7 Ingredient Pot Roast Recipes

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• Heat olive oil in large deep pan then brown roast on both sides- place roast in bottom of pressure cooker.
• In same pan/oil- brown onions and garlic ( both of which have been chopped)-then put onions and garlic over roast in pressure cooker pot.
• Pour all the other ingredients in the pressure cooker pot.
• Bring to high pressure and cook at high pressure for one hour.
• Let pressure come down naturally- " natural release method".
• After pressure is completely down let roast sit in unopened pressure cooker for at least another 20 minutes.
• Open cooker-serve over rice or noodles.

Steps:

• 1. Pour your water and marsala wine into your slow cooker, then place your roast on top.
• 2. Sprinkle with Au Jus seasoning mix, garlic, and onions. Place the butter on top of the roast.
• 3. Cover with lid, and cook on low for 8 hours. If you're able to, shred the meat into the juices after 7 1/2 hours. Serve with your favorite sides, or make some yummy pot roast sandwiches! :)

Steps:

• Place pot roast in crock pot -- Pierce top of roast with fork and sprinkle top with celery salt (optional).
• Gently pour 7-Up over the roast, then top the roast with bay leaves and garlic and set crockpot on low for 8 hours.
• Remove roast to platter, let 'settle' 5-10 minute before slicing and serving (discard any leftover liquid).
• Suggestions: Potatoes, carrots, celery and onions may also be added to the crockpot while the roast cooks.