Harvest Pot Roast Recipes

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:

• 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.
• Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
• Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
• Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
• Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.

Steps:

• Place onions in bottom of slow cooker.
• Trim any visible fat from roast.
• Rub all over, on both sides, with garam masala and salt to taste.
• Place roast in slow cooker with yam or sweet potato, squash, and apples piled around it.
• Mix together spicy cider, vinegar, and sugar.
• (If store-bought spicy cider is not available, substitute 1 1/2 cups plain apple cider, 2 tablespoons orange juice, 1/4 teaspoon cinnamon, a pinch of ground nutmeg, 1/4 teaspoon orange or lemon zest, and a dash of lemon juice.) Pour liquid mixture over meat and vegetables, making sure all parts of the roast are covered by about the same amount of liquid, and no vegetables are dry.
• Cover and cook on"high" for 5 to 8 hours, or"low" 10 to 12 hours, until roast falls apart easily when tested with a serving spoon.
• If desired, add liquids to roux in a saucepan and whisk to make a gravy.

Steps:

• Preheat oven to 325*. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, brown sugar and ginger; add roast.
• Bake covered 1 hour 45 minutes.
• Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
• Remove roast and potatoes to serving platter and keep warm; reserve juices.
• In small cup, with wire whisk, blend water and flour. In Dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.
• SLOW COOKER METHOD: In slow cooker, add potatoes, then roast. Combine soup mix, water, soy sauce, sugar and ginger; pour over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and potatoes to serving platter. Blend remaining water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.

Steps:

• Preheat oven to 325 degrees. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, sugar and ginger; add roast.
• Cover and bake 1 hour 45 minutes.
• Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
• Remove roast and potatoes to serving platter and keep warm; reserve juices.
• In a small cup, with wire whisk, blend water and flour. In dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.