Aunt Marys Pot Roast Recipes

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SPICY PICKLED BLOODY MARYS



Spicy Pickled Bloody Marys image

Unlike the wan concoction found at your airport lounge, this mix packs a punch with a good slug of hot sauce and tangy pickle juice.

Provided by Caroline Fennessy Campion

Categories     Healthy Brunch Cocktail Recipes

Time 15m

Number Of Ingredients 12

3 cups low-sodium vegetable juice
1 ½ cups dill pickle juice plus 8 pickle spears (from a 24-ounce jar)
1 ½ cups vodka
Juice of 1 large lemon, plus 1 lemon cut into 8 slices, divided
1 tablespoon hot sauce
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
½ teaspoon ground pepper
8 pitted olives
8 spicy pickled string beans
Ice and lime wedges for serving
8 stalks celery

Steps:

  • Mix vegetable juice, pickle juice, vodka, lemon juice, hot sauce, horseradish, Worcestershire and pepper in a large pitcher.
  • Thread 1 olive, 1 pickled bean and 1 lemon slice onto each of 8 skewers.
  • Fill 8 glasses with ice. Stir the mix in the pitcher to make sure it is well combined, then divide among the glasses. Garnish each with 1 vegetable skewer, 1 celery stalk, 1 pickle spear and a lime wedge, if desired. Serve immediately.

Nutrition Facts : Calories 147 calories, Carbohydrate 8 g, Fat 1 g, Fiber 2 g, Protein 1 g, Sodium 578 mg, Sugar 5 g

INSTANT POT MISSISSIPPI COKE ROAST



Instant Pot Mississippi Coke Roast image

Number Of Ingredients 9

3-4 lb Chuck Roast
2 Tbsp oil
1 packet Ranch Dressing Powder
1 packet Au Jus Gravy Mix
1 cup coca cola
5 or 6 Pepperoncini Peppers from a jar
4 Tbsp butter
2 Tbsp cornstarch
2 Tbsp milk

Steps:

  • Turn the Instant Pot to the Saute function and adjust to the HOT setting. While it is heating, cut roast in half or 4 pieces. Once pot is hot, add 2 Tbsp oil and brown roast on all sides. (You can do this in 2 batches if need be)
  • After the roast has browned, place all of roast pieces back in the pot and sprinkle with ranch and au jus powder. Pour coke over and top with 6 peppers and the butter.
  • .
  • Close the lid, making sure the pressure release valve is closed. Press the Meat program button, and adjust the time to 40 minutes. The pot should reach pressure within 10-15 minutes.
  • Once the pot reaches pressure, it will begin counting down. Once it has finished it's cooking program, it will beep, then allow roast to remain in pot for 20 minutes NPR, for a natural pressure release. Release any pressure left at that time, removing roast to a platter and covering with foil.

BARBARA'S POT ROAST



Barbara's Pot Roast image

The original name of this recipe was Aunt Mary's Pot Roast. I have no idea who Aunt Mary is. She's not my aunt. I don't have an Aunt Mary. Anyway I came across this recipe a while ago and enjoyed it -- very simple, and delicious. Of course, being me, I didn't read the recipe correctly the first time and used Lipton's Onion Soup mix instead of the Italian dressing mix. Never saw any reason to change the receipe back to the original.

Provided by barbarakfoote

Categories     Meat

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 3

4 lbs chuck roast
1 (12 ounce) can beer
1 (1 ounce) envelope Lipton Onion Soup Mix

Steps:

  • Brown roast on all sides in a lightly oiled 5-quart cast-iron Dutch oven over medum high heat. Remove from heat, add beer and dressing mix.
  • Bake, covered, at 300 degrees for 3 hours or until tender, turning once.

Nutrition Facts : Calories 811.1, Fat 59.4, SaturatedFat 24, Cholesterol 208.9, Sodium 563.2, Carbohydrate 5, Fiber 0.3, Sugar 0.9, Protein 56.2

AUNT MARY'S POT ROAST



Aunt Mary's Pot Roast image

This recipe was found in "A Skillet Full" from the South Pittsburg Tennessee Historic Preservation Society. South Pittsburg is where the Lodge Manufacturing Co. is located; they make the best cast iron utensils, pots, etc. The recipe is so easy, but so good. My aunt's hairdresser shared this one with her and she shared it with us. I have increased the oven temperature to 350 degrees and decreased the baking time without any problem.

Provided by Librarybaker

Categories     Roast Beef

Time 3h10m

Yield 1 pot roast, 6 serving(s)

Number Of Ingredients 4

4 -5 lbs beef chuck roast
1 -2 tablespoon oil
1 (2/3 ounce) envelope Italian salad dressing mix
1 (12 ounce) bottle beer

Steps:

  • Heat the oil in an ovenproof dutch oven (I use cast iron). Brown the roast in the oil on all sides. Sprinkle the dry dressing mix over the meat and pour the beer over all. It will foam up! Place in a preheated oven set at 300 degrees and bake for 3 to 4 hours or until tender. I have baked it at 350 degrees for 2 to 3 hours before and had it turn out fine. If desired, you can add carrots and/or potatoes during the last hour of cooking.

Nutrition Facts : Calories 816.7, Fat 61.5, SaturatedFat 24.2, Cholesterol 208.7, Sodium 180.8, Carbohydrate 2.1, Protein 55.9

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