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.
HARVEST TIME POT ROAST
Steps:
- 1. Brown roast in oil in heavy dutch oven over medium heat.
- 2. Sprinkle with salt and pepper; add water.
- 3. Cook, covered, 1 hour.
- 4. Add potatoes, carrots, onion, squash and chervil; cook 25 minutes.
- 5. Add apples; cook 10 minutes.
- 6. Remove meat, vegetables and apples to heated platter and keep warm.
- 7. Add vinegar and gravy mix to 1 1/2 cups of remaining liquid.
- 8. Simmer, stirring constantly, 1 minute or until thickened.
- 9. Serve with meat and vegetables.
RED WINE POT ROAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h25m
Yield 12 servings
Number Of Ingredients 15
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.
HARVEST POT ROAST WITH SWEET POTATOES
Make and share this Harvest Pot Roast With Sweet Potatoes recipe from Food.com.
Provided by barefootmommawv
Categories One Dish Meal
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 672.2, Fat 41.8, SaturatedFat 16.9, Cholesterol 154.2, Sodium 699.2, Carbohydrate 27.5, Fiber 3, Sugar 8.3, Protein 44
HARVEST TIME PORK ROAST
With pork roast, sweet potatoes and Brussels sprouts, every bite of this down-home dinner smacks of fall!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
- In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
- Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.
Nutrition Facts : Calories 530, Carbohydrate 35 g, Cholesterol 145 mg, Fiber 5 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 0 g
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