pan. Simmer about 2 hours or until meat is tender, basting once or twice.
- Pare and cut carrots into thick diagonal slices. Wash zucchini and cut into halves. Add carrots to meat 30 minutes before meat is done. Cook 15 minutes, then add zucchini and remaining olives and cook 15 minutes longer.
- When meat and vegetables are tender, remove to heated serving dish. Skim fat from remaining pan liquid. Mix flour with 2 tablespoons cold water. Add a little of the hot liquid, then combine with remaining liquid in pan. Cook, stirring until mixture boils and thickens. Serve sauce over meat and vegetables.
Nutrition Facts : Calories 878, Fat 31.6, SaturatedFat 11.4, Cholesterol 379.7, Sodium 1564.8, Carbohydrate 23.3, Fiber 7.4, Sugar 11.3, Protein 130.1
POT ROAST STUFFED TWICE BAKED POTATOES
I had some roast leftover from Recipe#57130. And I didn't want to make sandwiches out of it so, this is what happened. Please feel free to change the amounts in the recipe to suit your tastes. If you like serve this with a salad and dinner roll,and you have a complete meal.Both baking times are included in cooking time. Submitted to "ZAAR" on November 14th, 2007.
Provided by Chef shapeweaver
Categories Potato
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bake potatoes at 350ºF for one hour 15 minutes.
- Cool for 20 minutes or until cool enough to handle.
- When potatoes are cool enough, cut a thin strip off the top.
- Remove potato, leaving a shell about 1/4 inch thick.
- Place potato pulp in a medium sized bowl, mash with fork (some lumps will remain).
- Combine rest of ingredients with potato pulp, (mixture will be thick) except pot roast.
- Divide potato mixture into shells, then make a "well".
- Place equal parts of pot roast w/gravy in each potato "well".
- Place potatoes in a oven-proof dish and return to oven and bake for 20 minutes.
- Enjoy !
Nutrition Facts : Calories 423.3, Fat 26.7, SaturatedFat 12, Cholesterol 48.8, Sodium 998.5, Carbohydrate 32.6, Fiber 2.8, Sugar 1.5, Protein 14.5
SLOW-COOKER STUFFED PORK ROAST
Delicious pork roast recipe with vegetables - made stress-free for dinner in a slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 8
Steps:
- To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
- Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
- Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
- Cover and cook on low heat setting 6 to 7 hours or until pork is tender.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg
STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
More about "stuffed pot roast recipes"
POT ROAST TWICE BAKED POTATO - I AM HOMESTEADER
From iamhomesteader.com
Reviews 3Category Dinner, Main CourseServings 6Total Time 4 hrs 50 mins
- Take the roast out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it.
- In a medium bowl, mix together the beef broth and cornstarch. Pour the mixture in the pan juices and simmer, stirring occasionally. The liquid will thicken after a few minutes. Add salt.
STUFFING STUFFED PORK ROAST RECIPE (PORK …
From thecookierookie.com
STUFFED PORK ROAST WITH HERB SEASONED …
From campbells.com
THE ULTIMATE PORK ROAST (IN OVEN!) - FIT FOODIE …
From fitfoodiefinds.com
STUFFED BEEF POT ROAST | RECIPE | SIMPLY BEEF …
From simplybeefandlamb.co.uk
10 BEST ROAST BEEF STUFFED WITH STUFFING …
From yummly.com
HERB AND GARLIC STUFFED EYE OF ROUND ROAST …
From thekitchenmagpie.com
STUFFED CROCK POT CHICKEN - RECIPES THAT CROCK!
From recipesthatcrock.com
16 BEST GROUND TURKEY RECIPES - KRISTINE'S KITCHEN
From kristineskitchenblog.com
60 KETO CROCK POT RECIPES FOR PRACTICALLY-HANDS-FREE MEALS
From parade.com
CAJUN STUFFED POT ROAST - RECIPE - COOKS.COM
From cooks.com
17 LEFTOVER POT ROAST RECIPES THAT'LL WOW YOUR FAMILY
From lovetoknow.com
21 STUFFED PORK RECIPES THAT ARE EASY AND IMPRESSIVE
From southernliving.com
INSTANT POT STUFFED PORK LOIN ROAST - URBAN BLISS LIFE
From urbanblisslife.com
STUFFED PORK LOIN - THE BIG MAN'S WORLD
From thebigmansworld.com
You'll also love