WHAT can I MAKE with 4.14Kg (9.12lb) BEEF POT ROAST with the BONE IN and ...?

Savory Pot Roast

Dijon mustard gives this pot roast recipe a little zing.

INGREDIENTS:

* 1 pot roast, about 4 pounds (lean chuck, round, rump)

* 1 tablespoon butter

* 1/2 cup chopped onion

* 8 ounces sliced mushrooms

* 1/4 cup water

* 1/4 cup ketchup

* 1/4 cup dry red wine

* 2 tablespoons Dijon mustard

* 1 tablespoon Worcestershire sauce

* 1/2 teaspoon salt

* 1/8 teaspoon pepper

* 1 clove garlic, minced

* 2 tablespoons cornstarch

* 3 tablespoons water

PREPARATION:

Trim visible fat from roast; place in slow cooker. Cover and set on low while preparing remaining ingredients. In a skillet, heat butter over medium-low heat. Add onion and mushrooms; sauté until tender.

In a small bowl, combine cooked onion and mushrooms, water, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and minced garlic. Pour mixture over meat. Cover and cook on Low about 7 to 9 hours. Remove meat and slice or cut up. Keep meat warm. Turn slow cooker to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on HIGH 15 to 20 minutes or until thickened.

Serve sauce with pot roast.

http://southernfood.about.com/od/crockpotpotroast/...

I think you should have the ingredients for this.

http://southernfood.about.com/od/crockpotpotroast/...

Pot Roast with Mushrooms and Red Wine

A flavorful pot roast with wine and mushrooms.

INGREDIENTS:

* 3 1/2 to 4 lb pot roast (lean chuck, bottom round, etc.)

* 1/2 cup flour, seasoned with salt and pepper

* 1/2 large red onion, chopped

* 1 package Melissa's dried exotic mushrooms (shiitake, porcini, woodear, etc)

* 8 ounces fresh button mushrooms

* 3/4 cup good dry red wine

* 1 bay leaf

* salt and pepper to taste

PREPARATION:

In a small bowl or cup, cover the dried mushrooms with very hot water. Meanwhile, dredge the roast in the seasoned flour. In a large skillet, heat the olive oil over medium heat; add onions and dredged roast; cook until the roast is nicely browned on both sides. Transfer meat and onions to the slow cooker/Crock Pot. Add red wine to the skillet and stir to loosen browned bits; pour over roast. Add mushrooms with soaking liquid and the remaining ingredients. Cover and cook on low for 8 to 10 hours. Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour. I served this with roasted eggplant and mashed potatoes.

You could use all fresh button mushrooms or a different mixture of dried. Dried mushrooms with the soaking liquid add quite a bit of flavor.

I like roast over potatoes but the nuttiness of brown rice would be nice too.

Steam the broccoli and cauliflower to almost done, then saute with some butter and garlic.

This site can also help you pick out recipes by ingredients:

http://www.cookingbynumbers.com/frames.html

A nine lb roast is pretty big and since its a pot roast it will take quite awhile to cook. If you aren cooking for more than 6 people I would suggest cutting the roast in half and freezing what you arent going to use. Pot roast is really best slow cooked or in stews and soups.

With all those ingredients you have a lot of options.

Heres just one.

Pre heat your oven to 400

Put the roast in a large roasting or cake pan. (at least 2 inches deep).

cover the roast in whatever spices appeal to you...I'd stay away from the curry on this one though ( very strong flavor likely to take over everything else). add enough water to cover the bottom of the pan.

Put in the oven uncovered for about 3 to 4 hours.(if cooking the whole 9 lbs 5 to 6 hours) keep an eye on your water level every hour or so.

At the last hour add mushrooms carrots peppers and califlower.

pour 2 cups of the red wine over the roast and add a little bit of brown sugar or honey on the veggies.

Cook your rice like you normally would for the side dish.

When the roast is done it should be almost falling off the bone.

Take the veggies and juices and put into a bowl along with the rice on the side.

Viola...Pot roast supreme!

With the left over meat...pull off for bbq beef the next day. Save the bone to make soup or stew. Or freeze the left overs for another day. Hope it turns out great no matter how you prepare it!

Okay, I love to cook, and making a roast is one of my favorites. Putting a roast in your crock pot (slow cooker) is a great idea! It will make the meat so tender it will fall off the bone! You can put the roast in your cooker, put a can of cream of mushroom soup and a can of water and cook it all day with maybe some garlic and even the fresh mushrooms. If you can go get potatoes, make some creamed potatoes on the side, and any of the canned bean you might have. Or if you do not want to go get the potatoes, cook some rice instead and have beans. The great thing about putting the meat in your cooker is that it will make it's own gravy as it cooks! It is really awesome. Cook it all day on low heat! Good luck!

Well...I wouldn't put cauliflower or broccoli or milk or eggs or rice in the slow cooker anyway, unless you added them at the end. Personally, when I cook beef in the slow cooker, I always use a can of cream of celery/chicken soup & onion soup mix &/or worchestershire sauce, with salt & pepper & onions & carrots & celery. Brown the beef briefly in oil, stick it all in the slow cookier and cook on low all day or on high for a shorter time. Even tough cuts of meat come out tender. Add potatoes too for a stew, or serve it over rice. I know you said to match your ingredients, but if you're going to the store for potatoes, you can get the rest too! :) Or, go to Allrecipes.com to find a recipe.

Roast Beef!

1 roast, about 9 pounds

Salt and freshly ground black pepper

5 tablespoons vegetable oil

3 small onions, medium diced

1 head garlic (about 10 to 12 cloves), lightly smashed

1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces

2 cups low-sodium chicken, beef, or vegetable broth

2 cups medium-bodied red wine

2 1/2 tablespoons honey

5 to 6 sprigs fresh thyme

2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Preheat the oven to 350 degrees F.

Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.

Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the mushroom to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

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Roasted Cauliflower Recipe courtesy Dave Lieberman

Show: Good Deal with Dave Lieberman

Episode: Buffet Dinner

It's not all that often that I break out the heads of cauliflower, but for some reason, it just feels right for a buffet. It's perfect if you're worried about stress because there's so little involved in putting this side dish together. Just get two heads of cauliflower, cut off their florets and throw them into a baking dish with some other delectable stuff and you've got yourself a light, delicious side that goes surprisingly well with almost anything.

2 heads cauliflower

1/2 cup white wine

1/2 cup canned chicken broth or water

1 tablespoon extra virgin olive oil, plus more for drizzling cauliflower

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper

6 garlic cloves, sliced thinly

1/2 cup dry bread crumbs

2 tablespoons chopped fresh Italian parsley

1 cup coarsely shredded Parmesan or pecorino

Preheat the oven to 400 degrees F.

Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger.

Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

slow cooking that roast would be delightful with what i call mashed potatoes with garden confetti, and a dark mushroom gravy for the roast. MMMMM! Be sure to poke pockets into your roast with a knife and push garlic cloves in them for good flavor and rub roast down with salt pepper and any of those other wonderful spice you have

Confetti vegetable covered mashed potatoes recipe

2lbs red potatoes, scrubbed and quartered

Garden Confetti

--1/4 cream cheese (half a pack)

--3/4 cups half and half or light cream

--2 tblsps butter melted

In a pot cook potatoes and salt, covered in enough boiling water to cover for 25 minutes or until potatoes are tender; drain.

meanwhile, prepare the garden confettii and keep warm:

In a large skillet, melt butter. Add 2 medium carrots (julienned or shredded) 1 stalk celery, finely chopped; and 1 medium onion, thinly sliced. Cook and stir for 4 to 5 minutes or until vegetables are tender.

Mash the potatos with skins still on) until only slightly lumpy. add cream cheese, cream, 1 tsp salt and pepper. Beat or stir until combined. Spoon into serving bowl. Spoon Garden confetti over potatoes drizzle with melted butter.

Double ingredients for more than 4 people.

Dark brown mushroom gravy:

in skillet pour 1/8 oil mix in 1/8 cup flour and salt and pepper. Stir until dark on medium heat. add 1/2 diced onion til translucent and pour 1 1/2 chicken broth or water. Stir for about a minute till boiling or to desired texture and tempature. ( I like mine thin to med not too thick)

DELICIOUS! You should really enjoy!

You should try looking on allrecipes.com for official recipes, but it sounds to me like you have the perfect fixings for a nice stew. Cook the meat then cut it up and put it in with some beef broth and the vegetables (except broccoli and cauliflower - bleh) and beans and voila! Stew.

That looks like everything for a roast. Just brown the roast in oil on stove top before. make a quinoa salad (citrus). brown rice dessert.

you should make a casserole with cheese on top and serve a glss of wine with it.