POT ROAST
Provided by Alton Brown
Categories main-dish
Time 4h30m
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
COMPANY POT ROAST
For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
- Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
- Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
AMAZING POT ROAST
Ahh two of the secret ingredients are dark beer and Cocoa Chili Blend by McCormick giving this a Mole feel. All the ingredients meld together creating a dark rich sauce. Can't find the blend no worries just substitute a mix of cocoa powder, chili powder Chipotle chili powder, paprika and a touch of brown sugar. Make a large piece of pot roast for delish leftovers.
Provided by Rita1652
Categories Roast Beef
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Mix the flour, pepper and salt together, season the roast with the flour mixture.
- Fry bacon till crisp in a heavy cast iron pot, remove bacon from pan and set aside. Wipe pot from most of the fat.
- Over high heat brown one side of roast. Flip then top with onions and garlic to brown the other side. About 4 minutes per side.
- Top with the bacon bits, cocoa chili blend, chipotle chili, raisins, peanut butter, parsley and cumin.
- Add the beer and add enough water to come about half way up the roast. You want to braise and not boil.
- Cover tightly and simmer gently over low heat on top of the range, or in a cast iron pot place in a preheated 325 degree oven, roughly 45 minutes per pound or until the beef is fork-tender. Or place the browned roast and remaining ingredients in your crock pot on low heat for 6-8 hours.
- The cooking liquid may be thickened with broken tortillas, flour, or cornstarch or reduced for gravy or sauce as desired. Garnish with parsley. Served over noodles, mashed potatoes or slice for an open faced sandwich.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
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.
MAMA'S AMAZING POT ROAST (CROCK POT)
My mother's incredible pot roast with a flavor loved by everyone in the family - even our 1 1/2 year old!
Provided by KissKiss
Categories Roast Beef
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Coat the pot roast with olive oil and a few shakes of Worcestershire. Season generously with Montreal Steak Seasoning. You can marinate overnight or use immediately.
- Place half the cut vegetables (onion, celery, carrots and potatoes) on the bottom of the crock pot, and season with salt and pepper.
- Place the pot roast on top of the vegetables.
- Place the remaining vegetables on top of the pot roast, and season with salt and pepper.
- Pour the can of tomatoes and the can of beef broth evenly over the ingredients. Season one last time with salt and pepper.
- Crock on low all day (10 hours) or change time/temp to suit your needs. An hour before dinner, make a mixture of cornstarch and water (equal parts) and add to crock pot to thicken the liquid.
- Serve over hot buttered rice.
Nutrition Facts : Calories 629.2, Fat 23.2, SaturatedFat 9.1, Cholesterol 78.6, Sodium 500.9, Carbohydrate 74, Fiber 3.8, Sugar 4.6, Protein 28.6
GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
More about "amazing pot roast recipes"
OUR 20 BEST POT ROAST RECIPES | ALLRECIPES
From allrecipes.com
Author Mary Claire Lagroue
SLOW COOKER POT ROAST RECIPE - DAMN DELICIOUS
From damndelicious.net
INSTANT POT POT ROAST - DAMN DELICIOUS
From damndelicious.net
POT ROAST RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE POT ROAST | ALLRECIPES
From allrecipes.com
29 MOUTH-WATERING POT ROAST RECIPES - TASTE OF HOME
From tasteofhome.com
8 PERFECT POT ROAST RECIPES | FOOD & WINE
From foodandwine.com
AMAZING POT ROAST WITH BALSAMIC AND DIJON (CHUCK …
From thewickednoodle.com
30 BEST POT ROAST RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
HOW TO MAKE THE BEST POT ROAST! (STOVE TOP RECIPE!) - CHEF SAVVY
From chefsavvy.com
*AMAZING* POT ROAST CROCKPOT RECIPE - FOOD NEWS
From foodnewsnews.com
GRAMMY'S AMAZING CROCKPOT POT ROAST! - A LITTLE BIT OF …
From alittlebitofgrammy.com
THE MOST AMAZING SLOW COOKER POT ROAST - HAPPILY UNPROCESSED
From happilyunprocessed.com
THE PERFECT POT ROAST - RACHEL COOKS®
From rachelcooks.com
POT-ROAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PERFECT POT ROAST RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
HOW TO MAKE AN AMAZING POT ROAST | CHEF JEAN-PIERRE - YOUTUBE
From youtube.com
POT ROAST - CHEF JEAN PIERRE
From chefjeanpierre.com
4 WAYS TO COOK POT ROAST FOR THE ULTIMATE COMFORT FOOD FIX
From bhg.com
MAMA'S SLOW ROASTED POT ROAST - TENDER, EASY, DELICIOUS!
From amodernhomestead.com
THE ULTIMATE INSTANT POT POT ROAST - FIT FOODIE FINDS
From fitfoodiefinds.com
PERFECT POT ROAST RECIPE WITH POTATOES AND CARROTS
From thespruceeats.com
POT ROAST RECIPES - FOOD NETWORK
From foodnetwork.com
FAMILY FAVORITE POT ROAST - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
POT ROAST - HOW TO MAKE THE BEST POT ROAST - AMAZING POT ROAST …
From gogogogourmet.com
MELT IN YOUR MOUTH POT ROAST RECIPE - THE RECIPE CRITIC
From therecipecritic.com
16 SLOW COOKER POT ROAST RECIPES | ALLRECIPES
From allrecipes.com
PAULA DEAN’S AMAZING POT ROAST - WHISK TOGETHER
From whisktogether.com
AMAZING ROASTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MOM'S OLD FASHIONED STOVETOP POT ROAST - KITCHEN DIVAS
From kitchendivas.com
ALL-AMERICAN POT ROAST FROM THE FOOD LAB — NOVICE KITCHEN
From novicekitchen.com
MOM'S BEST BEEF POT ROAST RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
TOP 10 POT ROAST RECIPES | TASTE OF HOME
WHAT TO MAKE WITH LEFTOVER POT ROAST: 20 AMAZING RECIPES
From becausefoodislife.com
WHAT TO MAKE WITH LEFTOVER POT ROAST: 20 AMAZING RECIPES
From whattomaketoeat.com
THE BEST POT ROAST RECIPE | OVEN RECIPE | MELT IN YOUR MOUTH
From youtube.com
BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST
From thepioneerwoman.com
15 UNIQUE POT ROAST RECIPES YOU'VE BEEN MISSING - TASTE …
From tasteofhome.com
A CLASSIC AMAZING BEEF POT ROAST RECIPE WITH GRAVY.
From cookingnook.com
*AMAZING* POT ROAST CROCKPOT RECIPE - LAUREN'S LATEST
From laurenslatest.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #american #southwestern-united-states #oven #roast #fall #crock-pot-slow-cooker #seasonal #comfort-food #oamc-freezer-make-ahead #meat #roast-beef #taste-mood #equipment #presentation #served-hot #4-hours-or-less #from-scratch
You'll also love