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.
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
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.
PERFECT PRESSURE COOKER POT ROAST
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g
DELUXE POT ROAST
Don't let the long list of ingredients stop you from making this recipe -- it's delicious! My red potatoes were large so I quartered them and I did not peel them. I used baby carrots instead of regular size carrots. The recipe originally comes from Southern Living.
Provided by Lvs2Cook
Categories < 4 Hours
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make small slits in the top of the roast and insert slice of garlic into each slit.
- Rub roast with salt and pepper and dredge in flour.
- Brown roast on all sides in large Dutch oven.
- Add onion and wine to roast in Dutch oven.
- Combine tomato sauce and next 5 ingredients; stir well. Pour over roast.
- Bring liquid to a boil in Dutch oven, reduce heat, cover, and simmer for 1 1/2 hours.
- Add potatoes, carrots, and celery and cover and simmer for 1 more hour or until roast and veggies are tender.
- Transfer roast to serving platter and spoon veggies around roast using a slotted spoon.
- Discard bay leaf.
- Spoon pan drippings over roast and veggies and serve.
Nutrition Facts : Calories 864.7, Fat 53.9, SaturatedFat 19.3, Cholesterol 156.5, Sodium 498.3, Carbohydrate 41.4, Fiber 5.3, Sugar 7.9, Protein 46.5
SUPER DELUXE POT ROAST
This came from a Southern Living cookbook that I have had forever but I have tweaked it just a bit. I love the flavors and how tender the roast gets. I put this on around 11 a.m. on Sunday's during football season and let it simmer all day until game time. I typically serve it over steamed white rice. Several times I have served it over a mushroom cous cous and it was fantastic!
Provided by carmenskitchen
Categories One Dish Meal
Time 3h47m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Make small slits in top of roast. Insert a garlic slice into each slit, this and the kitchen bouquet is what is responsible for so much of the flavor. Rub roast with salt and pepper and use the 1/2 teaspoon of kitchen bouquet (a browning aid found near marinades in the grocery store) by pouring a little in the palm of your hand and gently patting it all over the roast. Be careful, a little of this goes a long way. Dredge in flour. Brown roast on all sides in dutch oven with hot oil. Add onion and wine.
- While this browns and the onions saute, combine tomato sauce and next five ingredients, stir well and then pour over roast. Pour in beef broth, stir well and bring to a boil. Place tied herbs in broth, cover, reduce heat and simmer for 2 hours without lifting lid. After two hours turn roast and cook another 30-45 minutes. Add potatoes and vegetables (I always put in turnips too b/c I like them and have added everything from broccoli to cauliflower, mushrooms and bell peppers) Simmer one more hour or until roast and vegetable are tender to your liking.
Nutrition Facts : Calories 1700.6, Fat 107.8, SaturatedFat 38.6, Cholesterol 313.2, Sodium 1076.7, Carbohydrate 75.4, Fiber 8.2, Sugar 12.2, Protein 92.7
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