Braised Chuck Roast with Round Dumplings

 chuck roast (flat or low, so it fits in pan)

dried parsley

dried basil

salt and pepper

garlic powder

flour

olive oil

1 celery rib, sliced

1 carrot, sliced

1 garlic clove, sliced 

Worcestershire sauce (5 shakes)

beef broth or chicken

water

5 carrots, chopped

8 small red potatoes, leave the skin on, chopped

1 small onion,cut into large pieces

 

1. To a small skillet on the stove add dried parsley and dried basil for a few minutes.  You want to bring out the flavor but watch it so it doesn't burn. 

2.  Sear the roast in a nonstick large Dutch oven with olive oil.  Season both sides with salt, pepper, garlic powder, and flour.  When browned, flip over to brown the other side and even the edges.

3. After roast is completely seared put in celery, carrot, garlic clove, Worcestershire sauce and beef broth. Add the dried herbs (parsley/basil) on top of roast and cover add enough water to cover the roast.  Put on lid and simmer on low for 3-4 hours, until meat is tender enough to separate with a fork. 

4.  Meanwhile, prepare the vegetables by chopping them.  Add to the Dutch oven  in the last hour.  You can strain the cooking bits if you want to a smoother broth).  Simmer.During the last hour add the vegetables. and the dumpling to cook.

5.  Mix up either Southern Biscuits (from a box) or German Dumplings (from a box) and follow the package directions, using some broth from the Dutch oven as needed.  Form the dumplings into circles (like meatballs) as big or little as you want. Drop the dumplings into roast broth.  Add more water if needed.    Put on the lid, turn down the heat to a low simmer.  Add salt, pepper and parsley.  Put back on lid and cook dumplings about 20 minutes until cooked on the inside.  Serve roast, dumplings and vegetables by pouring broth over all for great flavor.  

Recipe:  Collard Valley Cooks

 

 

Crockpot Roast with Baked Potatoes and Corn on the Cob

 Roast

4 large potatoes

6 small corn on the cob

 

Put the roast in a crock pot with some water, salt/pepper and a liner.  Pot a foil on top to separate it.

Wrap 4 potatoes in foil.  Prick with fork, olive oil and salt.  Wrap individually in foil.

Wrap small corn on the cob wrapped individually in foil.  Put in top of foiled potatoes.  Add lid.  Cook on low for 6-8 hours.

*can add foil or not

 

Juicy Roast Chicken

 For the Roasted Vegetables:

6 Yukon gold potatoes, peeled and quartered (or red potatoes)

2 large carrots, peeled and cut into 1 inch pieces

1 medium onion, chopped into 1 inch pieces

1 head of garlic, cut in half parallel to the base, divided

4 sprigs rosemary, divided

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

For Roasted Chicken:

5 1/2 whole chicken, giblets removed, patted dry

2 1/2 tsp salt, divided (1/2 tsp for inside, 2 tsp for outside)

3/4 tsp pepper divided, (1/4 for inside, 1/2 for outside)

2 Tbsp unsalted butter, melted

1 lemon halved

 

1.  Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl.  Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

2.  Place chicken in a roasting pan.  Remove giblets from chicken and pat dry inside and outside with paper towels.  Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper.  Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary. 

3.  Melt 2 Tbsp of butter.  Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.

4.  Tie the legs together and tuck the wings under the bird.  Spread veggies around the chicken. Roast in the oven uncovered at 425 degrees for 80 to 90 minutes (depending on size of chicken) until internal temperature of the thigh reaches 165 degrees or until the juices run clear when you cut into the thigh.

5.  Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.

Notes:  Roasting Time Estimates

5 lb chicken = 75 minutes

5 1/2 lb chicken = 80 minutes

6 lb chicken = 90 minutes

Recipe: Natasha's Kitchen

Pork Roast and Gravy

 Pork Roast (or Boston Butt)

1 to 2 inches of water in a Dutch Oven

salt and pepper

Wash and season Pork Roast.  Put in a Dutch Oven with the water already in it. Put a lid on pan or foil.  Bake in a 350 degree oven for 3 hours.  (It's done when the meat pulls away from the bone)  Let it rest on a platter.  Tent it with foil. Meanwhile, make the gravy.

Gravy:

Use the broth left in the Dutch Oven. In a mug or cup add some water, 2 Tbsp flour, 1 Tbsp sour cream, salt and pepper.  Mix fast and well with a fork to get out any lumps.  When the right consistency add to the broth and stir.  It will thicken.  Serve with the Roast and mashed potatoes.

Pot Roast

 3 Tbsp olive oil

3 lb chuck roast

1 large onion, chopped

2 garlic cloves, chopped

1 tsp fresh rosemary or 1/2 tsp dried

1 tsp thyme or 1/2 tsp dried

2 Tbsp tomato sauce 

4-5 cups beef broth

4 carrots, rough chop

3 ribs celery, rough chop

pearl onions

bay leaf

rosemary and thyme

 

Sear both sides of meat in oil in a heavy large pan on stove top.  Remove seared meat and set aside.  Use the pot to saute onion, garlic and herbs. Deglaze pan by adding broth and tomato sauce. Add back roast to pan.  Cover with foil and put on lid.  Bake in a 350 degrees for 2 1/2 hours.

Take out of oven and add carrots, celery, peal onions, thyme, rosemary and bay leaf.  Put back in oven and cook for 30 more minutes until vegetables are tender.

Recipe:  Farm Stand Kitchen

 

Beef Stroganoff

 Chuck Roast, cut into strips

3 large onions, chopped

2-3 cans cream of mushroom soup

1-2 cans of water

2 Tbsp Worcestershire sauce

1 Tbsp garlic powder

1 large (pint) sour cream

8 oz mushrooms , chopped (optional)

 

1.  Cut beef roast into strips.  Brown them in oil in batches (maybe 3 don't crowd)

2. After browning beef put into a large pot.  In the pan you just browned the beef saute the chopped onions using the dripping for grease.  

3.  To the beef add soups and water and cooked onions and mushrooms (optional).

4.  Add Worcestershire sauce, garlic powder and let simmer for 1 hour.  (can do a day before and chill until needed.

5.  Before serving mix in sour cream.  

Note: can serve with egg noodles, rice (a heaping cup) and green beans with 1-2 Tbsp onion flakes.

Sunday Pork Roast

3 to 5 lb pork shoulder or butt roast

2 Tbsp vegetable oil

2 tsp salt

2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Vegetables:

2 large white onions, cut into 2 inch chunks

1 lb baby carrots

1 lb baby red potatoes

2 cups apple juice

1 sprig fresh rosemary

salt and pepper to taste

1. Preheat oven to 450 degrees.
2. Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
3. Roast, uncovered, in the 450 degree oven for 30 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
4. Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
5. Cook an additional 1 to 1 ½ hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Recipe from: The stay at home chef

Slow Cooker Coco Cola BBQ Roast Beef

2-3 lb Rump Roast

2 cups Ketchup

½ cup molasses

½ cup Coke or Dr Pepper (not diet)

½ cup orange juice

½ cup brown sugar

2 Tbsp minced garlic

1 tsp garlic salt

1 Tbsp liquid smoke

¼ tsp red pepper flakes

Spray crock pot with nonstick cooking spray. Place roast inside. In a small bowl combine all the ingredients. Mix well. Pour on top of beef. Cook for 8-9 hours on low or 5 hours on high. To serve: slice it up and pour glaze on top. Can serve with roasted vegetables.