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.
LIGHT POT ROAST
A tasty comfort meal provided by Better Homes and Gardens: Family Favorites Made Lighter. This recipe recommends that you use half the meat for the meal, and chill the rest for sandwiches.
Provided by ChipotleChick
Categories Roast Beef
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from roast.
- Spray a dutch oven with cooking spray and preheat to medium.
- Brown roast on all sides.
- Drain fat.
- In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil.
- Pour over the meat and bring to a boil.
- Reduce heat, cover and simmer 1 hour.
- Add potatoes, carrots, celery, and onion to the dutch oven.
- Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
- Add more water if needed.
- Remove meat and vegetables to a platter and keep warm.
- Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
- Skim off the fat.
- You need 1 cup of pan juices, so add water if necessary to make the full cup.
- Whisk together the 1/4 cup water and flour until smooth.
- Stir in the pan juices and return to the dutch oven.
- Cook, stirring constantly, until thickened and bubbly.
- Cook another minute and serve the gravy with the meat and veggies.
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
POT ROAST
I could never make a decent pot roast, so I finally asked my butcher to give me the most expensive roast he could so it would come out tender. He told me I didn't have to have an expensive one...just cook it right. So I ended up with a bottom round rump and followed his instructions. He was right...I cooked it the way he suggested and wow...what a difference. I won't cook one any other way nowl. This is really tender and juicy. You really can cut it with a fork!. We enjoy this with egg noodles or mashed potatoes. Make sure you DO NOT season it before the browning process as this will burn the spices and causes a burnt flavor. If you want to add veggies, put them in after the browning process.
Provided by Mishkapett
Categories Roast Beef
Time 1h35m
Yield 1 roast, 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Place the roast in a roasting pan that has a lid, but don't use the cover yet.
- Sprinkle the salt and pepper only on the roast, coating it on all sides.
- Place the pan, uncovered in a 500* oven for 20 minutes to brown.
- Remove the pan from the oven and sprinkle the Goya Sazon packets all over the meat, trying to get all the surfaces along with the garlic.
- Add the broth to the bottom of the pan trying not to pour it right on the meat.
- Cover the pan and place it back into the oven with the lid on and turn the temperature down to 325* and cook for 20 per pound. If you like a more rare roast, deduct the last 20 minutes and remove it from the oven.
- Allow the roast to sit, covered, for about 10-15 minutes before slicing. Be sure to cut across the grain as with any roast.
- You can make gravy from the juice or use it as an au jus. Enjoy!
Nutrition Facts : Calories 4.8, Fat 0.1, Cholesterol 0.1, Sodium 72, Carbohydrate 0.7, Protein 0.4
COOKING LIGHT'S CROCK POT ITALIAN POT ROAST
Make and share this Cooking Light's Crock Pot Italian Pot Roast recipe from Food.com.
Provided by txghog
Categories Roast Beef
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Slice roast in half for even cooking; place in crock pot.
- Add onion and remaining ingredients.
- Cover and cook on high setting 5 hours or until roast is tender.
- Or, cover and cook on high setting one hour; reduce to low setting, and cook 7 hours.
- Slice meat to serve.
Nutrition Facts : Calories 335.9, Fat 21, SaturatedFat 8.1, Cholesterol 90.7, Sodium 157.3, Carbohydrate 5.6, Fiber 1.1, Sugar 3, Protein 29.4
POT ROAST
This is a great meal for a lazy Sunday. This recipe is also good for a slow cooker. Don't add potatoes until the last hour of cooking. Cook roast on low for 8 hours.
Provided by Douglas Poe
Categories Roast Beef
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Rub roast with garlic, salt, and pepper on all sides then dust with flour. Heat oil in large skillet and brown roast on both sides.
- Place roast in a roaster pan, or a Dutch oven. Sprinkle the onion soup mix over the roast.
- Add onions, carrots, celery and potatoes.
- Pour 1 1/2 cup of water over the roast.
- Cover and bake for 2 to 2 1/2 hours.
Nutrition Facts : Calories 208.2, Fat 4.9, SaturatedFat 0.7, Sodium 917.2, Carbohydrate 37.9, Fiber 5.6, Sugar 5.8, Protein 4.5
POT ROAST
My sister always asks for this as her birthday dinner. The sauce is not overpowering and adds just a note of elegance. Serve with simple steamed fresh green beans.
Provided by Darkhunter
Categories Roast Beef
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown roast on all sides in oil on med-high heat.
- Transfer roast to small roasting pan.
- Save pan you browned the roast in, but do not wash.
- Pour broth over roast.
- Cover pan and roast@ 350*F for two hours.
- Add vegetables.
- Cover and continue roasting for 1 hour or until vegetables are tender.
- Remove roast and vegetables to serving platter.
- Cover and keep warm.
- Add 4 tbsp drippings to original pan.
- Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
- Add remaining drippings, stirring constantly until slightly thickened.
- Add sour cream and cook on low heat, stirring until completely combined.
- Serve sauce drizzled over roast and roasted vegetables.
Nutrition Facts : Calories 846.6, Fat 55.1, SaturatedFat 22.7, Cholesterol 172, Sodium 407.3, Carbohydrate 38.1, Fiber 4.6, Sugar 7.5, Protein 47.8
EASY POT ROAST
This recipe is what a recipe should be. Good, simple, and inexpensive.
Provided by David R. Turner
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
- Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.
Nutrition Facts : Calories 550 calories, Carbohydrate 24.5 g, Cholesterol 130.8 mg, Fat 32 g, Fiber 3.3 g, Protein 39.1 g, SaturatedFat 12.5 g, Sodium 432.7 mg, Sugar 2.5 g
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
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- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
- Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
- Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
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