Posts Tagged ‘crock-pot’

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ITALIAN DRESSING POT ROAST

This is my husbands favorite – ever, ever.  I don’t remember when I first made this or where I got the inspiration – maybe it was his Gramma, way back in the day – can’t recall, but have been doing it like this for years.  It’s SO easy and always turns out great.  

I use a crock pot.  I’ve done it in the oven, and I suppose an Instant Pot would be fabulous.  The MAIN thing is to cook this low and slow for as long as possible.  I’m not talking until it’s just “done”.  I’m talking when you get a fork NEAR it, it falls apart in utter and total surrender! 

When I worked at an assisted living facility, I did this with big cuts of chuck roast, I’ve used a small 1-pounder, or even two snuggled in the pot together, and I’ve done it with chuck steak.   Because this doesn’t require slicing or anything fancy like that – any old cut will work.  

The secret is the Italian Dressing – full of spices already, so that part’s done – and it has vinegar, which will make the beef super tender.  Throw in any vegetables you have around, or nothing at all.  I usually use onions, celery, carrots and potatoes.  

For this blog I  used Lite Italian Dressing.  In real life, I use the regular, simply because I just do.  (And, really, I discard most of the liquid in the pot after removing the meat.  I’ve never tried to make gravy with it…not sure about that.)   When the roast is done, it will fall apart when you gently try to separate it with a fork – and not just on the edges – even in the middle of the roast.  I scoop it out with a large slotted spatula (like for fish) or a large slotted spoon. 

Anyway…it’s good.  Husband-falling-on-the-floor-after-first-bite-good.  Of course, he IS a drama king, so….

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Printable Recipe

 3 pound boneless chuck roast – see above notes for other ideas

 1-2 cups (16 oz bottle for a large roast) Lite Italian Dressing – doesn’t matter what brand, but Kraft Zesty is great

Onions, celery, carrots, potatoes – large chunks

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Preheat crock pot on high (or oven to 275 degrees).  Drizzle two or three tablespoons of the dressing on the bottom of the crock pot’s pot or a large, deep casserole.  Add the meat and veggies – no particular order.  Pour at least 1 cup of dressing over the whole thing.  For a larger cut of meat – use more dressing, even the whole bottle.  For a chuck steak or small roast, I usually use 3/4 cup, or so.  Doesn’t really matter at all.

Cover tightly and cook on high, in crock pot, until it is bubbling a lot, then turn to low.  My pot is older and doesn’t have a tight fitting lid so I even cover the whole thing with a couple kitchen towels.  If you need the meal sooner than later, keep it on high, but I like to cook this on low for several hours – like 7-8, depending on the size of the meat, of course.

In the oven, 275 degrees for several hours.  Instant pot – no clue.

It’s done when it falls apart very easily.  This makes a lot of it’s own juice, so if left covered tightly, it will NEVER dry out.  I turn the meat now and then, just so all parts of the roast are, at one point, sitting in the liquid.  Makes approx 10 (weight loss surgery-size) servings.

 Per Serving: 275 Cal; 30 g Protein; 15 g Tot Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 283 mg Sodium

(I use AccuChef for my stats.)

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POT ROAST WITH MUSHROOMS & ONIONS

Cooking with a crock-pot is very convenient if you have the time to let things simmer forever and ever! I like it, but I also slow simmer a beef roast in the oven at about 275 degrees all day long…works just the same.  Some braise theirs on the stovetop in a Dutch oven. All of these methods, if done at a slow temp for hours on end, with liquid added, will give you a succulent, moist roast that is very pouch friendly.

You can add whatever root vegetables you’d like to this pot…carrots, celery, a potato or two for the family. Even a can of tomatoes would give you a completely different meal.
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3 pound boneless chuck roast
Kosher salt and black pepper
4 small or boiling onions, peeled and halved
1 whole clove garlic
One 4-ounce can mushroom pieces, drained or 1 cup fresh, sliced
One envelope dry onion soup mix
1/2 teaspoon dried basil
1/2 cup low sodium beef broth
1/2 cup water or beef broth
1 tablespoon corn starch

Sprinkle salt and pepper on beef and brown quickly on all sides and place in crockpot or into a deep oven proof baking dish. Scatter onions, garlic, and mushrooms over meat. In a small bowl stir together the soup mix, basil, and beef broth. Pour over roast. Cover tightly. Cook in Crockpot on low for 7-8 hours or until meat is very tender but not dry. Bake in the oven at 275 degrees for 5-6 hours. Baste meat as needed to keep it moist. When roast is done, remove and the onions to a plate, cover with foil and let it rest for a few minutes. Pour cooking liquid into a sauce pan. Add cornstarch to 1/2 cup water or broth and stir until smooth. Add to liquid in saucepan. Bring to a boil, pour over meat and serve. Makes ten servings about 1/2-3/4 cup each.  (It really depends on how far you cook the meat down…the less you cook it the less it will shrink, so that will change the size of the servings.)

Per Serving: Calories 338; Protein 21 g; Fat 23 g; Carbs 3 g; Sugar 0 g; Sodium 317 mg

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