Pot Roast Jardiniere Recipes

FEISTY ITALIAN SLOW COOKER POT ROAST - RECIPE

Steps:

• Add all ingredients to your slow cooker.
• Stir up the mixture a bit and lift the beef roast with a pair of tongs to ensure it is evenly coated.
• Cover and cook on low for 8-9 hours, or until the meat if fork tender and can be easily shredded.
• Serve over rice or mashed potatoes, with veggies of choice, or on buns with your favorite toppings.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

HOT ITALIAN GIARDINIERA

Steps:

• Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
• The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

JARDINIERE

Steps:

• It all depends on your choice, amount and size of vegetables-you might use much less, like 1 cup vinegar to 1 cup water-just make sure the vinegar water ratio is equal.
• Select your combination of vegetables.
• Wash and prepare according to above recomendations-like raw vs.
• parboiled.
• Pack veggies, in attractive layers into a clean hot jar (s).
• Add the salt, garlic, peppercorns and hot pepper.
• Pour vinegar water mixture over the veggies, leaving 1/2 inch head space.
• Wipe rims and seal.
• Process in a boiling water bath for 20 minutes at altitudes up to 1000 feet sea level.

CLASSIC SUNDAY POT ROAST

Steps:

• Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
• Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
• Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
• Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
• Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

POT ROAST JARDINIERE

Steps:

• Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
• Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
• Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
• Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
• Serve gravy with roast and vegetables.