June’s Pot Roast1 lb chuck roast
1 to 2 TBLS vegetable oil
1 small yellow onion, sliced
5 to 6 carrots, sliced ½ inch
3 medium to large potatoes, peeled and cubed
2 TBLS Worcestershire sauce
½ TBLS cider vinegar
2 tsp granulated sugar
4 to 5 whole cloves
2 small bay leaves or 1 large
water
In a Dutch oven, brown beef in a little hot vegetable oil. Drain off fat. Add enough water to cover, and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 to 1 ½ hours over very low heat. Serves 4 to 6.
Pot Roast Italiano3 lb thick beef chuck roast
2 to 3 Tbls olive oil
½ tsp each, salt and pepper
1 8oz can tomato sauce
1 6oz can tomato paste
½ cup yellow onion, finely chopped
¼ cup green bell pepper, very finely chopped
2 tsp dried oregano
¾ tsp salt
2 cloves garlic, minced
1 tsp dried thyme, crushed
½ dried basil
1 package spaghetti
grated parmesan cheese (to taste)
Trim any excess fat from the sides of the roast. Sprinkle both sides with salt and pepper. Heat oil in a dutch oven, and brown both sides of meat. Drain off oil. Return meat to dutch oven. In a bowl, combine tomato sauce with tomato paste, onion, green pepper and seasonings, blending well. Pour this mixture over the meat.
Simmer meat, covered, over low heat, for 2 ½ to 3 hours, or until sauce thickens–skim off any excess fat before serving. In last half hour of cooking, remove meat and shred it, or cut into bite-sized chunks. Stir meat into sauce. During final stage of cooking, cook pasta according to package directions. Drain and briefly rinse in cold water. Serve sauce over hot, cooked pasta. Sprinkle with grated cheese. Serves 6 to 8 people.
Cape Cod Pot Roast with Baked Potatoes1 3 to 4 lb. beef chuck roast
3 Tbls vegetable oil
½ tsp salt and pepper
1 cup cranberry-apple juice
2 cups fresh cranberries
2 whole cloves
½ tsp ground cinnamon
2 Tbls granulated sugar
1 Tbls cornstarch
¼ cup water
4 to 6 large baking (jacketed) potatoes
Season roast with salt and pepper. Heat oil in dutch over and brown roast on all sides. Remove meat and drain off oil. Return meat to pan. In a bowl, stir one cup of the cranberries with juice and other ingredients. Pour over roast. Cover roast with a tight-fitting lid and cook slowly, over low heat, for about three and a half hours, or until meat is nice and fork-tender. Add remaining cranberries and continue to cook for an additional 10 to 15 minutes, or until cranberries become tender. Boil the water and stir in the cornstarch until well-blended. Stir into roast liquid to until it thickens. Bake potatoes while roast is in its final stage of cooking. Serve thickened cranberry gravy over meat and potatoes. Serves 4 to 6
Nancy's Northeastern Pot Roast1 1 ½ to 2 lb chuck roast
½ tsp salt
¼ tsp black pepper
1 ½ Tbls vegetable oil
¼ cup water
4 oz tomato sauce
1 ½ medium yellow onions, sliced
½ clove garlic, minced
1 Tbls. dark brown sugar, or molasses
1 tsp prepared yellow mustard
few drops, lemon juice
3 Tbls tomato catsup
3 Tbls cider vinegar
1 tsp Worcestershire sauce
2 whole cloves
Heat oil in a dutch oven. Rub salt and pepper over meat. Brown all sides of meat in the hot oil. Drain. Return meat to dutch oven. Add water, tomato sauce, onion and garlic. Cover and cook over low heat for one hour. In a bowl, combine remaining ingredients. Pour over meat, and continue cooking for one hour to one longer. Remove cloves before serving. Serves 4.
June's Braised Beef Cubes1 lb lean beef, cut into 1 ½ inch cubes
2 vegetable or beef bouillon cubes
½ TBLS onion powder
2 TBLS cider vinegar
2 small bay leaves
½ tsp each, salt and pepper
Bottled horseradish sauce (to taste)
Place all ingredients, except horseradish, in a pot with a tight-fitting lid. Add enough water to just cover meat. Simmer, covered, over lowest heat setting for about 1 ½ to 2 hours. (Add more water if needed.) Drain well and top with tiny
dollops of horseradish. Serves 4 to 6.
Savory Rump Roast3 lb beef rump roast
1 cup all-purpose flour
1 tsp each, salt and pepper
3 Tbls vegetable oil
2 Bermuda or Spanish onions, quartered and sliced
2 Tbls prepared yellow mustard
1 tsp celery seed
½ tsp dried thyme, crushed
½ can, condensed tomato soup
3 Tbls water
In a small bowl, combine salt and pepper with the flour. Dredge meat in flour. Heat oil in a deep skillet, and brown meat on all sides. Remove meat, but do not drain off oil. If not using a non-stick pan, spray bottom of dutch oven with a very light coating of cooking spray–or lightly grease with butter or margarine, to prevent meat from sticking. Place meat in a dutch oven, and brown onions in the oil used for the meat. Remove onions and place in a bowl. Stir in remaining ingredients, until well-blended. Pour this mixture over the meat, and simmer over lowest possible heat, for 2 ½ to 3 hours, or until meat is fork-tender. Serves 4 to 6.
Slow Cooker Vegetable-Topped Rump Roast2 TBLS all-purpose flour
½ tsp salt
¼ tsp black pepper
2 lbs. boneless beef rump roast, rolled and tied
2 TBLS vegetable oil
12 baby potatoes, peeled
6 carrots, peeled, halved and cut into quarters
1 cup yellow onions, sliced
1 can condensed vegetable-beef soup
¼ cup water
1 bay leaf
½ tsp dried thyme, crumbled
In a bowl, blend together flour, salt and pepper. Coat entire roast with flour mixture. In a large, deep skillet, carefully brown all sides of roast in hot oil. Place vegetables in the bottom of a slow cooker. Set roast on top of vegetables. In another bowl, combine soup with water and seasonings, blending well. Pour over meat. Cover and cook on low for 10 to 12 hours. Discard bay leaf and remove strings from roast before serving. Serves 4 to 6.
Nancy's Green Mountain Dutch Oven Roast1 3 to 5 lb chuck roast
1 Tbsl prepared horseradish (optional)
1 small yellow onion, peeled, halved, quartered and sliced into thin slivers
1 clove garlic, peeled, and sliced into thin slivers
1 cup cider vinegar–or, for a slightly lighter flavor, champagne vinegar.
3 to 4 Tbls vegetable oil
2 cups strong black coffee
2 cups water
coarsely ground black pepper (can sub. regular black pepper)
Cut slits throughout the roast, and insert alternating slices of onion and garlic. Place beef in a deep baking pan or bowl, and pour vinegar over it. Refrigerate beef overnight. Discard vinegar, and place meat in a dutch oven. In a bowl, stir horseradish (if desired) into black coffee. Sprinkle roast with coarse black pepper. Heat oil in dutch oven and brown meat on all sides. Drain off excess oil. Pour coffee/horseradish mixture over roast. Add two cups water. Bring to a boil. Reduce heat to lowest setting, and simmer, covered, for 6 hours. If desired, you may add additional seasonings, such as salt and pepper, about 15 or 20 minutes before serving. Serves 4 to 6.
Gran’s Dutch Oven Roast with Baked Apples1 ½ to 2 lb beef chuck roast
½ tsp each, salt and pepper
3 Tbls vegetable oil
1 cup water
¼ cup molasses
2 bay leaves
1 Tbls Worcestershire sauce
4 carrots, sliced
3 large potatoes, peeled and cubed
1 small yellow onion, sliced
BAKED APPLES:4 red macintosh apples, cored, with skin left on
4 pats of butter or margarine
2 tsp cinnamon
4 tsp dark brown sugar
seedless raisins (optional)
Heat oil in a dutch oven. Sprinkle both sides of meat with salt and pepper. Brown meat in dutch oven. Drain off fat, and add water, molasses, bay leaves, Worcestershire and onions. Cover and cook for 1 ½ hours, over very low heat. Add carrots and potatoes, re-cover, and continue cooking for 30 to 45 minutes longer, or until vegetables are tender.
While roast is in its final stage of cooking, Pre-heat oven to 375 degrees. Place a tiny pat of butter inside the “hole” of each apple, and sprinkle each “hole’ with equal amounts of cinnamon and brown sugar. If desired, add a few raisins to this. Just before removing roast from dutch oven, bake apples in a greased, shallow casserole, for 10 to 20 minutes, or until skin is slightly browned, basting once during cooking. Serve apples alongside the chuck roast. Serves 4.
Nancy's Flatlander’s Beef Brisket1 3-5 lb. beef brisket
2 TBLS vegetable oil
1 ½ tsp salt
½ tsp black pepper
1 large Bermuda or Spanish onion, sliced thin
3 to 4 cans Coca-Cola (add more for bigger cuts)
Heat oil in a Dutch oven or stock pot. Sprinkle beef with ½ tsp salt and ¼ tsp pepper, and brown in hot oil. Reduce heat. Pour in enough cola in to cover. Add onions and sprinkle beef with remaining salt and pepper. Bring to a boil. Immediately reduce heat to low. Simmer, covered, for 2 to 3 hours, or until meat is tender. Serves 4 to 6.
Traditional Corned Beef & Cabbage3 lbs point cut corned beef brisket
3 cups water (Can add more if needed)
1 medium green cabbage, cut into eighths
4 large carrots, peeled, cut in half lengthwise, and quartered
4to 5 medium red potatoes, skin-on, or, medium yellow potatoes, peeled.
2 bay leaves
1 ½ tsp celery seed
¼ tsp mustard seed (optional)
In a Dutch oven or stock pot, place meat in water (to cover, add more if needed). Bring to a boil. Reduce heat. Add vegetables and simmer, covered, for 2 to 3 hours. Before Serving, skim off fat and remove bay leaves. Serves 4 .
