pot roast

[matt stewart]

does anyone have a good pot roast recipe? i have wanted to try a cuban pot roast, but i can not find one. i have been in the craving to make one lately. It most be the heat! hehe.

[Bunny]

Hi Matt,
I've been looking for a specific pot roast recipe from Cooking Light. It was so delicious. I can't remember the year, but it was around New Year's, and it was in with some other recipes in an article about how to stop stuffing yourself now that the holidays are over. I'll keep looking...

[Grace]

Here's are a couple that I found...
CookWare(tm) from Cooking Light(r)

Hearty Vegetable Stew Seasoned With Beef

SOURCE: Cooking Light YEAR: October 1996 PAGE: 150

INGREDIENTS FOR 4 SERVINGS:
2 (14-1/4-ounce) cans fat-free beef broth
1/2 pound lean, boned chuck roast
1 teaspoon olive oil, divided
4 cups vertically sliced onion
1/3 cup tomato paste
3 garlic cloves, minced
3 cups cubed carrots
3 cups cubed red potatoes
2-1/2 cups quartered mushrooms
1/2 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen green peas, thawed
2 tablespoons water
1 tablespoon cornstarch
Chopped fresh parsley (optional)

INSTRUCTIONS:
1. Bring beef broth to a boil in a small saucepan; cook 15 minutes or until
reduced to 2 cups. Set aside.

2. Trim fat from roast; cut into 1/2-inch cubes. Heat 1/2 teaspoon oil in a
large Dutch oven over medium-high heat. Add beef; brown on one side. Remove
from pan, and set aside. Heat remaining oil in pan over medium-high heat. Add
onion, tomato paste, and garlic; cook 5 minutes, stirring constantly. Return
beef to pan. Add reduced broth, carrots, and next 6 ingredients (carrots
through peas); bring to a boil. Cover, reduce heat, and simmer 45 minutes or
until vegetables are tender.

3. Combine water and cornstarch in a small bowl; stir well. Add to stew. Bring
to a boil; cook 1 minute, stirring constantly. Ladle into soup bowls; garnish
with parsley, if desired. Yield: 4 servings (serving size: 2 cups).

Note: If you don't want alcohol in your stew, you can substitute a
dealcoholized wine (Graham used Ariel Cabernet Sauvignon Barrel Select).

NUTRITIONAL INFORMATION:
CALORIES 371 (12% from fat); FAT 5g (sat 1.4g, mono 2g, poly 0.7g); PROTEIN
22.6g; CARB 59.5g; FIBER 11.4g; CHOL 34mg; IRON 5.6mg; SODIUM 458mg; CALC 93mg


CookWare(tm) from Cooking Light(r)

Island Beef Stew

SOURCE: Cooking Light YEAR: Jan/Feb 1997 PAGE: 124

INGREDIENTS FOR 9 SERVINGS:
3 pounds lean, boned chuck roast, trimmed
3 tablespoons all-purpose flour
1 tablespoon olive oil
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
3 cups vertically sliced onion
1-1/4 teaspoons pepper
1 teaspoon salt
2 cups water
1/3 cup molasses
1/3 cup white vinegar
2-1/2 cups thinly sliced carrot (about 1 pound)
1/2 cup raisins
1/2 teaspoon ground ginger

INSTRUCTIONS:
1. Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on
all sides. Add tomatoes, onion, pepper, and salt. Combine water, molasses, and
vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour and 15
minutes or until beef is tender. Stir in carrot, raisins, and ginger; simmer
an additional 30 minutes or until carrot is tender.

2. Remove roast from pan. Separate roast into bite-size pieces, and shred with
2 forks. Return shredded roast to pan. Yield: 9 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 277 (24% from fat); FAT 7.3g (sat 2.4g, mono 3.3g, poly 0.5g);
PROTEIN 26.1g; CARB 27.3g; FIBER 2.2g; CHOL 68mg; IRON 4.3mg; SODIUM 365mg;
CALC 82mg


I haven't tried either of them, but if you do, I'd like to know how they turn out!

Grace

[Peggy]

Hi Matt,

I have made two pot roasts from Cooking Light. Both are good - one more traditional than the other.

Americana Pot Roast (CL - Jan/Feb 1999)

Cooking Spray
1 (4lb) boned rump roast
6 cups (1/4 inch thick) sliced onions (about 3 medium)
2 T Hungarian sweet paprika
1/2 teas basil
1/2 teas dried oregano
1/2 teas dried thyme
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 T red wine vinegar
1 (14 1/2 oz) can low-salt beef broth
6 small red potatoes (about 1 lb)
1/2 teas salt
1/4 teas pepper
6 carrots, cut into 1 1/2 inch thick pieces (about 1 lb)

Directions:

1. Preheat oven to 300 degrees.
2. Place a Dutch Oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion to pan; saute 10 minutes. Add paprika, basil, oregano, thyme, and garlic; saute 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2 inch strip around each potato. Stir in salt, pepper, carrots and potatoes. Return roast to pan. Cover and bake at 300 degrees for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve roast with vegetables and broth. Yield: 10 servings (3 oz beef).

Calories 237; Fat 5.7g, Protein 30.1g, Carb 15.7g, Fiber 3g, Chol 76mg, Iron 3.8mg, Sodium 354mg, Calc 38mg.


Three-Mushroom Two-Tomato Pot Roast
(CL Jan/Feb 1998)

1 (3lb) boned beef bottom round roast
2 teas vegetable oil
1 1/2 cup chopped onions
1 1/2 teas dried thyme
1 large garlic clove, minced
3 bay leaves
1 cup low-salt chicken broth
1 cup dry red wine
1 cup canned whole tomatoes, undrained and chopped
1/2 teas salt
1/4 teas pepper
8 medium carrots (about 1 lb) peeled and halved)
8 small boiling onions (1 1/4 lb), peeled
1 ounce sun-dried tomatoes packed without oil (about 12), chopped
4 cups shiitake mushroom caps (about 12 oz)
1 (8oz) package button mushrooms, quartered
1 (8oz) package cremini mushrooms, quartered

Directions:

1. Preheat oven to 300 degrees.
2. Trim fat from roast. Heat oil in a Dutch Oven over medium-hign heat until hot. Add roast; brown on all sides. Remove roast; set aside. Add chopped onion to pan; saute 3 minutes. Add thyme, garlic, and bay leaves; saute 1 minute. Add broth, wine and canned tomatoes, scraping pan to loosen browned bits. Return to pan, sprinkle with salt and pepper. Cover and bake at 300 degrees for 1 hour.
3. Remove from oven, turn roast. Add carrots, onions and sun-dried tomatoes. Cover and bake for 1 hour. Add mushrooms to pan. Cover; bake an additional hour or until roast is very tender. Let stand for 10 minutes. Discard bay leaves. Thinly slice roast and serve with vegetables. Yield: 8 servings (3 oz beef each).

Calories 282, Fat 7.2g, Protein 33.7g, Carb 21.9g, Fiber 4.1g, Chol 73mg, Iron 5mg, Sodium 380mg, Calc 72mg.

Hope one of them looks appealing. I have to admire your bravery in planning to use your oven for 3 hours during the summer!! It's 101 degrees here at 5:30pm and a cold salad is looking pretty good for dinner!!!

Good Luck!

Peggy

[SandyDee]

I've never followed a recipe for Pot Roast but the Americana one that was listed above is very close to what I usually do. However I make several small slits in the roast and shove cloves of garlic in them. I also do mine in a slow cooker while I am at work so that when I come home I have supper ready. The meat is always very tender and the veggies are just right.

[Beth]

I don't usually use a recipe for ordinary pot roast, but Gail posted this one on the old BB, and I had to copy it. Hope this is what you're looking for...

BOLICHE
Cuban Stuffed Pot Roast
One 4-pound eye of round or rump roast
Salt and freshly ground black pepper to taste
1 cup sour (Seville) orange juice, or 1/2
cup sweet orange juice mixed with 1/4 cup
lime juice and 1/4 cup lemon juice
1/2 - 3/4 pound ham steak, cut into 1-inch
squares
Small jar whole pimento-stuffed green olives
(use as many as you wish)
5 to 6 cloves garlic
1/2 teaspoon dried oregano
1/2 cup pure Spanish olive oil
2 large onions, thickly sliced
2 bay leaves
1 cup dry sherry
3 cups water or beef stock
4 medium size potatoes (like white rose or red) peeled and halved (Optional)
1. In the center of the roast, make a deep gash, the width of two fingers. (Be sure your fingers are still in tact after making the gash, as this is not the kind of stuffing I had in mind.)
2. Starting at either end and working toward the center of the roast, stuff the meat tightly with the ham and olives, pushing both in with the handle of a wooden spoon. (You'll probably squish some olives, which is fine.) Pierce the roast all over with the point of a knife (Psycho music again.)
3. In a mortar (or small food processor) mash the garlic and oregano to a paste. Rub all over the surface of the meat. Sprinkle the roast liberally with salt and pepper (liberally? Pepper, yes; salt, no.), pour the orange juice over it, cover and refrigerate overnight.
4. About 3 hours before serving, remove the meat from the marinade and inhale deeply
(for no particular reason other than it smells pretty good.) Reserve the marinade. Pat the meat dry and place in a heavy-bottomed casserole that will hold the meat comfortably. Heat the oil over medium heat until fragrant, brown the roast on all sides, and set aside.
5. Add the onions to the casserole and cook for about 4 to 6 minutes, stirring often to
prevent them from browning. Return the meat to the casserole and add the bay leaves,
sherry, water, and reserved marinade. Bring to a boil over medium-high heat, then reduce
the heat to low and simmer, covered, about 2 - 2 1/2 hours, till tender, adding more stock if necessary. (At the 2 hour point, you may add 4 peeled and halved potatoes if you're a potato kinda person.)
6. Remove the roast from the casserole, allow it to stand 10 minutes and slice it a little less than 1/2 inch thick. Arrange the meat on a serving platter, surrounded by the potatoes (if you made them), strain the sauce over it, and serve. You should have beautiful slices of roast, each with a round of pink ham and green and red olives in the center. Very pretty. Especially when arranged in a circle around your plate. Practice looking casual before bringing it to the table... This thing?? It's just a little something I threw together...
Makes 8 servings

[Nanci]

I put the recipe for Hearty Vegetable Stew with Beef in MasterCook but ended up with much higher calories. I am guessing it is the calorie count in the beef -- any ideas?

I hate it when I can't make my numbers the same -- can you tell I work in finance?