Ingredient: Worcestershire sauce

Pot Roast

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 Pot Roast
Paula Deen's pot roast from: https://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2-1943235
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Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Pot Roast
House Seasoning
Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Pot Roast
House Seasoning
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
Pot Roast
  1. Preheat oven to 350 degrees F.
  2. Add the House Seasoning, salt and pepper to a small bowl.
  3. Rub seasoning into the roast on both sides.
  4. Heat oil in a large skillet and brown the roast, searing it on both sides.
  5. Place the meat in a roaster pan.
  6. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
  7. Place into roaster pan with meat and bay leaves.
  8. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
  9. Pour mixture over the roast.
  10. Add water.
  11. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
  12. Remove and discard the bay leaves.
House Seasoning:
  1. Mix ingredients and store in an air tight container for up to 6 months.
Recipe Notes

If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

Pairs well with Merlot

Shrimp (Bryce’s with sauces)

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 Shrimp (Bryce's with sauces)
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Servings
Ingredients
Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
Servings
Ingredients
Shrimp
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Instructions
Shrimp
  1. In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
  2. Bring to boil and simmer 5 minutes
  3. Add shrimp, then lemon and simmer until just pink (about 5 minutes)
  4. Drain under cold water and chill
Remoulade Sauce
  1. Mix and refrigerate for 1 hour or more

Shepherd’s Pie (Alton Brown)

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 Shepherd's Pie (Alton Brown)
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Servings
Ingredients
Potatoes
Meat Filling
Servings
Ingredients
Potatoes
Meat Filling
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Instructions
  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.