Showing posts with label Pot Roasting. Show all posts
Showing posts with label Pot Roasting. Show all posts
My sister and I went halves on a pot roast in the grocery store yesterday. The cost of the whole roasts was outrageous and they had no small ones, so we just asked the butcher guy to cut one in half for us. It was still $9 each, but a lot better than $18.
I had had my eye on this recipe for a Mississippi Pot Roast that I had seen over on How to Feed a Loon for several months now. In fact I think I bought a jar of pepperoncini peppers back in November of last year with the idea in mind that I was going to make it.
And that is exactly what I did today and I have to tell you, this was one of the most fabulous tasting pot roasts I have ever cooked or eaten. I kid you not!
I did make a few major changes from their recipe, but I will let you know all about them!
If you are looking for a great supper that is not only delicious but very easy to make, read on! This one is destined to become a family favorite!
The original recipe made enough to serve 8 people so I cut the recipe in half to make only four servings, or to serve two people with leftovers. I don't know about you, but I enjoy pot roast leftovers. They come in really handy for pot pies, hash, etc.
I also cooked mine in an oven rather than a slow cooker, which meant that it was done sooner. You can certainly cook this in a slow cooker/crockpot however. It will take roughly 8-10 hours on low or 3 to 5 hours on high.
I did it in the oven for 3 hours at 350*F/180*C.
You are probably wondering what Pepperoncini are. They are a type of Italian hot pepper, packed in a pickle brine.
They are green, and not as spicy as a jalapeno pepper. I find them to be quite pleasant. I bought mine on Amazon, but I think in American they will be available in the grocery stores.
Sweet and hot they are not as hot and spicy as some other peppers and they work very well in dishes such as this one. I suppose you could use some hot sauce in their place and some ordinary pickle brine, if you can't find them.
You could also use jalapeno peppers, seeded and skinned, but do expect that they will be a lot hotter, and you will have to substitute the brine with something else. Again, I suggest regular pickle brine.
WHAT YOU NEED TO MAKE MISSISSIPPI POT ROAST
Only seven basic ingredients, that's all!
- 2 pound pot roast (chuck, brisket, bottom round, etc. a braising roast)
- 1 packet dry onion soup mix
- 1 packet dry ranch dressing mix
- 6 pickled pepperoncini peppers
- 1/4 cup (60ml) brine from the pepper jar
- 1/4 up (60ml) apple juice
- 4 TBS butter, cubed
The roast I used was a large bottom round roast that had been cut into two smaller roasts. It was just large enough to serve four people comfortably or two with plenty of leftovers.
Dry onion soup mix is readily available in the shops. When I was was in the UK, I used to buy it online via Amazon. I think the brand was Knorr. Here in North America it is Lipton.
Also the dry ranch dressing mix, in the UK you can buy it online. Here in Canada I used Club House brand which I bought on Amazon. You can also make your own from scratch. There are a great many recipes for doing so to be found online.
The apple juice was my own addition and not included in the original recipe. It is something I always use in my regular pot roast recipe and I knew it would work well with the other ingredients.
It also helps to tenderize the roast and makes for a very flavorful mix to toss the shredded roasted meat in at the end.
The butter adds a lovely richness. Altogether all of these flavors work beautifully and there is no need for any additional seasoning whatsoever.
HOW TO MAKE MISSISSIPPI POT ROAST
One thing which I really loved about this roast was its easy of preparation. Whether you choose to use a crock pot or to cook it in a casserole dish as I did, nothing could really be easier.
I did not bother to brown the roast as they did in the original recipe. It worked perfectly fine without doing so and was very flavorful regardless.
Preheat the oven to 350*F/180*C/ gas mark 4.
Pat the meat dry and place into a heavy casserole dish (with a tight fitting lid). Sprinkle the onion soup mix and dry ranch dressing mix over top of and around the roast in the pan.
Place the pepperoncini around the roast. Add the cubes of butter, making sure some are on top of the roast.
Mix together the pepperoncini brine and the apple juice. Pour around the roast. Cover tightly.
Roast for 2 /2 to 3 hours, turning the roast around in the pan juices occasionally.
Remove from the oven and shred the meat in the casserole with two forks, stirring to incorporate the juice. Serve warm.
The juices from this roast are beautifully flavored and the meat is fork tender. Mixed together they were both incredibly delicious.
Added into the mix those slightly spiced peppers, and then with the melted butter . . . . heavenly bliss indeed!!
You can serve this with rice or whatever you want, but ideally a nice mound of beautifully mashed potatoes goes very well. My recipe for Perfect Creamy Mashed Potatoes is an excellent choice and what I enjoyed with it today.
You can enjoy whatever vegetables you like on the side, but today I had buttered carrots and swede. Altogether this was a really wonderful meal. I thoroughly enjoyed it, and am really looking forward to the leftovers!!!
Mississippi Pot Roast
Yield: 4
Prep time: 10 MinCook time: 3 HourTotal time: 3 H & 10 M
This fabulously delicious pot roast is probably one of the easiest pot roasts you can make. With only a few ingredients, it is sure to become a family favorite.
Ingredients
- 2 pound pot roast (chuck, brisket, bottom round, etc. a braising roast)
- 1 packet dry onion soup mix
- 1 packet dry ranch dressing mix
- 6 pickled pepperoncini peppers
- 1/4 cup (60ml) brine from the pepper jar
- 1/4 up (60ml) apple juice
- 4 TBS butter, cubed
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Pat the meat dry and place into a heavy casserole dish (with a tight fitting lid).
- Sprinkle the onion soup mix and dry ranch dressing mix over top of and around the roast in the pan.
- Place the pepperoncini around the roast. Add the cubes of butter, making sure some are on top of the roast.
- Mix together the pepperoncini brine and the apple juice. Pour around the roast. Cover tightly.
- Roast for 2 /2 to 3 hours, turning the roast around in the pan juices occasionally.
- Remove from the oven and shred the meat in the casserole with two forks, stirring to incorporate the juice.
- Serve warm.
Thank you for visiting! Do come again!
Hello Autumn! We are coming into one of my favorite cooking seasons now. Autumn, with all of its delicious flavors and colors.
Cooling temperatures also mean that we are not afraid to turn our oven on, and the autumn harvest means that we have an abundance of fresh local vegetables available for us to enjoy! I do so love the Autumn!
I also love Pot Roasting. Especially when it means combining tender pork with fresh carrots and cabbage wedges! This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals to cook when the temperatures start dropping and the nights begin to draw in.
A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
The other day I picked up a boneless pork loin rib roast. It looked so good. I knew I was in for a real treat!
The boneless rib is the rib portion of the loin, closest to the shoulder. A similar cut to the center pork loin but with more marbling and better flavor. It is comparable to the prime rib in beef, except a whole lot cheaper!
The rib end has slightly more fat than the center so therefore juicier and is easier to carve with the bones removed. It adapts well to a brine, marinades, glazes, dry rubs. And it works beautifully in an oven braise such as this recipe I am sharing today!
Garlic is a flavor that marries very well with pork. In order to inject real garlic flavor into my roast I like to insert slivers of garlic. (I do this to beef roasts as well.)
Its such an easy thing to do and really adds to the flavors of meat, vegetables and gravy. You will need a small sharp knife. I make deep cuts all over the top of my roast and push slivers of garlic down into them. Just make sure you don't cut all the way through.
You will need a small head of cabbage and about 4 carrots and a small onion.
I rubbed the pork all over with salt and pepper and Bell's seasoning when I had finished inserting the garlic. Bell's seasoning is a type of poultry seasoning.
Then I strained all of the pan juices into the saucepan, pressing the onion to extract all of that flavor and scraping any puree which gathered on the bottom of the sieve into the gravy as well.
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Its pretty much only available in New England, but I make my own, which is very close to the real thing. You can find a link to my recipe for it in the recipe notes below.
You will find that it is something which you will find yourself turning to time after time. Its great in stuffings and stews and for rubbing onto pork or chicken. I make a fresh batch every year and it always gets used up!
I like to peel and slice an onion, which I place in the middle of my large casserole/lasagna type of baking dish. I don't have a roaster as such, not yet.
I place the rubbed pork on top of the sliced onion, where it acts as a sort of trivet for the meat. Kind of like a roasting rack, but with a heck of a lot more flavor!
The onions not only flavor the meat and hold it up, but they also add great flavor to the gravy. My son in law doesn't like onions and won't eat anything he thinks has onions in it. I cannot imagine.
The onions absorb lots of flavor from the meat, its a kind of symbiosis where they help each other out beautifully. I always press the onions through a sieve when all is said and done and you cannot imagine how tasty that onion puree makes that gravy!
The cabbage gets cut into quarters. I leave the core in. This helps to keep the cabbage intact while it cooks and it does get really tender.
I place one quarter into each corner of the pan. I then place the peeled and quartered carrots around the cabbage and roast.
Finally I pour two cups of chicken stock into the pan. The magic elixir that will not only help to tenderize everything, but also add even more flavor.
I like to use the Knorr gel stock pots. I was so happy to find them here in Canada. I really think they are the best things to use in cooking, and I use them a LOT.
You will either need to use a roasting pan/dish which has a cover, or you will need to tightly cover the roast in aluminum foil. I chose the latter and I used three layers. I wanted to really keep all of the moisture in there.
You can now go off and do whatever else your day is calling you to do and let the oven do all the work. About an hour and a quarter later, your meat and vegetables should be cooked and tender. Of course this timing depends on the size of your roast.
Generally speaking pork will take about 25 minutes per pound to roast to perfection. Once that is achieved, I uncovered everything and poured a tablespoon of maple syrup over top of the meat.
Just to add an additional layer of flavor and glaze it a tiny bit. Another 15 minutes and the meal was done.
I had meltingly tender cabbage, almost buttery in texture. Oh how I love that stuff. My carrots were nicely cooked as well. For a meal like this you don't want your carrots to be crispy tender.
Roasted tender is what you want. And of course both ingredients also add flavor to the pan juices. You will need to remove your meat and vegetables to a platter and loosely tend them while you make that tasty gravy!
This vintage Corelle sauce boat and plate was a gift from my sister.
I love it!
I took a leaf from my sister when it came to making the gravy. She always melts some butter in a sauce pan and whisks in flour. There was not a lot of fat on the meat, so I felt okay using butter.
Once the butter starts to foam, I whisk in the butter and cook the two together for about a minute or so. This helps to cook out the flour taste.
Then I strained all of the pan juices into the saucepan, pressing the onion to extract all of that flavor and scraping any puree which gathered on the bottom of the sieve into the gravy as well.
Oh my. What a lovely gravy this is. I could drink it like hot chocolate. It IS that darned delicious!!
With a few boiled potatoes on the side or some mash, you have a meal fit for a King or a Queen here. I guarantee nobody will be complaining and your house will smell wonderful!
You cannot ask for a better pork with cabbage recipe. This ticks all of the boxes.
Tender succulent meat. Check! Beautifully cooked vegetables. Check!!. Flavor filled gravy. Check!!! This was the perfect way to usher in Autumn! Happy Fall, Y'all!
Pot Roast Pork with Cabbage & Carrots
Yield: 4
Prep time: 15 MinCook time: 1 H & 45 MTotal time: 2 Hour
Moist and tender roast pork with a flavor filled gravy and tender wedges of cabbage and carrots on the side.
Ingredients
- 1 Pork Loin Rib Roast (mine was about 2 1/2 - 3 pounds in weight)
- 3 fat cloves of garlic, peeled and cut into slivers
- salt and black pepper to taste
- 1 tsp Bell's Seasoning (can use Poultry seasoning)
- 1 small onion, peeled and sliced
- 4 carrots, peeled and cut into 3 inch lengths
- 1 small head of cabbage, cut into 4 wedges
- 2 cups (480ml) chicken broth
- 1 TBS Maple Syrup
To make the Gravy:
- 1 TBS butter
- 1 TBS flour
- pan juices from the roast
Instructions
- Preheat oven to 350*F/180*C/ gas mark 4. Have ready a large deep roasting casserole dish.
- Using a sharp knife, make deep stabs in the surface of your roast. Take care not to cut all the way through to the bottom. You just want pocket. Shove a sliver of garlic into each pocket. Rub the roast all over with the salt, pepper, and Bell's seasoning.
- Place the sliced onion in the middle of the roasting casserole. Pop the pork roast on top of the onion. Place the cabbage wedges and carrots around the roast. Pour the chicken stock into the pan and then cover the pan completely and tightly with a heavy sheet of foil. If you pan has a lid, just pop on the lid.
- Roast the pork in the preheated oven for 25 minutes per pound of meat. I roasted mine for approximately 1 1/4 hours. The juices should run clear, and the vegetables should be tender.
- Uncover and spoon the maple syrup over the pork. Return to the oven for 10 to 15 minutes.
- Remove from the oven and remove the pork and vegetables to a serving platter. Loosely tent with foil while you make the gravy.
- To make the gravy, melt the butter in a saucepan. Add the flour and whisk to combine, cooking over medium heat for 1 to 2 minutes.
- Strain the juices from the roasting pan into the saucepan through a fine mesh sieve. (I like to push the onion through to a puree. It adds nice flavor to the gravy. Discard any solids.) Cook, over medium heat, whisking constantly until the mixture comes to the boil and thickens.
- Serve the pork cut into slices along with the vegetables. Pass the gravy at the table.
- Potatoes go well with this. Mashed, roasted, boiled, baked. All are good.
Notes:
You can find my recipe for Bell's Seasoning here.
Growing up in Canada New Years always meant my mother would be cooking a Ham. We had turkey for Thanksgiving and Christmas and we had Ham for Easter and New Years. I don't know if there is a religious reason for this, or if it is just a family tradition, but it is something I still do. Ham for New Years.
My mother never did anything fancy with it. It would be boiled and then roasted. She usually had a bone in ham, but you never see those over here.
It would be served cold with mustard. We would have mashed potatoes and green beans with it and a special dessert. If we were really lucky it would be a Lemon Meringue Pie.
I don't ever remember her glazing it. Not ever. I do remember seeing photographs of glazed hams in the magazines . . . the fat glistening and cut into diamonds and crusted on the edges with a sweet sugary crust . . . each diamond studded with a clove or a cherry.
They looked so very pretty, and tantalizingly delicious.
This year I bought a boneless cooked ham. Over here uncooked ham is called Gammon and you have to boil it before you can eat it.
However once it is cooked and called a ham it is always edible right out of the pack. I like to heat it through though and glaze it. It just makes something quite simple that little bit more special.
This glaze was absolutely brilliant. Nice and spiced with ginger, both from the gingerale and from the ginger jam, a tiny bit spicy from the Dijon mustard and tabasco, sweet also from the ginger jam and some brown sugar and a smidgen tart from the addition of apple cider vinegar.
Those ingredients get heated together until the ginger jam melts and then all whisked together. I cut diamonds in the ham so that some of the mixture would go down into the ham.
I rolled it in it all over and then I baked it in a moderate oven, basting it every ten to fifteen minutes with the glaze.
Now here is where it gets really special. I crushed gingersnaps for even more ginger flavours and sprinkled them over the top of the ham and basted it again.
Baked for a short time longer it forms a nice gingery crust. I probably basted it two more times before it was done.
The end result was a lovely flavoured ham with a gingery crust and the juices in the roasting dish thickened up from some of the crumbs to make a sauce that was just gorgeous spooned over the warm ham.
All in all this was a real winner! We loved it. Oh, I do love it when an experiment or an idea turns out to be every bit as delicious as I had envisioned it to be! I hope you will give it a go!
*Gingersnap Glazed Ham*
Serves 4 to 6 with leftovers
This
is delicious. Simple to make. The oven does all the work. The
leftovers are delicious sliced and served cold with cheese and pickle.
60ml apple cider vinegar (1/4 cup)
1/2 (454g)jar of ginger preserves (about 1/2 cup)
I really do hope you will try this out. I can promise you, you won't be sorry. If you cannot find the ginger jam, use some orange marmalade with a tsp of ginger powder added. It will be every bit as good. Happy New Year!!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
The Canadian Thanksgiving is coming up in just a few weeks now and the American about a month or so later and then of course Christmas is on top of that. If you are a small family that don't want to cook a whole turkey, or a larger family that wants a bit extra on top of the family turkey, or even if you just want to cook some turkey to have for the week ahead to use in sandwiches or casseroles, I have a real winning recipe for you here today. This always results in a moist and well flavoured roast, which is perfect sized for all of those needs!
I normally wouldn't show you two beef recipes in a row, but I was meant to show you this last week and am only now just getting around to it. We don't eat beef very often and we would only ever very rarely have it two days in a row!
This is a pot roast recipe which I have been using for years and years. It is a tried and true and something my family always looked forward to me cooking.
I think that I got the original recipe from off a packet of dry onion soup mix. In fact, I know I did.
I have adjusted and tweaked it so much through the years that is only now very faintly resembles the original recipe.
It's such a simple roast to cook, and perfect for the cheaper, less tender kind of roasts such as chuck, or blade, rump or brisket.
It's such a simple roast to cook, and perfect for the cheaper, less tender kind of roasts such as chuck, or blade, rump or brisket.
The meat always comes out tender and delicious.
It has a fabulous gravy also. Perfect for spooning over the cooked meat and plenty of hot mash.
It has a fabulous gravy also. Perfect for spooning over the cooked meat and plenty of hot mash.
The recipe is as simple as banging everything into a lidded casserole dish, or roaster, popping it into a low oven and then waiting.
Which makes it perfect for on those days when you have plenty else on your plate. I often cook it when we have church so that it is waiting for us when we get home.
It basically cooks itself. No browning needed. Cooks itself. Tender meat.
Flavourful gravy. What more could you want??
*Onion Pot Roast*
Makes 4 to 6 servings
1 large bay leaf broken
1/2 tsp dried thyme
salt and black pepper to taste
Preheat
the oven to 165.C/325*F/ gas mark 3. Have ready a lidded
roaster/casserole dish large enough to hold the meat and vegetables.
Place
the prepared vegetables in the bottom of the casserole or roaster.
Season the meat all over with salt and pepper and lay on top of the
vegetables. Sprinkle with the dry onion soup mix and thyme. Whisk
together the beef broth, apple juice, vinegar and brown sugar. Pour
over top of the meat and vegetables. Tuck in the bay leaf. Cover
tightly.
Roast for about 3 1/2 hours without
disturbing. Remove the lid and roast for a further half an hour, until
the meat is very tender and lightly browned. Remove from the oven.
Remove the meat to a plate, cover lightly with foil and set aside to
rest. Scoop out the vegetables to a bowl and keep warm. Remove and
discard the bay leaf.
If the roaster/casserole is
flame proof, place on top of a stove burner and turn on to medium heat.
If not, pour the juices into a sauce pan and proceed. Whisk in the
flour which has been shaken with the cold water. Cook over medium heat,
whisking constantly until the gravy boils and thickens. Reduce to low
and cook for at least five minutes.
Serve the meat sliced with some of the gravy spooned over top.
Tune in tomorrow to see what deliciousness I created with the leftovers!
Note-
This will make lots of delicious gravy. Any that doesn't get used can
be frozen in containers ready to use at a later date in pot pies, etc.Tune in tomorrow to see what deliciousness I created with the leftovers!
Subscribe to:
Posts (Atom)
Social Icons