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How To make Pacific Pot Roast

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1 Boneless chuck roast
8 Cloves fresh garlic
1 1/2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper
Oil for browning 1 1/2 Cups water
1 Large onion, chopped
Flour Water 1 tb Worchestershire sauce
1/4 c Tomato juice
Salt to taste Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides. Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water. Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.

How To make Pacific Pot Roast's Videos

Betty's Beef Sirloin Tip Roast with Vegetables and Gravy

Betty demonstrates how to make Beef Sirloin Tip Roast with Vegetables and Gravy. The sirloin tip is slow-roasted in the oven and accompanied by browned potatoes, carrots, and onions. It is a great meal for the autumn season.

Beef Sirloin Tip Roast with Vegetables and Gravy

2 ½-pound sirloin tip roast
salt, to taste
ground black pepper, to taste, optional (I did not use black pepper.)
4 medium potatoes, peeled and cut in half
4 medium carrots, peeled and cut in half
2 onions, peeled and cut in quarters
(2) 10.75-oz. cans beef broth
2 tablespoons cornstarch
½ cup water + additional water, as needed for gravy
sprig of parsley for garnish

Salt the top, bottom, and sides of the sirloin tip roast. (You may also add pepper, if you like.) Choose a roasting pan that your sirloin tip roast will fit into comfortably, without having a lot of extra space. Place a large piece of aluminum foil in the roasting pan and put your salted sirloin tip roast on top of the foil. Bring the foil in loosely and fit it together around the roast. Place the lid on the roasting pan. Place your roast into a 275-degree (F) oven, and allow about 4 hours for it to roast. Check on it after about 3 hours. When it is progressing nicely, you may remove the lid from the roasting pan and open the aluminum foil, so that your roast gets some browning. As your roast finishes off, bring 2 cans of beef broth to a boil on the stove and place your prepared potatoes, carrots, and onions in the boiling broth. Cook vegetables in beef broth over medium heat on stove until tender, but not falling apart. Remove vegetables from broth and cover with aluminum foil to keep warm. Now, remove your sirloin tip roast from the oven and place it on a cutting board. Slice a few slices, and place those, along with the remainder of the roast on a nice serving platter. Arrange cooked potatoes, carrots, and onions around the roast in a decorative manner. Cover with aluminum foil to keep warm. Now make your beef gravy. Use the juices from the roast, skimming off any grease and straining any extra debris remaining from the roast. Place roast juices in a pan on the stove. Mix 2 tablespoons cornstarch with ½ cup water and add to the juices. Bring to a boil slowly over low heat, stirring constantly. Add more water or leftover beef broth from the cooked vegetables until the gravy is of the desired consistency. Pour into a nice gravy boat. Remove aluminum foil from Beef Sirloin Tip Roast with Vegetables, add a sprig of parsley, and serve with your beef gravy. Delicious and hearty! --Betty

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How To Make Pot Roast

This is a delicious weeknight meal. Try it and let me know how you like it.


Ingredients:

3-5 lb Beef Roast
4-5 cloves of garlic, left whole
1 large onion, cut into large pieces
1 can Italian Stewed Tomatoes
2 Tbsp. Herves de Provence or Italian Seasoning
2 tsp. black pepper
2 tsp. garlic salt
2 cups baby carrots
4 stalks celery
32 ounces of Beef Broth or stock
2 Tbsp Butter or Margarine
2-3 Tbsp all purpose flour

Sprinkle both sides of roast with 1 tsp each of pepper, garlic salt, and 1Tbsp Herbes de Provence or Italian Seasoning. Place roast, onions and garlic in large dutch oven or pot on stove. Brown both sides of the roast until dark brown in color on medium to medium high heat. Place the stewed tomatoes and beef stock in the pot and reduce heat to low. Cover pot with lid, but place the lid on the pot so there's enough room to crack the lid over the pot to allow steam to escape. Simmer on low for 3 to 3 & 1/2 hours (braising the roast). Make sure that you watch the level of the liquid, and not let it get to under half the roast. Add more broth or water as needed. The last hour of cooking, add the carrots and celery. When roast is fork tender and ready to fall apart, take everything out of the pot, leaving the liquid. Mix the butter and flour together well, and add to the pot, whisking it until dissolved and until the liquid thickens. Add the roast and veggies back to the pot to keep warm until ready to serve. ENJOY!

Chamorro Pot Roast pt. 2 #guam #chamorro #pacificislanders

French Onion Pot Roast/ Easy Recipe

#potroast #frenchonion #castironskillet
Ingredients
1 1/12 pound pot roast
2 tablespoons of canola oil
1/2 teaspoon of granulated garlic
1/2 teaspoons of granulated onion
1/2 teaspoon of black pepper
1 /2 teaspoon of kosher salt
1/3 cup of all purpose flour
3 bay leaves
1 10.2 ounce can of
Campbell French onion soup

See tutorial for cooking institutions. Enjoy

MISSISSIPPI POT ROAST | COOKING FROM THE LOFT

Y'all, this slow cooker pot roast is so durn easy I'm almost embarrassed to post it, but it's so delicious and rich and the drippings make an incredible gravy. It's the perfect Sunday Supper and easy enough to do on any weekday.

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Now here is what you'll need:
1 Chuck Roast
1 Medium onion, sliced
1 head of garlic
1 packet Ranch Dressing mix
1 packet Au Jus mix
6-10 Pepperoncini Peppers
2 cups Beef stock
1 tsp beef base
1 cup of Pepperoncini Pepper juice
1 stick Butter
1 tbs Kosher salt
1 tbs black pepper
1 tbs onion pepper
1 tbs garlic powder

Season the roast with the salt, pepper, onion and garlic powder. Place onion and garlic bulb in the bottom of the crock pot. Sprinkle roast with the ranch dressing and au jus mixes. Place stick of butter on top of roast. Add stock, beef base and pepperoncini peppers and pepper juice in crock pot.

Slow cook 6 hours until fork tender.

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