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.
Paula Deen’s Amazing Pot Roast
1 (3- to 4-pound) boneless chuck roast*
¾ teaspoon garlic salt
1½ teaspoon salt
¾ teaspoon black pepper
2 tablespoons vegetable oil
1 cup quartered onion wedges
3 cloves garlic, crushed
2 bay leaves
1 10¾-oz. can cream of mushroom soup
¼ cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
¾ cup water
Preheat oven to 350 degrees F.
Mix the salt, pepper and garlic salt in a small bowl. Press the seasonings into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides, before placing it into a roasting pan or casserole dish.
Add onions and garlic to skillet for 1 to 2 minutes and pour over the roast. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon in a bowl. Pour over the roast, add water and bay leaves. Cover with foil or lid and bake for 3 to 3½ hours or until tender.
Remove and discard the bay leaves.
*If using a smaller cut of meat, adjust cooking time accordingly.
**For crock pot preparation, sear roast, place in slow cooker and follow directions above. If liquid does not cover all ingredients, add additional wine (easy now) and water as needed. Cook on low setting for 8 hours.
Don Streekstra’s Mango Wasabi Roast
3 to 4 lbs. beef roast
14.5 oz. can beef broth
10.25 oz. mango wasabi sauce
2 tbls. steak rub
2 tbls. minced garlic
1 tbls. olive oil.
Sear roast in hot frying pan containing olive oil. Combine beef broth, half of the sauce, minced garlic and steak rub and mix together. Inject remaining sauce into roast. Sprinkle remaining steak rub on exterior. Place in slow cooker and cook 6 to 8 hours.
Serves 6 to 8. <!–
Japanese-Inspired Pot Roast
Makes 8 servings
One 4-pound chuck eye roast or other chuck roast, tied
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
6 slices ginger
3 garlic cloves
3 cups beef stock or low-sodium broth
1/2 cup mirin
1/2 cup soy sauce
1/2 pound shiitake mushroom caps
1 pound peeled daikon, sliced diagonally 1/2 inch thick
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
1. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pan, heat 2 tablespoons of the oil. Add the roast, cook over moderate heat, turning, until browned.
2. Add meat and all other ingredients to slow cooker
3. Cook for 8 hours on low.
Serve over Udon noodles.
Beef Au Jus
Prep time: 20 minutes.
Cook time: 8 hours
4 pounds lean beef roast, thinly sliced
5 cups of water
2 large sweet onions
1 clove of garlic
1 envelope of dry onion soup mix
1/2 cup soy sauce
5 cups of water
Place sliced beef in 2- to 3-quart slow cooker. Chop onion and garlic and add on top of beef. Empty contents of dry soup mix into pot. Pour the soy sauce and 5 cups of water over all. Stir all contents for about 1 minute.. Cover pot. Simmer on low 8 hours. Remove beef with slotted spoon and serve on fresh split rolls. With a ladle, remove some juice from the pot and put into little bowls to serve for dipping with the sandwiches.