Perfect Pot Roast Recipes

Steps:

• Adjust oven rack to middle position and heat oven to 300°F.
• Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
• Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
• Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
• Transfer roast to a large plate; set aside.
• Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
• Add garlic and sugar; cook until fragrant, about 30 seconds.
• Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
• Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
• Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
• Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
• Transfer roast to carving board, tent with foil to keep warm.
• Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
• Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
• Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
• Season to taste with salt and pepper.
• Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
• Serve, passing remaining sauce.
• Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

Steps:

• Place roast into crockpot and surround with vegetables.
• Combine beef broth and vegetable soup mix, then add to crockpot.
• Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

Steps:

• Season 1 side of beef with salt, pepper & ___. I usually use ground thyme or ground ancho pepper. Use what makes you happy but keep it 'earthy' - this isn't the place for mint or herbes de provence. ;).
• Heat a dutch oven to hot, add a couple TB oil & add meat, seasoned side down. Season the top side. When the bottom is nicely seared, flip over. When the other side is nicely seared, remove to a pan with sides to collect juices.
• Preheat oven to 300°F.
• While the meat is searing, peel, halve & thinly slice the onions.
• Add butter & another 2TB oil to pan. When the butter has melted, add onions. Season with 1tsp salt. Stir to scrape up caramelized bits on the bottom. Cook slowly until caramelized, about 15 minutes.
• Add can of beef broth & bring to a boil. Stir.
• Add meat & any juices that have accumulated in the pan. Cover & put in 300F oven for 2.5 hours or so.
• You will not need a knife. The liquid is essentially French onion soup.

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:

• You'll need a 7 quart crock pot. Place the roast in the pot. You can dredge it in flour and brown it first but I don't bother. Add the potatoes, carrots, and onions, in that order. Sprinkle the onion soup over top and then dot with the mushroom soup. Sprinkle with salt and pepper, to taste, and pour in the water. Cover and cook on low for 7 hours. If I can, I like to stir after about 4 hours, to mix the gravy. Otherwise you can stir it before serving. Makes it's own gravy which I find to be thick enough. I hope you enjoy this as much as my family does.

Steps:

• Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender. , Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan. , For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.

Steps:

• Preheat the oven to 325ºF.
• Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
• Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
• Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
• Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
• Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
• Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
• Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
• Skim off any fat that has risen to the top.
• Purée the braising liquid in a blender.
• To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
• Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
• Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
• To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
• Variations: Tipsy Pot Roast
• In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.

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.