POT ROAST MEALS RECIPES
POT-ROAST RECIPES - BBC GOOD FOOD
Pot-roasting is an easy all-in-one method of cooking meat and vegetables, which will result in a tender, flavoursome dish. Try recipes such as pot-roast beef, chicken and guinea fowl.
Provided by Good Food team
Number Of Ingredients 1
POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES
Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be
Total Time 1 hours 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
- Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
- Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
- Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
- While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
Nutrition Facts : Calories 575 calories, FatContent 41.0 g fat, SaturatedFatContent 15.7 g saturated fat, ProteinContent 31.5 g protein, CarbohydrateContent 7.6 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
More about "pot roast meals recipes"
BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST
Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.
From thepioneerwoman.com
Reviews 4.6
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4.6
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
- First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
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POT-ROAST CHICKEN WITH STOCK RECIPE - BBC GOOD FOOD
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Lunch, Main course
Calories 500 calories per serving
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Lunch, Main course
Calories 500 calories per serving
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
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BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST
Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.
From thepioneerwoman.com
Reviews 4.6
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 4.6
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food
- First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
See details
POT-ROAST CHICKEN WITH STOCK RECIPE - BBC GOOD FOOD
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Lunch, Main course
Calories 500 calories per serving
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Lunch, Main course
Calories 500 calories per serving
- Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.
See details
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