GRANDMA VICKIE'S CHUCK ROAST
Try this recipe for the best pot roast on a cold day, baked with carrots and potatoes and flavored with zesty horseradish sauce.
Provided by chris
Categories Main Dish Recipes Roast Recipes
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large lidded pot over medium heat. Add chuck roast and brown, turning occasionally, about 5 minutes. Spread horseradish on roast. Add water and cover the pot.
- Bake in the preheated oven for 2 hours.
- Remove from the oven and leave oven on. Transfer roast to a plate. Add carrots, potatoes, and onion to the pot and return roast to the pot. Cover and continue baking about 1 hour more.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 32.9 g, Cholesterol 52.6 mg, Fat 9.3 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 3 g, Sodium 150.2 mg, Sugar 7.5 g
GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
GRANDMA'S ROAST BEEF
French chef and "Rotis" author Stephane Reynaud developed this simple but savory roast recipe as an homage to childhood feasts at his grandmother's house.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
- Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
- Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
- Transfer roast to a cutting board.
- Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.
STEAK, EGG AND CHEESE FRITATA
I had some leftover steak that we had made into fajitas using onion, red and yellow pepper, salt and pepper. I had some leftover fajita filling so I used that for this recipe.
Provided by mandikaake
Categories Breakfast
Time 10m
Yield 3 large triangles of fritata, 3 serving(s)
Number Of Ingredients 8
Steps:
- In your pan add in the steak, peppers and onion till just heated through.
- Pour beaten eggs on top. I used a non-stick pan. If you don't use one, make sure to butter it first.
- Put a lid on the pan so that the eggs cook all the way through without having to flip it. This will take about 5 minutes or so on a higher low setting.
- Turn out onto plate and top with cheese and fresh chopped chives.
- Season with salt and pepper.
Nutrition Facts : Calories 168.7, Fat 9.7, SaturatedFat 3.9, Cholesterol 290.4, Sodium 146.4, Carbohydrate 9, Fiber 1.8, Sugar 5, Protein 11.7
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