PRESSURE COOKER SPICE-BRAISED POT ROAST
Herbs and spices give the beef an excellent flavor. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Place roast in a 6-qt. electric pressure cooker. Mix all remaining ingredients except noodles; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices. Freeze option: Place pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
Nutrition Facts : Calories 272 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 320mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
BRAISED BEEF POT ROAST
Make and share this Braised Beef Pot Roast recipe from Food.com.
Provided by Dancer
Categories Roast Beef
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
- In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
- Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
- Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
- Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
- Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
Nutrition Facts : Calories 209, Fat 6.6, SaturatedFat 2, Cholesterol 68, Sodium 291.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.4, Protein 26.6
SPICE-BRAISED POT ROAST
Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
Nutrition Facts : Calories 276 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 305mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
BALSAMIC-BRAISED POT ROAST
Make and share this Balsamic-Braised Pot Roast recipe from Food.com.
Provided by kiwidutch
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Stir together the wine, vinegar and sugar; set aside.
- Heat the olive oil in a heavy Dutch oven over medium heat.
- While the pan is heating, dry the meat with paper towels.
- Sprinkle with about 1/2 teaspoon each salt and pepper.
- Place in the pot and brown well, about 8 minutes per side.
- Remove from the pan.
- Turn the heat to medium-low.
- Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
- Add the garlic; sauté 1 minute.
- Stir in the wine mixture.
- Bring to a boil and continue cooking at a low boil 3 minutes.
- Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
- Bring to a boil, reduce the heat and simmer 5 minutes.
- Put the pot roast back into the pan.
- Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
- Cook 1 hour.
- Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
- While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
- Refrigerate until ready to use.
- Remove the roast from the oven.
- Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
- Degrease the cooking juices.
- Purée about 1 1/2 cups and pour back into the remaining juices.
- Add more salt and pepper if needed.
- Cut the meat across the grain in thin slices.
- Put into the sauce.
- Keep warm on low heat.
- Cook the pasta according to package directions.
- Drain well.
- Pour into a large serving bowl.
- Toss with the olive mixture and some of the sauce.
- Spoon onto serving plates along with the meat.
- Serve extra sauce to the side.
- Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
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