Best 4 Mesquite Roast And Gravy Recipes

PERFECT POT ROAST AND GRAVY

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.

CROCK POT MESQUITE ROAST

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.

MOJO'S SIMPLY DELICIOUS SIMPLE CROCKPOT MESQUITE POT ROAST

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.

ROAST BEEF AND GRAVY

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.