VEGGIE POT ROAST RECIPES

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POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES



Pot Roast Pork | Pork Recipes | Jamie Oliver Recipes image

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

olive oil
2 medium red onions peeled and sliced
2 cloves garlic peeled and sliced
1.5 kg higher-welfare loin of pork boned, skinned, rolled and tied
sea salt
freshly ground black pepper
1 small bunch fresh thyme leaves picked
2 knobs butter
6 figs quartered
2 wineglasses Marsala
275 ml organic chicken stock
3 heaped tablespoons crème fraîche optional

Steps:

    1. 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!
    2. 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.
    3. 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.
    4. 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.
    5. 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

EASY INSTANT POT POT ROAST (TENDER AND JUICY)



Easy Instant Pot Pot Roast (Tender and Juicy) image

How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast. FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.

Provided by Adam and Joanne Gallagher

Total Time 2 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 30 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 20

3 pounds beef chuck, brisket, or round
Salt
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 large onion
5 medium carrots (12 ounces)
4 celery stalks
5 to 6 garlic cloves
1 ½ tablespoons high heat cooking oil
3 cups beef broth
1 to 2 bouillon cubes or use bouillon mix, optional, see notes
3 tablespoons apple cider vinegar
4 rosemary sprigs
4 thyme sprigs
1 bay leaf
12 ounces baby potatoes, optional
1/4 cup water
2 tablespoons corn starch
2 tablespoons cream, optional

Steps:

  • Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
  • Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
  • Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
  • After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices. (You might have some leftover.)
  • Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the “Sauté” setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
  • Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
  • Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
  • Turn the 'saute' function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
  • Select the “Pressure Cook” or “Manual” function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes.
  • When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
  • Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter. Transfer the vegetables to the serving platter, and then serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
  • To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the “Sauté” setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
  • Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)

Nutrition Facts : ServingSize 1/8 of the recipe, Calories 456, FatContent 19.3g, SaturatedFatContent 6.5g, CholesterolContent 183.6mg, SodiumContent 882.6g, CarbohydrateContent 14.2g, FiberContent 2.9g, SugarContent 3.5g, ProteinContent 57g

More about "veggie pot roast recipes"

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
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving
    1. 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!
    2. 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.
    3. 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.
    4. 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.
    5. 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.
See details


EASY INSTANT POT POT ROAST (TENDER AND JUICY)
How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast. FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.
From inspiredtaste.net
Reviews 4.9
Total Time 2 hours 30 minutes
Cuisine American
Calories 456 per serving
  • Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)
See details


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