Best 4 Mesquite Roast And Gravy Recipes
**Mesquite Roast and Gravy: A Unique and Flavorful Culinary Experience**
Prepare to embark on a delightful culinary adventure with our mouthwatering Mesquite Roast and Gravy. This exquisite dish combines the distinct smokiness of mesquite wood with the tender, juicy flavors of beef, creating a symphony of tantalizing tastes that will captivate your palate. Accompanied by a rich and savory gravy, this recipe promises an unforgettable dining experience.
Additionally, our comprehensive article delves into a diverse range of recipes that utilize the versatile mesquite wood. From succulent grilled salmon to smoky mesquite-infused vegetables, this ultimate guide provides everything you need to elevate your culinary skills and create exceptional mesquite-inspired dishes that will impress your family and friends.
PERFECT POT ROAST AND GRAVY
Look no further for the perfect Pot Roast and gravy recipe! This classic recipe results in falling apart tender, extra flavorful, melt in your mouth pot roast and it is SO easy to make! Topped with a mouth watering gravy this is sure to become a weekend staple in your home.
Provided by Trish - Mom On Timeout
Categories Entree
Time 2h45m
Number Of Ingredients 21
Steps:
- Preheat oven to 325F.
- Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
- Coat the roast with the flour mixture on all sides.
- Heat an oven safe large dutch oven over medium-high heat.
- Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
- Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
- Place the garlic on top of the roast.
- In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
- Place the dutch oven in the oven and bake for 2 hours.
- Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
- Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through and is easily shredded with a fork.
- Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.
Nutrition Facts : Calories 460.06 kcal, Carbohydrate 26.98 g, Protein 30.04 g, Fat 25.11 g, SaturatedFat 9.6 g, Cholesterol 102.13 mg, Sodium 625.52 mg, Fiber 2.69 g, Sugar 2.75 g, ServingSize 1 serving
CROCK POT MESQUITE ROAST
This is one of my favorite crock pot recipes. Has a wonderful smokey flavor. Use a package of powder mesquite marinade - not a bottle of liquid marinade. Will try to post pic of marinade package.
Provided by mailbelle
Categories Roast Beef
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place chuck roast in the crock pot and pour cola over the top of it.
- Mix water with the mesquite marinade packet and pour over the top of the roast.
- Cook 8 hours on low.
Nutrition Facts : Calories 297, Fat 22.2, SaturatedFat 9, Cholesterol 78.2, Sodium 67.9, Carbohydrate 2, Sugar 1.9, Protein 20.9
MOJO'S SIMPLY DELICIOUS SIMPLE CROCKPOT MESQUITE POT ROAST
Make and share this Mojo's Simply Delicious Simple Crockpot Mesquite Pot Roast recipe from Food.com.
Provided by mojo22l
Categories Easy
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the meat: I placed mine in a plastic bag and added McCormic's Grill Mates Mesquite Mix, this is where you will use the oil. refrigerate for 25 minutes. Save a little of the mix to baste halfway through the cook time.
- peal potatoes and cut them up into quarter size pieces.
- peal the onion and cut it into medium size pieces, not chopped.
- peal the carrots and cut them in half the long way and then cut them into 1 inch pieces.
- cut the celery ribs in half the long way and then cut them into 1 inch pieces.
- sear the meat on all sides: turn the heat up high and add 4 tablespoons of oil to the pan. cook the meat for about 2 minutes on all sides, I used a set of tongs to hold the meat vertical to sear the edges.
- place the vegetables into the pot with the 1/2 teaspoon of beef bouillon & water mix.
- place the meat on the top of the vegetables and cover the pot.
- set your crockpot to high for 4 hours.
- remove meat and set aside, cover it with foil to keep warm. mix your corn starch with 1/4 cup of water and add it to the vegetables stiring it up slowly the gravy will thicken.
- slice the meat to your liking and plate it, cover the meat with the vegetables and gravy and Enjoy your Mesquite Pot Roast.
Nutrition Facts : Calories 875.9, Fat 55.1, SaturatedFat 11.6, Cholesterol 149.7, Sodium 278.4, Carbohydrate 45.8, Fiber 6.8, Sugar 7, Protein 52.5
ROAST BEEF AND GRAVY
This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
Tips:
- Choose the right cut of meat: Chuck roast is a good choice for this recipe because it is flavorful and tender when cooked slowly.
- Brown the meat well: Browning the meat before braising it helps to develop flavor and color.
- Use a good quality mesquite seasoning: Look for a seasoning that is made with real mesquite powder, not just salt and pepper.
- Don't be afraid to add some heat: If you like your food spicy, add a pinch of cayenne pepper or chili powder to the seasoning mix.
- Cook the roast until it is fall-apart tender: This will take at least 2 hours, but it is worth the wait.
- Make sure the gravy is thick and flavorful: The gravy is the perfect complement to the roast, so make sure it is rich and flavorful.
Conclusion:
Mesquite roast and gravy is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The roast is tender and flavorful, and the gravy is rich and creamy. Serve the roast with mashed potatoes, roasted vegetables, or rice. You can also use the leftovers to make sandwiches or tacos.
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