Best 3 Grannydragons Pot Roast In Peach Juice Recipes

**Discover Granny Dragon's Pot Roast in Peach Juice: A Culinary Delight Awaits**

Embark on a tantalizing culinary journey with Granny Dragon's Pot Roast in Peach Juice, a dish that blends savory and sweet flavors to create an unforgettable dining experience. This traditional pot roast recipe receives a unique twist with the addition of peach juice, infusing the tender beef with a hint of fruity sweetness. Accompanied by other delectable recipes featured in this article, including a refreshing Peach Salsa and a heavenly Peach Cobbler, this pot roast promises a complete and satisfying meal that caters to diverse tastes. Get ready to tantalize your taste buds and create lasting memories around the dinner table with this exceptional recipe collection.

Check out the recipes below so you can choose the best recipe for yourself!

GRANNYDRAGON'S POT ROAST IN PEACH JUICE

Grannydragon's Pot Roast in Peach Juice image

This is a Pressure cooker recipe that I have been making for several decades. Try not to swoon when tasting the gravy. I never have measured, but I will make a guess.

Provided by Grannydragon

Categories Roast Beef

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs beef roast
2 tablespoons olive oil, for browning
1 -2 onion, peeled & quartered
2 garlic cloves, peeled and smashed
salt & pepper, to taste
1 -2 quart peach juice
3 -4 tablespoons cornstarch
3 ounces cold water

Steps:

Set the beef roast out to climatize to room temperature, at least 30 minute
Heat the oil in the pressure cooker, until it starts to smoke. Season the roast. Gently and carefully put the roast in to brown. Do not be in a hurry, let it brown really dark, but do not burn, this will bring out the best flavor.
When the roast is browned nicely on both sides, throw in the onion and garlic.
Put in enough peach juice to cover the roast.
Put on the pressure cooker lid. When pressure begins to escape is the time to start your timer. 45 minutes should make the meat fork-tender.
At the end of 45 minutes, remove the pressure cooker from the stove. Allow it to rest about 15 minutes. Then remove the valve, when all pressure is released, remove the lid.
Place your roast on a platter and allow it to rest, before carving.
Gravy:.
While the cooked roast is resting, it is time to make the gravy.
Make a slurry of the corn starch and cold water.
Bring the pot liquid to the boil, stir the slurry once more and pour into the pot liquid, using a (kitchen)whip, lash it gently until it thickens, to an obedient gravy. This being a very simple step.
Carve the meat. Serve with mashed potatoes.

Nutrition Facts : Calories 324.3, Fat 10.4, SaturatedFat 3.3, Cholesterol 112.3, Sodium 134.2, Carbohydrate 21.6, Fiber 1, Sugar 0.6, Protein 37.4

GRANNY GRANT'S CROCK POT "POT" ROAST

Granny Grant's Crock Pot

What a delicious and easy pot roast. We love simple, old-fashioned recipes - especially when they're done in the slow cooker. You can taste the hint of beef flavor but don't be scared of it. The alcohol cooks off and it helps tenderize the chuck roast. Onion soup mix, big chunks of onion, and chopped carrots make the juices...

Provided by Fran Murray

Categories Roasts

Time 6h15m

Number Of Ingredients 9

Ingredients

1 3 to 4 pound beef chuck pot roast
1 pkg dry onion-mushroom soup mix
1/2 tsp dried basil or thyme, crushed
2 bay leaves
1 Tbsp Worcestershire sauce
4 to 6 whole, peeled baking potatoes
6 to 8 carrots, peeled and quartered
1 to 2 yellow onions, peeled and cut into eighths (extremely necessary)
12 oz beer (your choice)

Steps:

1. In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.
2. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.
3. Place the baking potatoes towards and touching the outside edge of the Crock Pot.
4. Place the quartered carrots on top of the roast and in the middle of the potatoes.
5. Spread the onion pieces evenly over the top.
6. Pour the beer evenly over everything.
7. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
8. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.
9. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.
10. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.
11. Pour slurry into pot roast juice into the saucepan.
12. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.

GRANDMA'S BEST POT ROAST

Grandma's Best Pot Roast image

The simplest and best pot roast recipe ever, straight from my grandma's kitchen!

Provided by Abbie Persichetti

Time 5h

Yield 6

Number Of Ingredients 7

Ingredients

1 (3 pound) bottom round roast
1 large yellow onion, roughly chopped
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon garlic powder, or to taste
1 cup water
1 tablespoon all-purpose flour

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
Meanwhile, whisk water and flour together in a small bowl.
Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
Slice roast and serve alongside gravy.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g

Tips:

Choose the right cut of beef: Chuck roast, rump roast, and brisket are all good choices for pot roast. These cuts are tough, but they become tender when cooked slowly in liquid.

Brown the beef before braising: Browning the beef adds flavor and color to the pot roast. It also helps to seal in the juices.

Use a flavorful liquid: The liquid you use to braise the pot roast is important. A good choice is beef broth, but you can also use water, red wine, or even beer.

Add vegetables and herbs: Vegetables and herbs add flavor and nutrition to the pot roast. Some good choices include carrots, celery, onions, garlic, thyme, and rosemary.

Cook the pot roast low and slow: Pot roast is a dish that benefits from long, slow cooking. This allows the meat to become tender and the flavors to develop.

Let the pot roast rest before serving: Once the pot roast is cooked, let it rest for 15-20 minutes before slicing and serving. This allows the juices to redistribute throughout the meat.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a delicious and flavorful pot roast that your family and friends will love.