Santafepotroast Recipes

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SANTA FE POT ROAST



Santa Fe Pot Roast image

Make and share this Santa Fe Pot Roast recipe from Food.com.

Provided by Audrey M

Categories     Meat

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 14

2/3 cup all-purpose flour
3 lbs boneless pork shoulder
1 tablespoon vegetable oil
1 cup chicken stock
4 1/2 ounces green chilies, drained and rinsed
2 cloves minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups baby carrots or 4 cups carrots, cut in 2 inch pieces
6 small halve onions
1/3 cup cold water

Steps:

  • Spread 1/3 cup of the flour on a meat platter.
  • Pat pork roast dry, roll in flour to coat, brushing off any excess.
  • In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.
  • Turn pork with tongs or a wooden spoon not to pierce meat.
  • Drain off any fat.
  • Use a large slow cooker, I use the Rival 6 quart oval.
  • Combine stock, chilies, garlic, oregano, cumin, corinader, salt, pepper, carrots and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours or on High for 6 hours.
  • Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.
  • Meanwhile, in a small bowl, whisk remaining flour with cold water.
  • Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.
  • Serve gravy over meat.
  • I served this with a Garden Vegetable Rice.

Nutrition Facts : Calories 729.7, Fat 49, SaturatedFat 16.4, Cholesterol 162.4, Sodium 477.8, Carbohydrate 28.4, Fiber 4.5, Sugar 8.8, Protein 42.2

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

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.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

SANTA FE POT ROAST (SLOW-COOKER/CROCKPOT)



Santa Fe Pot Roast (Slow-Cooker/Crockpot) image

I found this in the Herdez web site. Did not try yet, but sounded delicious and easy, so decided to publish here for safe-keeping.

Provided by EURrosa1

Categories     One Dish Meal

Time 6h

Yield 6 serving(s)

Number Of Ingredients 4

1 (3 lb) boneless beef chuck shoulder pot roast
1 (7/8 ounce) package taco seasoning mix
1 cup salsa (Salsa Casera Herdez)
8 (8 inch) whole wheat tortillas

Steps:

  • Cut roast into large chunks and rub with taco seasoning. Heat oil in a large saucepan and sauté meat.
  • Place in slow cooker and add salsa. Cook on LOW 6-8 hours or HIGH 4-5 hours.
  • Remove meat from cooking liquid and shred. Serve tortillas with condiments such as shredded lettuce, sour cream, HERDEZ Salsa Casera, and HERDEZ Jalapeño Peppers (sliced or whole).

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