Susans Sunday Pot Roast Recipes

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SUSAN'S SUNDAY POT ROAST



Susan's Sunday Pot Roast image

This is the basic version, You can thicken the jus to a gravy, add zucchini, summer squash, green beans or other veggies as desired. We love LOTS of carrots so add as much as you like. My familiy likes this served over rice.

Provided by Susan Din

Categories     Roasts

Time 2h30m

Number Of Ingredients 13

1 3-5 lb chuck roast, shoulder roast, texas broil
3-4 medium garlic cloves quartered
2 tsp each-salt and pepper mixed in a small bowl
2 Tbsp vegetable oil
1 large jumbo onion, quartered
3 large stalks celery cut in chunks or slices
1/2 c optional-dry red wine
2 cubes knorr beef bouillon, or equivilent and water to cover/or canned beef broth to cover
2-3 sprig(s) fresh thyme, or 1 tsp dry thyme
1-2 lb carrots, peeled and cut however you desire-chunks, sticks etc.
2-3 lb potatoes, peeled and quartered
optional-squashes, beans, other vegetables as desired
optional-1 can tomatoes

Steps:

  • 1. Using a paring knife, cut deep narrow slits down into the meat and stuff each pocket with a sliver of garlic and a large pinch of salt/pepper mixed.
  • 2. Heat oil in a dutch oven over medium high, and deeply brown both sides of the roast. Remove to a plate and add the onion and celery, and cook stirring for 2-3 minutes.
  • 3. Add the wine if using, deglazing the pan, or just add the water/broth to deglaze.
  • 4. Add the bouillon cubes, and meat to the pan(make sure to get all the juices from the plate) Bring to a boil over high, reduce heat to a simmer.
  • 5. Add the carrots and thyme to the pot, cover and simmer for 1 hour.
  • 6. Check liquid level, add potatoes and other veggies if using. Cover and cook another 60 minutes.
  • 7. At the 2 hour point, check the meat for tenderness, and cook additional time if needed. Add more liquid at any point if needed. Adjust salt/pepper. Serve as desired.

MISSISSIPPI POT ROAST



Mississippi Pot Roast image

Mississippi pot roast is a perfect dish perfect for the Slow Cooker.

Provided by JennCrippen

Categories     Pot Roast

Time 8h5m

Yield 8

Number Of Ingredients 6

1 (3 pound) chuck roast
½ (12 ounce) jar pepperoncini
½ (12 ounce) jar pepperoncini juice
1 (1 ounce) packet au jus gravy mix
1 (0.4 oz) package buttermilk ranch dressing (such as Hidden Valley®)
salt and ground black pepper to taste

Steps:

  • Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
  • Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 2.9 g, Cholesterol 78.2 mg, Fat 20.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 7.8 g, Sodium 915.4 mg, Sugar 0.1 g

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