Recipe Preparation: cooking and baking

Recipe Serves: 1

Ingredients for Dill Pot Roast Recipe

Dill Pot Roast

6 Slices bacon
Lemon pepper
Salt and pepper
4 lb Pot roast
1 Can cream of mushroom soup
1/2 c Chopped dill pickles
2 ts Worcestershire sauce

Dill Pot Roast Preparation

Fry bacon until crisp. Coat pot roast with lemon pepper, salt and pepper.

Brown roast in bacon drippings on both sides.

Combine soup, pickles and Worcestershire sauce; pour over browned roast. Cover and bake at 350F for 2 1/2 hours or until meat is tender.

Remove roast and sprinkle with crumbled bacon.

Skim fat from gravy.

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Easy Pot Roast Recipe Preparation: cook

Easy Pot Roast Recipe Serves: 8

Ingredients for Easy Pot Roast Recipe

Easy Pot Roast

4 lb Pot Roast; (3-4 lbs.)
1/4 c Potato Starch
2 ts Salt
1/4 ts Pepper
2 tb Peanut Oil
1 c Tomatoes; chopped ripe Creole tomatoes
2 Onions; halved & sliced
1/4 ts Ginger
1 c Orange Juice
1/2 c Passover Red Wine

Easy Pot Roast Preparation

Coat pot roast meat with mixture of potato starch, salt & pepper. Brown on both sides in hot oil.

Add Creole tomatoes and onions. Cover and simmer 2 hrs.

Add orange juice, wine, and ginger; cover and continue to simmer 1 hr. longer or until pot roast meat is tender.

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Mick Reade

All Easy Food Recipes

Free Recipe Green Chile Pot Roast with Potatoes

Recipe Preparation: cooking and baking

Recipe Serves: 1

Ingredients for Green Chile Pot Roast with Potatoes Recipe

2 Italian frying peppers
2 tb Olive il
1 Beef brisket (about 3 1/2-4 lb)
1 lg Onion, chopped
2 Cloves garlic, minced
1/2 ts Ground coriander
4 oz Chopped mild green chiles
3/4 c Chicken broth
2 md Baking potatoes
Chopped fresh parsley

Green Chile Pot Roast with Potatoes Preparation

Preheat oven to 350 F. Roast peppers over a gas flame or under a broiler until charred all over.

Carefully wrap peppers in paper towels and place them in a plastic bag. Cool for 5 minutes.

Rub off the skin with paper towels. Seed and chop peppers. Heat oil in a large, heavy pot over medium-high heat.

Brown meat well on both sides. Transfer to a plate. Reduce heat to medium.

Add onion; cook 1 minute. Add the garlic; cook 4 minutes longer.

Stir in coriander, roasted peppers, chiles, and chicken broth, scraping the sides and bottom of the pot.

Push the pepper-onion mixture to the sides of the pot. Return the meat to the pot and spoon some of the mixture over the top.

Begin cooking and baking, covered, in the oven until meat is almost tender, 2-2 1/2 hours.

Peel the potatoes and cut into sixths, lengthwise. Cut across into large cubes. Place around the meat, stirring to coat with juices.

Continue to bake, covered, until the potatoes are tender, about 30 minutes. Remove meat and carve into slices.

Arrange on a serving platter. Spoon the potatoes around the meat. Pour the juices over the meat.

Sprinkle with parsley.

Serves 4-6.

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Free Recipe Healthier Pot Roast

Recipe Preparation: boil

Recipe Serves: 8

Ingredients for Healthier Pot Roast Recipe

2 lb Beef bottom round
2 Onions – chopped fine
2 Garlic cloves – minced
1 ts Coriander seed
1-1/2 ts Ground cumin
10 oz Tomato paste
4 oz Green chilli peppers – chopped
Black pepper – to taste

Healthier Pot Roast Preparation

1. Trim meat of all external fat. Use a deep, heavy pot with lid. Brown meat on all sides. You should not need any added fat to brown adequately.

2. Add onion and garlic; cook until the onion is soft, about 3-4 minutes, stirring occasionally. Stir in coriander, cumin, tomato paste, 3/4 cup water, chilies and black pepper.

Bring to a boil. Reduce heat, cover, and simmer for 2-1/2 to 3 hours or until meat is tender.

* For freezing, slice into thin slices and freeze in individual portions. Cover with some of the sauce before freezing. Thaw and reheat slowly.

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Free Recipe Indian Pot Roast

Recipe Preparation: cooking & baking

Recipe Serves: 6

Ingredients for Indian Pot Roast Recipe

1 4 lb. pot roast
2 Cloves garlic
Flour
12 Whole peppercorns
1 Bay leaf
1/2 c Good rum, or dry red wine
4 tb Butter
Salt
1 lg Onion, sliced
12 Whole allspice
1 tb Grated horseradish
1/2 c Water
1 Recipe your dumplings
Small whole carrots OR>>>
Large carrots, quartered

Indian Pot Roast Preparation

Use this recipe for either regular meat or venison. Mash garlic and saute in butter.

Salt meat and flour. Brown well on all sides in butter. Lay meat on bed of this sliced onion in lge. Dutch oven.

Add the butter, spices and seasonings. Pour rum or wine over meat.

A good pot roast will supply most of its own juices, but pour the water over to make an ample supply of gravy. Cover tightly and simmer 3-4 hrs, either in oven or on the stove top.

If carrots are wanted, add during last 1/2 hr. of cooking. Add dumplings last 12 minutes.

When roast is done, remove to a hot round platter and surround with dumplings and carrots. Stir gravy until smooth. Pour over roast.

If fresh dill is available, cut it over dish with lavish hand.

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Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Pot Roast with Sour Cream Gravy Recipe

1 2-3 lb. pot roast

1/2 c Water

3 Med. carrots cut in 2 pieces.

1 Carton sour cream (8 oz.)

2 tb Cooking oil

3 Med. potatoes, peel, quarter

3 Med. onions, quartered

1 tb Flour

Pot Roast with Sour Cream Gravy Preparation

Brown roast on all sides in hot oil in lge. roaster or Dutch oven. Add water. Cover and simmer about 2 1/2 to 3 hrs.

Add vegetables. Cover and simmer 30 min. or until vegetables. are tender. Remove roast and veg. to serving dish. Drain off all but 2 tbs. drippings, sift flour into drippings.

Make roux (half melted butter, half plain flour), stirring constantly. Add water to drained off drippings to make 1 cup. Stir into flour and cook, stirring constantly, until smooth and slightly thickened.

Add sour cream and cook, stirring constantly, on low heat until heated. Serve gravy with roast.

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Recipe Preparation: cooking & baking

Recipe Serves: 8

Ingredients for Pot-Roasted Veal Recipe

1/4 c Olive oil

1 tb Chopped shallots

1/2 ts Ground rosemary

1 ts Salt

1/2 ts Freshly ground pepper

5 lb Veal round roast

1/4 c Lemon juice

1/2 c White wine

2 tb Unsalted butter

Pot-Roasted Veal Preparation

MIX 3 TABLESPOONS OIL, shallots, half the rosemary, salt and pepper together and rub all the surfaces of the veal.

Cover and refrigerate for at least 4 hours, or overnight. Heat remaining oil in a Dutch oven or covered casserole over medium-high heat on top of the stove.

Add the veal and sear on all sides until browned, about 15 minutes. Use a pair of large spoons or tongs to turn the meat so you don’t pierce it. Drain excess fat.

Add the lemon juice, wine and remaining rosemary. Cover and reduce heat to low. Continue cooking & baking for 2 hours, or until tender.

Check periodically and, if the casserole is dry, add a tablespoon or two of water. Remove the pot from the heat, uncover and transfer the roast to a carving board. Let the roast rest for 15 minutes before slicing.

Swirl butter into the cooking juices in the casserole. To serve, cut the roast into 1/4-inch slices and arrange on a serving platter.

Strain the sauce over the meat and serve immediately.

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