Best Jar Pot Roast Recipes

JAR RETAURANT - POT ROAST USING BONELESS SHORT RIBS

Steps:

• Set rack to the lower third of the oven. Preheat oven to 375 degrees.
• Dry beef with paper towels, season with salt and pepper.
• Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
• Remove beef from pot; discard all but a teaspoon of fat.
• Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
• Put all vegetables into pot and cook until slightly soft, about 5 minutes. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
• Cover pot with tin foil or a tight-fitting lid and place in oven.
• Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
• Continue cooking for a total of three hours. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.
• To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables.
• Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley.
• Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
• Caramelized Onions (Yield: 8 servings - Active Time: 12 minutes).
• Heat a fry pan until very hot; add oil, then the onions. Sprinkle with salt and pepper, and, using tongs, toss occasionally. Cook for about 10 minutes until onions are golden brown and very soft. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
• Roasted Carrots (Yield: 8 servings - Active Time: 2 minutes - Cooking Time: 10 minutes).
• Preheat oven to 425 degrees. Heat a fry pan until very hot; add oil, then the carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. Move pan to oven and roast for about 20 minutes, until carrots are tender.
• Creamy Horseradish Sauce (Yield: 8 servings - Active Time: 5 minutes).
• In a large bowl, whisk together all ingredients. Taste; add more fresh and prepared horseradish, lemon and Tabasco to taste. Refrigerate.

JAR POT ROAST

Steps:

• 1 boned out denuded short ribs, 3-5 pounds 4 carrots, peeled 2 large onions 1 bunch celery 1/2 bulb garlic (does not need to be peeled) 1 bay leaf 1 cup sherry 3 quarts chicken stock 1/2 cup vegetable oil S & P extra onion to caramelize and carrot to roast to garnish preheat oven to 350 degrees In large pan heat oil just to the smoking point. Season meat liberally with S & P, then sear both sides in the pan to dark crisp. Remove mear and set aside. Pour oild from the pan into heatproof container to sool, then discard. Using the same pan, add sherry and reduce by half. Peel and rough chop carrot, onion, celery. Place in large braising pan with bay leaf and garlic. Place pot roast on top of vegetable mixture, pour reduced sherry on top of the roast. Add enough chicken stock to cover 3/4 of the meat. Cover with foil. Cook 3 hours. Garnish: After the pot roast has cooled strain the jus from the vegetables and mix it with caramelized onions and roasted carrots. Place this on top of your roast.

JAR POT ROAST (SHORT RIB ROAST)

Steps:

• Set rack to lower third of oven and preheat to 350 degrees. Dry beef with paper towels and season with salt and pepper. Set a Dutch oven on high heat and add oil. Heat until just smoking. Sear beef until it is a rich deep brown, 3-5 minutes a side. Remove beef from pot and discard all but a teaspoon of fat. Add sherry to pot and reduce by half, about 4 minutes, scraping up brown bits. Put vegetables, salt, pepper and cayenne in pot and cook until slightly soft, about 5 minutes. Add beef and bay leaf plus accumulated juices and chicken broth until beef is almost covered. Cover pot with lid and place in oven. Cook on simmer for three hours, checking once to add water if needed. Remove pot from oven and allow beef to cool in liquid. Then remove beef and strain and degrease the liquid, pressing down on vegetables to remove all juices. Put beef and liquid back into pot and reheat over medium heat when ready to serve. Top with carmelized onions.

JAR POT ROAST RECIPE - (4/5)

Steps:

• Heat the oven to 350 degrees. Season the roast liberally with salt and pepper. Brown the meat in the oil in a large roasting pan over medium-high heat, about 4 minutes a side. Remove the pan from the heat and place the roast on a platter. Add the Sherry to the pan. Return the pan to medium-high heat and reduce the Sherry to 1 1/2 cups, about 30 minutes. Combine the carrots, onion, celery and leeks with the garlic and lay them in the bottom of the roasting pan. Set the roast on top. Add the bay leaf and the chicken stock; the liquid should cover 3/4 of the meat. Cover the roast with foil, sealing it around the pan, and cook in the oven until the meat is very tender, 3 hours. When the meat is done, remove it from the oven and let it cool in the braising liquid 30 minutes. Remove the meat to a warm platter, strain the cooking liquid and discard the vegetables. Skim the fat from the liquid. Reduce the liquid in a large skillet over medium heat to about 3 1/2 cups, 30 to 40 minutes. Reheat the roast and the liquid before serving. This recipe can easily be doubled to serve a crowd. At the restaurant this roast is served only with "one great big honkin' roasted carrot." This recipe yields 8 to 10 servings. Each of 10 servings: 432 calories; 156 mg sodium; 127 mg cholesterol; 25 grams fat; 9 grams saturated fat; 5 grams carbohydrates; 39 grams protein; 1.01 grams fiber.

JAR'S POT ROAST

Steps:

• Beef: Set rack to the lower third of oven. Preheat oven to 375. Dry beef with paper towels, season with salt and pepper. Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef 3-5 min a side. Remove beef from pot; discard all but a tsp of fat. Add sherry to pot and reduce by half, 4 min, while scraping up brown bits with a wooden spoon. Put all vegetables into pot and cook until soft, 5 min. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered. Cover pot with tin foil or a tight-fitting lid and place in oven. Check after 15 min to make sure liquid is simmering lightly; adjust heat as needed. Continue cooking for 3 hrs. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid. Place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all of the juice. Discard vegetables. Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of onions and carrot. Sprinkle with parsley. Serve with horseradish cream. Onion Heat a fry pan until very hot; add oil, then onions. Sprinkle with salt and pepper and. Cook for 10 min until onions are soft. Carrot Preheat oven to 425. Heat a frying pan until very hot; add oil, then carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 min. Move the pan to oven and roast for about 20 min.