3 Hour Old Fashioned Oven Pot Roast Food

3 HOUR OLD FASHIONED OVEN POT ROAST

Steps:

• Pre heat oven to 375F degrees.
• Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
• Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
• Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
• Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
• Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

CONTEST-WINNING OLD-FASHIONED POT ROAST

Steps:

• Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

OLD-FASHIONED POT ROAST

Steps:

• Preheat the oven to 300°F. To cook the roast, in a large, heavy-bottomed Dutch oven, heat the oil over high heat. Sear the meat until it's a rich, dark brown on both sides, 8 to 10 minutes total. Remove to a plate.
• Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes. Add the wine and cook, stirring to loosen any brown bits. Add the paprika, thyme, bay leaf, and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds. Return the seared roast to the pan. Add the stock and bring to a boil over medium-high heat. Cover and bake for 1 hour.
• Remove from the oven and turn the roast in the liquid to moisten. Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours, or until both the meat and vegetables are tender.
• Transfer the roast to a warm platter. Using a slotted spoon, place the vegetables around the roast. Cover the platter loosely with aluminum foil to keep warm. Remove the bay leaf from the sauce and discard. If the sauce is too thin, bring it to a boil over high heat to reduce and thicken. If the sauce is too thick, add a little wine or stock to achieve the correct consistency. Taste the sauce and adjust for seasoning with salt and pepper.
• To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.

OVEN POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
• In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
• In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
• Cover and bake in preheated oven for 3 hours or until desired doneness.

OLD FASHIONED POT ROAST

Steps:

• Sprinkle the roast with 1 tablespoon flour.
• In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour.
• Add carrots; cover and simmer 45 to 60 minutes longer or until meat is tender.
• Remove meat and carrots to a serving platter and keep warm.
• Strain cooking juices; set aside.
• In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly.
• Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

OLD-FASHIONED POT ROAST

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.