Country Pot Roast Recipes

COUNTRY-STYLE POT ROAST

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours. , Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender., Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

COUNTRY STYLE POT ROAST

Steps:

• 1. Coat all sides of the roast with Worcestershire sauce and rub in. Sprinkle meat with tenderizer and flour. In a Dutch oven melt the butter. Brown meat slowly on all sides. Sprinkle with salt and pepper.
• 2. Dissolve the bouillon cube in 1/2 C water. Add oregano and basil. Pour over the meat. Cover and cook over medium heat for 1 1/2 to 2 hours.
• 3. Add onions and carrots and cook 15 minutes.
• 4. Add potatoes and 1/2 C water. Cook about 45 minutes or until vegetables and meat are tender.
• 5. Sour Cream Gravy: Combine 1 1/3 C roast drippings, flour and water. Cook over medium heat until thickened. Stir in sour cream.

BEST COUNTRY POT ROAST WITH VEGETABLES & GRAVY

Steps:

• Season chuck roast with salt and pepper, (both sides.)
• In large frying pan, heat oil over medium-high heat until very hot. Place roast into pan of hot oil and turn down heat a little. Sear until nicely browned, turn and sear other side. (About 4 minutes per side depending on how hot you have your pan.) Turn off heat leaving roast in frying pan.
• While roast is searing, pour beef broth into large roaster. Stir in red wine and garlic.
• Spread top and sides of roast with half of horseradish and half of spicy brown mustard, place coated side-down into roaster. Spread top with the rest of horseradish and mustard.
• Top with onions and dot with butter.
• Cover with tight-fitting lid, and pop into preheated 325 degree oven. Roast for 2 1/2 hours, turning once after the first hour, and then two more times during the remainder of time replacing the onions on top each time to keep it extra moist.
• Add celery, potatoes and carrots submerging into broth around roast, recover, and continue roasting until veggies are tender, about 1 more hour. (If veggies aren't covered in the broth, just baste well several times during roasting.)
• Remove roast to a platter. With a slotted spoon, remove veggies and place around roast. *Leave a few onions, a couple of celery pieces and 2-3 carrots in roaster. Cover roast and veggies to keep warm.
• With a hand emulsifier, blend veggies into broth. (*This makes for a richer gravy and takes any tartness out of the gravy as well.)
• Heat the broth/stock on the stovetop over medium heat until just boiling. Stir cornstarch and cold water together and slowly whisk in. Lower heat, stir in heavy cream if desired, simmer and whisk for 2-3 minutes until thickened and cooked down just a bit. Add more salt and pepper to taste.
• Ladle a little gravy over roast and veggies and place the rest of gravy into a gravy boat to serve alongside.
• Serve this with bread and butter for mopping! ;)

COUNTRY-STYLE POT ROAST

Steps:

• Add vegetables, then roast in slow cooker. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
• Also terrific with Lipton® Recipe Secrets® Onion Mushroom Soup Mix or Lipton® Recipe Secrets® Beefy Onion Soup Mix.
• Cost per recipe*: $10.00.
• Cost per serving*: $1.25.

COUNTRY POT ROAST

Steps:

• Mix the 1/3 cup flour, salt and pepper; coat meat.
• Melt shortning in Dutch oven and brown meat on both sides.
• Add the 2 cups water and bay leaf, simmer for 2 hours.
• Add more water if needed during cooking.
• Add vegetables, garlic and green pepper; cover and simmer for 1 hour.
• Remove meat and vegetables.
• Strain pan liquid and add enough water to make 1-1/2 cups.
• Return to dutch oven.
• Mix the 1/2 cup flour with water until smooth.
• Slowly stir into dutch oven, bring to a boil.
• Cook and stir for 1 minute.
• Serve gravy with roast and vegetables.

COUNTRY POT ROAST BY FREDA

Steps:

• 1. Spray your crock pot with cooking spray. Place all the Ingredients in your Crock pot. Beef roast on the bottom then add the remaining ingredients on top.
• 2. Cook on High about 4-5 Hrs, or till beef and carrots are tender. Turn down to low til serving time. Lets all enjoy a Hearty Hot meal. Serve with Garlic bread or Hot Biscuits. .. Yummy!