There are no specific amounts for this recipe - change them up to suit your family. The amounts I give are what I like.
The garlic is for larding the meat, and will give it a lot of flavor. If you don't like garlic, omit it. Slice large cloves, then saute quickly in a little butter until it is getting a little color, but isn't really softening much. With a sharp knife, cut slits all over the roast that are large enough to stuff with the garlic slices. Push the garlic in with a finger, then squish the slits closed to keep the garlic in. Sauteing it takes the raw, sharp flavor off the garlic.
Heat a roasting pan that is large enough to hold everything and to get the veggies down onto the meat. Once it is nice and hot, add shortening or bacon fat and brown the roast thoroughly on both sides. (A good tip for browning meat is to have the pan good and hot, dry the meat well with paper towels, and, when you add the meat, do not disturb for at least a minute. Following these rules, it shouldn't stick.) Add enough water to come to the top of the meat. Stir in the bouillon. Cover and place in a slow oven, 325 degrees F.
After one hour, turn the meat, and add the celery and onions. Get the celery into the water, but scatter the onions over the meat. Cover and return to the oven for another hour, or until it is just starting to get tender.
This time, turn the meat and push the onions into the broth. Scatter the veggies across the meat, cover, and return to the oven for about 10 minutes. At this point, baste the veggies every 15 minutes until they are nicely tender and beginning to brown a bit. You want them browned, but not dried out.
Remove the roast to the serving platter and cover with foil to keep warm. Remove the veggies with a slotted spoon, well drained, to serving bowls and keep covered. Take about 1/2 cup of the liquid from the roaster and put it in a jar with a tight lid. Leave the lid off - you will want it to be completely cooled when you use it.
Put the roasting pan on the stove top and, if the broth has not cooked down (it probably hasn't), cook it down to concentrate the flavor. This is one secret to delicious gravy. You should be able to cook it down by about half, maybe a little more. Another option is to add some more bouillon, to taste.
To make the gravy, take the cooled broth and add about 2 or 3 tablespoons of flour to it. Put the lid on tight and shake vigorously until it is well mixed and lump free. Reduce the heat under the broth to a bubble and start stirring; add the flour/broth mixture in a steady, slow stream while stirring. If it is not thick enough, shake a little flour into cold water and add until it's as thick as you want. It it's too thick, and a little hot water and return to a nice bubble. Taste and season - be careful with salt since bouillon is salty already.
Cut the meat into serving-size pieces. Serve with the bowls of the veggies and the gravy to pour over all. Goes really well with hot rolls and coleslaw.
Source: I learned this recipe from my mother, Vicy.
By Copasetic 1 from North Royalton, OH
Dry the roast off. Heat a skillet or dutch oven large enough to accommodate it over medium high heat. Add a little oil to the pan, and then the roast. Your pan should be nice and hot - the roast will brown faster without sticking. When you put the roast in, wait 1 minute before moving it at all. Check often after this, and when it is deeply browned, turn and follow the same procedure. When the second side is nice and brown, remove the roast to a platter and cover, and turn the heat down a little.
Add the onions - the more the better - to your pan. A little garlic is good, too. Saute them on medium heat until they are just barely starting to brown. Add the Worcestershire sauce and wine to deglaze the pan (for a dish like this, I don't think red or white matters, and you can leave the wine out altogether if you don't have it or want it).
Pour the drippings into the bottom of you crock pot. Put your roast on top, and scatter the mushrooms over the roast. Season with pepper (I don't add salt until it's done) and, if you like, some herbs. Pour the soup, undiluted, over top, spreading it over the whole thing. Put the lid on, and cook on low for 6 to 7 hours, depending on your cut of meat.
To make gravy, put the roast on a platter and cover to keep it hot. Turn the heat to high in the crock pot, and get the onion and mushroom gravy bubbly. Adjust the seasonings. If the gravy is a little thin, I thicken it with cornstarch.
This is really good with mashed potatoes or noodles. The mushroom-onion gravy is out of this world!
By Copasetic 1 from North Royalton, OH
Sear the roast in frying pan with small amount of oil. Sear it well on all sides.
Put roast, then vegetables in crock pot. Mix envelope mixes with water and applesauce, then pour over all.
Set crock pot on low and let it cook for at least 8-10 hours. I let mine cook for about 14 hours. The gravy came out really thick and good, meat was falling apart, and all the veggies were super tender. The applesauce adds a certain something that really makes a huge difference!
If you'd rather use this recipe to make stew, simply cut the roast into bite size pieces, then sear in a frying pan the same as the roast. Or you can make the roast for one night, then cut up the leftover meat and mix it back in for stew.
This would also be delicious as leftovers served over noodles or rice.
| Servings: | 5-6 |
| Time: | 10-15 Minutes Preparation Time 8-14 Hours Cooking Time |
By Cricketnc from Parkton, NC
Place roast in crock-pot, arrange potatoes around roast and top with mushrooms.
Mix onion soup with 1 cup water and pour over roast. Add more water until roast and potatoes are covered. Add thyme and rosemary. Cook on low 7 hours or until roast is tender. Pull potatoes out and place in a bowl.
Mash potatoes with butter and chicken broth, adding broth until potatoes are the consistency you prefer. Add salt and pepper to taste.
Pour onion soup into a saucepan and bring to a boil. Add cornstarch and thicken into a nice mushroom gravy. Serve meal with your favorite veggie.
By Shannon from Lakewood, OH
Defrost roast in microwave following microwave manufacturer's instructions 30-40 minutes. Take a moment to relax and put your feet up until the microwave beeps.
Get out that pressure cooker or canner, brown roast in a little oil and garlic powder to taste.
Throw in 2 packets of gravy mix - it doesn't matter what kind. We have used country, brown, chicken, mushroom - it all turns out great. Mix and match. Add water per the package instructions plus one extra cup.
Put on the lid and bring cooker up to 15 lb. pressure and cook about 35-45 minutes (depending on size of roast.) You can also throw in whatever vegetables you would like. I usually just cook them separately in the microwave at the end.
When it's done, grab your lunch leftovers quick because there won't be any. You will have enough gravy for potatoes.
My whole family loves this! The best part is that you don't need to use the expensive roasts. I have used anything and everything from "special trimmings" (flank pieces) to chuck roast. It all turns out moist and tender.
Learn how to use a pressure cooker, they are easy and safe when you follow the instructions. Everyone have heard the horror stories but for the last several decades the cookers have built-in safety valves to keep them from "exploding". I purchased both of mine (one new and unused!) at yard sales. We make chili, stew and the family favorite - Pot Roast.
Source: This was cobbled together from several sources, mostly from after work "what can I cook for dinner" desperation.
By Christine from Spokane, WA
Place the roast in a pan which has a tight cover. Sprinkle the garlic powder over roast. Spread with soup. Next, sprinkle the dry onion soup mix over the top and pour the Coke or Pepsi over all. Cover the pan tightly. Roast in 325 degree F oven for 3 1/2-4 hours.
By Robin from Washington, IA
Preparation: Cut some slits in roast and insert garlic slivers. Place beef in crockpot. Dump peppers and all of the juice on top. Crock all day on low. At least 12 hours. For serving, just slice and serve, or make BB's hoagies. When cool, fork-shred beef, spread on hoagie (sub) rolls, squirt on some Cheez-Whiz and pig out! Put some of those delicious (now meaty) pepperoncini peppers on the sub too!
This has been around a while but if you haven't tried it, you have got to try it. It is so good. I forgot and left off the garlic and it was still so delicious. There is just something about it that make it more than the sum of it's parts.
| Servings: | 8-10 |
| Time: | 10 Minutes Preparation Time 12 Hours Cooking Time |
Source: http://busycooks.about.com/od/beefroastrecipes/r/bbcppotroast.htm
By Eve from Gulf Coast USA
Cover with foil and bake at 250F for about 8 hours. This tastes similar to teriyaki flavored jerky.
By j.j.
Cut beef and vegetables into serving size pieces. Arrange in roaster. Pour 2-3 cup water in bottom of roaster. Sprinkle seasonings over beef, add salt and pepper. Bake at 350 degrees F for 2 1/2 - 3 hours or until beef is fork-tender.
By Robin from Washington, IA
By Shamrock from Carlsbad, NM
Note: To cook prunes, cover with water. Simmer for about 30 minutes.
By Robin from Washington, IA
Brown meat thoroughly in hot shortening in a dutch oven or other heavy pot. Sprinkle with salt. Add water and Tabasco, cover pan tightly and simmer over low heat 2 1/2 - 3 hours or until very tender when pierced with fork. About 30 minutes before end of cooking time, add veggies. Remove meat and vegetables to a hot platter.
To make gravy, skim off all but about 2-3 Tbsp. of fat and add enough water so that amount in pan equals about 2 cups. Mix 3 Tbsp. flour to a smooth paste with 1/2 cup water and stir in liquid. Cook until thickened, stirring constantly. Season to taste with salt and Tabasco sauce.
By Robin from Washington, IA
Place roast in slow cooker, top with green chilies, can of Mexican-style tomatoes, and stir in garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be very tender when cooked this long. Salt as desired. Great on tacos, taco salads, rolled in tortillas, or just in a bowl topped with some shredded Monterrey Jack cheese.
Number of Servings: 8-12
By Kathleen W. from Dothan, AL
For gravy, skim fat from juices; measure 1-1/4 cups juices (add water if necessary). Pour juices into a saucepan, bring to boiling. Combine sour cream and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy.
Makes 6 servings
Note: for more flavor of Germany, heat a can of Bavarian-style sauerkraut to serve with the caraway-flavored pork and tangy sour cream gravy
By Connie from Cotter, AR
Sprinkle roast with salt, garlic salt and a bit of Worcestershire sauce (to your taste). Bake, uncovered, at 325 degrees F for 1 hour with no liquid. Mix together,rest of ingredients, pour over roast and cover. Bake 3 more hours at 325 degrees F.
By Robin from Washington, IA
*I buy the one that looks the best rather then by weight! If it's too large, ask the butcher to cut it in half for you.
I make side dishes of canned corn and lesueur peas
After the meat is browned, add veggies, wine and seasoning (a few shakes of the Lemon and Herb). Put a little, you can always add more!
Fill the pot with water. Put meat fatty side to the bottom. If you can cover the meat with water great, otherwise you can cut the meat in half, especially if your family doesn't like to see any red on the meat!
If you can't cover the meat with water, turn the meat occasionally and keep the pot covered. You can put the cover to the side a bit so you don't get a mess on the stove top!
Add a teaspoon of Better Than Bouillon - you can add more later if needed!
Stir and cover the pot - bring it to a boil and then lower to medium heat to low heat (I have an electric cook top). Let it cook for at least 2 hours, check every so often to make sure water didn't evaporate too much. Add water as needed. Add more seasoning to taste, stir and cover pot!
When the potatoes are done - fork goes in easily - your post roast is also done. Although you can let it simmer until you're ready to serve!
If you want to make this for a large dinner party/buffet, ou can buy 2 or more rump roasts. Have the butcher slice the meat like roast beef cold cuts. Brown the slices on both sides using water. When you're done browning, follow recipe above!
I've done this. The meat still cuts like butter but it's a little dry. Still very tasty!!
Enjoy!
By Mare from New York
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Beef Pot Roast