View Full Version : pot roast recipe?
10-03-2011, 09:49 AM
it's getting colder, and i'm looking for a good IC-friendly pot roast recipe!
10-04-2011, 03:32 PM
Just yesterday (because it's getting cold in the mountains of Maryland), I made a crock-pot pot roast with all-IC-friendly ingredients and it was delicious.
I started with a 2.5 pound chuck roast cut into 2-inch chunks. I put 2/3 cup of garbanzo-bean flour into a large baggie with the meat and shook it up.
Used a bit of butter to brown the meat in a skillet with some cut-up portabello mushrooms. Once everything was browned, I dumped it into the crockpot.
I then added 3 cut-up carrots, 4 sliced garlic cloves, 3 sliced celery sticks, 2 cut-up potatoes, a small cut-up yam, some raw green beans, a little oregano, and salt. Added about 1.5 cups of water. Put it on low for about 6 hours and occasionally added some water if the sauce/gravy seemed too thick. I think you could add just about anything to this recipe and it would still be delicious.
10-05-2011, 05:34 AM
I can tolerate onions if they are cooked down, so I add onions too, I also just put it in my heavy dutch oven pot, and put in the oven for a couple hours.... I thought I would miss the worchester sauce, but didn't even notice that it was gone! I also put a couple bay leaves in, not sure if it's on the IC friendly list, but i can tolerate it.
10-06-2011, 06:19 AM
thanks! can't wait to try it next week
12-07-2011, 03:33 AM
I just made pot roast this past weekend.
I take a 2.5 lb chuck roast and salt it and let it sit for an hour. I then pull out my pressure cooker, brown both side of the roast, add garlic powder and 1/4 cup of beef stock. I let that cook at 14 pounds of pressure for 40 minutes.
After 40 minutes I remove the lid, add 4 celery sticks, a lot of carrots, coarsely chopped cabbage ( I use a whole head of cabbage) , and new potatoes. Generously sprinkle kosher salt on top. I then cook that for 20 more minutes, let the pressure cooker release the pressure naturally, and then server.
My wife and I pretty much eat all the veggies the first night.
12-07-2011, 10:30 AM
Yum! I can almost smell the roast cooking. I am definately heading to the store tomorrow to buy the meat and will try some recipes!
08-14-2012, 01:44 AM
• 1 teaspoon olive oil
• 1 (3-pound) boneless chuck roast, trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups coarsely chopped onion
• 1 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, chopped
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1 bay leaf
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• Fresh thyme leaves (optional)
1. Preheat oven to 350║.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sautÚ 8 minutes or until tender.
3. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350░ for 1 1/2 hours or until the roast is almost tender.
4. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
enjoy i have a hog roast recepie also
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