Magnalite Roaster Recipes

OLD-FASHIONED POT ROAST

Old-Fashioned Pot Roast image

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Steps:

Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

OVEN ROASTED TURKEY- BRINED/INJECTED/STUFFED

Oven Roasted Turkey- Brined/Injected/Stuffed image

Oven Roasted Turkey- Brined/Injected/Stuffed

Provided by Mychelle & Ryan

Categories M.R. Meals Slow Cookin

Time 3h45m

Yield 11

Number Of Ingredients 12

Ingredients

12-14 pounds Whole Turkey
1/8 cup SPG Lemon
Twine
5 Carrots
2 Green Apples
.5 ounces Fresh Thyme & Rosemary
2 cups Water
4 Celery Sticks
2 Naval Oranges
2 Lemons
4 Garlic Cloves
2 tablespoons Unsalted Butter

Steps:

The turkey should be brined and injected by this point. Season the cavity with SPG Lemon. Stuff the cavity of the turkey with chopped/sliced carrots, celery, apples, herbs, lemons, oranges, and garlic
Place the neck bone towards the bottom of the turkey and place remaining vegetables, herbs, butter, and fruit around the turkey in the roasting pan. Use twine to secure the legs.
Pour water or chicken broth into the bottom of the roasting pan. Season the turkey all over with SPG Lemon. Preheat the oven to 350 degrees F. Allow the turkey to sit while the oven preheats.
Place the roasting pan on the bottom rack of the oven and roast undisturbed for 2 1/2 hours. Baste the turkey with the drippings every 15-20 minutes. After 3 hours check the internal temperature. The turkey is safe to consume when the breast reaches 165 and thighs reach 178-180 degrees F.
When the turkey is to temperature turn the oven off. Remove the roasting pan and let the turkey rest for 30-60 minutes.

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