What a wonderful way for a family get-together than to have a pot roast
bubbling on the stove when they come in to visit.
The smell of a cooking roast is incredible and imprint in the mind forever as memorable.
Tangy Pot Roast
This is Laura Moody's family's favorite dinner. They always ask for this. Hope you enjoy it.
1 roast beef 3-5 lbs.
2 pkgs. Onion soup mix
1 can jellied cranberry sauce
6 potatoes-cut into chunks
1 lb. bag of baby carrots
Put about ¼ inch of water in the bottom of the crock-pot. Put roast in and sprinkle 1 pkg. of onion soup mix over top. Spoon cranberry sauce over top of roast next. Cook on high for 1 ½ hours. Add cut up potatoes and baby carrots on and around roast. Sprinkle second pkg. of onion soup over veggies. Continue to cook on high of 4 more hours. Use the sauce as a gravy. And don't forget to have some horseradish available on the table for those who like to spice it up a little.
Our thanks to Laura Moody for this easy recipe.
Country-Style Pot Roast
3- to 4-pound beef pot roast
1/4 cup butter
1 teaspoon salt
1/8 teaspoon pepper
1 beef bouillon cube or base
1/2 cup hot water
12 to 18 small white onions, peeled
4 large potatoes, peeled and quartered
1 pound carrots, peeled and quartered
Sour cream gravy
1 1/3 cups drippings
3 tablespoons all-purpose flour
1/4 cup cold water
1 cup sour cream, room temperature
Coat both sides of pot roast with flour. In a Dutch oven or large deep baking dish, melt butter; brown meat slowly on both sides. Sprinkle with 1 teaspoon salt and the pepper. Dissolve bouillon cube in hot water; pour over meat. Cover and place in a preheated 350° oven; cook 1 1/2 hours. Add onions and carrots; cook 15 minutes. Add potatoes; sprinkle with a little more salt. Cook about 45 minutes or until vegetables are tender. Remove meat and vegetables to a warm platter; keep warm.
Prepare sour cream gravy:
Pour drippings from pot roast into saucepan. Blend together flour and water. Heat drippings to boiling; gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened. Cook 2 minutes longer. Remove from heat and slowly stir in sour cream. Heat through, but do not boil.
Makes 6 to 8 servings.
Sweet and Sour Pot Roast
1 beef pot roast, about 4 pounds
2 tablespoons oil
1 medium onion, sliced
salt and pepper
2/3 cup vinegar
1/2 cup water
1/2 cup light brown sugar, packed
1/8 teaspoon allspice
In a Dutch oven, brown roast slowly in hot oil over medium low heat. Add onion and cook for about 5 minutes longer, until onion is tender. Sprinkle with a little salt and pepper. Add vinegar, water, sugar, and allspice. Cover and simmer for about 4 hours, or until tender. Remove meat and thicken gravy with 2 tablespoons of flour mixed with a small amount of cold water.
Sweet And Sour Pot Roast Serves 6.
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