Favoritepotroast Recipes

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

Perfect Pot Roast image

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.

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

FAVORITE POT ROAST

"I love cooking a pot roast on the weekend because it can simmer for hours while I'm doing other things," says Leona Therou of Overland Park, Kansas. Her hearty beef roast with potatoes and carrots makes enough for a family of four with plenty left over.

Provided by Taste of Home

Categories Dinner

Time 3h45m

Yield 8 servings.

Number Of Ingredients 13

Favorite Pot Roast image

Steps:

In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. , Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf. , Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy.

Nutrition Facts : Calories 523 calories, Fat 15g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 693mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 5g fiber), Protein 50g protein.

Ingredients

1 beef rump roast or bottom round roast (4 pounds)
2 tablespoons canola oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
3 cups water, divided
8 medium potatoes, peeled and quartered
8 large carrots, cut into 2-inch chunks
1 pound small onions, peeled
1/2 cup all-purpose flour
1/2 teaspoon browning sauce, optional
Additional salt and pepper to taste

MY FAVORITE POT ROAST

This is the oven version that is the original I got from my mother. It is unbelievably delicious.

Provided by Mark D. Wilder

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

My Favorite Pot Roast image

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g

Ingredients

1 tablespoon vegetable oil
1 (4 pound) beef pot roast
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon dry mustard
¼ teaspoon black pepper
3 large potatoes, quartered
3 carrots, peeled and cut into 2-inch pieces
1 onion, sliced
⅓ cup vinegar
⅓ cup water

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