ROAST WITH GRAVY
Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!
Provided by Laura Tanner-Humphreys
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
- Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
- Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
- Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 9.4 g, Cholesterol 158.1 mg, Fat 17.5 g, Fiber 0.8 g, Protein 47 g, SaturatedFat 5.6 g, Sodium 1152.3 mg, Sugar 1.4 g
CROCK POT ROAST WITH GRAVY
Are you looking for a foolproof way to make pot roast? Our Crock Pot Roast with Gravy is a super simple way to make an amazing roast in your slow cooker every time!
Provided by Cris
Categories Main Dish
Number Of Ingredients 4
Steps:
- Place roast in a 6 quart Slow Cooker and add water.
- Sprinkle gravy mix and spread soups on top.
- Cook on low for 8-10 hours until roast is fork tender.
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
PERFECT POT ROAST WITH VEGETABLES AND GRAVY
I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.
Provided by GREG IN SAN DIEGO
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large skillet (not non-stick) heat the oil over medium-high heat.
- Add the roast and cook, turning often, until browned, about 10 minutes.
- Transfer the roast to a plate.
- Add more oil to the skillet if necessary and heat over medium-high heat.
- Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
- Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
- Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
- Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
- Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
- Skim the fat from the surface of the cooking liquid.
- Remove the bay leaf.
- In a saucepan, melt the butter over very low heat.
- Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
- Whisk in the cooking liquid and bring to a simmer.
- Cook, whisking often, until thickened and reduced to about 1 cup.
- Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.
Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4
SAVORY POT ROAST & GRAVY
This is not a cook quick recipe, but anything this DELISH is worth waiting for. The roast will melt in your mouth.
Provided by Z Z
Categories Beef
Time 2h55m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325
- 2. In a 5-quart Dutch oven or roasting pan; heat oil over medium-high heat until hot. Add beef roast; cook 5 minutes on each side or until browned. Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery, and bay leaf to beef.
- 3. Dissolve bouillon cubes in boiling water, reserve 3/4 cup. Pour remaining 3/4 cup around beef. Bring to a boil. Cover. Bake at 325 for 1 hr. Add remaining vegetables, cover and bake an additional 1 to 1/14 hrs, or until beef and vegetables are tender.
- 4. To prepare gravy: Place beef and vegetables on platter and keep warm. Add reserved 3/4 cup bouillon to drippings (will yield 3 cups) in Dutch oven, In small jar, combine cold water and flour, shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. Add salt and pepper to taste.
CROCK-POT® SHERRY CHERRY PORK LOIN ROAST
Yield 8-10 Servings
Number Of Ingredients 0
Steps:
- Place a large 8-quart Crock-Pot® on high and add 2 tablespoons oil, sliced onions, and 1 teaspoon salt. Season entire roast evenly on all sides with 2 teaspoons kosher salt and 1 teaspoon pepper. Place a large skillet on medium heat. Add two tablespoons of oil to the pan. Sear pork loin for 3 minutes on each side until gold brown. Transfer roast to Crock-Pot® and place on top of the onions. Cover and cook on low for 3 hours. Sherry Cherry Sauce: In a blender add Holland House® Sherry Cooking Wine, garlic, ½ cup cherries, mustard powder, Holland House® Balsamic Vinegar, soy sauce, parsley, 3 tablespoons olive oil, and 1 teaspoon each salt and pepper. Blend until smooth and set aside. After 3 hours of cooking add your prepared Sherry Cherry Sauce around the pork roast. Cover and cook for 2-3 more hours on low. To glaze, brush the roast with the warm sauce 3 or 4 times in the last remaining hour of cooking. Once pork is cooked (internal temp of 145℉) remove and let rest for 15-20 minutes before slicing. To finish the sauce, remove ¼ cup of cooking liquid and mix with cornstarch to make a "slurry." Whisk the slurry and the remaining ½ cup of cherries in. Cook on high for 15 minutes, stirring occasionally. Slice the roast ½ inch thick and serve. For serving: Serve with Sherry Cherry Sauce, braised onions, and roasted vegetables.
ROAST BEEF WITH GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
PERFECT POT ROAST AND GRAVY
Look no further for the perfect Pot Roast and gravy recipe! This classic recipe results in falling apart tender, extra flavorful, melt in your mouth pot roast and it is SO easy to make! Topped with a mouth watering gravy this is sure to become a weekend staple in your home.
Provided by Trish - Mom On Timeout
Categories Entree
Time 2h45m
Number Of Ingredients 21
Steps:
- Preheat oven to 325F.
- Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
- Coat the roast with the flour mixture on all sides.
- Heat an oven safe large dutch oven over medium-high heat.
- Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
- Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
- Place the garlic on top of the roast.
- In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
- Place the dutch oven in the oven and bake for 2 hours.
- Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
- Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through and is easily shredded with a fork.
- Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.
Nutrition Facts : Calories 460.06 kcal, Carbohydrate 26.98 g, Protein 30.04 g, Fat 25.11 g, SaturatedFat 9.6 g, Cholesterol 102.13 mg, Sodium 625.52 mg, Fiber 2.69 g, Sugar 2.75 g, ServingSize 1 serving
ROAST BEEF AND GRAVY
Prepared in a slow cooker, this is a simple way to make roast beef and gravy. Serve with mashed potatoes and fruit salad for a complete meal.
Provided by weezard1
Categories Main Dish Recipes Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
- Cover and cook on Low until meat is tender, 8 to 9 hours.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 8.9 g, Cholesterol 77.5 mg, Fat 22.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1071.1 mg, Sugar 1.3 g
SWEET 'N' TANGY POT ROAST
I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! -Carol Mulligan, Honeoye Falls, New York
Provided by Taste of Home
Categories Dinner
Time 9h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Nutrition Facts : Calories 232 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
MUSHROOM POT ROAST
Make and share this Mushroom Pot Roast recipe from Food.com.
Provided by Julesong
Categories Weeknight
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Coat meat with flour.
- In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil.
- Season with salt and pepper.
- Add 2 cups of sliced onion.
- Combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf.
- Add to pot, simmer covered for 2 hours or until tender.
- Remove meat to platter.
- Discard bay leaf.
- Add 1/4 lb. fresh mushrooms.
- Blend 1/4 cup cold water with 2 tablespoons flour.
- Stir into juices.
- Cook and stir until thickened and bubbly.
- Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained.
- I usually double the gravy.
SHERRY'S POT ROAST AND GRAVY
I'm not sure where I got this recipe. I have made it for over 30 years and it is a family favorite. If you like lots of gravy, this recipe has you covered. It is an easy recipe to make for company and can easily be adjusted to your tastes.
Provided by Sherry Wilkins
Categories Roasts
Time 4h15m
Number Of Ingredients 8
Steps:
- 1. Cut onion into large chunks.
- 2. Coat roast with flour.
- 3. Heat oil in large pan. Add roast and onion to oil. Brown roast on all sides.
- 4. Cover roast with water and add 4 bullion cubes. Simmer on low for 3-4 hours or longer.
- 5. Remove roast from pan. Taste liquid. If flavor tastes a little weak, crush 5th bullion cube and add to liquid. Make a slurry by placing corn starch in small bowl and dissolving in COLD water (corn starch will not dissolve in hot water). Bring liquid to a boil and add slurry a little at a time until disired thickness is achieved. Add salt and pepper to taste.
- 6. Cut meat into serving size pieces and place into serving dish.Pour gravy on top and serve. This gravy is excellent on mashed potatoes.
PORK ROAST WITH HERB SHERRY SAUCE
Steps:
- This can be made in a covered roaster or slow cooker/crock pot. I prefer the crock pot. If using the oven, pre-heat to 250. Rub roast with salt and pepper on all sides. Heat olive oil in fry pan and sear roast until brown on all sides, transfer roast to roaster or crock pot. Deglaze the pan with 1/2 cup sherry and add to roast. Sauté' half the red onions, all shallots, and pearl onions in butter until slightly softened, add to roast. Add herbs and other half cup sherry to roast, cover, and roast or turn on crock pot, low, 6-8 hours. With about an hour left, add other half of red onions. When pork is very tender, remove to cutting board, cover and let rest. Remove cheesecloth with rosemary. Ladle off about a cup of au jus and place in a small sauce pan over medium heat. Mix remaining ¼ cup sherry with cornstarch. When sauce nears boil, add sherry/cornstarch; boil to thicken. Add back to roasting pan or crock pot. Slice roast, move to platter, ladle sauce on top.
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- Wipe the meat with a paper towel to dry it. Mix together the flour, salt, pepper and ginger. Rub mixture on all sides of the meat.
- Heat the oil in a heavy roasting pot. Brown the meat on all sides. Place the vegetables around the roast. Pour water and wine or sherry over the roast. Place lid on the pot and simmer on the stovetop for about 3 hours.
- This pot roast can also be baked in the oven at a medium heat (about 350ºF) for the same length of time.
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- Melt butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 3 to 4 minutes or until mixture is light brown and smooth. Slowly whisk in 4 cups stock. Increase heat to high; bring to a boil, whisking occasionally. Reduce heat to medium; stir in sage and next 4 ingredients. Simmer, stirring occasionally, 10 to 15 minutes or until desired thickness. Remove pan from heat; stir in sherry. Return to medium heat. Cook, stirring occasionally, 5 minutes.
- To make ahead, cool gravy completely. Cover and chill up to 3 days. Cook gravy and, if desired, 5 to 6 Tbsp. stock in a Dutch oven over medium-low heat, stirring occasionally, 15 to 20 minutes or until hot.
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