PERFECT POT ROAST
Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Dinner Beef Braise Apple Juice Winter
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325ºF.
- Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
- Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
- Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
- Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
- Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
- Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
- Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
- Skim off any fat that has risen to the top.
- Purée the braising liquid in a blender.
- To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
- Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
- Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
- To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
- Variations: Tipsy Pot Roast
- In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.
THE BEST POT ROAST
Steps:
- Preheat oven to 350. Heat heavy dutch oven over med-high heat. Add 2 tbsp olive oil and heat until shimmering. Meanwhile season roast with salt and pepper. Dredge in flour. Brown roast on all sides, about 20 minutes total. Remove from pot. Set aside. Reduce heat to medium. Add remaining olive oil to pot. Add diced carrots, celery, onion. Saute until onions are translucent and vegetables begin to soften, about 5-7 minutes. Add 1 tbsp flour and garlic. Stir constantly over med heat for one minute. Add wine, bringing to boil and scraping up brown bits. Add two cups beef stock, bay leaf, thyme and black pepper. Season with salt. Bring to boil. Return roast to pot, cover. Half of the roast should be submerged. Add water or more stock if necessary. Braise in oven for two hours. After two hours, add potatoes, carrots, onion and remaining two cups of beef stock. Vegetables should be covered with liquid. Add more water if needed. Bring to boil on stove. Return pot to oven. Continue cooking for 1 hour until potatoes and carrots are tender. Remove pot from oven. Remove roast to cutting board. Remove vegetables to large bowl and cover with foil to keep warm. Place dutch oven on stove over med heat. Blend 1 tbsp corn starch with 2 tbsp water. Stir into gravy and simmer 5 minutes until thickened. Season to taste with salt and pepper to taste. Immediately serve sliced pot roast with vegetables and gravy. Have lots of crusty bread to sop up extra gravy.
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.
GOURMET POT ROAST
My late Uncle Al was an amazing chef, dinner at his house was always an experience. As a child I did not appreciate it as much as I did as an adult. I miss dinner at his house with his loud booming "Soups On!". Here is one of his recipes.
Provided by Fairy Godmother
Categories Roast Beef
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in dutch oven.
- Brown roast on all sides.
- Add everyting else and simmer 2 hours, turning roast often.
- Serve with whipped potatoes and glazed carrots.
- Announce dinner with a loud yell to the household SOUPS ON!
Nutrition Facts : Calories 497.4, Fat 38.1, SaturatedFat 13.7, Cholesterol 115.7, Sodium 477.3, Carbohydrate 3.3, Fiber 0.1, Sugar 2.3, Protein 32.2
GORDON'S POT ROAST
Steps:
- Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
- Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
- Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
- Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .
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.
More about "gourmet pot roast recipes"
BEST SLOW COOKER POT ROAST - THE DARING GOURMET
From daringgourmet.com
4.6/5 (235)Total Time 8 hrs 25 minsCategory Main CourseCalories 495 per serving
- Combine all the ingredients for the dry rub together in a bowl. Rub down the roast on all sides with the dry rub. Heat the oil in a Dutch oven or other heavy pot over high heat and liberally brown the roast on all sides. Place the roast in the slow cooker.
- Add the broth to the pot, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine, and salt and whisk to combine.
- Place the carrots, celery, onion, garlic, and bay leaves in the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.Cook on low setting for 8-9 hours or on high for 4-5 hours (or until the beef is fork tender). If you have the time we recommend the low setting for the most flavorful and tender beef.
- Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.
I TRIED FOUR POPULAR POT ROAST RECIPES AND FOUND THE …
From thekitchn.com
PERFECT POT ROAST - SPEND WITH PENNIES
From spendwithpennies.com
POT ROAST SEASONING - THE DARING GOURMET
From daringgourmet.com
POT ROAST - HOW TO MAKE THE BEST POT ROAST - AMAZING …
From gogogogourmet.com
9 OF OUR BEST POT ROAST RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
- Bò Kho (Vietnamese Beef Stew) Baguette and bò kho are great meal partners, but you can also serve the stew over pasta — try it over boiled egg noodles or rice noodles (select pappardelle-size noodles, such as A Taste of Thai brand).
- Classic Pot Roast. This incredible pot roast recipe is the ideal version of the quintessential comfort food, especially when served with buttered egg noodles.
- Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata. Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor.
- Beef Stew in Red Wine Sauce. This is the imitable recipe for beef stew with red wine. Chef Jacques Pépin's mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat.
- Pot-Roasted Chicken with Mushrooms. Chef David Bouley pot-roasts chicken on aromatic hay in the oven; he learned the method from the legendary French chef Roger Vergé, who cooked on a bed of lavender.
- Belgian Ale-Braised Pot Roast with Melted Kale and Onions. This hearty pot roast is slowly cooked in a Belgian-style beer broth, then smothered in tender kale and onions.
- Pinot Noir–Braised Pot Roast with Root Vegetables. This super-tender pot roast is all about the wine. Because it's the only liquid the meat braises in, be sure to pick out one that's rich and fruity.
- Pot-Roasted Eggplant with Tomatoes and Cumin. Eggplant is the star of the show in this pot-roasted dish. Cookbook author Paula Wolfert visited the kitchens of Dar Yacout in Marrakesh, where the cooks still use charcoal fires to make dishes like lush and smoky roasted eggplant salad.
- Pot Roast Smothered in Bacon and Onions. There seems to be a daunting amount of onions in this Portuguese-inspired dish, but with the bacon they cook down to a wonderful, smoky jam surrounding super tender beef.
OUR 20 BEST POT ROAST RECIPES
From allrecipes.com
Author Mary Claire Lagroue
- Slow Cooker Au Jus Pot Roast. Black coffee, Worcestershire sauce, tomato sauce, and steak seasoning meld together in this recipe's rich, savory gravy.
- Mississippi Pot Roast. Using simple ingredients like pepperoncini, a packet of au jus gravy mix, and pre-made buttermilk ranch dressing allows you to prep this pot roast in just five minutes.
- Awesome Red Wine Pot Roast. "One of the best roasts I have ever made. If you have a cast iron pot, I suggest using that. It made it SO tender and also cuts the cooking time down a bit," reviewer KGora writes. "
- Instant Pot® Pot Roast. "I have tried to cook pot roast many times. Each time was a disaster. I thought I would try it one more time since I love my Instant Pot.
- Slow Cooker Pot Roast with Malbec (Red Wine) "Full of flavor," Amanda Murphy says. "After reading everyone's reviews, I didn't add salt. The Montreal steak seasoning has enough.
- Instant Pot® Pot Roast with Potatoes and Carrots. "The roast was very tender and flavorful. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty," reviewer Lela says. "
- My Favorite Pot Roast. Brown the beef in a Dutch oven before adding the other ingredients and baking it in the oven for four hours. It's worth the wait.
- Fennel and Onion Pot Roast. "First pot roast I've made that wasn't my Gram's! This was so tender that I didn't need a knife to cut it," Heather Holden says.
- Marie's Easy Slow Cooker Pot Roast. Pot roast, carrots, onion, potatoes, and celery stew for nine hours in the slow cooker. Prep it before work, and you'll return home to a hearty dinner.
- Slow Cooker Pot Roast. No need to measure herbs and spices here. Store-bought ranch dressing mix, dry beef gravy mix, and dry Italian-style salad dressing mix season this tender pot roast.
30 BEST POT ROAST RECIPES | EASY CHUCK ROAST RECIPES | RECIPES, …
From foodnetwork.com
Author By
POT ROAST | WILLIAMS SONOMA
From williams-sonoma.com
MISSISSIPPI POT ROAST RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
OLD-FASHIONED POT ROAST — MORE THAN GOURMET
From morethangourmet.com
15 UNIQUE POT ROAST RECIPES YOU'VE BEEN MISSING - TASTE …
From tasteofhome.com
PERFECT POT ROAST - DAMN DELICIOUS
From damndelicious.net
HEALTHY POT ROAST RECIPE FROM DR. GOURMET
From drgourmet.com
CLASSIC COMFORT FOOD: POT ROAST | WOLF GOURMET BLOG
From blog.wolfgourmet.com
INSTANT DUTCH OVEN – SIMPLE POT ROAST – INSTANT POT RECIPES
From recipes.instantpot.com
DUTCH OVEN POT ROAST RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
#time-to-make #main-ingredient #preparation #occasion #beef #heirloom-historical #holiday-event #winter #dietary #seasonal #comfort-food #inexpensive #meat #roast-beef #taste-mood #4-hours-or-less
You'll also love