Simple Perfect Pot Roast Recipes

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:

• 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:

• 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:

• 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:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
• Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
• Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

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:

• preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive oil and let it get really hot.
• Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
• Remove the carrots and allow pot to become hot again.
• Sear roast about 1 minute per side and then remove to plate.
• Turn heat to high and deglaze the pot adding one cup of the beef broth.
• Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them.
• Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours.
• When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.
• Remove to cutting board and slice against the grain.
• Serve.
• Congratulations, you're a hero.

Steps:

• Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
• Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
• Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
• Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
• Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
• Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

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 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:

• 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.