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.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
POT ROAST JARDINIERE
Make and share this Pot Roast Jardiniere recipe from Food.com.
Provided by spoilme
Categories One Dish Meal
Time 3h10m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 11
Steps:
- Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
- Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
- Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
- Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
- Serve gravy with roast and vegetables.
Nutrition Facts : Calories 502.2, Fat 16.5, SaturatedFat 6.6, Cholesterol 149.7, Sodium 855.9, Carbohydrate 36.9, Fiber 5.1, Sugar 4.6, Protein 52.9
SOUPER POT ROAST
Make and share this Souper Pot Roast recipe from Food.com.
Provided by Chef Nana 4
Categories Stew
Time P2DT5h
Yield 8
Number Of Ingredients 8
Steps:
- Brown roast in shortening - use a large covered roasting pan.
- Combine remaining ingredients and pour over browned roast.
- Cover and bring to a simmer.
- Place in 300°F oven for 3-1/2 hours.
- Turn meat after 1-1/2 hours.
- Remove roast, cool and wrap in aluminum foil - refrigerate.
- Remove bay leaf from gravy and strain through a fine sieve - refrigerate.
- Next day unwrap the roast and put in a covered roasting pan.
- Pour gravy over roast.
- Heat at 300°F for 1 hour.
- Great with mashed potatoes or wide egg noodles.
Nutrition Facts : Calories 358.4, Fat 17, SaturatedFat 7, Cholesterol 149.7, Sodium 196.1, Carbohydrate 3.5, Fiber 0.7, Sugar 1.3, Protein 48.2
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