Pot Roast

 

America's Favorite Pot Roast



America's Favorite Pot Roast
America's Favorite Pot Roast

Ingredients you need:

  • Trimmed sirloin tip roast : 3 1/2 Pounds
  • Flour: 1/4 Cup
  • Salt: 2 Teaspoons
  • Pepper: 1/8 Teaspoon
  • Peeled and sliced carrots: 3
  • Peeled and quartered potatoes: 3
  • Sliced small onions: 2
  • Celery stalk: 1 (cut in 2" pieces)
  • Drained Jar mushrooms: 20g  or 1/4 Cup mushroom gravy
  • Flour: 3 Tablespoons
  • Water: 1/4 Cup

 

How to cook:

If using chuck or another highly marbled cut, trim all excess fat from the roast and brown it before draining it.

Combine 1/4 cup flour, salt, and pepper in a mixing bowl. Using the flour mixture, coat the meat. In a Slow-cooker, combine all of the vegetables, except the mushrooms, and top with the roast (cut roast in half, if necessary, to fit easily).

Distribute the mushrooms evenly over the top of the roast. Cook on low for 10 to 12 hours. If you wish, cover it

Turn to High for the last hour to soften the vegetables and make a gravy if needed. To thicken the gravy, combine the flour, cornstarch, and salt.

 Mix the 3 tablespoons flour with the water to make a smooth paste, then stir it into the Crock-Pot. to season Until serving, give it a taste. Serves 4–6 people.


Arizona Chuck Wagon Beans:



Arizona Chuck Wagon Beans

Arizona Chuck Wagon Beans:




Ingredients you need:

  • Dried navy beans or Pinto beans:  450 grames
  • Water: 6 Cups
  • Diced beef loins, lean and boneless: 120 grames
  • Chopped large onion: 1
  • Minced garlic clove: 1
  • Chopped Large Green pepper: 1
  • Cubed Round Steak: 700 Grames
  • Salt: 1 1/2 Teaspoons
  • Crumbled Oregano: 1/2 Teaspoon
  • Chilli powder: 1/4 Teaspoon
  • Ground cumin: 1/4 Teaspoon
  • Tomato sauce: 250 ml or 230 grames

 

 

How to cook:

 

Pick over the beans and thoroughly clean them. In a big kettle, combine the beans and water. Bring to a boil, then cover and simmer for 2 minutes. Remove from the heat and set aside for 1 hour before pouring into the slow cooker. In a broad skillet, brown the salt beef; transfer to the cooker with a slotted spoon; sauté the onion, garlic, and green peppers.

pepper in pan drippings; transfer to cooker with a slotted spoon. Brown the beef in batches, a few bits at a time.

in the drippings from the pan; transfer to the cooker with a slotted spoon; season with salt, oregano, chili powder, and cumin.

as well as tomato sauce If required, add more water to bring the liquid level above the beans. Cook on low heat about for 10 hours on low or 6 hours on high, or until beans are tender.




Arroz Con Pollo:



Arroz Con Pollo
Arroz Con Pollo



Ingredients we need:

  • Salt: 1/2 Tsp.
  • Pepper: 1/4 Tsp.
  • Crushed clove Garlic: 1
  • Oregano: 1 Tsp.
  • Chili Powder: 2 Tsp.
  • Chicken Thighs Without Skin: 8
  • Chicken Broth: 1/2 Cup
  • Red thawed Peas, Frozen: 300g
  • Cooked rice: 2 cups
  • Fresh chopped Cilantro: 2 Tbs.

 

How to cook:

Combine salt, pepper, garlic, oregano, and chili powder in a small cup. Season both sides of the chicken parts with the spice mixture. Place the chicken in the slow cooker and cover it with broth. Cook on low for 5 to 6 hours, covered. Remove the chicken from the pan and cover to keep it warm. Invert the situation.

Set the control to maximum. Toss in the peas. Cook for 7 to 10 minutes on high, covered. Add the cooked rice and mix well.

chicken until it is well blended. Serve with a garnish of cilantro.

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