Kitchen

[ECBG]

When my sister and I were teens, we loved what we called the "Red Roast".  Our little step sister, then around 6 or 7, always wanted it for breakfast.

Red Pot Roast

Preheat oven to 350 degrees

One chuck roast, excess fat cut away

Worcheschire sauce.

Parsley

2 cans cream of tomato soup

8 large carrots cut into large sticks

6-8 small white potatoes, peeled and thin sliced.

2 large onions cut into 1/3  wedges vertically (So they won't disappear).

Spray a large roaster or smaller aluminum roaster.

Add freshly rinsed chuck roast in the center.

Sprinkle liberally with worcheschire sauce.

Add cut vegetables all around the roast.

Dot tomato soup all over the roast and vegetables.

Add about a can and 1/3 water, pouring all over the top.

Sprinkle with parsley.

Cover very tightly.

Bake 3 1/2 hours.

Reheats wonderfully!

I also have a kickin' Mushroom Round Roast!

[ALRATIBA]

Sauerbraten.   It's a production to make because you have to marinate for a couple of days before you cook it.   I use a family recipe.

[KathyM23]

Mine wouid be an English Roast with white potatoes, sweet potatoes, carrots, whole onions, and turnips.  Bake it in cream of mushroom soup, Liptons beefy onion soup.  DH does the cooking so I don't know the actual recipe, but it is good.

[sidsmom]

Veggie Roast!

The Cheap Lazy Vegan has a simple recipe (below), 

but a.n.y. Veggie burger recipe could be 2-3X & 

cooked in a loaf pan. Yum...add ketchup!

https://youtu.be/g3XSN4DwjOg

[Nightowlz]

• 4-5 pound chuck roast
• 2 tablespoons olive oil
• Kosher salt, and coarse ground black pepper (about 2 teaspoons each of salt and black pepper)
• 3-5 medium yellow onions, quartered
• 5-6 whole carrots, peeled and cut into bite sized chunks
• 3 russet potatoes, peeled and cut into bite sized chunks
• Around 4-5 cups beef broth
• 1/4 cup butter
• 1/4 cup flour

1. Pre-heat your oven to 275 degrees.
2. Use paper towels to pat the chuck roast dry.
3. Liberally season both sides of the roast with kosher salt and coarse ground black pepper. This is important! 
4. Heat 2 tablespoons olive oil in a large dutch oven over medium high heat. When hot, add the roast to the pan. The goal during this step is to brown all sides of the roast really well. You’ll need about 3-4 minutes per side. When the bottom of the roast is browned well, use tongs to flip the roast and brown the other side. You can also brown the sides if you wish, just use tongs to hold the roast up as the sides brown.
5. Remove the browned roast from the pan and set aside.
6. Add a bit more oil to the pan if necessary, then add in the onions and brown them on all sides. They might look a little burned but this is what you want.
7. Return the roast to the pan, placing it on top of the onions.
8. Arrange the carrots and potatoes on the sides of the roast.
9. Add in enough beef broth so that the sides of the roast are covered, about 4 cups.

• Bring it up to a gentle simmer, then cover the dutch oven and place in the oven for about 4 -5 hours for a 4-5 pound roast or 3-4 hours for a 3-4 pound roast.

1. When the roast is fork tender and will easily fall apart, it’s done.
2. Carefully remove the roast from the dutch oven to large plate. Remove the onions, carrots and potatoes as well.
3. Return the dutch oven to the stove with just the liquid remaining. Heat over medium high heat for about 5-10 minutes.
4. To make the gravy: Make a roux - In a small saucepan, melt 1/4 cup butter over medium heat.
5. Add in the flour and whisk really well. Allow the roux to cook for a minute or two.
6. Mix the roux in with the liquid and whisk really well. Simmer for about 10 minutes, or until the gravy has thickened a bit.

YUM!!! Love this pot roast. I could eat it every day.

DH thinks I'm weird since I like to eat it open face on a roll or toast with gravy. So good.

I used Better Than Bouillon with 5 cups water when I did not have any broth. It made a thicker gravy.

[sunshine45]

a chuck roast in a brown onion gravy.

chuck seasoned with salt, pepper, garlic powder, onion powder.

chuck dredged in flour and seared on the stove first in butter and canola oil. deglaze pan with some red wine

put in a roaster to cook low and slow.

carrots, onions, potatoes, sometimes stalks of celery.

makes a lot of juice/gravy......add some water and some better than bouillon as needed, along with the red wine reduction from deglazing the pan....thicken as desired.

[RedTop]

@ECBG,

When I was a teenager, my mom cooked a pot roast in tomato juice; simmered all day on the top of the stove, and was so tender you didn’t have to chew it.   Everyone loved it but my dad, so mom never made it again.   I’ve made it several times for my family, and we prefer beef bbq over pork bbq.   

[Misplaced Parisian]

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@sidsmom wrote:

Veggie Roast!

The Cheap Lazy Vegan has a simple recipe (below), 

but a.n.y. Veggie burger recipe could be 2-3X & 

cooked in a loaf pan. Yum...add ketchup!

https://youtu.be/g3XSN4DwjOg

---

@sidsmom Thank you for posting this recipe.  I'm definitely making this.  Squeals of glee.

[jannabelle1]

I use a slow cooker for a chuck roast with parsnips, carrots and a quartered onion, seasonings, and cover it with beef broth or sometimes broth with a packet of onion soup. I either make mashed potatoes or use the tubs of already prepared mashed potatoes, and always make a gravy from the liquid in the pan. McCormack's has a pretty good seasoning packet for pot roasts that I use sometimes - it's a great way to make sure it's nicely seasoned. I guess I make a pot roast like my mother did - nothing fancy, but it always tastes great and is so tender.

[phoenixbrd]

My favorite is veggie roast...lots of yummy recipes on the internet and no cruelty, just health.