Recipes and Uses for Grandma Bessie's Pot Roast Blend
This blend comes straight from Grandma Bessie's recipe box. The various layers of this blend will bring a wholesomeness to any meal. Here are some of our favorite recipes and uses.
*This blend can be used a s simple dry rub or marinade (add to 1/4 cup olive oil) for any meat.
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Grandma Bessie's Pot Roast:
1 5-pound beef roast
6 medium potatoes, washed, peeled, and quartered
8 carrots, washed and chunked
1 large onion, peeled and chunked
1 can mushrooms, drained (optional)
2 tablespoons Grandma Bessie's Pot Roast Blend
1 cup beef or vegetable stock
1/2 cup beef or vegetable stock, reserved
INSTRUCTIONS:
Place beef, vegetables, mushrooms (optional), and Grandma Bessie's Pot Roast Blend into a slow cooker.
Pour 1 cup beef or vegetable stock over all.
Cook on high for 5 hours, checking at the 3 1/2 hour mark to see if the reserved stock is needed.
Recipe credit: Bessie Cassidy
Grandma Bessie's Mashed Potatoes:
8 medium potatoes, washed and cut into 2 inch chunks
1 tablespoon Grandma Bessie's Pot Roast Blend
6 tablespoons butter
1 cup milk or cream
INSTRUCTIONS:
Place chunked potatoes in a large stockpot and add water until potatoes are covered.
Boil potatoes for 30-35 minutes until fork soft.
Drain potatoes and transfer to large mixing bowl.
Add Grandma Bessie's Pot Roast Blend and butter.
While mixing on low/med speed, slowly add milk or cream until potatoes have desired texture.
Recipe Credit: Bekah Parsons
Schweinenbraten Pork Roast*:
* - Best served with German potato dumplings or spaetzle. Both are super easy to make. And the pan drippings make a delicious gravy.
1 5-pound pork roast
1 tablespoon Grandma Bessie's Pot Roast Blend
1 ½ teaspoons salt1 teaspoon ground black pepper2 onions, coarsely chopped
2 Granny Smith apples, sliced (optional)1 ½ cups light beerINSTRUCTIONS:Preheat an oven to 350 degrees.Combine salt, Grandma Bessie's Pot Roast Blend and pepper in a small bowl.
Stir well.
Rub spice mixture all over the pork roast.
Place roast in roasting pan, and surround with onions and apples.
Pour beer into pan, and cover.
Roast pork for 30 minutes.
Uncover, and turn meat over.
Continue to roast, checking for doneness every 30 minutes for 1 1/2 hours more; add additional liquid if pan runs dry.
Roast until internal temperature reaches 180 degrees, approximately 2 hours.
Recipe Credit: Linda Bergeron
Grandma Bessie's Steak:
Desired steaks (ribeye and sirloin are great cuts)
Grandma Bessie's Pot Roast Blend
INSTRUCTIONS:
Rub desired amount of Grandma Bessie's Pot Roast Blend on both sides of steaks.
Let rest in the refrigerator for 30 minutes.
Remove steaks from refrigerator and grill to desired doneness.
Recipe Credit: Spiced Up!
Mouthwatering Burgers:
2 pounds ground beef
2 tablespoons Grandma Bessie's Pot Roast Blend
2 teaspoons salt
2 teaspoons black pepper
INSTRUCTIONS:
In a large mixing bowl, combine ground beef and all seasonings.
Work seasonings throughout ground beef.
Form into 6 patties.
Grill to desired doneness.
Recipe Credit: Spiced Up!
Perfect Prime Rib:
4 pounds prime rib roast
¼ cup unsalted butter, softened1 tablespoon freshly ground black pepper1 tablespoon Grandma Bessie's Pot Roast Blend
Kosher salt
INSTRUCTIONS:
Place rib roast on a plate and bring to room temperature, about 4 hours.Preheat an oven to 500 degrees.Combine butter, pepper, and Grandma Bessie's Pot Roast Blend in a bowl; mix until well combined. Spread butter mixture evenly over entire roast.
Season roast generously with Kosher salt.Roast the 4-pound prime rib (see footnote* if using a larger or smaller roast) in the preheated oven for 20 minutes.
Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit for 2 hours.
Remove roast from the oven, slice, and serve.
*-Cooking times will vary depending on the size of your prime rib roast. To calculate cooking time, round the weight of the prime rib roast to the next whole number and multiply the weight of the roast by 5.
Example: 6.4 lb roast: round up to 7: 7x5=35, so cooking time is 35 minutes. At 35 minutes, turn the oven off, and wait 2 hours before opening the oven door.
Recipe credit: Chef John
Grandma Bessie's Easy Beef vegetable Soup:
1 5 pound beef roast
2 tablespoons Grandma Bessie's Pot Roast Blend AND 2 teaspoons Grandma Bessie's Pot Roast Blend - divided
3 cans cut green beans, drained
3 cans shoepeg white corn, drained
3 cans carrots, drained
2 cans peas, drained
1 can lima beans, drained
1/2 head of cabbage, chopped
3 cans petite diced tomatoes
*-Feel free to change or add to the vegetables that you include
1 large can tomato sauce
1 large can tomato juice
salt and pepper to taste
INSTRUCTIONS:
Cook roast and 2 tablespoons Grandma Bessie's Pot Roast Blend in a slow cooker for 4 hours.
When roast is done, remove from slow cooker and shred.
Set aside.
In a large stockpot, combine all vegetables, tomato sauce, tomato juice, 2 teaspoons Grandma Bessie's Pot Roast Blend and shredded roast.
Simmer on medium heat for 2 hours.
Recipe credit: Spiced Up!
Savory Twice Baked Potatoes:
5 large Idaho baking potatoes (about 1 pound each)1 tablespoon olive oil2 teaspoons course sea salt, divided1/2 teaspoon pepper, divided2 cups shredded sharp cheddar cheese (8 ounces)
1 tablespoon Grandma Bessie's Pot Roast Blend1 cup sour cream4 tablespoons unsalted butter, room temperature2 tablespoons chives (optional garnish)INSTRUCTIONS:Preheat the oven to 400 degrees.
Line a large baking sheet with aluminum foil.Rub potatoes with the olive oil and sprinkle with 1 teaspoon of the sea salt and 1/8 teaspoon of the pepper.
Place potatoes on baking sheet.
Bake until fork-tender, approx. 1 hour and 10 minutes.
Remove from oven and let rest until cool enough to hold in your hand.Peel 1 potato completely, discarding the skin.
Place the pulp in a large bowl.
Cut the top 1/4 of each of the remaining 4 potatoes and, using a spoon, scoop pulp from the potatoes into the bowl, leaving a thin layer of pulp inside the skin.
Return the potato shells to the baking sheet.Using a handheld masher, mash the potato pulp until smooth.
Add 1 cup of the cheddar cheese, sour cream, Grandma Bessie's Pot Roast Blend, butter, chives, and the remaining 1 teaspoon of salt and remaining pepper and, using a mixer, beat until smooth.
Spoon the potato mixture into the potato shells and top with the remaining cheese.
Preheat oven to 300 degrees and bake until cheese is melted, about 15 minutes.
Recipe credit: Spiced Up!