Bill Bailey Santa Maria Style Fully Marinated Sirloin Tri Tip Roast

Square-H Brands, Inc.

Santa Maria Style Slow-Cooked Stew

Hearty stew featuring the classic flavor of Bill Bailey's^® Santa Maria Style Fully Marinated Sirloin Tri Tip Roast

Ingredients

1 each	Bill Bailey's® Santa Maria Style Fully Marinated Sirloin Tri Tip Roast ( about 3 lbs. )
1/2 cup	Cornstarch - Separated in half
1/2 cup	Carrots minced
1/2 cup	Celery minced
1 each	Onion - medium - minced
8 oz	Carrots - fresh, peeled, baby-cut
1 cup	Peas - baby - frozen
2 cups	Potatoes - unpeeled and diced
3 cloves	Garlic - minced
2 cans	Beef broth - Two 12-oz. cans
6 tbspns	Vegetable Oil
1 pinch	Salt to taste
1 pinch	Pepper to taste

Instructions

1. Cut marinated tri-tip into 1” chunks and coat with one cornstarch half portion.
2. Preheat oil in a skillet and slightly brown the meat pieces.
3. Once all the meat has been browned, place in the slow cooker.
4. In the same skillet, put the minced onion, garlic, minced celery, and minced carrots.
5. Sauté the minced vegetables until onions are translucent and tender
6. Add the remaining cornstarch half portion and stir to combine with the minced vegetables.
7. Add one can of beef broth and stir to create gravy
8. Pour this mixture on top of the browned meat in the slow cooker.
9. Add the potatoes, peeled baby-cut carrots, and peas.
10. Pour the other can of beef broth into the slow cooker until all ingredients are covered with the broth
11. Cook on low setting for 8 to 12 hours.
12. Salt and pepper to taste.

https://www.squarehbrands.com/recipes/santa-maria-style-slow-cooked-stew/

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Jean Harms Crock Pot Pot Roast

2# pot roast
Campbell's Golden Mushroom soup, condensed.
Lipton Onion Soup mix
Celery
Onions
Carrots
Potatoes


I just put the roast, potatoes and veggies in the crock pot. 

Then mix together a can of Campbells Golden Mushroom soup and Lipton Onion Soup mix and pour it on top of the roast and veggies and cook it on low for ah, about six hours or so. 

On Sunday mornings I would cook it on High until just before we left for church then put it on low. 

We would drive into the garage and that aroma would just hit you in the face. By the time we got upstairs, our mouths were watering!

Grandma's Pot Roast

POT ROAST
Makes 6 to 8 servings

3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
¾ cup tomato paste
2 bay leaves
3 sprigs rosemary
1 ½ cups red wine, preferably cabernet
4 cups beef broth

1. Heat oven to 340 degrees. Season meat generously with salt and pepper. 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, three to four minutes per side. Remove meat to a plate.
2. Reduce heat to medium and add butter to the pan. Melt the butter and add the vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, eight to 10 minutes.
3. Add tomato paste and cook, stirring frequently, until it darkens slightly, about five minutes.
4. Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, five to seven minutes.
5. Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for two hours, 20 minutes.
6. 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.

http://www.seattletimes.com/life/food-drink/pot-roast-like-grandma-used-to-make/

Wine Marinated Pot Roast

Ingredients

• 3 to 3 1/2 pound boneless beef chuck
• 1 (750mL) bottle red wine
• salt and pepper
• 2 Tablespoons olive oil
• 1 (10.5 ounce) can beef consomme
• 1/4 cup tomato paste
• 1 Tablespoons herbes de Provence
• 1 Tablespoon Dijon mustard
• 3 cloves chopped garlic
• 2 bay leaves
• 1 onion, sliced
• 4 carrots
• 4 parsnips
• 2 cups cremini mushrooms
• 2 stalks celery
• 1/4 cup flat leaf parsley

Instructions

1. Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
2. The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
3. Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
4. In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
5. When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
6. Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.  Cook in crockpot for 3 1/2 hours.
7. While the pot roast is cooking, prep your vegetables.
8. After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
9. Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.

Crock Pot Roast (yet another one)

3 pound beef roast such as a chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry Ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using.
Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired)
Add the meat to your cooker. Pour the water, salad dressing mixture over the roast.
In the slow cooker, cook it on high for about 4 hours, on low about 8 hours..

serves ~6

3 Envelope Roast

Ingredients:

3 pound beef roast such as chuck roast 
1 envelope of dry Italian salad dressing mix 
1 envelope of dry ranch salad dressing mix 
1 envelope of dry brown gravy mix 
2 cups water 

Instructions :

Put the water in a measuring cup that is larger then the amount of water you are using. 
Now add and mix all three envelopes to the water. 
Mix until blended completely. 
Brown the roast (if desired). 
Add the meat to your cooker. 
Pour the water, salad dressing mixture over the roast. 
In the slow cooker cook it on high for about 4 hours on low about 8 hours.

yet another pot roast recipe / article

copied from yahoo recipe page

http://shine.yahoo.com/shine-food/ultimate-slow-cooker-pot-roast-184500766.html

Adapted slightly from House & Garden magazine (January, 1963) via Epicurious

Serves 6 to 8

1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
5 pounds rump of beef (or other roast suitable for slow-cooking, such as chuck)
2 to 3 tablespoons fat or oil
2 onions, sliced, or 10 to 12 small onions, peeled
1 to 2 carrots, scraped and cubed
Herbs and seasonings, as desired (we used bay leaf and thyme)
1 cup liquid (wine, bouillon, tomatoes, vegetable broth, etc.)
Other vegetables, as desired (we used baby red potatoes) 

1. Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate.

 2. Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.

 3. Slow-cooker variation: After browning the meat, transfer to a slow cooker. Pour off excess fat from the pan. Saute onions in the same pan until softened slightly, then add to the slow-cooker. Pour liquid into the pan, scraping up the browned bits. Pour liquid and loosened bits into the slow-cooker, and add carrots and herbs. Cook on low 8 hours or more, adding desired vegetables during the last 20 or 30 minutes. 

Every week, Food52's Senior Editor Kristen Miglore unearths recipes that are nothing short of genius.

Today: A feel-good pot roast made in the slow cooker.

 Last month, I got an email from my mom titled "Thinking of you" -- it was a picture of the inside of her slow-cooker. 

"There's a lovely pot roast under there perfectly seared like a giant chicken fried steak," she wrote.

She must have been remembering my pot roast phase, or protracted slump, after I graduated from college. I'd just started a job I hated (analyzing car lease portfolios, if you must know) and I was weathering a breakup badly. The only thing I liked doing was planning what I would cook for dinner.

 But I wasn't in possession of anything as nice as a Crock-Pot, and certainly there was no Le Creuset braiser on the shelf next to my roommate's George Foreman Grill. My specialty was zucchini tacos with blue cheese. 

So what I longed for was pot roast -- in a loud, primal aching for comfort food -- and it's what I asked for when I went home to the people who could feed me better.

I suspect that my mom turns to pot roast for the same reasons, and maybe we all do. When life isn't great, pot roast is there, and it doesn't ask for much.

 All you need is an unruly hunk of beef, stacked in a pot with vegetables (pot roast begs you not to chop them evenly, or at all), and some liquid -- water, wine, stock, whatever. 

It bubbles along for a few hours, fills the house with happy smells, and at the end you get a pot full of meat that melts and falls to pieces, vegetables that have replaced their water content with meat content, and gravy. It makes its own gravy! The only thing it doesn't do is rub your back.

More: How You're Not Using the Best Part of a Sunday Roast

 

The recipe my mom uses follows this pared-down formula (plus four variations -- I have not included the one that calls for canned fruit syrup), but adds one more cathartic step: you beat flour, salt, and pepper into the meat with the side of a plate. I'm not sure why. It seems to create a thicker crust (adding to that crisp chicken fried steak factor), and a more lustrous gravy in the end. 

The recipe comes from an extraordinary woman named , a wartime journalist for CBS who found herself jobless after the war and had to turn to writing cookbooks.

The recipe comes from an extraordinary woman named Betty Wason, a wartime journalist for CBS who found herself jobless after the war and had to turn to writing cookbooks.

 My mom has adapted Wason's recipe for the slow-cooker -- something that Betty Wason didn't have in 1963 when her recipe was published in House & Garden magazine, but surely would have approved. By removing it from the realm of the stove and oven, you're that much freer to have pot roast at any time of year, whenever you need it. 

Crock Pot Pot Roast

Ingredients:

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions:

1 Place beef roast in crock pot.
2 Mix the dried mixes together in a bowl and sprinkle over the roast.
3 Pour the water around the roast.
4 Cook on low for 7-9 hours.

Does not mention the carrots, celery, or potato in Ingredients.  Useful for roast recipe.

alternative meat:
9 hours, 5 of which were low and the remaining 4 of which were on high. I used a 5 lb. sirloin tip

http://www.food.com/recipe/to-die-for-crock-pot-roast-27208