Best Sheilas Savory Pot Roast And Vegetables With Gravy Recipes

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SAVORY POT ROAST



Savory Pot Roast image

Make and share this Savory Pot Roast recipe from Food.com.

Provided by quotequotecarolreu

Categories     Roast Beef

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs round roast, trimmed
1 tablespoon canola oil
2 large onions, diced
2 garlic cloves, minced
1 (16 ounce) can low sodium tomato, cut up, with liquid
1 cup water, divided
2 tablespoons horseradish
1 teaspoon browning sauce
1 dash salt (optional)
1/8 teaspoon pepper
1/4 cup flour

Steps:

  • In a Dutch oven, brown roast in oil.
  • Remove and set aside. In the drippings, sauté onions and garlic until onions are tender.
  • Return roast to Dutch oven.
  • Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
  • Cover and simmer for 2 to 3 hours or until tender.
  • Remove roast to a serving platter and keep warm.
  • Drain off all but 2 cups of pan juices.
  • Combine flour and remaining water; stir into pan juices.
  • Cook for 5 minutes or until thickened and bubbly.
  • Slice roast and serve with gravy.

Nutrition Facts : Calories 304.5, Fat 13.8, SaturatedFat 4.9, Cholesterol 105.5, Sodium 107.9, Carbohydrate 7.2, Fiber 0.9, Sugar 1.9, Protein 35.8

PERFECT POT ROAST WITH VEGETABLES AND GRAVY



Perfect Pot Roast With Vegetables and Gravy image

I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.

Provided by GREG IN SAN DIEGO

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -5 lbs blade cut chuck roast
2 tablespoons vegetable oil, plus more if needed
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 medium golden onions, cut in wedges
2 -3 carrots, cut into 2 inch sections
4 medium boiling potatoes, quartered
1 bay leaf
1/2 cup beef stock or 1/2 cup vegetable stock
1 tablespoon unsalted butter
1 tablespoon flour (I prefer Wondra.)

Steps:

  • Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In a large skillet (not non-stick) heat the oil over medium-high heat.
  • Add the roast and cook, turning often, until browned, about 10 minutes.
  • Transfer the roast to a plate.
  • Add more oil to the skillet if necessary and heat over medium-high heat.
  • Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
  • Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
  • Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
  • Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
  • Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
  • Skim the fat from the surface of the cooking liquid.
  • Remove the bay leaf.
  • In a saucepan, melt the butter over very low heat.
  • Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
  • Whisk in the cooking liquid and bring to a simmer.
  • Cook, whisking often, until thickened and reduced to about 1 cup.
  • Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4

SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)



Savory Pot Roast With Pan Gravy (Oven or Crock Pot) image

Very tender and flavorful meat dish, makes a wonderful gravy. A longtime family favorite. From my father.

Provided by BecR2400

Categories     Roast Beef

Time 3h

Yield 10 serving(s)

Number Of Ingredients 16

3 lbs bottom round beef roast (or rump)
1 pinch salt
1 pinch pepper
1 pinch nutmeg
2 tablespoons flour
1 tablespoon vegetable oil
4 large onions, sliced
1 garlic clove, crushed
2 cups hot beef bouillon (broth)
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon vinegar
1 teaspoon thyme
4 sprigs parsley, plus
2 celery tops, plus
1 bay leaf (tied together in bouquet)

Steps:

  • Dust beef with combination of seasonings and flour.
  • Heat oil in heavy oven-proof pan; brown meat, then remove.
  • Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
  • Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
  • (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
  • Discard bouquet. Serve with pan gravy.
  • Makes 10 servings (who are they kidding?).

Nutrition Facts : Calories 51.9, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.1, Sodium 165.9, Carbohydrate 9, Fiber 1.2, Sugar 4.3, Protein 1.1

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

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