Best Kittencals Pot Roast Marinade And Tenderizer Recipes
KITTENCAL'S BEEF POT ROAST #2
I have two favorite pot roast recipes posted on this site this one requires just a little more effort as the onions and garlic are sauteed in the pot before hand --- this will also work well using a pork shoulder roast, the veggies are optional but I most always add them about the last 1-1/2 hours of cooking time, cooking time is only estimated depending on the size of your roast.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Season the roast all over generously with seasoning salt and pepper.
- Heat oil in a small roasting pan that has a lid.
- Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
- To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
- Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
- Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
- Set oven to 350 degrees.
- Place the roast fat-side up in the broth mix and cover the roaster.
- Cook in the oven for about 1 hour.
- Remove from oven and turn the roast onto the other side.
- At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
- Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
- Remove the roast to a cutting board and let rest for 20 minutes before slicing.
- Remove any fat from on top of the gravy and serve with roast.
- **NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
- Delicious!
Nutrition Facts : Calories 2298.8, Fat 224.2, SaturatedFat 90.6, Cholesterol 299.6, Sodium 1383.4, Carbohydrate 24.6, Fiber 4, Sugar 6, Protein 31.5
KITTENCAL'S BEEF OR PORK MARINADE AND TENDERIZER
This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer
Provided by Kittencalrecipezazz
Categories Steak
Time 10m
Yield 2 pounds meat
Number Of Ingredients 9
Steps:
- In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.
- You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.
- Pierce the meat all over with a fork.
- Add the meat to the marinade then turn to coat.
- Refrigerate for at least 8 hours or overnight.
- Remove meat and discard the marinade.
- Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!).
- Grill or oven-broil to desired doneness.
Nutrition Facts : Calories 914.9, Fat 81.2, SaturatedFat 11.2, Sodium 2936, Carbohydrate 46.1, Fiber 1, Sugar 38, Protein 5.9
KITTENCAL'S POT ROAST MARINADE AND TENDERIZER
This is a great marinade/tenderizer for cheaper cuts of roasts like chuck etc, it really does a wonderful job of tenderizing! Powdered meat tenderizer can be found in the spice section (I buy Club House powdered meat enderizer, it is sold in a 270-gram spice bottle). Plan ahead the roast needs to marinade overnight. Do not add any salt in with the marinade as it will effect the tenderizing process, salt the roast just before cooking. When ready to cook, make certain to leave the roast out for 1 hour at room temperature before cooking. This works good on pork roasts also. Cooking time is 24 hours marinating time.
Provided by Kittencalrecipezazz
Categories Meat
Time P1DT10m
Yield 1 roast
Number Of Ingredients 10
Steps:
- Pierce meat with a fork all over.
- Sprinkle liberally with powdered tenderizer, then leave sit out at room temperature for 30 minutes in a large bowl.
- In the meantime, in a smaller bowl whisk together minced onion (or onion powder (if using) thyme, marjoram, red wine, wine vinegar, oil, lemon juice and minced garlic (if using) and black pepper.
- After the 30 minutes, pour the marinade over the roast in the bowl; rub in with hands to coat well.
- Place the roast in a large heavy-duty ziploc freezer bag.
- Pour the marinade from the bowl over the roast and close and seal bag.
- Turn the bag several times to coat.
- Place into a large bowl and refrigerate overnight (turning several times during refrigeration time).
- When ready to cook discard the marinade, and leave the roast out at room temperature for 1 hour before cooking (this is important, it relaxes the meat fibers which creates a more tender roast!).
- Season with salt and pepper, then cook as desired.
KITTENCAL'S PAPAYA-PINEAPPLE MEAT TENDERIZER
Add about 1 cup of this fruit puree to your favorite marinade and refrigerate overnight or for tougher cuts of beef use alone and marinade for no more than 8 hours, the enzymes in this fruit will break down the meat fibers to create extreme tenderizing --- use only fresh fruit not frozen or canned.
Provided by Kittencalrecipezazz
Categories Fruit
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place the pineapple chunks, papaya chunks and water in a food processor; process until pureed and very smooth (do not add in any sugar).
- Divide the mixture into 1-cup plastic freezer containers then freeze.
- Add 1-2 cups thawed puree mixture to your favorite meat marinade and marinade overnight.
Nutrition Facts : Calories 345.1, Fat 1, SaturatedFat 0.2, Sodium 23.3, Carbohydrate 89.4, Fiber 12.1, Sugar 61.6, Protein 4.4
MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CROCK POT MARINATED POT ROAST
Found this in a Slow Cooker Classic's magazine. The marinade really brings out a great flavor in the meat. It comes out so tender that you won't even need a knife! You can also add potatoes and carrots in the last hour of cooking if you like. Is also great over noodles.
Provided by dragonpawz
Categories Meat
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a gallon size ziplock bag, combine the first eight ingredients.
- Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
- Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
- Remove roast to a serving platter or cutting board and cover to keep warm.
- In a sauce pan combine cornstarch and cold water and stir till smooth.
- Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
- Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.
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