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| I'd prefer stove top or oven roasted rather than crock pot. Also, we don't care for the onion soup mix with the cream of mushroom soup recipe. We do like fresh mushrooms and onions though. DH loves a great gravy! Thanks! |
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| Buy a nice big piece of rump or chuck, put a little oil or even 1/2 a strip of bacon in your Dutch oven, get it hot....but not too hot, brown the meat on all sides....brown very well....towards the end add some chopped onion and a couple of cloves of chopped garlic, add about 1/2 to 2/3 cup red wine....add some beef broth... Cover and cook very VERY slowly for about 3 hours until the meat is fork tender. Remove meat to heated platter and rapidly cook the broth to about 2/3 the volume.....thicken with a sl;urry of flour and broth. Linda C |
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| Here's a good one - you can add or sub any vegetables you like for the ones listed. I also add about 1/2 cup of red wine with the broth, and usually serve mashed potatoes on the side instead of cooking them with the meat. Enjoy :-) Becky Herbed Pot Roast Recipe By : Amount Measure Ingredient -- Preparation Method Cook beef roast in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt, pepper, herbs and garlic. Add broth. Heat to boiling; reduce heat. Cover and simmer on top of range or bake in 325F oven 2 1/2 hours. Add vegetables. Cover and cook about 1 hour longer or until beef and vegerables are tender. Remove to warm platter; keep warm. Prepare Pot Roast Gravy. Serve with beef and vegetables. For gravy - mix 1/4 cup flour with 1/2 cup cold water. Add to liquid in pot (you should have about 2 cups), bring to a boil and simmer for one minute. Source: - - - - - - - - - - - - - - - - - - - |
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| I know you said you didn't like the onion soup/cream of mushroom recipe, but this one is a bit different. A friend made it for a superbowl party, and it was wonderful! BEEF ROAST Mix ½ cup rice vinegar & 1 cup water with Lipton dry onion mushroom soup package and pour over a sirloin tip roast. Roast 3 to 3 ½ hours at 350 degrees. Thicken drippings to make gravy, slice and serve as beef sandwiches. |
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- Posted by ginger_st_thomas (My Page) on Mon, Feb 23, 09 at 13:33
| PERFECT POT ROAST (serves 8) 4 lb boneless chuck roast 1/2 tsp each, salt & pepper 2 large garlic cloves, finely chopped 1/4 cup flour 1 medium onion, chopped 1/3 cup olive oil 1 cup red wine 8 oz can tomato sauce 1 tsp each Worcestershire, Dijon mustard, horseradish & brown sugar 1 bay leaf 1 tsp dried oregano 1 tsp honey 1/2 tsp unsweetened cocoa powder Rub the roast w/the salt & pepper. Cut several small slits in the roast & insert the chopped garlic. Coat w/the flour. Saute the onion in the olive oil in a heavy saucepan until just tender. Ad the roast & brown lightly on all sides. Remove from the heat & add the wine. |
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| I make mine like lindac's. You have to take your time and brown the beef until it's a little darker than you think it should be and brown it on all sides before adding any liquid. |
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| I make mine like LIndaC and Ruthanna, but instead of a slow cook on top of the stove, The whole Dutch oven goes in the oven at 325 for 2 - 3 hours. |
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| For what it's worth- we bake a pot roast with carrots and potatoes and onions on the side... then when it's done, I take the broth and whisk in milk, flour, and pepper and salt, and I cook it till it's brownish. Obviously add the flour and milk to get the consistency you want. It's extremely basic but that's how my grandfather always made gravy and it does taste very good. |
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- Posted by coleen3201118 (My Page) on Wed, Feb 25, 09 at 17:50
| This is amazing. I used to use a recipe from Epicurious, but I like this one MUCH better. Stracoto with Porcini Mushrooms Cook Time 6 to 8 servings Ingredients Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours |
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| I made Lindac's recipe on Sunday and it was so-o-o good. Since there is only two of us, I took out part of the broth to make the gravy. I cut up the leftover roast into the broth and added the little bit of gravy that was left then refrigerated. On Monday I added a can of tomatoe sauce and a couple of chopped up tomatoes then a bag of frozen veggies. Simmered and had a very tasty soup. Thanks for that recipe - for me its a keeper. |
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- Posted by coleen3201118 (My Page) on Thu, Feb 26, 09 at 19:11
| Yikes! I just realized I left out the last 2 paragraphs of Giada's pot roast somehow - here it is again, in total. Give it a try - the gravy is absolutely to die for. Stracoto with Porcini Mushrooms Cook Time 6 to 8 servings Ingredients Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper. Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat. |
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