Many Meals 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 the oven to 325 degrees F.
• Season the meat well with salt and pepper and dust with the flour, shaking off any excess. Heat the oil in a Dutch oven or large pot with an oven-proof lid over medium-high heat. Add the meat, and brown on all sides, about 10 minutes. Remove the meat from the pot and add the onions, stirring and scraping the bottom of the pot with a wooden spoon. You are looking to caramelize the outside and soften them up a bit, about 5 minutes. If the bottom of the pan is getting too dark, add a tablespoon or two of water and scrape with the wooden spoon.
• Add the carrots, celery and garlic and cook for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Place the meat back in the pot and add the beef stock, wine, tomatoes, thyme, bay leaf, and 2 teaspoons ground black pepper. Cook for a minute or two, just to combine everything. Cover the pot and throw it in the oven.
• Cook for 20 minutes. Lower the heat to 250 degrees F and continue to cook for 3 1/2 to 4 hours, until the meat is fork-tender.
• Remove the meat and set it aside. Strain the sauce through a large wire mesh strainer or colander, discarding the solids. Return the sauce to the pot over medium-high heat. Cook until the sauce reduces to 2 cups, about 25 minutes. Finish the sauce by adding a little hot sauce and a squeeze of lemon to clean up the flavor Season with salt to taste.
• Shred the roast using 2 forks and return it to the sauce, tossing to coat. Slice the focaccia in half horizontally to make a giant sandwich. Place the meat on the bottom half of the focaccia, top with the chow-chow and place the remaining piece of focaccia on top. Skewer with toothpicks and then cut into pieces.
• Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
• Press out as much liquid as possible from the vegetables.
• Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.

Steps:

• In a dutch oven or large heavy bottomed sauce pot, heat oil until hot.
• Season the flour with salt& pepper.
• Dredge meat on both sides in flour Shake off excess flour.
• Place meat in oil and sear for about 5 minutes.
• Turn meat over to sear the other side for about 5 minutes.
• Drain off excess grease but don't scrape the pot.
• you want the brownings for flavor.
• Place all remaining ingredients into the pot except potatoes.
• Simmer covered over low heat for 1 ½ hours.
• Add potatoes and simmer for another hour.
• Season to taste.

Steps:

• Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
• Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
• Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
• Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.

Steps:

• Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
• Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
• Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
• Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.

Steps:

• Place roast and mushrooms in large Dutch Oven.
• Combine pineapple juice, soy sauce, ginger and salt. Mix well and pour over roast.
• Let stand 1 hour at room temperature, turning once.
• Add sliced onion, place over high heat and bring to a boil.
• Reduce heat, cover and simmer 2 1/2 to 3 hours or until roast is tender.
• Remove roast and vegetables to warm serving dish.
• Combine cornstarch and water, mixing well. Stir into pan drippings.
• Cook mixture over medium-high heat, stirring constantly until thickened and bubbly. Ladle sauce over roast.

Steps:

• Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In a large skillet (not non-stick) heat the oil over medium-high heat.
• Add the roast and cook, turning often, until browned, about 10 minutes.
• Transfer the roast to a plate.
• Add more oil to the skillet if necessary and heat over medium-high heat.
• Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
• Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
• Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
• Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
• Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
• Skim the fat from the surface of the cooking liquid.
• Remove the bay leaf.
• In a saucepan, melt the butter over very low heat.
• Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
• Whisk in the cooking liquid and bring to a simmer.
• Cook, whisking often, until thickened and reduced to about 1 cup.
• Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

Steps:

• Dry meat with paper towel.
• Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
• Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
• Dissolve bouillon cube in 1/2 cup of hot water.
• Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
• Remove the meat and vegetables to heated platter.
• Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.

Steps:

• In a large frying pan melt the butter over moderate heat.
• When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown.
• Using a slotted spoon, transfer the vegetables to a large flameproof casserole.
• Set aside.
• Add the bacon and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat.
• With a slotted spoon, transfer the bacon mixture to the casserole.
• Place the partridges in the pan and cook, turning them occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
• Remove the pan from the heat and transfer the partridges to the casserole.
• Add the salt, pepper and bouquet garni.
• Pour the beef stock and red wine over the partridges.
• Place the casserole over high heat and bring the liquid to the boil.
• Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour, or until the partridges are tender when pierced with the point of a sharp knife.
• Remove the casserole from the heat.
• Using tongs or two large spoons, remove the partridges from the casserole.
• Cut each partridge into 4 pieces, and keep warm.
• Strain the cooking liquid and set the vegetables aside to keep warm.
• Remove and discard the bouquet garni.
• Return the strained cooking liquid to the casserole.
• Return the casserole to high heat and boil, stirring occasionally, for 5 to 7 minutes, or until the cooking liquid has reduced by about one-third.
• Reduce the heat to low.
• Gradually stir in the BEURRE MANIE*, a small knob at a time and continue cooking, whisking constantly, for 2 to 3 minutes, or until the sauce is smooth and has thickened.
• (*BEURREMANIE, is kneaded butter and is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is then whisked until the butter melts and the sauce thickens.)*TO MAKE BEURRE MANIE: Mix together equal amounts of softened butter and flour (soften the butter with a fork to incorporate the flour) Replace the partridges and vegetables in the casserole and stir in the chopped parsley.
• Cook for a further 2 to 3 minutes or until the pot roast is piping hot.
• Remove the casserole from the heat and serve immediately.

Steps:

• Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
• Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
• Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
• Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.