Roast: Cola Pot Roast II

4 pounds beef sirloin roast3 carrots, chopped3 stalks celery, chopped1 clove garlic, minced1/2 (.75 ounce) packet dry brown gravy mix2 tablespoons water1 (1 ounce) package dry onion soup mix1 (10.75 ounce) can condensed cream of mushroom soup10 fluid ounces cola-flavored carbonated beveragePreheat oven to 350 degrees F (175 degrees C). Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast. In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast. Cover pan, and cook 1 hour in the preheated oven. Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours. Remove from oven, and let meat rest for 10 minutes before slicing. Amount Per Serving  Calories: 423 | Total Fat: 23.3g | Cholesterol: 121mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 423

Total Fat: 23.3gCholesterol: 121mgSodium: 736mgTotal Carbs: 12.7g    Dietary Fiber: 1.2gProtein: 38.8g VIEW DETAILED NUTRITION
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Roast: Catherine's Sirloin Tip Roast

3 pounds beef sirloin tip roast4 cloves garlic, peeled and halved1 teaspoon coarsely ground black pepperPreheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing. To serve, slice thinly against the grain, and use pan drippings for gravy. Amount Per Serving  Calories: 299 | Total Fat: 10g | Cholesterol: 138mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 299

Total Fat: 10gCholesterol: 138mgSodium: 132mgTotal Carbs: 0.9g    Dietary Fiber: 0.1gProtein: 48.3g VIEW DETAILED NUTRITION
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Rosh Hashanah: Harvey's Moroccan Roast Chicken | Submitted By: MONKEYCAT

Dry Spice Mix:1/8 teaspoon ground cloves1/4 teaspoon ground black pepper3/8 teaspoon fennel seed, ground3/4 teaspoon sesame seeds, ground1/8 teaspoon ground coriander1/8 teaspoon ground cumin1/8 teaspoon ground allspice1/4 teaspoon ground nutmeg3/4 teaspoon ground ginger1/8 teaspoon ground cardamomSpice Paste:2 tablespoons Hungarian paprika1/4 cup fresh lemon juice1 tablespoon salt3 tablespoons chopped fresh mint1 teaspoon ground black pepper2 cloves garlic, peeled and crushed3 tablespoons olive oil1 pound small red potatoes, quartered2 cups baby carrots2 small lemons1 (4 pound) roasting chicken, rinsed and patted dryPreheat oven to 350 degrees F (175 degrees C). For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside. For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste. Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity. Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving. Amount Per Serving  Calories: 789 | Total Fat: 45.2g | Cholesterol: 194mg Powered by ESHA Nutrient Database

Harvey's Moroccan Roast Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 789

Total Fat: 45.2gCholesterol: 194mgSodium: 1993mgTotal Carbs: 32.7g    Dietary Fiber: 7.2gProtein: 64.9g VIEW DETAILED NUTRITION
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Roast: Pot Roast, Vegetables, and Beer | Submitted By: Pam

2 tablespoons olive oil1 (3 pound) beef pot roast1 onion, chopped5 cloves garlic, minced1 pound carrots, cut into chunks1 (8 ounce) package sliced fresh mushrooms1 1/2 pounds potatoes, peeled and cut into chunks2 tablespoons all-purpose flour2 cups beef stock1 (12 fluid ounce) can or bottle dark beer1 bay leaf3 tablespoons chopped fresh thyme1 teaspoon brown sugar2 tablespoons whole-grain Dijon mustard1 tablespoon tomato pastesalt and ground black pepper to tastePreheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid. Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours. Amount Per Serving  Calories: 568 | Total Fat: 29g | Cholesterol: 98mg Powered by ESHA Nutrient Database

Pot Roast, Vegetables, and Beer

Servings Per Recipe: 6

Amount Per Serving

Calories: 568

Total Fat: 29gCholesterol: 98mgSodium: 365mgTotal Carbs: 38.7g    Dietary Fiber: 5.9gProtein: 33.8g VIEW DETAILED NUTRITION
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Roast: Pork Butt Roast with Vegetables | Submitted By: Kat Mitschke

salt and pepper to tastegarlic powder to taste6 pounds pork butt roast2 onion, sliced20 new potatoes, raw16 carrots, peeled2 cups mushrooms, halvedPreheat oven to 350 degrees F (175 degrees C). Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan. Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving. Amount Per Serving  Calories: 549 | Total Fat: 20.9g | Cholesterol: 124mg Powered by ESHA Nutrient Database

Pork Butt Roast with Vegetables

Servings Per Recipe: 8

Amount Per Serving

Calories: 549

Total Fat: 20.9gCholesterol: 124mgSodium: 277mgTotal Carbs: 46g    Dietary Fiber: 6.8gProtein: 43.5g VIEW DETAILED NUTRITION
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Roast: Slow Cooker Venison Roast | Submitted By: sal

3 pounds boneless venison roast1 large onion, sliced1 tablespoon soy sauce1 tablespoon Worcestershire sauce1 tablespoon garlic salt1/4 teaspoon ground black pepper1 (1 ounce) package dry onion soup mix1 (10.75 ounce) can condensed cream of mushroom soupPut cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours. Amount Per Serving  Calories: 314 | Total Fat: 8g | Cholesterol: 171mg

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Roast: Simple Savory Pork Roast | Submitted By: Marianne Campbell

1 1/2 tablespoons fresh rosemary2 teaspoons garlic salt1/2 teaspoon dried thyme1/4 teaspoon freshly ground black pepper3 pounds boneless pork loin roastPreheat oven to 350 degrees F (175 degrees C). In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 160 degrees F (70 degrees C). Amount Per Serving  Calories: 336 | Total Fat: 19.7g | Cholesterol: 110mg

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Rosh Hashanah: Veal Roast Blanquette | Submitted By: HSTR

4 pounds veal shoulder roast1/4 teaspoon dried thyme4 carrots, halved1 pound small potatoes1/2 pound small white onions1/2 pound mushrooms2 tablespoons all-purpose flour1 (10 ounce) package frozen green peas2 egg yolksIn an 8 quart Dutch oven over med-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes. To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm. In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through. In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat. Amount Per Serving  Calories: 418 | Total Fat: 13.4g | Cholesterol: 257mg

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