CHUCK ROAST WITH CARROTS & POTATOES
This is a delicious one-pot meal that I make in the cooler weather.
Provided by Priscilla Smith
Categories Roasts
Time 4h40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees. Melt butter in dutch oven and add roast. Brown roast on all sides. Add carrots, onions, and potatoes. Then add red cooking wine, salt, pepper, and water to cover part of roast.
- 2. Place dutch oven covered, in oven on 325 degrees. Roast slowly for about 4 hours, basting to keep from burning. (slow roasting keeps roast tender). Note: I usually add a little butter to dutch oven to give the vegetables extra flavor)
NAKED & UNASHAMED OVEN ROASTED CHUCK ROAST
This roast is simple to make... there are no tomatoes, no wine, no beer, no gravy... just some salt, pepper, carrots, potatoes, garlic, and onions... that's it. It's the lack of spices and other ingredients makes the flavors of the beef and veggies stand out, so choose a good chuck roast, and good fresh veggies... A naked...
Provided by Andy Anderson !
Categories Beef
Time 2h20m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Take the roast and trim off any excess fat, if any.
- 4. Place a rack in the middle position, and preheat the oven to 325f (165c).
- 5. Sprinkle with some pepper, and rub it into the beef.
- 6. Place the oil into a heavy-bottomed pot, over medium-high heat.
- 7. Chef's Note: The pot should have a good tight-fitting lid.
- 8. Place the roast into the pot, and sear on all sides, about 3 minutes per side.
- 9. Remove the roast, and then remove the pot from the heat.
- 10. Add the onions to the bottom of the pot.
- 11. Place the chuck roast on top of the onions.
- 12. Sprinkle the top of the roast with salt.
- 13. Chef's Tip: We didn't sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
- 14. Add the garlic slices to the top of the roast.
- 15. Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
- 16. After 45 minutes, add the potatoes.
- 17. Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
- 18. Lower the heat on the oven to 300f (150c)
- 19. Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
- 20. After 45 minutes, add the carrots.
- 21. Cover and return to the oven for an additional 45 minutes.
- 22. Remove from the oven and allow to rest, uncovered for 10 minutes.
- 23. PLATE/PRESENT
- 24. Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
- 25. Keep the faith, and keep cooking.
MARIE'S EASY SLOW COOKER POT ROAST
Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
Provided by Marie Thomas
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 9h40m
Yield 8
Number Of Ingredients 8
Steps:
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g
OVEN POT ROAST WITH CARROTS AND POTATOES
Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.
Provided by bullwinkle
Categories Roast Beef
Time 4h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast well with salt and pepper.
- Place in a large roasting pan.
- Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
- Uncover and arrange vegetables around roast in pan.
- Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
Nutrition Facts : Calories 211.1, Fat 0.4, SaturatedFat 0.1, Sodium 445.8, Carbohydrate 48.2, Fiber 7.3, Sugar 6.9, Protein 5.5
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