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How To make Friday Night Pot Roast(Meat)
4 lb Top or bottom rnd. 2" thick
1 lg Onion, coarse chop
2 lg Carrots, coarse chop
1 ea Bell pepper, seeded,chopped
6 cl Garlic, coarse chop
6 ea Sprigs parsley & dill, 1 bay
Leaf and 1/2 ts. thyme put Into spice bag. 6 ea Whole cloves
1/2 ts Ea. allspice & curry pwdr.
3/4 c Apple juice
1 c Water
1 c Kosher dry red wine
1 1/2 tb Plain or seasoned olive oil
1 c Tomato puree (unsalted)
1/4 ts Salt
Watercress for garnish
Put meat into lge. narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary). In med. saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water. Bring to boil. Reduce heat to simmering & cook for 3 min. Stir in wine. Pour over meat. Cover and refrigerate overnight. Preheat oven to 300 F. Drain meat, pushing off vegs. Remove and reserve spice bag. Strain marinade into bowl, reserving solids. Heat oil in hvy. Dutch oven over med-hi heat. Brn. meat all over; add drained vegs. Stir & cook with meat until they begin to soften. Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce. Cover and cook over moderate heat for 5 min. Position oven rack to lower third of oven. Bake 1 hr. Turn meat and baste. Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hrs.).
Remove pot from oven and let stand 30 min. Discard spice bag. Transfer meat to bowl with cover. Place pot over med. high heat and bring sauce to boil. Cook, uncovered, until reduced by 1/4. Let cool; then pour into another container with tight lid. Refrigerate meat and sauce until well chilled. Cut away any congealed fat from sauce. Pour sauce into wide heavy-bottom saucepan. Heat until bubbling. Sprinkle with salt. Cut meat against grain into 1/4" slices. Immerse in sauce and heat through. Arrange meat on warmed serving platter in a neat pattern. Spoon with some of gravy; serve remainder in gravy boat. Garnish platter with watercress. Frances Prince's New Jewish Cuisine
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Instant Pot Pot Roast
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Incredibly tender, melt-in-your-mouth pot roast is possible in far less time with the help of your Instant Pot. This Instant Pot Pot Roast recipe with carrots, potatoes and a luscious, flavorful gravy is the ultimate comfort food.
OLD SCHOOL BEEF POT ROAST/SUNDAY DINNER RECIPE IDEAS SEGMENT
OLD SCHOOL SMOTHERED POT ROAST
This is a simple awesome dish
You can eat them with white rice or mashed potatoes
Very yummy and wholesome
Recipe
5lbs beef shoulder
2 tablespoons tomato paste(optional)
1 cup pearl onions
1 cup large chopped celery
1 cup frozen English peas( optional)
1 cup baby carrots or sliced carrots
5 ea small Yukon gold potatoes quartered
Salt and pepper
1 quart water or old school beef stock
Season beef with salt and pepper
brown in skillet with vegetable oil
After browning add beef to roasting pot and add carrot and celery to pot
cook for 5 minutes
add tomato paste and cook for 2 minutes
Add 3 tablespoons flour to remaining oil in skillet and brown slightly
Add 1 quart of water or beef stock to skillet and cook for an additional 5 minutes
Add remaining vegetables and potatoes
Add beef back to pot
Place in 350 degree oven and cook for 2- 3 hours
ENJOY OVER WHITE RICE OR MASHED POTATOES
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How Make Jamaican Pot Roast Step By Step | Stew Pork | Pot Roast Recipe
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????Ingredients
4 thick cut pork shoulder steak
1 Tbsp wet jerk marinate
1 large carrot
2 small tomato
1 Tbsp fresh thyme
2 stalk scallions
1/2 Tsp scotch bonnets pepper
1 Tsp fresh ginger
1 Tsp pimento seed
????Seasoning
2 Tsp all purpose season
1 Tsp smoked paprika
2 Tsp jerk powder season
1 Tsp black pepper
1 onion
4 cloves garlic
2 Tbsp ketchup
1 Tbsp browning or dark soya
1/2 cup jamaican red label wine or red wine/Optional
1/2 cup hot water
????Gravy
1 cup hot water
1 Tbsp red label wine
1 Tsp all purpose season
1 Tbsp ketchup
Simmer for 5 minutes
-Pork shoulder cook for 1 hour and 30 minutes in total.
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