Tender Beef Pot Roast Recipes

Steps:

• Pre heat oven to 300 degrees.
• Season roast with salt and pepper on all sides.
• In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
• Brown meat on all sides in dutch oven, this should take about 10 minutes.
• If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
• Once browned remove meat from pot and place on a deep plate (to catch the juices).
• Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
• Add garlic and cook until fragrant, about 1 minute.
• Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
• Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
• Add water until liquid comes halfway up sides of the meat.
• Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
• Place in oven, be sure to turn the meat over every 30 minutes or so.
• Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
• Remove meat from pan onto serving plate, cover with foil.
• Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
• Thicken if desired.

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:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Steps:

• Salt and pepper roast all over.
• Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
• Add a little water in pan to loosen up juices.
• Turn down oven to 325 and cook for 1 hour and 10 minute.
• Take out and cover with aluminun foil for 30 minute.
• You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast.
• ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.

Steps:

• Preheat oven to 375°F.
• Sprinkle all sides of roast with salt and pepper. Place the meat in roasting pan with tall sides. Combine carrots, onion, garlic, bay leaf, soup, 1/2 soup can of water, red wine, and broth. Pour over roast and bake, uncovered, for 3 to 4 hours, or until meat is fork tender.
• Remove meat from pan and let it rest. Strain the pan juices into a saucpan. reserving the vegetable and discarding the bay leaf. In a small bowl whisk together the flour and 1 cup water. Stir into pan juices and bring to a boil. Continue to whisk until the gravy is thickened. Slice roast and surround with the vegetables. Serve with gravy on the side.

Steps:

• Pre heat oven to 300 degrees.
• Season roast with salt and pepper on all sides.
• In a large dutch oven with lid off for now, heat the oil over a medium high heat, do not allow to smoke. Brown meat on all sides in dutch oven, this should take about 10 minutes.
• If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
• Once browned, add to the pot the beef stock, then add water so that all liquid covers 1/2 the roast, and sprinkle with 1/2 the thyme. Put lid on pot and place in middle rack of oven and slow-roast it for 1 hour.
• After 1 hour, pull roast from oven and add veggies to the pot first, then add remaining ingredients, and more salt and pepper to taste. Cover pot with lid and place in oven. Roast in oven for another 45-60 minutes, or until potatoes done.
• Remove meat from pot and onto serving plate, cover with foil.
• Place dutch oven back on stove; boil till liquid is reduced to desired thickness (about 15 mins). Thicken if desired with corn starch.

Steps:

• Place beef in a shallow roasting pan.
• Sprinkle beef with lemon juice; pierce with a fork.
• Cover and refrigerate until ready to roast.
• Preheat oven to to 350°F.
• Prepare beef in oven cooking bag according to package directions.
• Return to roasting pan.
• Arrange carrots, onions, and potatoes around beef.
• Top with celery and pepper.
• Sprinkle beef with garlic, mustard and thyme.
• Pour tomato juice around beef in cooking bag.
• Seal bag shut; cut slits.
• Roast for 1 hour or until very tender.
• Remove beef from bag.
• Let stand covered for about 10 minutes; cut into slices, serve with vegetables.

Steps:

• Combine both ingredients in a crock pot 24 hours before you need to eat it.
• Cook on low heat.
• After cooking for 14 hours, use a fork and knife to chunk the roast into smaller pieces.
• I do this 3 times before I serve it.
• It will become shredded like roast beef sandwich meat.
• I've never done this, but my friend adds potatoes and carrots to this recipe.
• I hope you enjoy this as much my family does.