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Posts tagged ‘pot roast’

Italian Pot Roast ( crockpot – from Every Day Food)

For another verison of this recipe see HERE

Italian Pot Roast

1 tablespoon olive oil
1 can whole tomatoes in purée (28 ounces)
1 ¼ pounds small white potatoes (scrubbed)
1 large onion (cut into 8 wedges)
1 tablespoon fresh rosemary chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast (trimmed and halved crosswise)
4 garlic cloves
coarse salt and ground pepper

1. With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic.  Generously season beef with 1 ½ teaspoons salt and 1 teaspoon pepper.  In a large skillet, heat oil over high heat, swirling to coat bottom of pan.  Cook beef until browned on all sides, about 5 minutes.

2. In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with purée), rosemary, and remaining garlic.  Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).

3. Transfer meat to a cutting board; thinly slice, and discard any gristle.  Skim fat from top of sauce.  To serve, divide beef and vegetables among bowls; generously spoon sauce over.



This looks so yummy – expect to see it on my menu next week!


3 tablespoons olive oil
2½ pounds chuck roast, fat trimmed
1 onion, finely chopped
4 large cloves garlic, sliced
2 stalks celery, sliced
½ cup chopped red bell pepper
1½ cups sliced carrots or whole snack-size (baby) carrots
Pinch of sugar
1/3 cup Italian red wine
½ cup diced tomatoes, including juices
1 cup beef broth
2 to 3 tablespoons fresh basil

Heat a large skillet over medium-high heat and add olive oil.

Trim the roast to remove any silver skin and excess fat. Season on both sides with fresh ground pepper and coarse salt. When the oil is hot, sear the roast on both sides until well browned, about 10 minutes total time. Remove from heat and place in a slow-cooker.

Return the pan to medium heat and briefly sauté the onion, garlic, celery, red bell pepper and carrots until lightly browned. Sprinkle the vegetables with a pinch of sugar to aid caramelization. Add the wine to the pan and bring to a simmer. Use a wooden spoon to scrape up any brown bits. Add the pan contents, tomatoes and broth to the slow-cooker.

Cover and cook on low for about 8 hours or until the meat is tender.

If planning to serve the roast the same day, turn the slow-cooker off 30 minutes before you plan to serve the meat. Transfer the roast to a platter and cut into large pieces. Stir the fresh basil into the sauce. Serve the roast on cheese grits and coat with the sauce. Makes 6 servings.

Sweet & Sour Pot Roast

Sweet & Sour Pot Roast

3 to 4 pound pot roast (the inexpensive cuts work quite well)
10 – 12 medium potatoes
1 1/2 C chopped onions
1/3 C packed brown sugar
2 1/2 Tbsp. Worcestershire sauce
2 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp cooking oil
1 tsp salt
1 can tomato sauce (15oz) I have substituted V8 on occasion
Optional: Meat tenderizer (I use Adolphs)

Brown roast on all sides in skillet on medium high. This can be done in oil, but I think tastier if you just do it with salt. When browned, cut off any excess fat and toss.

Place roast with drippings, along with peeled and quartered potatoes (you may cook potatoes whole, depending on size).

Mix all other ingredients in bowl, then pour over roast and potatoes. Set crock pot on medium high and cook for about 5 hours, reduce heat and cook for 3 – 4 more hours, until meat is fork tender.

Serve with your choice of bread, a side vegetable and tossed salad for a delicious and filling dinner. Garnish with parsley flakes.

Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

1 cup all-purpose flour
1 teaspoon salt
Freshly ground pepper
1 beef chuck roast, 2 ½ to 3 pounds, trimmed
3 tablespoons vegetable oil
1 cup beef or chicken broth
2 tablespoons quick-mixing flour, such as Wondra
8 red potatoes, halved
8 small carrots
2 yellow onions, quartered
1/3 cup apple cider vinegar

Combine the all-purpose flour, salt and pepper to taste in a large resealable plastic bag. Add the meat; seal. Shake until evenly coated.


Heat the oil in a large skillet over medium-high heat; add the meat. Cook, turning occasionally, until browned on all sides, about 15 minutes. Meanwhile, combine the broth and quick-mixing flour in a small bowl until smooth. Transfer the meat to a slow cooker.

Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar. Cover; cook on low until the meat is very tender, about 8 hours. Skim off fat. Makes 8 servings.

Note: If you don’t have a slow cooker, you can make the stew in a Dutch oven and cook in the oven for about 2 ½ hours at 325 F.

PER SERVING: Calories 578 (33% fat) Fat 21 g (6 g sat) Cholesterol 98 mg Sodium 560 mg Fiber 6 g Carbohydrates 54 g Protein 42 g

SOURCE: Chicago Tribune


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