Recipes--3 ways to do a roast

 

                      

 

POT ROAST AND GRAVY

 

1 3-4 lb. beef chuck pot roast
2 tablespoons cooking oil
pepper

 

Preheat oven to 350 degrees.  Trim excess fat from pot roast (leave 1/8" fat on roast).  In oven proof dutch oven slowly brown meat on both sides in the cooking oil over med. heat (approx. 10 minutes).  Sprinkle with pepper.

 

3/4 cup water, wine or beer
1 tablespoon worcestershire sauce
1 1/2 tsp. dried basil, thyme, marjoram or crushed oregano
1/2 tsp. salt
1/8 tsp. pepper

 

In small bowl stir together the water, beer or wine with worcestershire sauce, dried basil (or others), salt and pepper.  Pour over the roast.  Cover and bake in a 350degree oven for 1 hour.

 

4 medium potatoes, peeled and quartered OR 16 whole new potatoes
4 medium carrots, 1" lengths (I usually just use some baby carrots)
4 stalks celery, bias sliced, 1/2" lenghts
2 medium onions, sliced and seperated into rings

 

Place veggies and onions around and on top of the pot roast.  Cover and bake in a 325degree oven about 1 1/2 to 1 3/4 hours or till the roast and veggies are tender.  Remove to serving platter.

 

For gravy:  Pour juices from dutch oven into a measuring cup.  Spoon off as much fat as possible.  Add water, wine or beer to make 1 1/2 cup total liquid.  Return the liquid to the pan.  In screw top jar shake 1/2 cup water and 1/4 cup flour well.  Add to liquid in pan and stir.  Cook and stir over medium heat till thick and bubbly.  Cook and stir 1 minute more. 

 

~Taste your gravy, if it seems bland try adding some salt and pepper.

 

CHEAP ROAST

 

"Cheap" Round Bone or Blade Cut Roast
1 pkg. dry onion soup mix
1 can cream of mushroom soup
Aluminum foil, wide heavy duty
DIRECTIONS
Preheat oven to 350degrees.  Tear off about 2 1/2 to 3 feet of foil.  Fold in half.  Lay roast in middle of foil.  Spread both soups over roast.  Wrap and seal so juices won't drip out.  Cook 3 hours at 350degrees.  Be careful when you unwrap foil, so juices don't spill.  Great because the cleanup is so easy!

 

~Makes its own gravy, serve with mashed potatoes and hot veggie.

 

I love making the "Cheap Roast" recipe.  Although, I usually do it in a roasting pan and place veggies around the meat.  This is a great recipe for those that aren't very good at making gravies, the soup and meat juices make a very good gravy. 

 

BEEF POT ROAST IN THE CROCK POT

 

1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce
DIRECTIONS
Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.

 

Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.

 

In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

 

If you have a favorite recipe, please email the recipe to me at JillAnneMarie@aol.com.  I will share it with everyone and include a link to your journal.  Thanks!   

 

Have a great day & hugs to all my friends!

Tags: recipe, Beef Roast