Best 8 Simon And Garfunkel Pot Roast Recipes

POT ROAST WITH CARROTS, SHALLOTS, MINT AND LEMON

Steps:

• Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
• In a large Dutch oven over medium heat, render the pancetta until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve.
• Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute.
• Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce.
• Add the beer and bring to a simmer. Add the beef back in along with the pancetta. The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, basting every hour, for 3 to 4 hours.
• Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest.

MOM'S POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
• Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
• Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
• About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
• To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

POT ROAST

Steps:

• Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
• Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
• Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
• Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
• Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
• Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

SIMON AND GARFUNKEL POT ROAST

Steps:

• Pour the gravy into a slow cooker, and mix with water until smooth. Stir in half the thyme, rosemary, sage, and onion salt.
• Mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. Rub the paste all over the beef roast, and place the roast into the gravy. Place the lid on the slow cooker, and set to low setting.
• Cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.

CHICKEN SIMON AND GARFUNKEL

Steps:

• Pound the chicken breast halves to flatten.
• Place 1 slice of cheese on top of each breast, roll up, and secure with toothpicks.
• Dip each breast into beaten egg, then roll in mixture of half flour and half bread crumbs until well coated.
• Place breasts in greased baking dish.
• Mix parsley, sage, rosemary, and thyme into melted butter. Pour over chicken.
• Bake 30 minutes in a 325 deg. F. oven.
• Pour wine over chicken and bake another 25-30 minutes.

SIMON AND GARFUNKEL POT ROAST

Steps:

• Pour the gravy into a slow cooker, and mix with water until smooth. Stir in half the thyme, rosemary, sage, and onion salt.
• Mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. Rub the paste all over the beef roast, and place the roast into the gravy. Place the lid on the slow cooker, and set to low setting.
• Cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.

SIMON & GARFUNKEL ROAST CHICKEN

Steps:

• Preheat oven to 425.
• Spray a baking dish large enough to hold the chicken and vegetables with non-stick vegetable spray.
• In a small bowl, combine the parsley, sage, rosemary and thyme, and a generous amount of pepper.
• Set aside.
• Quarter the potatoes (do not peel), then cut them into 1/2" pieces.
• Set aside.
• Rub some salt and about 2 tsp.
• of the herb mixture mixture into the cavity of the chicken.
• Then place one of the bay leaves into the cavity and tie the legs together so the chicken will hold its shape.
• Rub some salt on the outside of the chicken and brush with some of the olive oil.
• Sprinkle half of the remaining herb mixture all over the chicken and place in the baking dish.
• In a large bowl, toss the potatoes and shallots with the remaining olive oil and herb mixture, and the remaining bay leaf, crumbled into a few pieces.
• Mix well.
• Spoon the vegetables evenly around the chicken in the baking dish and bake, uncovered, for about 1 hour and 15 minutes, or until the juices run clear when pierced in the thickest part of the thigh and the legs can be moved easily.
• While baking, occasionally baste the chicken and turn the vegetables.
• When the chicken is done, remove the chicken and vegetables from the baking pan and arrange on a platter.
• Cover with a tent of aluminum foil or a large domed pot cover to keep warm while you prepare the sauce.
• (If necessary, you can keep it warm in a very low oven.) SAUCE: Pour the pan juices into a large glass measuring cup and degrease.
• (One way is to dab the grease that has risen to the top with clean, dry paper towels until it is soaked up.) Add enough stock to measure 2 cups.
• Pour the balsamic vinegar into the baking pan and bring to a boil over medium heat on top of the stove, scraping up any browned bits.
• (You can continue working in the baking pan or transfer the contents of the baking pan to a small saucepan at this point-- whichever is easiest for you).
• Boil for about 4 minutes or until reduced to a glaze.
• Add the stock mixture and continue boiling until liquid is reduced to about 1/2 cup.
• This should take about 10 minutes.
• Reduce the heat to low and whisk in the butter, one piece at a time, until it is all incorporated.
• Taste the sauce and adjust the seasonings to taste.
• Stir in the parsley.
• Slice the chicken and serve with the vegetables.
• Spoon sauce on top.