Best Grannydragons Pot Roast In Peach Juice Recipes

GRANNY GRANT'S CROCK POT "POT" ROAST

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.

GRANDMA'S BEST POT ROAST

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.