MARINATED POT ROAST RECIPE: HOW TO MAKE IT
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. —Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 10 minutes
Prep Time 10 minutes
Cook Time 08 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large resealable container, combine the first 8 ingredients. Cut roast in half; add to marinade. Seal container and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 299mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 34g protein. Diabetic Exchanges 3 lean meat.
SUNDAY POT ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. —Brandy Schaefer, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 10 minutes
Prep Time 10 minutes
Cook Time 08 hours 00 minutes
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.
Nutrition Facts : Calories 217 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat
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BAG 'N SEASON® POT ROAST - MCCORMICK
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Cuisine American,
Calories 277 per serving
- Bake in lower half of oven 2 hours. Remove from oven. Let stand 5 minutes. Cut open bag. Serve roast and vegetables with pan juices. If desired, thicken juices for gravy or serve with prepared McCormick® Brown Gravy.
SLOW COOKER POT ROAST RECIPE - NYT COOKING
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Reviews 4
Total Time 8 hours 30 minutes
Cuisine american
- If you’d prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.
PRESSURE COOKER POT ROAST RECIPE - MEALTHY.COM
You can have a lovely, tender pot roast ready for the entire family without ever warming up the oven thanks to this pressure cooker pot roast recipe. A beautiful beef chuck roast or shoulder is seasoned and seared in the MultiPot. Then onion and garlic add flavor and dimension. The key to making this dish perfectly tender and juicy is adding beef broth and red wine. Rosemary and thyme bring a fresh elegance while potatoes and carrots round out the meal. Believe it or not, everything is done and ready to enjoy in just about 90 minutes.
From mealthy.com
Reviews 4.5
Total Time 1 hours 30 minutes
- Season beef generously with salt and pepper. Heat olive oil in a pressure cooker on sauté function. Brown beef completely, 5 to 7 minutes per side; remove to a plate. Fry onion and garlic in the fat remaining in the pressure cooker until soft and fragrant, about 3 minutes. Pour beef broth and red wine into the cooker to deglaze the bottom, using the flat edge of a wooden spoon to scrape any browned bits of food from the cooking surface. Return the beef to the pressure cooker; add the thyme and rosemary sprigs. Seal cooker and cook on High Pressure for 55 minutes. Allow the pressure to release naturally. Add the potatoes, carrots, and bay leaf to the pot. Seal the lid and cook on High for an additional 4 minutes. Use quick-release valve to relieve pressure. Remove and discard the bay leaf and thyme and rosemary sprigs. Transfer beef to a large serving platter. Arrange the vegetables around the pot roast to serve.
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