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.
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
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
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
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
TENDER POT ROAST
This recipe is a combined recipe. I found many recipes that all sounded great, but not exactly what i was wanting. So I came up with my own what would be good, in my opnion. I hope you enjoy this recipe!
Provided by Miss Diggy
Categories One Dish Meal
Time 5h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix the soups, beef broth, red wine, browning sauce, and spices together, stirring until there are hardly any lumps left.
- Place roast in oven dish that has a lid (I use a 9x13 stoneware with a stoneware lid).
- Pour sauce over roast.
- Add in vegetables on the sides.
- Cover, and place in 300* oven and bake for 5 hours.
Nutrition Facts : Calories 814.1, Fat 55.7, SaturatedFat 22.1, Cholesterol 188.2, Sodium 851.6, Carbohydrate 19.9, Fiber 2.3, Sugar 4.5, Protein 53.6
TO DIE FOR CROCK POT ROAST
Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.
Provided by yooper
Categories One Dish Meal
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place beef roast in crock pot.
- Mix the dried mixes together in a bowl and sprinkle over the roast.
- Pour the water around the roast.
- Cook on low for 7-9 hours.
- Optional tweaks:.
- 1. Use onion soup mix instead of ranch.
- 2. Add one cup of red wine along with the water.
- 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
POT ROAST
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
- Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
- Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
FRUITED POT ROAST
This is a great alternative to the usual way of cooking a pot roast since it has just a little hint of fruity sweetness to it, and the cooked apricots and prunes add a delicious depth of flavor to the roast as well.
Provided by TasteTester
Categories Meat
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven over medium-high heat, in hot shortening, cook chuck roast until well browned on all sides.
- Add onions, apple cider or juice, brown sugar, salt, seasoned pepper and cloves; heat to boiling. Reduce heat to low; cover and simmer 3 1/2 hours or until meat is almost fork-tender, turning meat occasionally and adding more cider or juice during cooking, if necessary.
- Add the apricots and the pitted prunes to the mixture in the Dutch oven. Continue cooking 20 minutes or until the meat is fork-tender. Place the meat on a warm platter.
- Spoon the fat from liquid in the Dutch oven. If you like, blend flour and water until smooth; gradually stir into the pan liquid and cook over medium heat. If you like, for a little extra flavor, you can add 2 teaspoons of Gravy Master cooking and browning sauce. Stir constantly until the mixture is thickened. Serve sauce with the meat.
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