Food court 2-2

Beef Pot Roast with Gravy

1 2- to 3-pound boneless chuck roast

1 tablespoon vegetable oil

4 cups water

4 beef bouillon cubes

4 to 5 carrots, peeled, each cut into 3-pieces

4 to 5 potatoes, peeled, cut into large pieces

2 tablespoons flour

1 cup water

Seasoned salt to taste

Black pepper to taste

Sear the roast in the oil in an oven-proof roaster pan, until brown, on both sides. Add the 4 cups water and the bouillon cubes. Bake, covered, at 400° for 1 1/2 hours. Arrange the carrots and potatoes around the meat. Cook for 30 minutes longer or until the meat and veggies are tender. Transfer the meat and veggies to a serving dish. Add a mixture of flour and 1 cup water to the hot pan drippings in the roaster pan. Whip until thickened adding water if needed.

The Lady & Sons Pot Roast

1 3-pound boneless chuck roast

1 1/2 teaspoons house seasoning (recipe follows)

Salt and black pepper

1/4 cup vegetable oil

1 yellow onion, thinly sliced

3 bay leaves

3 or 4 bouillon cubes, crushed

2 cloves garlic, minced

1 10 3/4-ounce can cream of mushroom soup

1/2 cup Chardonnay or other full bodied white wine

Sprinkle the roast on all sides with house seasoning. Season all over with salt and black pepper. In a large skillet, heat the oil over medium high heat until it shimmers. Add the roast and brown on all sides, about 5 minutes per side. Place the roast in a slow cooker. Place the onion, bay leaves, crushed bouillon cubes, garlic and soup on top of roast. Pour in the wine. Add just enough water to cover the roast. Cook on low for 8 hours, remove and discard the bay leaves before serving.

Paula Deen’s House Seasoning

1 cup salt

1/4 cup freshly ground black pepper

1/4 cup garlic powder

Combine all ingredients in a bowl. Store in an airtight container for up to 6 months.

Cordelia’s Roast Beef

2 tablespoons salt

1 3-pound eye of round beef roast

1/2 cup all-purpose flour

3 tablespoons vegetable oil

2 10-ounce cans French onion soup

1 10-ounce can golden mushroom soup

Rub the salt into the meat very well. Coat the meat with flour. In a large cast iron Dutch oven, heat the vegetable oil. Sear the roast on all sides. Transfer the seared roast to a platter and scrape the pan to loosen the drippings. Add the soups and 3 soup cans of water to the pan. Bring to a boil then reduce the heat to a simmer, return the roast and its juices to the pan, cover and cook for 3 hours or until the meat is tender. Slice and serve with the pan gravy.

Secret Pot Roast

3- to 5-pound chuck roast

1 can tomato soup

1 can (empty soup can) of red wine or beer

4 to 5 onions, peeled and halved

Potatoes, halved or small reds placed around roast

1 can of water

Basil, salt and pepper to taste

4 medium carrots

Put all ingredients, except carrots, in roasting pan. Halve carrots and lay lengthwise across top, making sure to spread some of the liquid mixture over them. Cover with aluminum foil (seal edges) and cook for about 2 hours at 350° to 375°.

Slow Cooked Boston Butt

1 4- to 5-pound boneless Boston butt pork roast

2 cups apple juice

1/2 cup soy sauce

Place roast in shallow baking pan. Cover with liquids, and bake, uncovered, for 6 hours at 250°.

Pot Roast

1 4-pound boneless rump roast

2 tablespoons oil

2 teaspoons salt

1/2 teaspoon pepper

3 cups water, divided

8 medium potatoes, peeled and quartered

8 large carrots

1 pound small onions, peeled

1/2 cup flour

Additional salt and pepper

In a Dutch oven, brown roast in oil. Sprinkle with salt and pepper. Add 2 cups water, bring to a boil. Reduce heat, cover and simmer for 2 1/2 hours. Add potatoes, carrots and onions. Cover and simmer 45 minutes longer until vegetables are tender. Use juice and cold water to measure 2 cups. Mix flour and 1 cup water until smooth. Stir into juices. Cook until thick and bubbly. Season with salt and pepper. Serve with roast and vegetables.

Roast Beef in Foil Dinner

For 8 people, get about a 4-pound blade or chuck roast with the bone in for flavor. Take a piece of foil large enough to fold over and crimp on the top and let meat set on foil until at room temperature all through. Sprinkle the roast with a package of dry onion soup mix. Wrap the meat in the foil and crimp foil on top to keep moisture in. Set in large roasting pan or the broiler pan from your oven. Put into a 300° oven for 3 hours or 200° oven for 6 to 8 hours. Do not put potatoes or carrots in with this roast, they cook at a different rate. If you wish to have the vegetables with the meat flavoring, open foil 1 hour before serving and add the potatoes, carrots and onions and cook until tender. Fold the foil up and over vegetables. Serve with garlic bread and Waldorf salad.

This will give you a few new ways to make a roast for your Sunday dinner ... or anytime for that matter. There’s nothing better. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.