Beef Pot Roast Dinner

Pot Roast
  • There's nothing like the taste of a good old-fashioned pot roast with onions potatoes and carrots. Because it's oven roasted cooking several hours, the aroma fills the house enticing family to anticipate serving time!

  • Cooking slow and low is the secret for a tender pot roast. I like using the oven, but it may also be cooked on low simmer on the stove top, after searing the meat. 

    Juices can be strained off to make gravy, or if you have a soup/sauce wand, remove meat and vegetables, and blend remaining juices, bits and pieces for a smooth gravy thickened with flour.

    Chuck or rump roasts often go on sale for under $3.00 a pound, and sometimes are offered at "buy one get one free," so watch for sales.  Leftover pot roast can be used in a variety of recipes including soups, stews, tacos, and pot pies. 

    One of my favorites is making  my gram's horseradish gravy which I'll post at a later time. It's basically left over shredded beef, and a gravy and spices with horseradish serviced over biscuits or rolls.
  • Beef Pot Roast Dinner
  • 2 Tabs. bacon grease, or olive oil
  • 3 to 4 pound boneless chuck roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • one stalk of celery, chopped
  • 2 bay leaves
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 can of beef broth about a cup and a half
  • Potatoes halved or whole, quartered carrots for 6-8 people
  • Condiments:  horseradish, ketchup
Pot Roast
Preheat oven to 325 degrees 
PhotobucketHeat a  large Dutch oven on stove over medium high heat.  Salt and pepper roast and dredge or rub with flour.

Add bacon grease to pot and sear meat for 3-4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and bay leafs on bottom of pan. Return meat, to pan, 
add vegetables, and pour in broth.

Pot RoastCook covered for 2-1/2 to 3 hours, until vegetables are tender and meat falls apart or shreds easily. Remove roast to a platter to rest for 10 to 15 minutes.   
    Cut meat into serving sizes and arrange with vegetables on a platter.

    In a cup, take 3 Tabs. of flour and add about 1/3 cup of cold water to make a thick paste, then mix into pan juices and cook on stove top to make a gravy. Serves 6 to 9 depending on size of roast and meat serving size of 4 to 5 oz.

    Estimated cost of dinner: $10 or less; $1.66 per serving or less.

    Overnight Breakfast-Brunch Casserole

    A family favorite for over 40 years, I often make this for holiday morning breakfasts when family and guests are on hand and many servings are needed without a lot of fuss on a hectic morning. It's very much like a quiche.

    Add juice, fruit, and coffee and it makes a perfect breakfast or brunch presentation for minimal cost per serving.  It's delicious any time of year and can easily be halved to serve fewer people, or doubled to feed more.

    Overnight Breakfast-Brunch Casserole
    1 pound pork sausage or link cut into bite size pieces
    2 cups of milk
    6 slices of bread
    6 eggs
    1 tsp. dry mustard
    1 cup of Parmesan cheese saving a handful for topping.
    1/2 tsp. salt
    pepper to taste
    optional: tsp. of mix dry herbs blend such as Italian

    Brown sausage drain and cool. Break bread into small pieces.  In a large bowl beat eggs, milk, salt, pepper and mustard.  Add bread, cheese, and remaining ingredients mixing well.

    Grease 9x12 baking dish, then pour mixture in and top with more cheese. Refrigerate overnight to set.

    Bake at 350 oven for 40-50 minutes until top is golden brown.  Serves 8-10.

    Note: I've used combinations of other cheeses with the Parmesan, such as mozzarella or cheddar, but for flavor Parmesan is the best.

    Estimated cost: $5.00 or less; .62 cents a serving or less.

    Ham It Up! Leftover Ham Ideas

    Ham and Parsley Potatoes, Uploaded from the Photobucket iPhone App
    With the holidays here, I'm republishing my post on ideas of what to do with leftover ham.
    There's so many meals and dishes for using leftover ham. Is there any other meat offering such a big bang for the bucks, especially when on sale for Easter, Thanksgiving, Christmas and New Year's holidays?  Right down to the bone and scraps, leftovers fill my freezer for scores of future meals. 

    I package and freeze in pint-size bags: nice-sized slices for more ham dinners and sandwiches, then smaller pieces for soups, casseroles, quiches, or breakfasts.

    Here's links to my blog recipes which can include ham:
    Navy Bean Soup
    Split Pea and Ham Soup
    Mac and Cheese
    Ham Croquettes
    Chicken Cordon Bleu

    Here's other meals I make using ham (no recipes posted yet)
    Scalloped Potatoes
    Chef Salad
    Deviled Ham Salad
    Grilled Ham and Cheese Sandwich
    Omelets or with Scrambled Eggs

    Here's a link I found on the internet offering even more ideas:
    30 Ideas for Leftover Ham