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FAMILY FAVORITE
POT ROAST AND GRAVY |
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Prep Time: 5 Minutes
Cook Time: 1 Hour and
45 Minutes
Ready In: 1 Hour and
50 Minutes
Makes 6 servings
Ingredients:
3 1/2 pounds boneless
beef chuck shoulder pot roast
1 tsp. olive oil
2 Tbs. red wine vinegar
2 Tbs. Worcestershire sauce
2 Tbs. soy sauce
1/3 cup ketchup
1 tsp. minced garlic
Gravy:
pan juices
1/4 cup water
2 Tbs. flour
Directions:
1. Preheat oven to 350°
F.
2. Heat olive oil over medium-high
heat in a nonstick skillet then add pot roast and brown all sides.
3. After browning the pot roast,
place it in an oven-safe roasting pan. Set aside.
4. In a mixing bowl, stir together
well the vinegar, Worcestershire sauce, soy sauce, ketchup and
minced garlic.
5. Pour the mixture above over
the pot roast in the roasting pan.
6. Cover the roasting pan and
bake in oven for approximately 1 hour and 30 minutes for medium
rare at 150° F. or to desired degree of doneness.
7. Remove cook pot roast and
slice.
To Make Gravy:
8. After slicing the cooked pot roast, transfer pan juices into
a small saucepan and bring to a boil.
9. Meanwhile, mix together the
water and flour then slowly add to the boiling pan juices while
stirring constantly. Cook for two minutes.
10. Serve gravy over sliced pot
roast.
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for this recipe page.
Prep Time: 20 Minutes
Cook Time: 3 Hours
Makes 6 to 8 servings
Ingredients:
5 pounds boneless pork
roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
1/2 tablespoon ground black pepper
3 bay leaves
1/2 cup cider vinegar
1 teaspoon dried thyme
Directions:
1. Preheat oven to 325
degrees F (165 degrees C).
2. With a small knife, pierce
top of roast. Force garlic slices into the cuts. Sprinkle the
roast with salt and pepper. Place bay leaves in the bottom of
the roasting pan, and set roast on top of bay leaves, fat side
up. Mix vinegar and thyme in a small bowl, and pour over the
top of the roast.
3. Bake in the preheated oven
3 hours, or until an internal temperature of 160 degrees F (70
degrees C) is reached. Using a baster or spoon, baste the drippings
over the roast frequently while it is cooking. Let the roast
rest for 10 minutes when done before slicing.
Click HERE
for this recipe page. |
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SKILLET CHICKEN
TENDERLOINS WITH MOZZARELLA CHEESE |
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Prep Time: 5 Minutes
Cook Time: about 13 to
18 Minutes
Ready In: about 23 Minutes
Makes about 4 servings
Ingredients:
1 1/2 lb. chicken tenderloins
1 Tbsp. olive oil
2 cups chopped fresh tomatoes
Salt to taste
ground pepper to taste
1 tablespoon chopped fresh rosemary
1 tablespoon fresh chopped thyme
1/2 cup shredded mozzarella cheese
Directions:
1. In large, non-stick
skillet, heat the olive oil over medium heat.
2. Add the chicken tenderloins and cook for 3 to 4 minutes per
side, until browned; then add the tomatoes, salt, pepper, rosemary
and thyme; reduce heat to medium-low.
3. Cover and simmer 10 to 14 minutes, or until chicken is cooked
through.
4. Serve with the shredded cheese on top.
Click HERE
for this recipe page.
Prep Time: 10 Minutes
Cook Time: 16 to 20 Minutes
Ready In: 26 to 30 Minutes
Makes 3 to 4 servings
Ingredients:
4 boneless pork chops,
cut into 1/2-inch cubes
2 cloves garlic, crushed
1 medium onion, peeled and chopped
1 14 1/2-ounce can diced tomatoes
1/2 cup dry white wine
1 teaspoon olive oil
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
salt (optional)
cracked black pepper (optional)
Directions:
1. Heat oil in large
nonstick skillet over medium-high heat; sauté pork cubes,
garlic and onion until pork starts to brown, about 4-5 minutes.
2. Add remaining ingredients,
lower heat to a simmer, cover and cook gently for 12-15 minutes.
3. Taste for seasoning, adding
salt and cracked black pepper if desired.
Click HERE
for this recipe page. |
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