Pot Roast Recipes

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Midget Pot Roast Recipe
Midget Pot Roast Recipe Beef shanks are traditionally used for making homemade beef broth and soup.

Here they make individual pot roasts complete with potatoes, vegetable and gravy.

Double or triple the recipe as necessary.

Ingredients;

2 beef shanks (about 1-1/2 pounds)

1 tablespoon all-purpose flour

1 cup water

½ cup beef broth

1 tablespoon onion soup mix

1 garlic clove, minced

1 teaspoon Worcestershire sauce

¼ teaspoon dried thyme

1 large potato, peeled and cut into eighths

2 medium carrots, cut into 2-inch lengths

6 pearl onions

Directions;

Sprinkle meat with flour; place in a shallow 2-qt. baking dish.

Mix water, broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat.

Cover and bake at 325◦ for 1-1/2 hours.

Turn meat; add potato, carrots and onions.

Cover and bake 30-45 minutes longer or until the meat and vegetables are tender.

Remove meat and vegetables to a warm serving platter.

Skim fat.

Thicken pan juices for gravy; serve with meat and vegetables.

Serving Size about 2

Perfect Pot Roast Recipe
Perfect Pot Roast Recipe This classic pot roast is full of flavor because of the garlic and thyme added to the braising liquid.

Leftovers can be frozen in individual portions for quick meals at a moment’s notice.

Ingredients;

1 teaspoon seasoned salt

½ teaspoon onion powder

¼ teaspoon pepper

1/8 teaspoon garlic powder

1 beef chuck roast (3 to 4 pounds)

1 tablespoon olive or vegetable oil

¾ cup water

1 large onion, chopped

¼ cup chopped green pepper

2 garlic cloves, minced

2 bay leaves

2 teaspoons dried parsley flakes

¼ teaspoon dried thyme

Hot cooked potatoes and carrots

Direction;

Combine the first four ingredients; rub over roast.

In a Dutch oven, heat oil over medium-high. Brown roast on all sides; drain.

Add water, onion, green pepper and seasonings.

Cover and Bake at 325◦ for 2-1/2 to 3 hours or until tender.

Remove roast to a warm serving platter.

Discard bay leaves.

Skim fat.

Thicken pan juices for gravy; serve with roast, potatoes and carrots

Serving Size about 8-10.



Caraway Pot Roast Recipe
Caraway Pot Roast Recipe Caraway seeds and Worcestershire sauce add a rich robust flavor to the roast and gravy.

Prepare this recipe with either a chuck or rump roast using the braising method.

Ingredients;

3 tablespoons vegetable oil

1 beef chuck roast or boneless rump roast (3 pounds)

1 cup hot water

1-1/2 teaspoons beef bouillon granules

¼ cup ketchup

1 tablespoon Worcestershire sauce

1 tablespoon dried mined onion

2 teaspoon caraway seeds

1 teaspoon salt

1/2 teaspoon pepper

2 bay leaves

Hot cooked potatoes and carrots

Directions;

In a Dutch oven, heat oil over medium-high.

Brown roast on all sides; drain.

Combine water, bouillon, ketchup, Worcestershire sauce, onion, caraway, salt and pepper; pour over roast.

Add bay leaves.

Cover and bake at 325◦ for 3 hours or until tender.

Remove roast to a warm serving platter.

Discard bay leaves.

Skim fat.

Thicken pan juices for gravy; serve with roast, potatoes and carrots.

Serving Size about 8-10.





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