Best 11 Peleponnesian Pot Roast Recipes

POLYNESIAN ROAST BEEF

Steps:

• Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast. , Drain pineapple, reserving juice; refrigerate the pineapple slices. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cook, covered, on low for 6-8 hours. , Add pineapple and green pepper. Cook 1 hour longer or until meat is tender.

PAKISTANI POT ROAST BEEF FILLETS (PASANDAY)

Steps:

• In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes.
• Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.

POT ROAST CARIBE

Steps:

• Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
• Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.

MISSISSIPPI POT ROAST

Steps:

• Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
• Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

PELEPONNESIAN POT ROAST

Steps:

• Make slits in the meat and insert garlic. Sprinkle meat with salt and pepper.
• Heat oil in a heavy pot or Dutch oven over medium-high heat. Add meat and brown on all sides.
• Combine tomato sauce, vinegar, nutmeg, cinnamon, and allspice. Pour over roast. Bring to a simmer and cook for 1 1/2 hours, or until meat is tender.
• Remove meat to a platter and let rest 5 minutes before slicing. Stir the sauce well and spoon over meat.

POLYNESIAN POT ROAST

Steps:

• Place roast and mushrooms in large Dutch Oven.
• Combine pineapple juice, soy sauce, ginger and salt. Mix well and pour over roast.
• Let stand 1 hour at room temperature, turning once.
• Add sliced onion, place over high heat and bring to a boil.
• Reduce heat, cover and simmer 2 1/2 to 3 hours or until roast is tender.
• Remove roast and vegetables to warm serving dish.
• Combine cornstarch and water, mixing well. Stir into pan drippings.
• Cook mixture over medium-high heat, stirring constantly until thickened and bubbly. Ladle sauce over roast.

BBQ POT ROAST

Steps:

• Rub the roast with the freshly ground pepper and the curry powder. Heat a large frying pan and add the oil. Brown the meat on all sides, using high heat.
• Prepare the sauce by simmering all the sauce ingredients until the onions are soft. Place the roast in a large piece of aluminium foil and place on a baking sheet. Pour the sauce over the roast and fold the foil over to seal the roast well. Place on a grill or in a 350 degree oven for about 2 hours.,or until tender. ( I prefer to put the roast in a dutch oven ,minus the foil, and pouring the sauce over the roast. This way you need to check the liquid, may need a little water.Using the dutch oven you can either place the Dutch Oven on top of the BBQ ,or on the stove top ,or in your regular oven as above.).
• You may wish to add a bit of salt when serving. I like with spratzle or wide egg noodles.

ASIAN-STYLE POT ROAST

Steps:

• Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
• Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
• Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Bake about 2 1/2 hours or until meat and vegetables are tender.
• Cut open top of oven bag carefully. Remember: Always support bag with pan.
• Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

LIGHT POT ROAST

Steps:

• Trim fat from roast.
• Spray a dutch oven with cooking spray and preheat to medium.
• Brown roast on all sides.
• Drain fat.
• In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil.
• Pour over the meat and bring to a boil.
• Reduce heat, cover and simmer 1 hour.
• Add potatoes, carrots, celery, and onion to the dutch oven.
• Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
• Add more water if needed.
• Remove meat and vegetables to a platter and keep warm.
• Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
• Skim off the fat.
• You need 1 cup of pan juices, so add water if necessary to make the full cup.
• Whisk together the 1/4 cup water and flour until smooth.
• Stir in the pan juices and return to the dutch oven.
• Cook, stirring constantly, until thickened and bubbly.
• Cook another minute and serve the gravy with the meat and veggies.

ASIAN POT ROAST

Steps:

• In a Dutch oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. , Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender., Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve the meat, vegetables and pineapple with gravy.