Pot Roast By Diner Recipes

Steps:

• Preheat oven to 350 degrees.
• Add oil to a dutch oven or large covered dish that can go from stovetop to oven and heat to medium high heat. Season roast with salt, pepper and garlic salt. Brown roast on both sides in oil. Then add water or beef broth, onions and carrots. Bring to a boil. Turn off heat and put cover on and place in oven.
• Let roast cook for 2 1/2 hours. Check at this point and make sure there still is enough liquid, if not add more water. This type of meat needs to cook for a long time but needs the liquid to make it tender. Now add the the potatoes. Cook for another hour(remove cover last 20 mins.) or until potatoes are tender and cooked through. Remove meat and vegetable to a serving plate/bowl and keep warm.
• Add water or beef broth to pan and stir to get all the browned pieces. Mix flour with one cup water, add salt and pepper to taste, and shake until very well blended. Add this mixture to pan until thickened and to your taste.

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.
• Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher's twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices.
• Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes.
• In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends. Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally. Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer.
• Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine. Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid. Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes.
• Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste.
• Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy.

Steps:

• For the pot roast: Preheat the oven to 350 degrees F.
• Cut the beef into large 6-inch sections. Season with salt and pepper. Heat the oil in an extra large skillet on high heat. Do not let the oil smoke. Add the seasoned portions of beef. Brown all sides until a nice crust forms on all pieces, about 10 minutes. Remove from the skillet and let rest for 10 minutes.
• Peel the shallots and carrots. Cut the carrots and celery into quartered sections. Cut the shallots into wedges. Pour the wine in a large saucepan. Add half the thyme, rosemary and bay leaves with the wine. Reduce the wine by half at a low simmer, about 30 minutes.
• Heat a deep cast-iron pot or Dutch oven on medium-high. Add enough oil to cover the bottom. Add the shallots to the bottom of the pan and saute, stirring constantly, until translucent, for about 5 minutes. Add the carrots, celery, garlic, and remaining thyme, rosemary and bay leaves. Add a dash of salt and pepper and cook, stirring occasionally, until the vegetables are slightly soft, 10 to 15 minutes. Place the beef on top of the vegetables. Pour in the reduced wine and herb mixture and add the beef broth and veal demi-glace. Throw in a dash of salt and pepper. Stir the ingredients and cover. Simmer on low heat for 15 minutes. Place the pot in the oven and cook for 2 hours. Let rest for 10 minutes.
• For the roux: Melt the butter on low heat. Do not let it burn. Slowly add the flour and incorporate it by constantly stirring with a rubber spatula until a paste forms.
• For the pot roast gravy: Transfer the liquid from the pot roast to a saucepan over medium heat. Add the heavy cream, veal demi-glace, brandy and salt and pepper to taste. Mix in the tomato paste. Reduce heat to low, add the roux, and cook to thicken, about 10 minutes.

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Steps:

• Heat oil in dutch oven.
• Brown roast on all sides.
• Add everyting else and simmer 2 hours, turning roast often.
• Serve with whipped potatoes and glazed carrots.
• Announce dinner with a loud yell to the household SOUPS ON!

Steps:

• Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
• Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
• Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Steps:

• Place washed roast in bottom of roasting pan.
• Sprinkle Brown Gravy Mix on top followed by water.
• Top with Seasoning Mix.
• Cover all with mushroom soup.
• Add potatoes or other veggies around the outer edges but not on top the roast.
• Cover with foil (most lids do not have good seals use foil) and cook at 325o for 3 hrs till meat is fully cooked and veggies tender.
• FYI: The gravy will be already made in the bottom of the pan if to thick add a bit of water but no need to add flour or corn starch.

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.

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

Steps:

• Heat oven to 350.
• Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
• Rub the roast with Lawrey's salt.
• When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
• When all sides are nicely browned, remove roast to a platter.
• Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
• Pour in beef broth and stir, scraping sides and bottom of pan.
• Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
• Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
• Remove roast to serving platter.
• Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

Steps:

• Put all ingredients in crock pot.
• Set to low.
• Cook 6-8 hours.