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.
BUDGET BAKED CHUCK STEAK DINNER IN FOIL
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
- Place the steak in the center of the foil and sprinkle with onion soup mix.
- Cover the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.
- Fold foil over and seal it well to hold in the juices.
- Place the foil package in a large, shallow baking pan or roasting pan.
- Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.
Nutrition Facts : Calories 749 kcal, Carbohydrate 38 g, Cholesterol 197 mg, Fiber 5 g, Protein 56 g, SaturatedFat 18 g, Sodium 1268 mg, Sugar 4 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHUCK ROAST IN FOIL RECIPE - (4.2/5)
Provided by DreiFromBK
Number Of Ingredients 19
Steps:
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine rub ingredients in small bowl. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around each roast at 1-inch intervals. Crisscross two 30 by 18-inch sheets of heavy-duty foil inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4½ hours. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest 20 minutes. Discard onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted pan juices into serving bowl. Remove kitchen twine from roasts. Slice roasts thinly against grain and transfer to platter with vegetables. Pour ½ cup pan juices over meat. Serve with remaining pan juices.
POT ROAST IN FOIL
The best, no fail way to cook a roast. I give this recipe to all new brides, and they and their new husbands love it!! You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy. Also, you could substitute using a four pound bone-in roast.
Provided by LBEECH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
- In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
- Bake at 300 degrees F (150 degrees C) for 4 hours.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 3.1 g, Cholesterol 108.9 mg, Fat 25.1 g, Fiber 0.1 g, Protein 35.1 g, SaturatedFat 9.4 g, Sodium 410.8 mg, Sugar 0.6 g
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