Best 3 Simon And Garfunkel Pot Roast Recipes

Indulge in a culinary journey with Simon and Garfunkel's Pot Roast, a classic dish that harmonizes flavors like a timeless melody. This hearty and comforting dish is a symphony of tender beef, savory vegetables, and a rich, flavorful sauce that will leave your taste buds dancing.

Slow-cooked to perfection, the pot roast melts in your mouth, while the medley of carrots, celery, and onions adds a delightful crunch and sweetness. The secret lies in the harmonious blend of herbs and spices, including thyme, rosemary, and garlic, which infuse the dish with a captivating aroma.

In this article, we will take you on a culinary odyssey, presenting three variations of this iconic dish. From the classic pot roast with its traditional flavors to a tangy and vibrant Italian-inspired version, and a modern twist with a hint of Asian flair, each recipe promises a unique and unforgettable experience.

So, gather your ingredients, put on your apron, and let's embark on a culinary adventure with Simon and Garfunkel's Pot Roast, where every bite is a masterpiece.

Let's cook with our recipes!

POT ROAST

Pot Roast image

Provided by Michael Symon : Food Network

Categories main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

One 4-pound brisket point
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
4 stalks celery, diced
2 carrots, cleaned and diced
1 large yellow onion, diced
10 to 12 cloves garlic, peeled and smashed
1 bundle fresh thyme
4 tablespoons tomato paste
8 ounces red wine
2 to 4 cups chicken stock, beef stock or water

Steps:

Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.
If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables.

SIMON & GARFUNKEL ROAST CHICKEN

Simon & Garfunkel Roast Chicken image

The blend of flavors in this dish, and the aroma, is wonderful. It's a bit of work, but in my opinion, worth it.

Provided by Charmed

Categories Whole Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (4 1/2 lb) whole chickens, about
salt
1 1/2 teaspoons dried sage or 1 1/2 teaspoons rubbed sage
2 teaspoons dried rosemary
1 1/2 teaspoons dried thyme, crumbled
fresh ground black pepper
2 bay leaves
5 tablespoons olive oil
4 small russet potatoes
8 large shallots, peeled
1 3/4 cups chicken stock (approximately)
1/4 cup balsamic vinegar
6 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons fresh minced parsley (or 2 tsp. dried)

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.

SIMON AND GARFUNKEL POT ROAST

Simon and Garfunkel Pot Roast image

Very tender traditional roast made with beef gravy.

Provided by desimone.ray

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 8h10m

Yield 6

Number Of Ingredients 8

Ingredients

2 (12 ounce) jars beef gravy (such as Heinz®)
3 cups water
1 tablespoon dried thyme, divided
1 tablespoon dried rosemary, divided
1 tablespoon dried sage, divided
1 tablespoon onion salt, divided
⅛ cup extra-virgin olive oil
1 (3 pound) boneless beef chuck 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.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 7.5 g, Cholesterol 107.6 mg, Fat 24.5 g, Fiber 1.1 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 1635.3 mg

Tips:

Choose the right cut of meat: For a pot roast, you'll want to use a chuck roast or a rump roast. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the meat before braising: Browning the meat before braising adds flavor and helps to keep the meat moist.
Use a flavorful liquid: The liquid you use for braising the meat is important. You can use water, but broth or wine will add more flavor.
Add vegetables and herbs: Vegetables and herbs add flavor and nutrition to the pot roast. Common vegetables to use include carrots, potatoes, and onions.
Cook the pot roast on low heat: Pot roast should be cooked on low heat for several hours. This allows the meat to become tender and the flavors to meld.
Let the pot roast rest before serving: Once the pot roast is cooked, let it rest for 10-15 minutes before serving. This allows the juices to redistribute throughout the meat.

Conclusion:

Pot roast is a classic comfort food that is easy to make and delicious. By following these tips, you can make a pot roast that is tender, flavorful, and sure to please everyone at the table.