BEST EVER SLOW COOKER ITALIAN BEEF ROAST
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
- Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 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
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.
MOM'S BEST BEEF POT ROAST
Mom's Best Beef Pot Roast Recipe is absolutely the juiciest most tender pot roast recipe you'll ever try, and can be made in the crock pot!
Provided by Sommer Collier
Categories dinner Main Main Course
Time 4h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Move the oven racks up or down to accommodate a large pot. Salt and pepper the beef roast generously on all sides.
- Place the chopped bacon in a 6-8 quart dutch oven (or oven safe pot with lid.) Set the pot over medium heat and cook the bacon, stirring occasionally. Once the bacon is mostly cooked, add the onion wedges, garlic, and fresh herbs. Let the onions sauté on both sides, then move the onions and bacon to the side and add the beef roast. Brown the roast on all sides, flipping every 2-3 minutes.
- Move the beef roast to the center of the pot. Move the onions and bacon to one side. Pour the Worcestershire sauce, water, and beef base to the pot. Arrange the carrots and potatoes around the beef. Cover the pot with a heavy lid and place it in the oven for 4 hours, or until the meat is fork tender.
- Shred the beef and serve warm with potatoes, carrots, onions, and pan juices.
Nutrition Facts : ServingSize 8 ounces, Calories 426 kcal, Carbohydrate 24 g, Protein 33 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 112 mg, Sodium 575 mg, Fiber 3 g, Sugar 8 g
PERFECT ROAST BEEF
A simple way to roast topside of beef to ensure it's super succulent, every time
Provided by Jamie Oliver
Categories Beef Recipes Jamie's Ministry of Food Beef Christmas
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
- If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
Nutrition Facts : Calories 564 calories, Fat 35 g fat, SaturatedFat 14 g saturated fat, Protein 52.8 g protein, Carbohydrate 9.8 g carbohydrate, Sugar 6.2 g sugar, Sodium 1.0 g salt, Fiber 2.2 g fibre
SLOW COOKER POT ROAST
No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
THE BEST POT ROAST EVER
By cooking this roast in its own juices, rather than with canned stock or water, it is full of flavor and falls apart! It took years to perfect this recipe, my own creation, but well worth it. The butter adds a real creaminess to this dish, and the seasonings give it that extra kick!
Provided by Cinny 2
Categories One Dish Meal
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
- Carmelize onions and garlic in the skillet then deglaze pan with red wine.
- Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
- Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
- Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
- Remove roast and veggies to serving platter.
- Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
- Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
- Spoon over roast and serve remaining gravy at table.
CROCKPOT ROAST BEEF
I have been making this slow cooker "To Die For Pot Roast" for many, many years. This roast only needs a few ingredients and cooks all day to perfection.
Provided by Amanda Formaro
Categories Dinner
Time 8h20m
Number Of Ingredients 7
Steps:
- Line bottom of slow cooker with sliced onions. Add vegetables if using them. Place roast on top of bed of onions.
- In a bowl, whisk together dry mixes, water and gravy. Pour entire mixture over roast and cook on low 8 hours.
Nutrition Facts : ServingSize 1 portion, Calories 634 kcal, Carbohydrate 30 g, Protein 57 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 188 mg, Sodium 1313 mg, Fiber 6 g, Sugar 2 g
BEST BEEF POT ROAST RECIPE
Make your dinner extra special by serving a fantastic plate of happiness. Aside from the ingredients are easy to find; the process is easy as well. Enjoy cooking!
Provided by Eat Like Pinoy
Categories Main Course
Time 1h50m
Number Of Ingredients 8
Steps:
- In a bowl, season beef with salt. Set aside.
- Heat olive oil in a cooking pan. Sear the beef chuck for 5 minutes. Turn it over and sear the opposite side for the same amount of time. Then transfer into a plate.
- In the same cooking pan, saute garlic and onion until light brown. Then, add the beef, season with salt and pepper.
- Pour-in the water.
- Transfer into a tray or container. Bake in the oven for 30 minutes over 325F. After 30 minutes lower the heat to 300F. Then continue cooking for another 1 hour.
- Remove from the oven and transfer into serving plate. Share and enjoy!
Nutrition Facts : Calories 584 kcal, Carbohydrate 1 g, Protein 39 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 161 mg, Sodium 775 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PERFECT POT ROAST
Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.
Categories comfort food dinner main dish meat
Time 4h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
- Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
- Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don't have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
- Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan 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 pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
- When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
- Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
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.
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
POT ROAST
Tender, juicy pot roast, is slow-cooked with carrots, potatoes, and herbs. This warm and hearty dinner recipe can easily feed the whole family.
Provided by Shauna
Categories Dinner
Time 3h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Combine salt, pepper, and flour. Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
- Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides (about 5 minutes).
- Remove meat from the pot and set it aside.
- Add additional oil if needed. Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
- Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
- Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.
- Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
- Serve.
Nutrition Facts : Calories 2898 kcal, Carbohydrate 218 g, Protein 207 g, Fat 135 g, SaturatedFat 49 g, TransFat 6 g, Cholesterol 626 mg, Sodium 5353 mg, Fiber 24 g, Sugar 12 g, UnsaturatedFat 88 g, ServingSize 1 serving
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- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
- Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
- Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
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- Rinse and pat roast dry with paper towel. Sprinkle with a teaspoon each of salt and pepper, if desired. The same goes for garlic powder. I add extra because I love it. Sprinkle all over the roast.
- In a large, heavy-bottomed saucepan, over medium-high heat, place oil in pan and heat until it shimmers or a drop of water flicked in it dances. Try and use a large pot that is deep to reduce the oil from splattering. Place roast on one side of the pot. The roast should sizzle right away. Don't let go of the roast yet. Lift it up and down a few times until the roast does not stick to the bottom of the pot. You'll be glad you did this. Then let go and leave the roast to brown, without moving it, a few minutes per side. Make sure each side of the roast is browned, even the ends! Lean the roast up against the side of the pot if you have to!
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