Cassies Roast Recipes

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CASSIES - STOVE TOP POT ROAST



Cassies - Stove Top Pot Roast image

My Mom bought me a wonderful 6 quart Lodge Cast Iron Dutch Oven for Christmas...I've been putting it to good use...I just love it..Delicious is all I can say about this meal!!! I hope you try it, and love it as much as my family did... Enjoy! My photos

Provided by Cassie *

Categories     Roasts

Time 2h50m

Number Of Ingredients 14

4 lb beef chuck roast - any outer fat removed
2 - 3 Tbsp oil for browning meat
6 - 8 clove garlic - smashed
1 1/2 c dry red wine or can use marsala
1 1/2 c water
2 lb potatoes, i used yellow skinned baby idaho potatoes
1 lb carrots - i used baby carrots
2 large onions - chopped into large chunks
1 tsp pepper
4 tsp kosher salt
2 tsp each - paprika & tumeric
2 bay leaves
1 inch piece of cinnamon stick
1/4 c flour - if thickening the juice

Steps:

  • 1. Trim off any large pieces of surface fat. Mix together salt, pepper, paprika and turmeric and rub this all over the meat.
  • 2. In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed. Don't rush this step as browning is important for a rich deep flavor.
  • 3. Reduce the heat and add 1 1/2 cups dry red wine (or tomato juice) and 1 1/2 cup water, the bay leaves, and the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
  • 4. Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks. ( I saved time by buying baby potatoes with a thin skin, and prepackaged baby carrots )
  • 5. After the meat has cooked for an hour, turn it over and add the cut up vegetables.
  • 6. Continue to simmer, covered, until the meat is tender, about an hour and a half. The actual time will depend on the size and shape of the meat. ( Every so often I would push any carrots or potatoes down into the broth, moving the beef around to make room... this is easy once cooked down some.)
  • 7. Remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary. You can fore go this step if not wanting a gravy for the meat and veggies.

STOVE TOP POT ROAST



Stove Top Pot Roast image

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Provided by sarah

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks

Steps:

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  • Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g

TEXAS OVEN-ROASTED BEEF BRISKET



Texas Oven-Roasted Beef Brisket image

Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 10 servings

Number Of Ingredients 10

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Steps:

  • Preheat the oven to 350 degrees F.
  • Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
  • Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
  • Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

HOW TO COOK A BOTTOM ROUND ROAST



How to Cook a Bottom Round Roast image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 32m

Number Of Ingredients 4

1 3-4 pound bottom round roast
1/3 cup salted butter
1 Tbsp. minced garlic
1 Tbsp. chopped rosemary

Steps:

  • Use a paper towel to dry the roast.
  • Combine butter, garlic, and spices and spread over the roast.
  • Roast for 475° for a few minutes and turn off oven, then an hour at 200°F.

Nutrition Facts : Calories 230 kcal, ServingSize 1 serving

CASSIE'S ROAST



Cassie's Roast image

My Mother-In-Law taught me her roast recipe that her mother (Nanny) taught her. It was always a big family tradition to have roast in the winter and for Christmas. I took her recipe and added my own twists.

Provided by Cassie Hall

Categories     Beef

Time 50m

Number Of Ingredients 17

2-3 lb bottom round roast
1 bag(s) gallon size zip lock bag
2 Tbsp masa harina or flour
1 stick butter, unsalted
2 can(s) canned stewed tomatoes
2 can(s) tomato paste
32 oz beef stock, low sodium
3-5 Tbsp tomato bouillon
5 small yellow onions
6 clove garlic
1 bag(s) baby carrots
1 bag(s) baby potatoes, whole
1 box rosemary sprigs, fresh
1 box sage, fresh
2 c white rice
sea salt
fresh cracked pepper

Steps:

  • 1. Mince garlic and set aside. Add butter to the InstaPot and set to Sauté. Add two tablespoons flour or masa to a gallon size zip lock bag, add roast and shake to just coat. Sear roast on all sides in InstaPot until brown. This step is crucial to the flavor and juiciness of the roast. When meat is brown roast garlic for about one minute, then start adding all liquid Ingredients and other ingredients as well. Quarter onions and add.
  • 2. Top with the fresh Sage and Rosemary, the fragrance and flavor these add is incredible.
  • 3. Turn InstaPot on manual and set timer to 50 minutes, do natural release. About 15 minutes. Take lid off carefully. Take out springs of the fresh herbs. Serve over white rice. Top with Sea Salt and Fresh Cracked Pepper.
  • 4. If using another method (crock pot, Dutch oven on stove top or in oven, in oven) do the same steps and then look up cook times online according to roast size.

STOVETOP YANKEE POT ROAST



Stovetop Yankee Pot Roast image

Good, old-fashioned pot roast prepared on top of the stove!

Provided by Linda

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h35m

Yield 10

Number Of Ingredients 12

¼ cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

Steps:

  • Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
  • When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 10.1 g, Cholesterol 88.4 mg, Fat 23.6 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 390.5 mg, Sugar 2.9 g

STOVETOP POT ROAST



Stovetop Pot Roast image

I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 14

1 boneless beef chuck roast (3 to 4 pounds)
2 to 3 garlic cloves, sliced
2 tablespoons olive oil
1 large onion, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
2 medium turnips, peeled and cut into chunks
4 cups water
2 teaspoons beef bouillon granules
4 medium potatoes, peeled and quartered
1 pound carrots, cut into chunks
1/2 pound fresh green beans, trimmed
1/2 pound sliced fresh mushrooms
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories 360 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 276mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)



Our 20+ BEST Leftover Roast Beef Recipes (+Leftover Roast Beef Salad) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 35m

Number Of Ingredients 5

Leftover roast beef
1/4 onions (finely diced)
1/2 cup celery (finely diced)
3/4 cup Greek yogurt or mayo
Kosher salt and black pepper to taste

Steps:

  • Chop or shred the roast beef, then process in a food processor.
  • In a bowl, combine beef and all other ingredients.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

ROAST CHICKEN WITH LEMON AND ROSEMARY



Roast Chicken with Lemon and Rosemary image

Roast Chicken with Lemon and Rosemary - a classic oven roasted chicken recipe that is perfect every time. This baked whole chicken is very easy to prepare and bursting with flavour. Tender and juicy on the inside and crispy skin on the outside! The BEST roast chicken you'll ever try.

Provided by Cassie Heilbron

Categories     Dinner

Time 1h45m

Number Of Ingredients 10

1.5 kg / 3.3 lbs Whole Chicken
2 tablespoon Unsalted Butter, melted (50g / 1.7 oz)
2 teaspoon Garlic Powder
1 teaspoon Fresh or Dried Oregano
1 teaspoon Fresh or Dried Thyme
2 sprigs Fresh Rosemary
1 Lemon, cut into quarters
2 tsps Olive Oil
1 teaspoon Paprika
Salt & Pepper

Steps:

  • Remove chicken from the fridge 30 minutes before cooking it to bring it to room temperature.
  • Preheat the oven to 200C / 390F.
  • Mix together melted butter, juice from 1/2 the lemon, oregano, 1 teaspoon garlic powder and thyme in a small bowl.
  • Place the chicken in a roasting pan with a rack inside. Look for a spot at the chest cavity opening where the skin and meat of the chickens breasts are a little separated. Use a dessert spoon to gently seperate the skin from the meat of the chicken breast on both sides, keeping the skin intact in the middle. Prop chicken upright by its legs and pour the lemon butter evenly under the skin between the breasts.
  • Fill chicken cavity with lemon quarters (including the ones you used for the butter) and rosemary, then tie the legs of the chicken together at the ankle with kitchen string and tuck the wings under the chicken.
  • Lay the chicken down on the roasting pan, breast side up, and drizzle with olive oil, then season with paprika, remaining garlic powder, salt and pepper.
  • Roast the chicken, breast side up, for 10 minutes on 200C / 390F. Turn the oven down to 180C / 350F and roast, basting with the pan juices every 20 minutes or so for an additional hour and 15 minutes until the chicken is golden brown and cooked through.
  • To check if the chicken is done, simply use a meat thermometer to ensure the internal temperature is 75C / 165F or use a skewer to pierce the thickest part of thigh and the juices should run clear.
  • Remove the chicken from the oven, carefully move to a large plate and leave to rest, uncovered, for 15 minutes.
  • Carve the chicken and serve!

Nutrition Facts : Calories 683 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 235 milligrams cholesterol, Fat 42 grams fat, Fiber 1 grams fiber, Protein 69 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 282 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

ROAST PUMPKIN PIZZA



Roast Pumpkin Pizza image

This deliciously simple homemade roast pumpkin pizza is better than takeout! Using 2 ingredient dough as a base, you can choose to make one large pizza or three mini pizzas. Top your base with roasted pumpkin / butternut squash, feta, bell peppers, olives and mozzarella for an irresistible pizza the whole family will love.

Provided by Cassie Heilbron

Categories     Dinner

Time 50m

Number Of Ingredients 11

1 cup Greek Yoghurt
1 1/2 cups Self-Raising / Self-Rising Flour (SEE NOTE 1)
200g / 7 oz Pumpkin / Butternut Squash (SEE NOTE 2)
1 tablespoon Olive Oil
3 tablespoon Tomato Paste
1 Brown Onion, diced
1 Red Bell Pepper, diced
Handful of Kalamata Olives, pitted and sliced
3 White Mushrooms, sliced
50g / 1.7 oz Feta Cheese
1 1/2 cups Mozzarella Cheese

Steps:

  • Preheat the oven to 200C / 390F and line a baking tray with a silicone mat or baking paper.
  • Place pumpkin and olive oil on top of the baking tray, mix to combine and spread out into a single layer. Bake for 20 minutes, or until pumpkin is golden, stirring halfway through. Take the pumpkin out and set aside, but keep the oven on.
  • Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
  • Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it's shape and is not sticking to your hands or the surface.
  • Cut dough into three even pieces and roll out into mini pizza bases.
  • Place the bases on top of two baking trays lined with a silicone mat or baking paper. Spread tomato paste evenly on top of each base, then assemble each base evenly with toppings, in order of onion, bell pepper / capsicum, pumpkin / butternut squash, mushrooms, olives, feta cheese and mozzarella.
  • Bake for 15 minutes, or until the base is crisp and the cheese is melted and golden. Cut each pizza into even slices and serve hot.

Nutrition Facts : Calories 641 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 27 grams fat, Fiber 7 grams fiber, Protein 28 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1433 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

EASY STOVETOP POT ROAST WITH VEGETABLES



Easy Stovetop Pot Roast With Vegetables image

Enjoy an easy-to-make pot roast that is simmered on the stovetop with onion soup mix, potatoes, and carrots.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h

Yield 8

Number Of Ingredients 9

2 tablespoons vegetable oil
3- to 4-pound pot roast
1 can (10 3/4 ounces) condensed cream of mushroom soup (undiluted)
1 envelope dry onion soup mix
1 to 2 cups water (or low sodium beef stock )
6 medium potatoes (peeled and quartered)
6 carrots (sliced into 2-inch pieces)
2 tablespoons all-purpose flour
1/4 cup cold water

Steps:

  • Gather the ingredients.
  • In a large Dutch oven or stockpot, heat the oil over medium-high heat.
  • Brown the roast in the vegetable oil.
  • Remove the roast and set aside.
  • Pour the oil out of the pan. In the same pan, combine the mushroom soup, onion soup mix, and 1 cup of water. Heat to boiling.
  • Return the roast to the pan. Reduce the heat to low.
  • Cover and simmer for 2 hours, turning roast occasionally.
  • Add the potatoes and carrots. Cover and cook for another 40 minutes, or until the vegetables are tender. Add more water or stock if the pan looks dry.
  • Remove the meat and vegetables to a serving platter and keep warm.
  • In a small bowl, mix the flour and water together.
  • Gradually stir the flour-water mixture into the liquid left in the pan, stirring until sauce boils and thickens.
  • Spoon the thickened sauce over the pot roast and potatoes.

Nutrition Facts : Calories 922 kcal, Carbohydrate 40 g, Cholesterol 275 mg, Fiber 5 g, Protein 74 g, SaturatedFat 18 g, Sodium 824 mg, Sugar 5 g, Fat 50 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

SLOW ROASTED BEEF BRISKET



Slow Roasted Beef Brisket image

Oven Roasted Beef Brisket smothered with roasted vegetables, red wine, and beef stock. A perfect make ahead Sunday dinner.

Provided by Kelley Simmons

Categories     Main Course

Time 3h20m

Number Of Ingredients 13

2 pounds beef brisket ("first cut" or "flat cut")
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil (divided)
2 medium carrots (medium dice)
2 stalks celery (medium dice)
1 small onion (medium dice)
3 garlic cloves (minced)
1 1/2 cups beef stock
3 tablespoons red wine
1 tablespoon Worcestershire sauce
2 whole bay leaves
1/8 teaspoon pepper

Steps:

  • Preheat oven to 300 degrees F. Season the brisket with salt and pepper.
  • Add 1/2 tablespoon oil to a cast iron skillet.Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
  • Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.Add garlic and cook for one minute.
  • Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan.
  • Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
  • Take out of the oven and let rest for at least 30 minutes. Cut or shred and serve immediately.
  • Serve with some of the pan drippings if desired!

Nutrition Facts : Calories 434 kcal, Carbohydrate 8 g, Protein 49 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 140 mg, Sodium 569 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

STOVE TOP POT ROAST WITH GRAVY, POTATOES AND CARROTS



Stove Top Pot Roast With Gravy, Potatoes and Carrots image

Using an inexpensive cut of meat you can make the most moist roast you've ever tasted. Even cold left overs remain moist and tender. Using this method also produces wonderful gravy to serve over the meat and potatoes

Provided by tabasco0697

Categories     One Dish Meal

Time 4h10m

Yield 5 oz, 4 serving(s)

Number Of Ingredients 13

2 -3 lbs sirloin tip roast
24 ounces beef broth (I use Emeril Lagasse's Organic Beef Broth)
3 russet potatoes (peeled and quartered)
1 (16 ounce) bag baby carrots
1 vidalia onion (quartered)
1 garlic clove (sliced)
2 stalks celery (cut in half)
3 tablespoons minute tapioca
1 teaspoon garlic powder (divided)
1 teaspoon onion powder (divided)
1 teaspoon crushed rosemary (divided)
1 teaspoon paul prudhomme meat magic seasoning salt (divided)
3 1/2 tablespoons extra virgin olive oil

Steps:

  • Pour all seasoning in a small bowl and mix well. Season meat on both sides.
  • Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
  • Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
  • Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

Nutrition Facts : Calories 334.8, Fat 12.6, SaturatedFat 1.9, Sodium 795.3, Carbohydrate 50.9, Fiber 7.8, Sugar 14.5, Protein 6.6

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