BALSAMIC VINEGAR POT ROAST RECIPES

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POT ROAST RECIPE | ALTON BROWN | FOOD NETWORK



Pot Roast Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours 0 minutes

Yield 3 to 6 servings

Number Of Ingredients 10

1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins

Steps:

  • Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

ROAST PORK LOIN – INSTANT POT RECIPES



Roast Pork Loin – Instant Pot Recipes image

To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.

Provided by Instant Pot Holiday Cookbook by Heather Schlueter

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 18

2-3 lb pork loin
1 tsp salt
1 tsp pepper
2 tbsp butter
1 cup apple juice
1 large onion (sliced into 1-inchpieces)
Apple-Orange Chutney (optional (see recipe below))
fresh pomegranate seeds for garnish (optional)
8 Granny Smith apples (peeled, cored, and cut into 2-inch pieces)
1 cup raisins
1/2 medium white onion (diced)
2 tbsp fresh ginger (minced)
1 cup orange juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg

Steps:

  • Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
  • When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
  • Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
  • Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
  • When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
  • Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
  • Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
  • When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

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POT ROAST WITH GRAVY RECIPE: HOW TO MAKE IT
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.—Deborah Dailey Vancouver, Washington
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  • Cut roast in half; rub with 2 tablespoons vinegar. Combine salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, about 30 minutes. Slice roast; return to slow cooker and heat through.
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ROAST PORK LOIN – INSTANT POT RECIPES
To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
  • When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
See details


POT ROAST WITH GRAVY RECIPE: HOW TO MAKE IT
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.—Deborah Dailey Vancouver, Washington
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Reviews 4.4
Total Time 07 hours 00 minutes
Category Dinner
Calories 365 calories per serving
  • Cut roast in half; rub with 2 tablespoons vinegar. Combine salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, about 30 minutes. Slice roast; return to slow cooker and heat through.
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