Perfect Sunday 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:

• Rinse pork with cold water.
• Preheat oven to 350 degrees.
• Poke holes, about 5, in pork roast.
• Place garlic in holes.
• Mix dry soup mix with 2 cups warm water.
• Pour over roast.
• Roast covered in oven for three hours.

Steps:

• Season the meat well with salt and pepper, then heat some oil in a Dutch oven or large pan and brown the bottom round roast on all sides. (Before searing, you can also rub the meat with things like crushed garlic, fresh, chopped herbs and ground spices to add flavor - whatever you prefer.) Cook the roast in a large cooking pot, Dutch oven or slow cooker. Place a layer of chopped onions beneath the meat. Add liquid to the pot until it reaches 1/3 of the way up the side meat (water, beef broth, vegetable stock, wine, beer or a combination). Cook on low heat for several hours. (Cooking on low heat for a long period of time melts the fat and breaks down the connective tissue inside the meat, leaving it flavorsome and fork tender. Cooking it on a high heat for a shorter period of time would result in a much tougher, drier piece of meat.) • Oven: If you're cooking the roast in a Dutch oven, preheat the oven to 300 degrees F and slow roast the meat for 3 to 4 hours, depending on the weight. A 3 to 4 pound roast will typically take about 4 hours to cook - it's done when it reaches an internal temperature of 165 to 170 degrees F. • Slow Cooker: If you're cooking the roast in a slow cooker, it will take about 7 hours on the low heat setting. • Stove top: If you're cooking the roast on the stove top, you should use a heavy-bottomed saucepan and slowly simmer the meat over a low heat. Make sure to cover the saucepan to keep the meat nice and moist. Add the vegetables toward the end of cooking time to ensure that they are perfectly cooked. Remove the meat and set it aside to rest for 10 to 15 minutes, covered with foil. Use a slotted spoon to remove the vegetables from the dish to a bowl. Pour the pan juices into a small saucepan and simmer over low heat. If you want to thicken the sauce, whisk with a flour/water mixture; if you want to thin the sauce, add some beef broth, wine or water. Cut the roast by slicing it or pulling it apart with a fork.