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.
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
MOMOSITA'S SIMPLY THE BEST POT ROAST
Amazing wonderful pot roast adapted from family recipe and Mercy's Fabulous Country Chuck Roast. I posted this mainly because i make it so often and need a central place to keep the recipe :)
Provided by lolablitz
Categories One Dish Meal
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Season one side of roast with salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). OR sear in a dutch oven to save dishes. Season other side while bottom side is browning.
- When browned, turn over, brown other side. Turn off heat.
- Add half of brown sugar to top of roast. Press into roast. Flip roast and add remaining sugar to other side, pressing inches.
- Add flour to medium bowl and whisk in beef broth. Whisk in chicken base, horseradish and mustard.
- Place roast in large deep casserole dish with lid (OR keep in the dutch oven), pour in beef broth mixture so it reaches halfway up the roast. You don't want to drown the meat in liquid.
- Add the vegetables around and under roast, making sure the lower part of the meat is still submerged in the liquid. Add liquid if necessary.
- Cover and bake in 300°F oven for 3 hours, turning meat over halfway through.
Nutrition Facts : Calories 191.4, Fat 5.4, SaturatedFat 0.8, Sodium 1057.1, Carbohydrate 31.6, Fiber 3.7, Sugar 8.2, Protein 5.1
INSTANT POT MISSISSIPPI POT ROAST RECIPE
This Instant Pot Mississippi Pot Roast turns out perfectly juicy and tender every time!
Provided by Camille Beckstrand
Categories Main Course
Time 1h38m
Number Of Ingredients 8
Steps:
- Press SAUTE button on Instant Pot and allow pot to heat up.
- Add olive oil and let it heat up for 1-2 minutes.
- Add beef roast and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
- Pour beef broth in the bottom and use a wooden spoon or spatula to scrape and loosen any cooked bits on the bottom of the pan (but keep them in the pan because they will add so much flavor!).
- Pour in the pepperoncini juice and sprinkle both the dry ranch dressing mix and dry brown gravy mix on top of the roast.
- Add the peppers (put on top of and around the roast) and butter on top of the roast.
- Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound of your roast).
- When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes).
- Shred or slice roast (it should fall apart pretty easily) and serve.
Nutrition Facts : Calories 504 kcal, Carbohydrate 4 g, Protein 44 g, Fat 35 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 167 mg, Sodium 711 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
More about "momositas simply the best pot roast recipes"
I TRIED FOUR POPULAR POT ROAST RECIPES AND FOUND THE …
From thekitchn.com
Author Alexis deBoschnekEstimated Reading Time 6 mins
THE BEST POT ROAST RECIPE | OVEN RECIPE | MELT IN YOUR …
From youtube.com
Author Island Vibe CookingViews 411.7K
MOM'S BEST BEEF POT ROAST RECIPE (VIDEO) - A SPICY …
From aspicyperspective.com
MOM'S POT ROAST RECIPE - FOODIECRUSH.COM (WITH THE …
From foodiecrush.com
EASY INSTANT POT POT ROAST (TENDER AND JUICY)
From inspiredtaste.net
EASY INSTANT POT MISSISSIPPI ROAST | THE SALTY POT
From thesaltypot.com
THE BEST MISSISSIPPI POT ROAST | KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
THIS SUPER SIMPLE MISSISSIPPI POT ROAST RECIPE IS GOING VIRAL
From delish.com
EASY POT ROAST RECIPE | POT ROAST AND GRAVY | SIMPLY MAMá …
From youtube.com
BEST POT ROAST RECIPE - GIRL. INSPIRED.
From thegirlinspired.com
HOW TO MAKE THE BEST POT ROAST ACCORDING TO CHEFS, PLUS …
From themanual.com
PERFECT POT ROAST WITH POT ROAST GRAVY - SIMPLY SATED
From simplysated.com
POT ROAST RECIPES - POT ROASTS & POT ROAST IDEAS
From simplyrecipes.com
PERFECT POT ROAST - DAMN DELICIOUS
From damndelicious.net
THE BEST POT ROAST (MADE 3 WAYS!) | THE RECIPE CRITIC
From therecipecritic.com
You'll also love