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.
7-INGREDIENT POT ROAST
Pot roast is one of my favorite dinners. Nothing is more comforting and delicious than a nice, juicy, falling-apart pot roast, mashed potatoes, veggies, and a thick beef roast gravy to end the day. My boyfriend didn't like pot roast before he met me, and now? Well, let's just say this little number gets him asking me to make it...
Provided by Kristin D
Categories Beef
Time 8h5m
Number Of Ingredients 7
Steps:
- 1. Pour your water and marsala wine into your slow cooker, then place your roast on top.
- 2. Sprinkle with Au Jus seasoning mix, garlic, and onions. Place the butter on top of the roast.
- 3. Cover with lid, and cook on low for 8 hours. If you're able to, shred the meat into the juices after 7 1/2 hours. Serve with your favorite sides, or make some yummy pot roast sandwiches! :)
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
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
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
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.
POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the meat liberally with the celery seeds, salt and pepper up to 1 day in advance. Remove the meat from the refrigerator 45 minutes to 1 hour before cooking to take the chill off it. Preheat the oven to 325 degrees F.
- Heat a large Dutch oven over high heat. Add a drizzle of olive oil, followed by the brisket. Sear the meat until golden brown and crusty, 3 to 5 minutes on each side. Set aside.
- Add the celery, carrots and onions to the Dutch oven, along with a pinch of salt. Brown the vegetables, about 3 minutes, then add the garlic and thyme and cook 1 to 2 minutes longer. Stir in the tomato paste and toast it until it's rust colored, 1 to 2 minutes.
- Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the meat back in, then add enough stock to cover the roast halfway. Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover and roast in the oven, basting the meat occasionally, until the roast is tender, 3 to 4 hours.
- If you're serving individual plates, the meat can be removed to a cutting board and sliced. Or, the meat can be pulled apart with a couple of forks right in the pot at the table and served with plenty of the sauce and vegetables.
EASIEST POT ROAST EVER
Easy Pot Roast made in the slow cooker.
Provided by Jennifer Miles
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
- Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.
Nutrition Facts : Calories 526.4 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 25.3 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 10 g, Sodium 547.4 mg, Sugar 4.5 g
7-UP POT ROAST, CROCK POT STYLE
It's always an interesting proposition to take an item known for one use and try it in something else...This is a main dish recipe that has the added attraction of also being a crock pot recipe! You could even make the meal more interesting by serving 7-up to drink with it AND even surprise them with a 7-up cake for dessert! Now THERE'S a theme!
Provided by CookinwithGas
Categories One Dish Meal
Time 8h2m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place pot roast in crock pot -- Pierce top of roast with fork and sprinkle top with celery salt (optional).
- Gently pour 7-Up over the roast, then top the roast with bay leaves and garlic and set crockpot on low for 8 hours.
- Remove roast to platter, let 'settle' 5-10 minute before slicing and serving (discard any leftover liquid).
- Suggestions: Potatoes, carrots, celery and onions may also be added to the crockpot while the roast cooks.
Nutrition Facts : Calories 9, Sodium 1.9, Carbohydrate 2.2, Sugar 1.9
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