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Italian Pot Roast

Ingredients

  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • .7 ounce package dry Italian-style salad dressing mix
  • 5 lb pot roast
  • 3-5 tablespoons of cornstarch dissolved in water
  • Flat pasta

Method

  1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in sauce pan. Stir well and bring to a boil. Remove from heat.
  2. Place roast in slow cooker and pour broth mixture over the meat.
  3. Cover and cook on low for 10-12 hours.
  4. Remove meat from slow cooker and shred.
  5. Dump braising liquid into fat separator. Pour 90% of mixture (excluding fat) into a saucepan.
  6. Return meat to slow cooker. Pour remaining braising liquid into meat and stir. Set slow cooker to keep warm.
  7. Bring remaining braising liquid to a boil and reduce 10-15%. Add cornstarch/water mixture until thickened as desired. Pour gravy into slow cooker and mix with meat.
  8. Serve over flat pasta.
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Pot Roast with Gravy

This is a simple crock pot recipe that makes a super tender pot roast. We mixed all 3 packets together then saved the rest for next time.
Ingredients:

  • 2-3 lb Beef Chuck Roast
  • ⅓ cup Water
  • 3 TBSP Gravy mixture:
    • Mix together 1 package Brown Gravy dry mix, 1 package Hidden Valley dry mix, 1 package Italian Dressing dry mix
  • 1+ TBSP Flour
  • 1+ TBSP Milk
  • Salt and Pepper

Directions:

  • Place meat into crock pot. Add water.
  • Sprinkle Gravy mix over the roast.
  • Cook on low 7-8 hours

For the gravy:

  • In a small pot over medium heat, take 1/2 cup of the drippings from the roast.
  • Add Flour and Milk 1 TBSP at a time and cook to desired consistency. Salt and Pepper to taste.

Flemish Pot Roast

This recipe is originally intended to be cooked in a convection oven at low heat for 5 hours.  We are going to try it out in the crock pot.  I think it’ll end up working out just as well.

Flemish Pot Roast

Total cook time: TBD

3 TBSP butter
4 lb boneless beef chuck roast
4 medium onions, chopped
2 TBSP flour
1, 12 oz can/bottle of beer
1 TBSP brown sugar
1 TBSP red wine vinegar
1 bay leaf
2 cloves garlic, minced
1 1/2 tsp salt
Chopped parsley for garnish

Instructions:

  • In a large dutch oven, melt 1 TBSP of butter.  Add the roast and brown well on all sides. Spoon off fat and remove roast to slow cooker.
  • In the same pan, melt additional 2 TBSP of butter.  Add onions and cook until softened and golden.
  • Sprinkle with flour and cook, stirring until bubbly.
  • Remove from heat and gradually stir in beer.
  • Then stir in brown sugar, vinegar, bay leaf, garlic, and salt.
  • Return to heat and cook until boiling, scraping up as much browning as possible.
  • Pour the mixture over the roast.
  • Cook in slow cooker on low for 6-7 hours.
  • Once done, remove roast from slow cooker.  Garnish with parsley, and slice.  Keep warm.
  • Skim fat, then add flour or cornstarch to thicken sauce.

 

Original instructions:  Just incase slow cooker doesn’t work.

  • In a large dutch oven, melt 1 TBSP of butter.  Add the roast and brown well on all sides. Spoon off fat.
  • In a large skillet, melt additional 2 TBSP of butter.  Add onions and cook until softened and golden.
  • Sprinkle with flour and cook, stirring until bubbly.
  • Remove from heat and gradually stir in beer.
  • Then stir in brown sugar, vinegar, bay leaf, garlic, and salt.
  • Return to heat and cook until boiling.
  • Pour the mixture over the roast.
  • Bake, covered, in 250 F convection oven for about 5 hrs.
  • Remove meat to serving dish; keep warm.
  • Skim fat from cooking liquid, then cook, stirring, over medium -high heat until it boils and thickens slightly.
  • Sprinkle meat with parsley, then slice.