Kellys Midwest Cold Remedy Pot Roast Recipes

MY MIDWESTERN "COLD REMEDY" POT ROAST

Steps:

• 1. Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). Season other side while bottom side is browning.When browned, turn over, brown other side. Turn off heat. In large deep casserole dish, dutch oven or small roaster with lid, pour in beef broth and add half of onion. Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared baking pan. Then spread top side with rest of horseradish and mustard. Cover with rest of onion. Dot with butter. Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes. Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes. Place meat and vegetables onto large serving platter. Serve with broth, warm, crusty french bread and butter, or *gravy if desired. *For gravy: Mix 3-4 Tbl. cornstarch with 3-4 Tbl. cold water. Stir into simmering broth, cook and stir for about a minute or so. Will thicken immediately. Taste for saltiness. Add more salt and/or pepper to taste.

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

KELLY'S MIDWEST " COLD REMEDY" POT ROAST

Steps:

• Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown).
• Season other side while bottom side is browning.
• When browned, turn over, brown other side.
• Turn off heat.
• In large deep casserole dish with lid, pour in beef broth, add half of onion.
• Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared casserole dish.
• Then spread top side with rest of horseradish and mustard.
• Cover with rest of onion.
• Dot with butter.
• Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes.
• Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes.
• Place meat and vegetables onto large serving platter.
• Serve with broth, warm, crusty french bread and butter, or *gravy if desired.
• *For gravy: Skim some of the fat off broth, and pour into heat-proof measuring cup adding enough water to measure 2 cups (if even needed).
• Pour into frying pan.
• Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1-2 minutes.
• ***If you want lots of gravy, use the 32 oz. box of beef broth and thicken with 3-4 Tbl. cornstarch mixed with 3-4 Tbl. cold water. (Cook meat and vegetables with all the broth, thicken at the end).