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Beef Pot Roast


Planter uses eye of round in the first recipe, because it has the least amount of saturated fat of all the cuts.  See Joy of Cooking and Better Homes and Gardens New Cookbook for some good info on cuts of meat. 

See also Morrocan Beef Pot Roast , Cider-Simmered Roast , or Mom's Recipes.  Serve any of the recipes with Garlic Mashed PotatoesYorkshire Pudding might be used if juices cook down sufficiently.  Use leftovers for beef tacos or burritos, Enchiladas, beef stroganoff, or stir fried dishes.

1.  Beef Pot Roast

Note:  Substitute sweet potatoes, other favorite vegetables for a change of pace, or carrots and celery for vitamins and for taste. 

3-4 lb chuck, shoulder, top or bottom round, brisket, or blade
seasoned flour, enough for dredging
2 T oil or shortening
3/4 cp beef broth, or, substitute rehydrated tomatoes and instant bouillon

onion soup, or tomato juice
1/4 cp dry red wine or beer [ optional]
1/2 t thyme
1/2 t Worcestershire sauce
2- 4 potatoes, peeled and quartered
4 carrots, sliced 1" thick
2 stalks celery, sliced 1" thick

1. Coat meat with flour. Brown in hot fat for about 10 min.
2. Add liquids. If you use wine or beer, the roast tastes better with water or beef broth than with tomato juice.
3. Add thyme and Worcestershire sauce.
4. Cover and simmer 1 1/2 hrs. Add water as needed to prevent sticking.
5. Add vegetables. Sprinkle with salt and pepper. Cover and cook 45 min, or until meat and vegetables are tender. Add water as needed to prevent sticking.
6. Remove meat and vegetables and thicken the sauce with 2 T cornstarch or flour dissolved in 2 T cold water.

2.  Beef Pot Roast with Sun Dried Tomatoes and Basil

Note: Adapted from Healthy Crockery Cookery by Mable Hoffman. The drippings are just the right thickness to make a nice sauce to serve over  cooked pasta, dumplings, or Sweet Potato Pancakes

2 1/2-3 lb boneless beef round or pot roast
1/3 cp sun-dried tomatoes, dry-packed
1/2 cp boiling water (beef boullion cube is optional)

basil to taste
1 clove garlic, chopped
1 medium onion, sliced
2-3 hot peppers, chopped (we used froze serranos from last year's garden), or 3 t hot chile pepper flakes
1/4 t salt
1/8 t ground black pepper

1. Rehydrate dried tomatoes in boiling hot water with chopped garlic, soaking for about 5-15 minutes.
2. Place roast in slow cooker, top with remaining ingredients and pour tomato mixture over all.
3. Cook on low about 8 hours or till roast is tender. Use the drippings as a gravy for the meat or cooked pasta or potatoes.