Anyone Have Some Unusal Beef Pot Roast Recipies?

Question

love pot roast but am sick of it the same old way!

Answer 1

Yankee Pot Roast

Marinade:

3 C. canned beef broth, plus 3 C. more, if necessary
2 C. dry red wine
1 (28-oz.) can diced tomatoes
10 whole cloves
3 cloves garlic
1 T. black peppercorns

Meat:

1 (3 1/2-lb.) boneless beef chuck roast
1/2 t. salt
1 t. freshly ground pepper
1 1/2 t. thyme
1/2 C. all-purpose flour
3 T. olive oil
3 medium yellow onions, finely chopped
1 lb. carrots, halved and quartered
1/2 lb. celery, thinly sliced
2 thin leeks, cut in 2-inch pieces
1 1/2 lbs. red boiling potatoes, cut into quarters
2 turnips, cut in 3-inch strips
1/2 C. cold water
2 T. cornstarch
1 bunch fresh parsley, finely chopped
Salt and freshly ground pepper to taste

The day before serving, marinate the meat: Stir together 3 cups broth, wine, tomatoes, cloves, garlic and peppercorns in large nonmetal baking dish. Add beef and turn to coat thoroughly with marinade. Cover tightly and refrigerate overnight, turning beef several times and re-covering after each turning.
The next day, remove roast from marinade. Reserve marinade, but discard cloves. Pat beef dry using paper towels. Place beef on a sheet of waxed paper and sprinkle evenly with salt, pepper and thyme. Then turn beef in flour until evenly coated, shaking off excess flour.
Heat oven to 350° F. Place a large (8- to 10-quart) cast-iron Dutch oven over medium-high heat and heat oil 1 minute. Add beef and cook, turning often so it is browned evenly.
Pour in reserved marinade. Add onions, carrots, celery, leeks, potatoes and turnips. The liquid in the Dutch oven should just cover the beef and vegetables to prevent them from cooking dry. (If necessary, add more beef broth to just cover the contents.) Bring to a simmer, cover tightly and bake in lower third of oven 2 1/2 hours, checking pan juices every 30 minutes, adding more beef broth if necessary.
Uncover and cook 1-1 1/2 hours more, or until beef is fork-tender, basting frequently.
Transfer beef to a warm, deep serving platter. Using a slotted spoon, arrange vegetables around beef. Cover and keep warm.
Meanwhile, prepare the sauce: Place Dutch oven with the liquid over medium-high heat. In small bowl, whisk together the cold water and cornstarch mixture and parsley into liquid in Dutch oven. Bring to boil, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture is glossy and thickened, 2 minutes more. Taste for seasoning, adding more salt and pepper if necessary. Slice beef against the grain into thin slices and serve vegetables and sauce alongside.

Yield: 8 servings.

Answer 2

Spicy Texas Pot Roast Recipe
A delicious spicy and tangy main dish with gravy good enough to mop up with your favorite bread.
Serves 4 to 6 healthy appetites.

Spicy Texas Pot Roast Recipe Ingredients:

Follow safe food handling procedures:

4 pound boneless chuck roast
2 Tablespoons vegetable oil
1 cup of your favorite brand of ketchup
1 large fresh garden onion, chopped
1 teaspoon dry mustard
1-1/2 cups of fresh water
1 large fresh garden green pepper, chopped
2 cloves fresh garden garlic, minced
2 Tablespoons Brown sugar
Sea salt and mixed colored peppercorns to taste
Spicy Texas Pot Roast Recipe Instructions:
In a large Dutch oven, brown roast on all sides in the hot oil.
In a medium mixing bowl, combine all the other remaining ingredients.
Pour this sauce mixture over the roast in the Dutch oven.
Cover and simmer for 2-1/2 hours or until fork tender.
When done, remove roast to a deep platter, slice and ladle the delicious gravy on top.
Serve with steak fries, green beans and corn bread.

Serving Hint: Serve this main dish to family and friends with a glass of their favorite beverage. Enjoy this easy to prepare Texas style main dish. Enjoy this hearty treat...!!!

Extra Serving Hint: You may want to serve this delicious meal with some fresh baked Italian bread. This will help your guests soak up this delicious tasty sauce. Enjoy this down home Texas style home cooking. Hmmm good...!

Kitchen Cooking Hint: This Spicy Texas Pot Roast Recipe is great also in a crock-pot.



Pot Roast with Cranberries

Dec. 24, 2000 - Pot roast, one of the simplest main dishes to cook, usually involves a fair amount of chopped ingredients to add flavor. When it's made with cranberries, which need no prep work and are a natural companion for beef, the result is a robust, appealing and unusual pot roast. This recipe from Mark Bittman serves 4-6.

Ingredients

- 1 tbsp butter or extra virgin olive oil

- 1/2 cup sugar

- 1 2- to 3-lb piece of tenderloin, chuck or brisket

- Salt and freshly ground black pepper

- 1/2 cup sherry vinegar or good wine vinegar

- 1 12-oz bag cranberries

- 1 orange

- Cayenne to taste


Directions
Put butter or oil in a casserole or skillet with a lid, and turn heat to medium high. Put sugar on a plate, and dredge meat in it on all sides. Reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.

When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries, and stir. Strip zest from orange (you can do it in broad strips, with a small knife or vegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne. Turn heat to low, and cover pan. Mixture should bubble but not furiously.

Cook, turning meat and stirring about every 30 minutes. Tenderloin will be medium rare in about 1 hour. Cook it longer if you want it more done. Chuck or brisket will take two hours or longer. It is done when tender. Taste, and adjust seasoning if necessary. Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.

Answer 3

Yes, first you get a bag of red kidney beans, scallions, beef, thyme, scotch bonet pepper, onion, salt, dumpling spinners, oxtail, salted pigs tail and adobe. If you are interested in trying this email me for the recipe. It is YUM. Jamaicans call it stew peas.

Answer 4

Russian Pot Roast
Serve with hot buttered egg noodles.

5 medium potatoes, cut into 1-inch pieces
2 medium onions, sliced
3 tablespoons vegetable oil
1 (3 to 4 pound) beef boneless rump roast,
chuck eye roast or bottom round
1 teaspoon instant beef bouillon
1/4 teaspoon pepper
1 cup dairy sour cream
1/4 cup water
1 tablespoon all-purpose flour
1/4 cup minced dill weed
1 teaspoon lemon juice

Cook and stir potatoes and onions in oil in Dutch oven over medium heat until onions are tender, about 10 minutes. Remove potatoes and onions with slotted spoon. Cook beef in remaining oil, turning occasionally, until brown on all sides, about 15 minutes; drain.

Add potatoes and onions to beef in Dutch oven; sprinkle with bouillon and pepper. Mix sour cream, water and flour with fork until smooth; pour over potato mixture. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in dill weed and lemon juice. Cover and simmer until beef is tender, about 30 minutes longer.

Garnish with fresh dill if desired.




Italian Pot Roast

Ingredients

(10 servings)

1 Rump roast (4-5 lbs.)
1 ts Salt
2 tb Cooking oil
2 cl Garlic, minced
1/2 ts Dried basil
1 tb Dried parsley flakes
1/2 ts Pepper
2 Carrots, sliced
1 Whole Onion, studded with
2 whole cloves
1 cn Tomato puree (15 oz.)
1/2 c Water or red wine
1/2 ts Beef bouillon granules
Cooked egg noodles


Instructions

Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings.

Answer 5

Substitute Elk, Venison or Chicken for the beef. I've had it with these meats and loved it. Enjoy

Answer 6

Check out this link, they have a lot of ideas on how to make all kinds of different pot roasts

http://southernfood.about.com/od/potroastrecipes/