Tender Pot Roast Recipes

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TENDER POT ROAST

Make and share this Tender Pot Roast recipe from Food.com.

Provided by Steve_G

Categories     Stew

Time 4h10m

Yield 1 Roast, 6 serving(s)

Number Of Ingredients 12



Tender Pot Roast image

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.

Nutrition Facts : Calories 436.1, Fat 19.4, SaturatedFat 7.1, Cholesterol 152.1, Sodium 328.1, Carbohydrate 13.7, Fiber 1.4, Sugar 8, Protein 50.7

3 -4 lbs chuck roast, trimmed
2 tablespoons vegetable oil
salt and pepper
1 cup carrot, chopped
1 cup onion, chopped
1 cup celery
4 garlic cloves, minced
2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
2 tablespoons sugar
1 sprig thyme
1/4 cup dry red wine
water

POT ROAST - MOST TENDER EVER

This is a family favorite; I took the best parts of several other recipes I found and kind of made this up as I went, and it turns out perfect every time!

Provided by soveria

Categories     < 4 Hours

Time 2h20m

Yield 5 serving(s)

Number Of Ingredients 13



Pot Roast - Most Tender Ever image

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.

Nutrition Facts : Calories 714.1, Fat 24.6, SaturatedFat 10.4, Cholesterol 239.5, Sodium 2268.6, Carbohydrate 40.3, Fiber 5, Sugar 4.9, Protein 83

4 lbs chuck roast, trimmed
2 teaspoons vegetable oil
1 tablespoon salt
1 tablespoon pepper
1 cup carrot, chopped (or unchopped baby carrots)
1 cup vidalia onion, rough slivers
1 cup celery, chopped
2 cups fresh mushrooms, cut in half if large
5 large yukon gold potatoes, peeled and 1-inch cubes
4 garlic cloves, minced
3 cups beef stock, divided
1 tablespoon thyme
1/4 cup red wine, dry

TENDER AND FLAVORFUL POT ROAST

Make and share this Tender and Flavorful Pot Roast recipe from Food.com.

Provided by puppitypup

Categories     One Dish Meal

Time 8h10m

Yield 1 roast, 6-8 serving(s)

Number Of Ingredients 14



Tender and Flavorful Pot Roast image

Steps:

  • Assemble all ingredients except carrots, potatoes and horseradish. Be sure to use a good wine that you would drink.
  • Mince garlic and chop onion into quarters. Choose a pan that is large enough for roast to lie flat and that has a tight fitting lid.
  • Pat meat dry and lightly sprinkle with kosher salt and pepper. Rub flour into meat. (If using regular table salt, use even less.).
  • Sear in oil over medium-high heat until browned on all edges.
  • Add remaining ingredients except the carrots, potatoes and horseradish. If not enough liquid to cover roast, add water (or more wine).
  • Cover and bring to a boil, then reduce heat to low (more than simmer) and cook for 8 hours, or until the whole roast is falling apart.
  • The secret to tender pot roast is to cook it long enough, so if it's not tender yet, that means it's not done yet.
  • If you don't have enough liquid to cover the roast, you'll have to flip the roast over every hour or so.
  • Add carrots and potatoes the last hour. Peel them and chop to desired size.
  • Serve with horseradish sauce and au jus (broth from pan).

Nutrition Facts : Calories 226, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.3, Sodium 829.6, Carbohydrate 33.2, Fiber 4.3, Sugar 5, Protein 5.2

1 chuck roast
1 teaspoon kosher salt
fresh ground pepper
3 tablespoons flour
2 tablespoons olive oil
2 cups low sodium beef broth
2 cups low sodium chicken broth
1 cup red wine
2 garlic cloves
1 (1 1/4 ounce) package onion soup mix
1 sweet onion
4 -6 carrots
3 -4 potatoes
horseradish sauce, if desired

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



Perfect Pot Roast image

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.

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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



Ultimate Pot Roast image

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.

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

STOVE TOP POT ROAST

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Provided by sarah

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10



Stove Top Pot Roast image

Steps:

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  • Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks

POT ROAST COOKED IN BEER SO TENDER IT FALLS APART

It's fall apart good. Serve with my Roasted Garlic Mashed Potatoes and Cauliflower recipe #46925 or Mashed Potatoes With Roasted Garlic and Caramelized Onions recipe #93000

Provided by Rita1652

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 12



Pot Roast Cooked in Beer so Tender it Falls Apart image

Steps:

  • In a dry cast iron pot brown fat side down, then continue to brown all sides.Your kitchen will be smokey!
  • Season with salt and pepper.
  • Add 1 can beer.
  • And pour the other can for yourself!
  • Add rest of ingredients except butter and flour.
  • Put pot with cover into 325 degree oven for 3 hours.
  • Melt butter in micro and flour.
  • Remove roast and vegies from pan.
  • Add some drippings to butter then add back to pan.
  • Cook 5 minutes till nice and thick.
  • Add veggies back to sauce. Plate the sliced roast {if it`s not already falling apart} Top with the veggies and serve with your or my favorite side!

3 lbs boneless beef chuck roast
1 -2 can beer (1 can is optional)
6 carrots or 6 parsnips, cut into 2 inch pieces
1 onion, quartered
1 pepper, diced
15 mushrooms, halved
2 tablespoons dried onion flakes
1 sprig thyme
2 bay leaves
salt and pepper
2 tablespoons butter
1/4 cup flour

POT ROAST

This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes.

Provided by Linda C.

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h25m

Yield 4

Number Of Ingredients 11



Pot Roast image

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.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 41 g, Cholesterol 98 mg, Fat 23.9 g, Fiber 5.5 g, Protein 31.3 g, SaturatedFat 9.4 g, Sodium 200.5 mg, Sugar 4.9 g

2 pounds beef pot roast, fat trimmed and discarded
3 potatoes, peeled and cut into 6 pieces
1 large onion, cut into 8 pieces
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
3 cups water
salt and ground black pepper to taste
1 pinch garlic salt, or to taste
½ cup water
3 tablespoons cornstarch
½ teaspoon browning sauce (such as Gravy Master®)

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  • Preheat the oven and prep the roast. This roast gets its tender texture from low-and-slow braising. Preheat the oven to 325º, which is a low enough temperature to allow the roast’s tough muscle fibers to relax and become tender as they cook.
  • Truss it up. Trussing a roast is an important step because it gives the meat a uniform shape, helping it cook more evenly. If you’ve never trussed meat before, this is a great place to start.
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  • Cook until tender. At this point, you should have a rich and flavorful sauce, which will act as a sauna for your roast. Cooked low and slow, the muscle fibers in the tough chuck roast will relax and become tender.
  • Finish the sauce. While the roast cooks, its rich, beefy flavor will seep into the cooking liquid. Who needs to create an extra sauce when reducing the cooking liquid makes the perfect gravy?
  • Slice and serve! It’s important to let the roast rest for at least 15 minutes—this is the key to keeping the juices inside the meat instead of letting them spill out onto the cutting board.
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From wholey.com


TENDER POT ROAST - CAFE DELITES
Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours.
From cafedelites.com


POT-ROAST RECIPES | BBC GOOD FOOD
16 Recipes. Pot-roasting is an easy all-in-one method of cooking meat and vegetables, which will result in a tender, flavoursome dish. Try recipes such as pot-roast beef, chicken and guinea fowl. Advertisement. Showing items 1 to 16 of 16.
From bbcgoodfood.com


TOP 10 POT ROAST RECIPES | TASTE OF HOME
Melt-in-Your-Mouth Pot Roast. Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth…the aroma of this English roast recipe is wonderful! —Jeannie Klugh, Lancaster ...
From tasteofhome.com


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