ANDY'S POT ROAST (WITH APRICOT NECTAR)
I got this recipe out of the Washington Post many years ago....I'm not sure who Andy is but I've made this many times
Provided by shells75
Categories One Dish Meal
Time 3h30m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown roast on both sides in oil in large skillet set over medium high heat. Add apricot nector to almost cover meat. Stir vinegar into nectar. Add potato and carrot chunks. Cover with onion slices and add seasoning.
- Cover pan and simmer over very low heat 2 1/2 to 3 hours. Check occasionally and adjust heat or add more liquid as needed. Cook until meat is tender enough to fall off bone and vegetables are saturated with juices.
- I usually make this in the oven cooked at 325 degrees covered tightly for about 3 hours or until meat is tender. I'll brown the meat first and then put in a roasting pan and add all other ingredients. It would probably be great for a crockpot although I haven't tried it yet. This recipe is good with any chuck roast.
Nutrition Facts : Calories 944.8, Fat 61.8, SaturatedFat 22.7, Cholesterol 187.8, Sodium 196.5, Carbohydrate 43.1, Fiber 4.2, Sugar 24.4, Protein 52.9
BRISKET WITH APRICOT NECTAR
And dry onion soup mix, seasoned salt, garlic and paprika. From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, 1986, This was submitted by Rose Widom. I like collecting different brisket/pot roast recipes and this one sounds different. Haven't tried it yet.
Provided by Oolala
Categories Roast Beef
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season meat and put in a heavy Dutch oven, uncovered and broil 10 minutes per side until browned. Remove from oven.
- Add the onion soup mix and nectar and cover and put back in oven at 300 degrees F. for about 2 1/2 to 3 hours, according to tenderness desired.
- Remove and allow to cool.
- Slice meat and reheat slowly.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
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