Awesome Savory Pot Roast Food

PERFECT POT ROAST

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.

SAVORY POT ROAST SANDWICH

Steps:

• Preheat oven to 275 degrees F.
• Lightly coat one side of each of the 16 slices of bread with Rosemary Butter. Set aside. Slice chilled Pot Roast into finger-width slices using a sharp non-serrated knife. Set to the side.
• Divide Pot Roast into 8 equal portions on a large cookie sheet. Top each portion of Pot Roast with 1/4 cup Caramelized Onions. Remove reserved Pot Roast liquid from fridge, then skim the fat from the top into a shallow dish. (Return remaining liquid to fridge and save for a soup or gravy base.) Heat a large nonstick skillet over medium-high heat and add 1 to 2 tablespoons Pot Roast fat to the pan. When melted, add the pot roast/onion portions, two at a time, to the skillet. Cook, undisturbed, pot roast-side down, until lightly crispy and browned, about 3 minutes. Flip over and cook until onions are heated through lightly browned, an additional 3 to 5 minutes. Remove to a second cookie sheet and keep warm in oven. Repeat with remaining portions.
• Wipe out the nonstick skillet and return to medium heat. Add bread, buttered-side down, 2 slices at a time. Spread 2 tablespoons Horseradish Sauce on the exposed sides of the bread. Divide 2 ounces cheese between the two slices as you would for a grilled cheese sandwich. Cook until bread is browned and lightly toasted and cheese has begun to melt, 3 to 5 minutes. Remove from heat and place on a cutting board. Place 1/4 cup arugula on one side of the bread. Remove one portion of the pot roast/onion from the oven and place on top. Close sandwich. Cut in half and enjoy! Repeat process with remaining ingredients to make 7 more sandwiches.
• Place butter, rosemary, salt and white pepper in a small bowl and whisk together with a fork until fully combined. Leave out so that it will remain soft for spreading on bread for sandwiches.
• For the pot roast rub: Put granulated garlic, smoked paprika, salt, pepper, crushed red pepper and tarragon in a mason jar and shake until blended. (Unused rub may be stored in an airtight container for up to 1 month.)
• For the pot roast: Preheat the oven to 400 degrees F.
• Add carrots, celery, onion, garlic and butter to a large roasting pan. Roast until butter is fully melted, about 5 minutes, then stir veg to coat with butter and return to oven. Roast until browned, 10 to 15 minutes. Remove from oven and reduce oven temperature to 275 degrees F.
• Coat all sides of pot roast with rub, spanking it into the meat to make sure it properly adheres and helps form a crust. Set to the side. Heat the olive oil in a large nonstick or cast-iron skillet on medium-high heat until beginning to sizzle but not smoking. Sear pot roast on all sides until lightly browned. Take your time with this step, as it is important to build flavor. Transfer roast to pan with prepared vegetables. Arrange vegetables so half are below roast and half are on top. Lay sprigs of rosemary on top of roast. Slowly pour wine over top of roast so as not to displace vegetables and herbs. Scrape remnants of skillet on top of roast. Add just enough beef stock to submerge roast halfway in liquid. Cover pan first with plastic wrap, then top with heavy-duty foil and seal all edges to keep moisture in. (At this low a temp, plastic wrap will not melt and is perfectly safe.)
• Place back in oven and cook, undisturbed, for 6 hours. Remove from oven and carefully pull back corner of plastic wrap and foil to let steam release. Remove pot roast from pan and place on a board to rest. Roast should be fork-tender at this point. Using a fine sieve, strain solids from remaining liquid in roasting pan. Discard solids and reserve liquid. Chill roast for at least 1 hour or up to overnight. Pot roast may be made one day ahead of time so that it may be easily sliced for sandwiches.
• Add the olive oil or butter to a large nonstick skillet and let melt over medium-high heat until shimmering. Add the onions and use a wooden spoon to lightly coat with melted fat. Spread the onions out in a fairly uniform layer and reduce the heat to medium to medium-low, depending on the strength of your stovetop. The idea is to cook the onions slow and fairly low so that the natural sugar in the onions will release and create a caramelization instead of a standard saute. This will develop a sweet flavor which will contrast beautifully with the other ingredients in the sandwich. This portion takes patience but not a ton of active work. After about 10 minutes, sprinkle salt over onions and stir. Continue cooking, stirring regularly, until the onions are soft and browned completely, about an hour more. (You are looking for the color of a caramel apple, hence the name of the onions.) If you find the onions are sticking, it is perfectly fine to add a bit of water or a little bit more oil or butter so as to prevent burning. Remove from stove and transfer to a small bowl.
• Whisk together mayonnaise, horseradish, lemon juice, white pepper, salt and black pepper in a small bowl.

SAVORY POT ROAST

Steps:

• Heat oven to 350°F.
• Place meat in shallow foil-lined pan; surround with vegetables.
• Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
• Bake 2 hours or until tender. Serve with vegetables and pan gravy.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

AWESOME SAVORY POT ROAST

Steps:

• Mix together soup, soup mix, potatoes, and carrot in at least a 4qt slow cooker.
• Add roast and turn to coat.
• Cover and cook on Low for 8-9 hours or until beef is tender enough to cut with a fork.

SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)

Steps:

• Dust beef with combination of seasonings and flour.
• Heat oil in heavy oven-proof pan; brown meat, then remove.
• Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
• Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
• (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
• Discard bouquet. Serve with pan gravy.
• Makes 10 servings (who are they kidding?).

SAVORY SLOW COOKER POT ROAST

Steps:

• Coat roast in flour and garlic powder. Sear on all sides until brown. Combine all ingredients in slow cooker (using a slow cooker liner makes cleanup much faster). Cook on low 6-8 hours or high 4-6 hours.

SAVORY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

SAVORY POT ROAST

Steps:

• Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
• Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.