Best Grandmas Brisketpot Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRANDMA'S BRISKET



Grandma's Brisket image

My grandmother used to make this every year for get-togethers. Who would've known that it was this easy?

Provided by JodyVTPT

Categories     Main Dish Recipes     Roast Recipes

Time 3h5m

Yield 6

Number Of Ingredients 6

1 (3 pound) beef brisket
1 cup ketchup
1 (1 ounce) package dry onion soup mix
1 (12 fluid ounce) can or bottle ginger ale
3 carrots, cut into 1 inch pieces
1 small onion, sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
  • Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 22 g, Cholesterol 92.1 mg, Fat 31.2 g, Fiber 1.5 g, Protein 24.4 g, SaturatedFat 12.2 g, Sodium 946.3 mg, Sugar 16.3 g

GRANDMA'S BEST POT ROAST



Grandma's Best Pot Roast image

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

1 (3 pound) bottom round roast
1 large yellow onion, roughly chopped
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon garlic powder, or to taste
1 cup water
1 tablespoon all-purpose flour

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

GRANNY GRANT'S CROCK POT "POT" ROAST



Granny Grant's Crock Pot

What a delicious and easy pot roast. We love simple, old-fashioned recipes - especially when they're done in the slow cooker. You can taste the hint of beef flavor but don't be scared of it. The alcohol cooks off and it helps tenderize the chuck roast. Onion soup mix, big chunks of onion, and chopped carrots make the juices...

Provided by Fran Murray

Categories     Roasts

Time 6h15m

Number Of Ingredients 9

1 3 to 4 pound beef chuck pot roast
1 pkg dry onion-mushroom soup mix
1/2 tsp dried basil or thyme, crushed
2 bay leaves
1 Tbsp Worcestershire sauce
4 to 6 whole, peeled baking potatoes
6 to 8 carrots, peeled and quartered
1 to 2 yellow onions, peeled and cut into eighths (extremely necessary)
12 oz beer (your choice)

Steps:

  • 1. In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.
  • 2. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.
  • 3. Place the baking potatoes towards and touching the outside edge of the Crock Pot.
  • 4. Place the quartered carrots on top of the roast and in the middle of the potatoes.
  • 5. Spread the onion pieces evenly over the top.
  • 6. Pour the beer evenly over everything.
  • 7. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
  • 8. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.
  • 9. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.
  • 10. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.
  • 11. Pour slurry into pot roast juice into the saucepan.
  • 12. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.

GRANNY'S POT ROAST



Granny's Pot Roast image

Make and share this Granny's Pot Roast recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs rump roast, cut into big chunks
3/4 cup flour
4 teaspoons bacon grease (or oil)
1 envelope onion soup mix
8 cups water
4 carrots, sliced thick
6 potatoes, peeled and quartered
1 cup frozen peas

Steps:

  • Roll the meat in flour and brown in bacon grease in a dutch oven.
  • Add onion soup mix and water.
  • Bring to a boil.
  • Reduce heat and simmer for 3 hours.
  • Add carrots and potatoes and cook until done (about 30 minutes).
  • Add peas and heat through.

Related Topics