POT ROAST SPICES RECIPES
SPICED POT ROAST RECIPE: HOW TO MAKE IT
I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 15 minutes
Prep Time 15 minutes
Cook Time 03 hours 00 minutes
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.
Nutrition Facts : Calories 400 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 524mg sodium, CarbohydrateContent 19g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 35g protein.
SPICE-BRAISED POT ROAST RECIPE: HOW TO MAKE IT
Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. —Loren Martin, Big Cabin, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 07 hours 15 minutes
Prep Time 15 minutes
Cook Time 07 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 19
Steps:
Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
Nutrition Facts : Calories 276 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat
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The two most important elements needed to ensure your pot roast is a success are seasonings and cooking time. Seasonings bring out the vibrancy of the flavors of the food, and with a dish like pot roast, this means going beyond salt and pepper. Choosing a complementary mixture of spices and ingredients can turn your meat and vegetables from so-so to absolutely scrumptious.
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Total Time 8 hours , 20 minutes
- When you get home from work, turn off the cooker, and remove the roast to a plate or cutting board. Slice the pot roast with a knife, or use two forks to shred the meat. It should fall apart without much effort.
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HOMEMADE POT ROAST SEASONING RECIPE | THE NEST - THE NEST
The two most important elements needed to ensure your pot roast is a success are seasonings and cooking time. Seasonings bring out the vibrancy of the flavors of the food, and with a dish like pot roast, this means going beyond salt and pepper. Choosing a complementary mixture of spices and ingredients can turn your meat and vegetables from so-so to absolutely scrumptious.
From thenest.com
Total Time 8 hours , 20 minutes
From thenest.com
Total Time 8 hours , 20 minutes
- When you get home from work, turn off the cooker, and remove the roast to a plate or cutting board. Slice the pot roast with a knife, or use two forks to shred the meat. It should fall apart without much effort.
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SPICED BEEF POT ROAST RECIPE: HOW TO MAKE IT
I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.
From tasteofhome.com
Reviews 5
Total Time 03 hours 10 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 03 hours 10 minutes
Category Dinner
Calories per serving
- Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.
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