Ready After Church Pot Roast Dinner Recipes

BONNIE'S SUNDAY DINNER POT ROAST- HER WAY

Steps:

• 1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
• 2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
• 3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
• 4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don't look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
• 5. Here is a couple of shots of how it looks! Enjoy!
• 6. Leftovers are great the next day!

INSTANT POT ROAST BEEF DINNER

Steps:

• Brown the chuck roast on both sides on the saute high setting.
• Pour in Lipton onion soup, beef broth and add your carrots.
• Set the Instant Pot on manual high and seal the Instant Pot. Set it for 40 minutes.
• Quick release the valve and remove the carrots and roast, set aside. Set the Instant Pot on saute high and pour in the McCormick brown gravy mix and whisk vigorously to break down the clumps. Keep an eye on it. If the gravy is too thick, add water and vice-versa. Just add to your desired gravy consistency. Enjoy!

PRESSURE COOKER POT ROAST DINNER

Steps:

• Put pot roast into bottom of pressure cooker with a little olive oil and brown.
• Heartily sprinkle on paprika, onion and pour on 1 cup water. Put on lid and bring up to pressure. When pressure is gently rocking the regulator, start timing for 20 minutes.
• After 20 minutes, remove from heat. Place pan in sink and drizzle with water to cool and reduce pressure completely so that you can open the lid. Pile up the rest of the cooker with potatoes and carrots. Really big potatoes I may halve, Carrots if they fit go in as is unless you want to cut them up. Add 1/2 cup water. Add any additional spices you may want. I put in more paprika and salt/pepper.
• Place pan back on stove and bring back to pressure. Again time for 20 minutes.
• After time is up cool down with water again, Remove meat and veggies to serving platters and use the drippings to make gravy with enough flour mixed into water to thicken it as you desire.
• I can have this completely done and on the table in less than an hour!

ULTIMATE SLOW COOKER POT ROAST

Steps:

• Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).
• Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
• Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
• In your slow cooker add the carrots, potatoes and garlic.
• Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
• In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
• Pour the gravy over the meat and garnish with parsley if desired.

READY AFTER CHURCH POT ROAST DINNER

Steps:

• Place washed roast in bottom of roasting pan.
• Sprinkle Brown Gravy Mix on top followed by water.
• Top with Seasoning Mix.
• Cover all with mushroom soup.
• Add potatoes or other veggies around the outer edges but not on top the roast.
• Cover with foil (most lids do not have good seals use foil) and cook at 325o for 3 hrs till meat is fully cooked and veggies tender.
• FYI: The gravy will be already made in the bottom of the pan if to thick add a bit of water but no need to add flour or corn starch.

SUNDAY ROAST CHICKEN DINNER

Steps:

• 1. Preheat oven to 325 ° HINT: I roast in Cast Iron in my Dutch Oven, Kettle or Chicken Fryer because it the even heat cooks so well, and because it imparts an amazing flavor to foods.
• 2. Do not cut up chicken...leave it whole! Wash inside and out of chicken, remove any remaining feathers, then pat dry with paper towel
• 3. Season chicken well with salt and seasoned pepper, inside and out. Place breast side up on trivet in Dutch oven. Sprinkle with Sprinkle liberally with Smokey Paprika.
• 4. Surround chicken with vegetables. Drizzle with melted butter. Season with salt and seasoned pepper. Do NOT add liquid! Place lid on Dutch Oven.
• 5. Just before leaving for church, place Dutch oven in oven . WHen you return, check chicken for doneness- legs will come away easily from the sockets when done and juices will be clear. Allow to stand 15 minutes in covered Dutch Oven before carving.
• 6. After sitting for 15 minutes, remove bird and veggies to platter. Return pot with juices to stovetop. (Juices will be highly concentrated) Thicken with flour or cornstarch and bring to a rolling boil. ( Gravy will not reach its full thickness until it boils. ) If too thick, thin with chicken broth.