SPICED POT ROAST
I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.
Nutrition Facts : Calories 400 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 524mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 35g protein.
SPICED BEEF POT ROAST
I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.
Nutrition Facts :
8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES
Provided by Ming Tsai
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
- Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
- Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.
PAPRIKA SPICED POT ROAST WITH SOUR CREAM GRAVY
My grandmothers were both from Hungary and were excellent cooks. They taught me that the secret to making true Hungarian dishes is using a lot of onions and LOTS of sweet Hungarian paprika. This recipe is very flavorful and filled with lots of onions, roasted peppers and mushrooms. When the beef is all eaten, this sauce is so good that my family asks me to serve any leftover sauce and vegetables with noodles (they actually never even miss the beef :) * I took the photo of the dish before I stirred in the sour cream, so that you could see the vegetables clearly..
Provided by nadine mesch @motherchic
Categories Beef
Number Of Ingredients 13
Steps:
- Spray the inside of a 3 1/2 quart crockpot with a non stick cooking spray.
- Remove any fat from the roast. Rub 3 TBSP paprika and black pepper onto the beef.
- In a large skillet, heat olive oil to a high heat. Sear beef till well browned, on all sides.
- Remove the roast from the skillet and place into the prepared crockpot.
- Add the onions and butter to the skillet. Add 5 TBSP paprika, stirring frequently. Cook until onions are nicely browned; add garlic, cook for 1 minute.
- Spoon the onion mixture onto the roast. Top with the mushrooms, roasted peppers and the tomatoes.
- Add the beef stock to the skillet, simmer and scrape any bits from the bottom of the skillet.
- Simmer until the stock is reduced by half. Pour the stock and wine over the beef.
- Cover and cook on high for 4 hours or until roast is tender.
- Remove the roast and vegetables from the crockpot. Pour liquid into a large skillet, stir and simmer until liquid is reduced by half.
- Whisk in the sour cream until smooth.
- Slice the roast and place the roast and vegetables back in the crockpot.
- Pour the sour cream gravy over the beef and keep warm until ready to serve.
- Serve with noodles or mashed potatoes.
CARIBBEAN-SPICED POT ROAST
Fresh herbs, dried spices and mushroom soy kick up the flavor! I always serve this with Jamaican Rice and Peas.
Provided by Cecilia Myers
Categories Roasts
Number Of Ingredients 9
Steps:
- 1. Wash roast and pat dry with paper towel. Place in flat pan and let stand to room temperature.
- 2. Use a mortar and pestle to coarsely crush alspice seeds. Set aside. (diy mortar and pestle: coffee cup and thin glass bottle such as a hot sauce bottle.)
- 3. USE DISPOSABLE PLASTIC GLOVES WHEN HANDLING PEPPER! Cut pepper in half. Cut out fibers and seeds inside. Cut pepper into thin strips,stack and cut into tiny pieces. Set aside. CAUTION: THE OIL THAT COMES FROM THE PEPPER DURING DICING IS VERY HOT. WASH KNIFE AND CUTTING SURFACE IMMEDIATELY AND TOSS GLOVES IN GARBAGE.
- 4. Combine crushed alspice pods, scotch bonnet, onions, garlic and mushroom soy in small bowl. You will use this to season the roast.
- 5. Make small 1 1/2 - inch (wide and deep) slits in the roast. Fill the slits with the herb seasoning mixture. Reserve extra seasoning mixture.
- 6. Heat 2 T. oil in a heavy Dutch oven over medium-high heat. Place roast in oil and brown in pot, all over, several minutes on each side. Tip: Don't move the roast while a side is browning, or it won't brown well.
- 7. When roast is browned, pour the remainder of the sauce over the roast plus 1 1/2 cup water and bring to a simmer. Cover.
- 8. Place in 300 degrees F oven for 15 minutes, then drop to 225 degrees F. Cook for 3 to 3 1/2 hours, or longer, until meat is tender.
8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES
Steps:
- Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating: On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with Garlic Fingerling Potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside. Wine Suggestion: Ravenswood, Sangiacomo Merlot, Sonoma Valley, 1997 Garlic Fingerling Potatoes: 2 pounds fingerling potatoes, washed and scrubbed, skin on 1/4 cup chopped garlic 1/3 cup extra virgin olive oil 1/2 cup chopped chervil Salt and black pepper For the Garlic Fingerling Potatoes: Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds. East-West Mustard: 1 tablespoon mustard powder 1 tablespoon wasabi powder 1/2 tablespoon sugar 4 tablespoons Dijon mustard For the East West Mustard: Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.
ONE-POT SPICED ROAST CHICKEN
Experiment with roast chicken: stuff with a spiced butter and surround with a creamy, tikka-inspired sauce before topping with a punchy green chutney
Provided by Good Food team
Categories Dinner
Time 2h10m
Yield Serves 4-6
Number Of Ingredients 21
Steps:
- Heat the oven to 200C/180C fan/ gas 6. If you're making the spice mix, combine all the ingredients and set aside. For the sauce, tip the onion, garlic, chilli and ginger into a food processor and blitz until smooth. Heat the oil and ghee or butter in a large frying pan over a medium heat and fry the spiced onion purée with a pinch of salt for 12 mins. Add 2 tbsp of the spice mix, turn up the heat to high and cook for 1 min. Tip in the tomatoes, sugar and 250ml water. Bring to a simmer. Season well with salt and turn off the heat.
- To prepare the chicken, put the remaining spice mix in a bowl with 1 tsp sea salt and the ghee or butter, and mash together. Push two-thirds of the spiced butter beneath the skin of the chicken breasts, then rub the rest over the outside of the breasts and legs. Season the chicken skin with 1 tsp sea salt and tie the legs together. Sit the chicken in a 28-30cm pan, shallow casserole or roasting tin and pour the sauce around the bird. Cover the chicken with foil and roast for 40 mins, then remove the foil and roast for another 30-40 mins, or until cooked through (when you cut into one of the legs, the juices should run clear). Stir the double cream into the sauce. Taste for seasoning and leave to rest, uncovered, for 10 mins.
- Make the chutney by blitzing all the ingredients together in a food processor until coarse. Season to taste.
- Top the chicken with some extra sliced chillies and coriander leaves, then serve with the chutney, pilau rice and naan, if you like.
Nutrition Facts : Calories 649 calories, Fat 50 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 37 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium
CROCKED SPICED UP POT ROAST
Make and share this Crocked Spiced Up Pot Roast recipe from Food.com.
Provided by Denise in NH
Categories Meat
Time 10h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle meat with salt and pepper.
- Place in slow cooker.
- Combine remaining ingredients.
- pour over pot roast.
- cover; cook on low 8-10 hours-- enjoy.
SPICED ORANGE POT ROAST
This is not your traditional pot roast but is a nice change of pace. We tried this for the first time yesterday and was pleased with the spicy flavour.
Provided by Sassy in da South
Categories Oranges
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat slowly on both sides in hot butter or oil.
- Add onion and garlic.
- Cover and cook 20 minutes.
- Pour tomato sauce, orange sections, honey and grated rind over meat. Sprinkle with salt, spices and pepper.
- Cover and cook slowly until meat is tender, about 2 hours longer.
- Transfer to heated serving platter.
- Garnish, if desired, with orange slices and wedges, watercress or parsley.
Nutrition Facts : Calories 663, Fat 46.1, SaturatedFat 18.9, Cholesterol 160.3, Sodium 821.7, Carbohydrate 18, Fiber 2.4, Sugar 14.2, Protein 43
SPICED POT ROAST
Categories Beef Braise Fourth of July Kid-Friendly Wheat/Gluten-Free Halloween Father's Day New Year's Eve Dinner Casserole/Gratin Fall Summer Winter Healthy Potluck
Yield 8 People
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brown chuck roast on all sides in vegetable oil, about 15 minutes in a cast iron dutch oven. Cover roast with all other ingredients. Place dutch oven in preheated oven and roast for about 3 hours. Roast will be very tender and juicy. (If you don't have a cast iron dutch oven you may use any deep, covered roasting pan.)
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