Members
Change Profile
Discussion
Topics
Last Day
Last Week
Tree View
Search Board
Keyword Search
By Date
Utilities
Contact
Administration
Documentation
Getting Started
Formatting
Troubleshooting
Program Credits
Coupons
Best Coupons
Freebie Newsletter!
Coupons & Free Stuff
|
Moms View Message Board: General Discussion: Archive September 2004: How do you do pot roast?
We're having guests for dinner on Friday and I think I will make pot roast. I usually do it with onion soup mix but I want to try something different.
INGREDIENTS: 3 - to 4-pound beef pot roast flour 1/4 cup butter 1 teaspoon salt 1/8 teaspoon pepper 1 beef bouillon cube or base 1/2 cup hot water 12 to 18 small white onions, peeled 4 large potatoes, peeled and quartered 1 pound carrots, peeled and quartered Sour cream gravy: 1 1/3 cups drippings 3 tablespoons corn starch 1/4 cup cold water 1 cup sour cream, room temperature PREPARATION: Coat both sides of pot roast with flour. In a Dutch oven or large deep baking dish, melt butter; brown meat slowly on both sides. Sprinkle with 1 teaspoon salt and the pepper. Dissolve bouillon cube in hot water; pour over meat. Cover and place in a preheated 350° oven; cook 1 1/2 hours. Add onions and carrots; cook 15 minutes. Add potatoes; sprinkle with a little more salt. Cook about 45 minutes or until vegetables are tender. Remove meat and vegetables to a warm platter; keep warm. Prepare sour cream gravy: Pour drippings from pot roast into saucepan. Blend together corn starch and water. Heat drippings to boiling; gradually stir in corn starch and water mixture and cook, stirring constantly until gravy is thickened. Cook 2 minutes longer. Remove from heat and slowly stir in sour cream. Heat through, but do not boil. Makes 6 to 8 servings.
Bea that sounds great.
I think the Crock Pot makes the best pot roast. The Golden Cream of Mushroom one sounds really yummy!
I slow cook with onion soup mix and mushroom soup. I slow cook it in the oven at about 200 degrees all night. It always comes out very tender and makes great gravy.
I put mine in a crock pot and cook it all day, it breaks apart so nice. I put onion, garlic, and a little butter in a pan and salt and pepper both sides of the roast, brown it for about 5 minutes per side. Put everything in the crock pot and extra garlic and onion, fill with water, potatoes, and carrots....put it on medium and let it cook all day, the longer the better. You can make gravy with the broth.
Bea thats sounds so yummy. I will have to try it. I usually just do mine in the oven with onion soup. Love new ideas
I brown mine first and then put it in the crock pot. I just made it on Tuesday...very good. I used Jewlz recipe with Golden Cream of Mushroom soup, regular cream of mushroom soup and onion soup. I also tossed carrots, celery and potatoes in with it.
Braised Pot Roast with Wine and Fruit
Instructions Heat oven to 325 degrees F. Rub meat all over with pepper. Put gravy mix in a 4-qt. Dutch oven ( not uncoated aluminum). Stir in wine and orange juice until smooth. Stir over medium heat until boiling. Sauce will be very thick. Add meat to pot; scatter onions and fruits around meat, and then add bay leaves. Cover pot and place in oven. Bake 3 to 3-1/2 hours until meat is fork tender. Remove pot from oven and let stand for 15 minutes. Lift roast to cutting board; remove strings. Cut meat across grain; arrange meat slices on serving platter. Discard bay leaves. Spoon some sauce over meat and serve remainder on the side. Makes 6 servings with leftover meat. This recipe takes about 10-15 minutes to prepare and then you can put it in the oven and forget about it! I call it the recipe that makes itself! All the different flavors blend together and make a delicious sauce that we usually put over potatoes! No one flavor dominates over the rest. Yummy! I'm so hungry for this, but waiting for cooler weather first! It's so easy to make and sooooo good!
Serves : 12 6 pounds Beef Top Round Roast 1 cup Cider Vinegar 1 quart Beer 1 large onion -- sliced 1 large carrots, coarsely chopped 2 stalks celery, coarsely chopped 2 each Bay Leaves 4 each Cloves, Whole 1/2 teaspoon Thyme 1/4 teaspoon Ginger 1 teaspoon salt 1 teaspoon teaspoon pepper 1/2 tablespoon Garlic -- minced 1/2 cup Olive Oil 1/4 cup Sugar 1 Cup Beef Stock 1/2 cup Red Wine 1/4 cup Sour Cream Roux if needed [1) Mix Vinegar, Beer and Seasonings, bring to a boil. Pour over Beef and Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better. [2) Remove meat from marinade and pat meat dry. Brown Meat in Olive oil on all sides. Sprinkle a little sugar over beef and brown. The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step. [3) Pour marinade into large pot and add the browned beef. Add beef stock to just barely cover meat about 2/3 or more. Add Vegetables SIMMER 3 - 4 hours, covered, until meat is 160 to 180 F internal temperature. [4) When done, remove meat; Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct. Add Sour Cream and mix in; thicken with roux if needed. For a stronger and more intense flavor:* You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both. ** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.
|
