STUFFED POT ROAST RECIPES

GARLIC STUFFED ROAST RECIPE | ALLRECIPES

Garlic Stuffed Roast Recipe | Allrecipes image

Super-easy, delicious and tender roast that makes its own gravy. Put it in when you leave for work, and dinner is done when you get home.

Provided by Menqet

Categories Main Dishes Roast Recipes

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1?½ pounds beef sirloin roast
10 cloves garlic, halved
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
2 tablespoons Worcestershire sauce

Steps:

Preheat oven to 250 degrees F (120 degrees C). Trim off any excess fat from roast. Make several deep slits and insert a half clove of garlic in each slit.
Place roast in an aluminum oven pouch. Pour soup over roast. Then sprinkle soup mix over the roast followed by the Worcestershire sauce. Seal pouch tightly and place on a baking sheet.
Bake in a preheated oven for 8 to 9 hours.

Nutrition Facts : Calories 315.1 calories, CarbohydrateContent 13.6 g, CholesterolContent 73.6 mg, FatContent 14.4 g, FiberContent 0.6 g, ProteinContent 31.8 g, SaturatedFatContent 4.9 g, SodiumContent 1256.4 mg, SugarContent 2.4 g

BRAZILIAN OLIVE-STUFFED POT ROAST RECIPE - FOOD.COM

Brazilian Olive-Stuffed Pot Roast Recipe - Food.com image

Make and share this Brazilian Olive-Stuffed Pot Roast recipe from Food.com.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups canned pitted ripe olives
1/3 cup chopped parsley
1/4 cup freshly shredded parmesan cheese
3 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon pressed garlic
1 (5 lb) cross rib beef roast
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
4 carrots
4 zucchini
1 tablespoon flour

Steps:

Drain 1 cup ripe olives, reserving liquid. Chop ripe olives finely. Mix with parsley, cheese, 2 teaspoons chili powder, salt and garlic.
Make about 15 slits in roast, and force ripe-olive mixture down into slits.
Brown roast slowly on all sides in an oiled skillet or Dutch oven. Drain off and discard fat.
Add onion to meat and brown lightly. Mix tomato sauce with 1/2 cup liquid reserved from olives and remaining teaspoon of chili powder and pour over roast. Heat to boiling, reduce to low heat and cover pan. Simmer about 2 hours or until meat is tender, basting once or twice.
Pare and cut carrots into thick diagonal slices. Wash zucchini and cut into halves. Add carrots to meat 30 minutes before meat is done. Cook 15 minutes, then add zucchini and remaining olives and cook 15 minutes longer.
When meat and vegetables are tender, remove to heated serving dish. Skim fat from remaining pan liquid. Mix flour with 2 tablespoons cold water. Add a little of the hot liquid, then combine with remaining liquid in pan. Cook, stirring until mixture boils and thickens. Serve sauce over meat and vegetables.

Nutrition Facts : Calories 878, FatContent 31.6, SaturatedFatContent 11.4, CholesterolContent 379.7, SodiumContent 1564.8, CarbohydrateContent 23.3, FiberContent 7.4, SugarContent 11.3, ProteinContent 130.1

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