Pot Roast For A Crowd 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:

• Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
• Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
• Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
• Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
• Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

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:

• Preheat the oven to 325 degrees F.
• Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
• Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
• Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.