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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
How To make Friday Night Pot Roast(Meat)'s Videos
SOMETIMES WE HAVE TO COOK A COUNTRY SUNDAY DINNER/OLD SCHOOL BRAISED BEEF POT ROAST/VEGS/POTATOES
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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Pork Pot Roast with Cider & Apples from Real Life Recipes
This one-pot pork roast made with cider and apples is a real celebration of the West Country. Mustard adds a subtle warmth and honey lends a little sweetness. It’s a stress-free way of cooking that’s like a casserole, but with the meat in one piece.
Find the ingredients and recipe below or on page 160 of my Real Life Recipes cook book and let us know how you get on in the comments!
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Recipe
Ingredients (Serves 4-6):
1.8kg rolled pork shoulder joint, skin scored
2 tbsp olive oil
3 onions, finely sliced
4 garlic cloves, finely sliced
3 tbsp plain flour
400ml cider
400ml chicken stock
A small bunch of thyme (tied with string)
12 sage leaves 2 bay leaves
4 Granny Smiths (or other crisp, tart eating apples)
1 tbsp wholegrain mustard 1 tsp honey
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin.
2. Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides – the skin should be nicely crispy and browned. Lift the pork out onto a plate and set aside.
3. Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well.
4. Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.
5. Just before the 2 hours’ cooking is up, peel, quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes.
6. Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary.
7. Carve the meat into slices and break the crackling into pieces. Serve with some apple and cider sauce and sautéed tenderstem broccoli or other green veg.
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Crock pot recipes: Roast
Looking for crock pot recipes, this roast is so delicious. Makes the perfect easy dinner. Want more crock pot recipes, make sure and sign up for our Lazy day cooking club. 20+ recipes monthly. Get started for only $.99
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I remember having roast at my grandmother's every Sunday and this recipe is just as good. It is super easy to make and you can put it on in the morning and have Friday night dinner ready when you get home.
This easy pot roast recipe will be a family favorite.
In the Lazy Day cooking club, you get 20+ recipe monthly for freezer cooking. Mix up all your meals, freeze them and then pull out dinner and put in the crock pot or slow cooker and dinner is done at the end of your day.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
#InaGarten #BarefootContessa #FoodNetwork #JewishStyle #Brisket
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
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Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
One Pot Steak And Potato Dinner, Quick Easy And Delicious Perfect Friday Night Dinner #sweetadjeley