Momma Neely's Pot Roast

Momma Neely's Pot Roast

Recipe courtesy The Neelys

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

2 hr 35 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 1 (3 to 4-pound) boneless bottom round roast
• Kosher salt and freshly ground black pepper
• 1/4 cup vegetable oil
• 2 yellow onions, peeled and quartered
• 3 cloves garlic, smashed
• 1 tablespoon tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 fresh thyme sprigs
• 2 bay leaves
• 3 carrots, peeled and sliced into 1/2-inch pieces
• Freshly chopped parsley leaves, for garnish

Directions

Preheat the oven to 350 degrees F.

Season the roast on all sides with salt and pepper.

In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.

Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

Serve with Roasted Garlic Fingerling Potatoes.

Very Good!  12.22.16

Beef Oriental

1 lb lean round steak, 1/4-inch thick

2 tbsp oil

1 1/2 cups hot water

1 beef bouillon cube

1 tbsp soy sauce

1 clove garlic, crushed

1/2 tsp black pepper

1/2 cup raw carrot strips (3x1/4-inches)

1/2 cup diagonally sliced celery

1 cup diagonally sliced green onion

1 cup chopped green pepper

Sliced mushrooms

1/2 cup sliced water chestnuts, drained

1-1 1/2 cups boiling water

2 tbsp cornstarch

1/4 cup cold water

Cut meat into thin strips.  Heat oil in frying pan and brown beef.  Add hot water, beef bouillon, soy sauce, garlic and pepper.  Cover and simmer very slowly 40 minutes.  When meat is tender, add vegetables.  If cooking liquid has evaporated too much add 1 1/2 cups boiling water, otherwise add 1 cup.  Make slurry with cornstarch and cold water and use to thicken sauce when veggies are tender.

Serve with rice

Creole Steak

Creole Steak

Dredge beef cubed steak (or pounded round steak pieces) in flour, salt, pepper, paprika mixture.

Brown in a little oil.

Lightly brown bell pepper and onion in the oil.

Add a can of stewed tomatoes and 1 cup beef broth.

Simmer 1 hour or until tender.

Thicken gravy with a little cornstarch slurry.

Serve over rice

Chinese Pot Roast

4 pound boneless beef roast (chuck or eye of round)

2 teaspoons garlic salt

2 teaspoons black pepper

1 teaspoon dry mustard powder

1 tablespoon olive oil

2 1/2 cups water

3/4 cup Low Sodium Soy Sauce

3 tablespoons white vinegar

1/4 cup honey

1 teaspoon ground ginger

1 teaspoon celery seed

2 tablespoons cornstarch

1/4 cup cold water

Preheat the oven to 325^F.  

Coat the roast with garlic salt, pepper and mustard powder.  Heat the oil in a large skillet over medium-high heat and brown the beef well on all sides.  

In a large oven proof casserole dish or baking pan, combine the water, soy sauce, vinegar, honey, ginger and celery seed and whisk until the honey is mixed in.  Place the browned beef in the soy mixture, cover the pan tightly with aluminum foil and bake for about 2 1/2 to 3 hours or until very tender.  

When the roast is done, remove it to a serving plate, tent with foil and keep warm.  Pour the soy sauce mixture into a large skillet and bring to a boil over medium-high heat.  Stir the cornstarch and cold water together to make a slurry and pour that into the boiling liquid.  Whisk until the mixture thickens, about 1 minute.  

Serve the gravy over the sliced beef.

Very good served with hot, cooked rice and broccoli.  Yum!  (from allrecipes.com)

If you use the Eye of Round and slice it thinly, this also makes great Roast Beef sandwiches!

Winter Warm Up Beef Pot Pie

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

3/4 lb. boneless beef sirloin steak, cut into 1/2-inch cubes

2 small onions, cut into thin wedges

1 1/2 cups cubed (3/4-inch) peeled baking potatoes

3/4 cup cut (1x1/2x1/2-inch) carrot

1/2 cup Green Giant™ Frozen Sweet Peas

1 (4.5-oz.) jar Green Giant™ Whole Mushrooms, drained

1 (12-oz.) jar brown gravy

2 tablespoons cornstarch

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg yolk

2 teaspoons water

1 teaspoon sesame seed

Directions

1. Heat oven to 425°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
2. In large nonstick skillet, cook beef and onions over medium-high heat for 4 to 6 minutes or until beef is browned, stirring frequently. Stir in potatoes, carrot, peas and mushrooms.
3. In small bowl, combine gravy, cornstarch, thyme, salt and pepper; mix well. Stir into beef mixture; cook until thoroughly heated. Pour mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut small slits in several places in top crust.
4. In another small bowl, combine egg yolk and water; blend well. Brush top crust with egg mixture; sprinkle with sesame seed.
5. Bake at 425°F. for 30 to 40 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving.  6-6-2005

Vegetable Beef Soup with Barley

Vegetable Beef Soup with Barley

1 lb lean beef, cut into small cubes

1 carton beef broth

2 tbsp soy sauce

Pepper

1 can stewed tomatoes

1 small can V8

1 tsp dried oregano

1 can dark red kidney beans

1 pkg frozen mixed vegetables

3/4 cup quick cooking pearl barley

Cook the beef, broth, soy sauce and pepper to taste in the crockpot on low for several hours, or until the beef is very tender. Strain and discard weird beefy bits. Return the broth and meat to a soup pot. Add the tomatoes, v8, oregano and kidney beans and bring to a boil. Cook about 10 minutes. Add the mixed vegetables and barley and cook 10 more minutes or until the barley is done. 

Pretty, colorful and tasty.

Texas Style Chili

Texas Style Chili

2 ½ lbs round steak, trimmed, cut into ½-inch cubes

3 tbsp oil

1 cup chopped onions

2 garlic cloves, finely chopped

1 tbsp cumin

1 tbsp oregano leaves

½ tsp paprika

¼ to ½ tsp cinnamon

16-oz can diced tomatoes

15-oz can tomato sauce

12-oz can beer or 1 ½ cups beef broth

2 jalapeno chile peppers, seeded and finely chopped

In 5-qt Dutch oven, brown meat in oil with onion, garlic, cumin, oregano, paprika and cinnamon.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat and simmer 1 1/4 hours or until meat is tender. 

2 jalapenos make it pretty hot, but this is GOOD!  Serve with Corn Muffins and Sour Cream  1-4-99

Swiss Steak

2 lbs round steak

Salt & Pepper

Flour

2 tablespoons olive oil

1 onion, halved and sliced

1 package brown gravy mix

1 cup water

14-oz can stewed tomatoes

Preheat the oven to 325^F.

Cut the steak into serving sized pieces and pound with a meat mallet to tenderize it.  Salt and pepper each piece and dredge in flour.  Meanwhile, heat the oil in a large skillet over medium-high heat. Brown the beef on both sides then remove them from the skillet and place in a large casserole dish or 9x13" pan.

Saute the onions in the same skillet you browned the beef in until they start to brown a bit.  Spoon them over the beef in the casserole dish.

Combine the gravy mix and water in the skillet and bring to a boil, whisking constantly, until the gravy begins to thicken.  Stir in the stewed tomatoes (+ juice).  Pour the gravy over the beef and onions.

Seal the dish with foil and bake for 2-3 hours.

Serve with Mashed Potatoes and Buttered Corn.  Yum!!

Steak Strips in Onion Gravy

Steak Strips in Onion Gravy

1.5 - 2 lbs beef sirloin steak, cut into strips

3 tbsp olive oil

Garlic Salt & Pepper

1 large sweet onion, halved and sliced

Pinch of rubbed sage

Splash of worcestershire sauce

1 packet McCormick's Au Jus mix

14 oz can beef broth

1 cup water

Heat the olive oil in a large skillet until hot. Add the steak strips, season with garlic salt and pepper and brown well on all sides. Add the onion slices and cook about 5 minutes stirring occasionally. Add the remaining ingredients and bring to a boil. Cover, reduce heat and simmer about 1 hour or until the steak is very tender. Thicken the gravy with a little flour and water whisked together if you wish.

This was delicious served with Mashed Potatoes!

Steak Diane-ish

Steak Diane-ish

Steaks:

1 Tbsp butter

2 New York Strip Steaks, about 3/4-inch thick

Garlic Salt and Pepper to taste

Sauce:

1 Tbsp butter

1 shallot, finely minced

2 Tbsp cognac

2 Tbsp Marsala

1 tsp Dijon Mustard

1 Tbsp A-1 steak sauce

1 tsp honey

1/2 cup low sodium beef broth

2 Tbsp half and half

Heat an iron skillet over medium high heat. Season steaks with garlic salt and pepper. Add the butter to the hot skillet. As soon as the foam subsides add the steaks. Cook 3 minutes on each side until nicely browned. 

Remove to a warm plate. 

Add the second tablespoon of butter and the shallots. Saute for 1 minutes. Carefully add the cognac and stir to deglaze the pan. You can flambe it if you want to...but personally I don't see the point in risking my kitchen to an open flame! Add the Marsala, mustard, A-1 sauce and honey. Cook for about 1 minute or until syrupy. Add the beef broth and boil for 1-2 minutes. Stir in half and half until incorporated. Add the steaks back to the pan and reheat for just 1 minute (steaks should be about medium by this point). 

Serve steaks with a bit of the sauce spooned over the top. 

Yummy. Adapted from a recipe found on-line called 21 Club's Steak Diane.

Slow Cooked Hungarian Beef & Noodles

Slow Cooked Hungarian Beef & Noodles

2 lb lean boneless beef, cut into cubes

2 cups baby carrots

1 onion, quartered and roughly chopped

1 bell pepper, cut into strips

1/3 cup flour

1 heaping tsp smoked paprika

1 tbsp Mrs. Dash Tomato, Basil & Garlic flavored seasoning

1/2 bottle chili sauce

15-oz can stewed tomatoes

26 oz carton beef broth

Salt and Pepper to taste, if needed

16-oz hot cooked egg noodles

8-oz sour cream, if desired

Toss together the beef, carrots, onions, bell pepper, flour, paprika, and Mrs. Dash and place in the slow cooker. Add chili sauce, tomatoes and beef broth and cook on low all day. Serve with hot noodles and stir in sour cream if desired.

This smells wonderful and tastes great!

Sherry Braised Boneless Beef Short Ribs

Sherry Braised Boneless Beef Short Ribs

4 slices thick-cut applewood bacon, cut into 1/2-inch pieces

2.5 lbs boneless beef short ribs

Salt and Black Pepper to taste

6 sprigs of fresh thyme

1 bay leaf

1 large purple onion, chopped

3 cloves garlic, minced

2-3 Tbsp all-purpose flour

1 cup dry sherry

1 carton low sodium beef broth

Preheat the oven to 350^F.

Cook bacon in a large, heavy skillet over medium heat until evenly browned, stirring often, about 10 minutes.  Remove crispy bacon with a slotted spoon and transfer to a large heavy casserole dish with a lid. 

Generously season the short ribs with salt and pepper and brown them in the bacon fat in the same skillet on medium-high heat, 3-5 minutes per side, until well-browned and caramelized on all sides. Transfer the ribs to the casserole dish.  Ad the thyme and bay leaf to the casserole.

Reduce heat to medium and add the chopped onion to the drippings in the skillet.  Cook, stirring, until soft and golden brown, about 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds. 

Stir the flour into the onions and cook 2-3 minutes until golden brown, stirring frequently.  Whisk in the sherry and cook, stirring constantly until the mixture thickens.  Add beef broth and cook until mixture begins to boil.  Pour over the ribs in the casserole. 

Put the lid on the casserole dish and bake in the preheated oven for 2-3 hours or until the ribs are very tender.  If the gravy isn't thick enough after the ribs are cooked, remove the meat to a serving platter and pour the gravy into the skillet used to prep everything and boil it until it reduces and becomes as thick as you want it. 

Very tasty! 

Recipe adapted from allrecipes.com

Sensational Beef Stroganoff

Sensational Beef Stroganoff

1 lb boneless beef round steak, cut 3/4' thick

2 Tbsp butter

1/2 cup chopped onion

1 can Campbell's Cream of Mushroom Soup

1/2 tsp paprika

1/2 cup sour cream

Hot cooked noodles

chopped parsley for garnish

Slice beef across the grain into VERY thin strips.  In skillet over high heat, in 1 Tbsp butter, cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender; set aside.  Repeat with remaining butter, beef and nions.  Return the meat mixture to the skillet.  Stir in soup and paprika.  Heat through, stirring occasionally.  Reduce heat to very low.  Stir in sour cream.  Gently heat through.  Serve over noodles garnished with parsley.

 The original recipe called for sliced mushrooms but since I don't like mushrooms I always leave them out. Cathy

Rich Beef Barley Soup

Rich Beef Barley Soup

1 tablespoon good olive oil

2 pounds beef shortribs

1 lb lean beef, cubes 

Kosher salt and freshly ground black pepper

2 cups chopped leeks, white and light green parts (2 leeks)

2 cups (1/2-inch) diced carrots (4 carrots)

1 cup chopped yellow onion

1 cup (1/2-inch) diced celery (2 stalks)

2 garlic cloves, minced

2 sprigs fresh thyme leaves

3 bay leaves

32 oz carton beef broth

Water, as needed

1 cup pearled barley

Heat the olive oil in a large pot or Dutch oven. Add the shortribs, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the shortribs with a slotted spoon and reserve.  Brown the beef cubes and remove them.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the shortribs and beef cubes to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper and water if necessary to cover the mixture. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1-2 hours or until the beef is very tender. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot.

Adapted from a Barefoot Contessa recipe.  YUM!!

Red Pepper Round Steak

Red Pepper Round Steak

1 (1 lb) round steak

½ tsp salt

1/8 tsp pepper

2 tbsp chopped onion

2 tbsp vegetable oil

1 large sweet red pepper, chopped

1 beef-bouillon cube

1 packet of seasoning mix from Ramen Beef Noodles

1 cup hot water

1 (14.5 oz) can tomato wedges

1 tbsp cornstarch

¼ cup water

2 tsp soy sauce

Hot cooked rice

Partially freeze steak; slice diagonally across the grain into ¼-inch wide strips.  Cut strips into 2-inch pieces.  Sprinkle with salt and pepper.  Saute steak and onion in oil in a skillet until steak is browned.  Add chopped red pepper.  Dissolve bouillon cube in 1 cup hot water; add to steak with the Ramen noodle seasoning and bring to a boil.  Cover and reduce heat, simmer 40 minutes.  Add tomatoes.

Combine cornstarch, ¼ cup water and soy sauce, stirring well.  Stir into steak mixture.  Bring to a boil and cook 1 minute, stirring constantly. Serve over rice.  Serves 4.

Very good.  10/1/07

Pepperoncini Beef

Pepperoncini Beef

3-4 lb beef roast

1 large onion, cut into chunks

16-oz jar pepperoncini

Place the roast and the onion into the slow cooker and pour the jar of pepperoncini over all. Cover and cook on low for 8-10 hours. 

Good and spicy! We'll be having this again! Adapted from recipe at allrecipes.com

Oriental Slow Cooked Pot Roast

Oriental Slow Cooked Pot Roast

1 large onion, chopped

3-4 lb sirloin tip roast 

1/2 cup low-sodium soy sauce

1/2 cup water

1 tsp ginger

2 Tbsp corn starch

Place onions and roast in crock pot. Combine soy sauce, water and ginger and pour over the meat. Cook on low 8 hours. Dissolve cornstarch in 2 Tbsp water and stir into meat juices to thicken. 

Slice meat and serve over hot, cooked Rice with Steamed Broccoli. Delicious!

Old-Fashioned Beef Stew

Old-Fashioned Beef Stew

½ cup all-purpose flour

1 tsp salt

¼ tsp pepper

2 lbs beef for stew, cut into 1-inch pieces

2 Tbsp shortening

6 cups hot water

3 medium potatoes, cut into 1-inch cubes

1 medium turnip, cut into 1-inch cubes

4 carrots, cut into 1-inch slices

1 green pepper, but into strips

1 cup 1-inch pieces celery

1 medium onion, chopped (abt ½ cup)

1 tbsp salt

1 packet onion soup mix

1 bay leaf

Mix flour, 1 tsp salt and pepper.  Coat beef with flour mixture.  Heat shortening in large dutch oven until melted; cook beef until brown.

Add water.  Heat to boiling; reduce heat.  Cover and simmer 2 hours.  Stir in remaining ingredients.  Simmer until vegetable are tender, about 30 minutes.  Remove bay leaf.

Thicken stew is desired.  Shake 1 cup cold water and 2 to 4 tbsp flour in tightly covered container; stir into stew.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  6 servings.

Excellent!  1/9/99

Italian Crockpot Beef

Italian Crockpot Beef

3-5 lb. rump roast

1 packet Good Seasons Italian dressing mix

1 packet Au Jus gravy mix

2 tsp. Italian Seasoning

1 cup water

1/3 cup sliced pepperoncini peppers

Place the beef in a crockpot. Combine the remaining ingredients and pour over the meat. Cook on low for 6 to 8 hours or until very tender. Shred and serve on rolls or hamburger buns.

Loved the beef!  Served on Soft Onion Sandwich Rolls with hredded lettuce, slice tomatoes, thinly sliced red onion, crisp bacon slices, Swiss cheese slices and Horseradish Ranch Sauce.  The sauce was good, but these would have been just fine with plain old bottled BBQ Sauce!

Hungarian Goulash

Hungarian Goulash

3 lb boneless beef chuck, cut into 1-inch cubes

¼ cup flour

¼ cup oil

3 cups sliced onions

1 tbsp paprika

1 tsp salt

1/8 tsp pepper

10.5-oz can condensed beef broth

1 cup sour cream

Buttered extra wide egg noodles

In medium bowl, toss meat cubes with flour to coat.  In Dutch oven, brown meat cubes in oil until well browned on all sides.  Add onions, paprika, salt, pepper and beef broth.  Cover and cook over low heat for 1 ½ hours or until meat cubes are tender.

Add sour cream to meat mixture and cook over low heat until heated through, stirring constantly.  Serve goulash over noodles.  8 servings.

Excellent! 1/18/99