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Any new ways of preparing/cooking good ol' pot roast for something new? tia
- Thread starter dawnnys
- Start date
steve2-in-la
Well-known member
This is a tasty one Sylvia shared a while back. REC: Braised Ginger Hoisin Pot Roast
Braised Ginger Hoisin Pot Roast
courtesy Sylvia Duff/Ottawa A Canadian Living Recipe (October, 2005)
1 BONELESS CROSS RIB OR BLADE POT ROAST (4 lbs)
½ tsp PEPPER
2 Tbsp VEGETABLE OIL
1 ONION, chopped
5 cloves GARLIC, minced
1 tbsp minced GINGER ROOT
½ cup HOISIN SAUCE
½ cup BEEF STOCK
¼ cup LOW SODIUM SOY SAUCE
¼ cup packed BROWN SUGAR
1 tbsp ALL PURPOSE FLOUR
2 GREEN ONIONS, thinly sliced
Pat meat dry, sprinkle with pepper. In large shallow Dutch oven, heat oil over medium high heat; brown beef all over. Transfer to plate. Drain fat from pan. Add onion, garlic ad ginger; cook over medium heat, stirring occasionally, until onion is softened, about 2 minutes. Add hoisin, beef stock, soy sauce, 1/2 cup water and brown sugar. Return meat and any accumulated juices to pan; bring to boil .
Cover and braise in 325°F. oven. turning once, until meat is tender, about 3 hours. Transfer meat to cutting board, tent with foil and let stand for 10 minutes before slicing thinly across the grain.
Meanwhile, in a small bowl, whisk flour with 1/4 cup cold water. Skim fat from braising liquid. Whisk in flour mixture; cook over high heat, whisking until thickened, 5 minutes. Serve with beef; sprinkle with green onions. Makes 6 to 8 servings.
Slow cooker variation: Follow first paragraph; transfer beef to slow cooker. Follow second paragraph, reducing water to 1/4 cup. Pour over beef; cover and cook on low for 8 to 10 hours or until meat is tender. (For best results, us low power only.) Remove meat and tent and slice as directed. Skim fat from braising liquid. Whisk flour with 1.4 cup water, whisk into slow cooker. Cover and coo, stirring once until thickened, about 15 minutes.
Braised Ginger Hoisin Pot Roast
courtesy Sylvia Duff/Ottawa A Canadian Living Recipe (October, 2005)
1 BONELESS CROSS RIB OR BLADE POT ROAST (4 lbs)
½ tsp PEPPER
2 Tbsp VEGETABLE OIL
1 ONION, chopped
5 cloves GARLIC, minced
1 tbsp minced GINGER ROOT
½ cup HOISIN SAUCE
½ cup BEEF STOCK
¼ cup LOW SODIUM SOY SAUCE
¼ cup packed BROWN SUGAR
1 tbsp ALL PURPOSE FLOUR
2 GREEN ONIONS, thinly sliced
Pat meat dry, sprinkle with pepper. In large shallow Dutch oven, heat oil over medium high heat; brown beef all over. Transfer to plate. Drain fat from pan. Add onion, garlic ad ginger; cook over medium heat, stirring occasionally, until onion is softened, about 2 minutes. Add hoisin, beef stock, soy sauce, 1/2 cup water and brown sugar. Return meat and any accumulated juices to pan; bring to boil .
Cover and braise in 325°F. oven. turning once, until meat is tender, about 3 hours. Transfer meat to cutting board, tent with foil and let stand for 10 minutes before slicing thinly across the grain.
Meanwhile, in a small bowl, whisk flour with 1/4 cup cold water. Skim fat from braising liquid. Whisk in flour mixture; cook over high heat, whisking until thickened, 5 minutes. Serve with beef; sprinkle with green onions. Makes 6 to 8 servings.
Slow cooker variation: Follow first paragraph; transfer beef to slow cooker. Follow second paragraph, reducing water to 1/4 cup. Pour over beef; cover and cook on low for 8 to 10 hours or until meat is tender. (For best results, us low power only.) Remove meat and tent and slice as directed. Skim fat from braising liquid. Whisk flour with 1.4 cup water, whisk into slow cooker. Cover and coo, stirring once until thickened, about 15 minutes.
steve2-in-la
Well-known member
And this one has a Latin flair. REC: Spicy Ancho Chile Pot Roast
Spicy Ancho Chile Pot Roast
Recipe by Grace Parisi. From The Perfect Pot Roast . This recipe originally appeared in F&W, February, 2008.
One 4lb CHUCK EYE ROAST or other chuck roast, tied
KOSHER SALT and FRESHLY GROUND PEPPER
ALL-PURPOSE FLOUR, for dusting
2 Tbsp EXTRA-VIRGIN OLIVE OIL
4 large ANCHO CHILES, stemmed and seeded
1 large ONION, coarsely chopped
3 GARLIC CLOVES
4 cups BEEF STOCK or low-sodium broth
6 THYME SPRIGS, 6 PARSLEY SPRIGS and 2 BAY LEAVES, tied
1½ lb YUKON GOLD POTATOES, peeled,cut in 2" chunks
1½ tsp CORNSTARCH mixed with 2 Tbsp water
Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of olive oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
Meanwhile, soak the ancho chilies in ½ cup boiling water for 20 minutes. In a food processor or blender, puree the chilies with their liquid.
Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the chile puree, stock and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 ½ hours or until tender, turning once halfway through.
Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.
Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3½ cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.
Spicy Ancho Chile Pot Roast
Recipe by Grace Parisi. From The Perfect Pot Roast . This recipe originally appeared in F&W, February, 2008.
One 4lb CHUCK EYE ROAST or other chuck roast, tied
KOSHER SALT and FRESHLY GROUND PEPPER
ALL-PURPOSE FLOUR, for dusting
2 Tbsp EXTRA-VIRGIN OLIVE OIL
4 large ANCHO CHILES, stemmed and seeded
1 large ONION, coarsely chopped
3 GARLIC CLOVES
4 cups BEEF STOCK or low-sodium broth
6 THYME SPRIGS, 6 PARSLEY SPRIGS and 2 BAY LEAVES, tied
1½ lb YUKON GOLD POTATOES, peeled,cut in 2" chunks
1½ tsp CORNSTARCH mixed with 2 Tbsp water
Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of olive oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
Meanwhile, soak the ancho chilies in ½ cup boiling water for 20 minutes. In a food processor or blender, puree the chilies with their liquid.
Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the chile puree, stock and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 ½ hours or until tender, turning once halfway through.
Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.
Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3½ cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.
from CI--REC: Pot Roast with Mushrooms, Tomatoes, & Red Wine...
Pot Roast with Mushrooms, Tomatoes, and Red Wine
Serving Size : 6
3 1/2 pounds chuck-eye roast -- boneless
Table salt and ground black pepper
2 tablespoon vegetable oil
1 medium onion -- chopped medium
1 small carrot -- chopped medium
1 small celery rib -- chopped medium
10 ounces button mushrooms -- cleaned and quartered
2 medium garlic cloves -- minced
2 teaspoons granulated sugar
1/2 cup low-sodium chicken broth
1/2 cup low-sodium beef broth
1/2 cup dry red wine
1 sprig fresh thyme
1 14 1/2-ounce can diced tomatoes -- with juice
1 1/2 cups water
1 sprig fresh rosemary
Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, celery, and mushrooms to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths, dry red wine, thyme, and diced tomatoes, with juice, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.
Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Add sprig of fresh rosemary and boil liquid over high heat until reduced to 1 1/2 cups; discard rosemary and thyme sprigs. Season to taste with salt and pepper.
Using chef’s or carving knife, cut meat into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter or bowl, pour sauce and vegetables over meat, and serve.
Serving Ideas : Mashed or boiled potatoes are good accompaniments to pot roast.
NOTES : For pot roast, we recommend a chuck-eye roast. Most markets sell this roast with twine tied around the center. If necessary, do this yourself. Seven-bone and top-blade roasts are also good choices for this recipe. Remember to add only enough water to come halfway up the sides of these thinner roasts, and begin checking for doneness after 2 hours. If using a top-blade roast, tie it before cooking to keep it from falling apart.
Pot Roast with Mushrooms, Tomatoes, and Red Wine
Serving Size : 6
3 1/2 pounds chuck-eye roast -- boneless
Table salt and ground black pepper
2 tablespoon vegetable oil
1 medium onion -- chopped medium
1 small carrot -- chopped medium
1 small celery rib -- chopped medium
10 ounces button mushrooms -- cleaned and quartered
2 medium garlic cloves -- minced
2 teaspoons granulated sugar
1/2 cup low-sodium chicken broth
1/2 cup low-sodium beef broth
1/2 cup dry red wine
1 sprig fresh thyme
1 14 1/2-ounce can diced tomatoes -- with juice
1 1/2 cups water
1 sprig fresh rosemary
Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, celery, and mushrooms to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths, dry red wine, thyme, and diced tomatoes, with juice, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.
Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Add sprig of fresh rosemary and boil liquid over high heat until reduced to 1 1/2 cups; discard rosemary and thyme sprigs. Season to taste with salt and pepper.
Using chef’s or carving knife, cut meat into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter or bowl, pour sauce and vegetables over meat, and serve.
Serving Ideas : Mashed or boiled potatoes are good accompaniments to pot roast.
NOTES : For pot roast, we recommend a chuck-eye roast. Most markets sell this roast with twine tied around the center. If necessary, do this yourself. Seven-bone and top-blade roasts are also good choices for this recipe. Remember to add only enough water to come halfway up the sides of these thinner roasts, and begin checking for doneness after 2 hours. If using a top-blade roast, tie it before cooking to keep it from falling apart.
My mom's Sweet/Sour Pot Roast
This is delicious!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=31449
This is delicious!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=31449