CLASSIC POT ROAST
Classic Pot Roast is comfort food at its best, slow roasted with potatoes and carrots in the oven. A perfect weekend dinner ready in 3 hours.
Provided by Sabrina Snyder
Categories Main Course
Time 3h15m
Number Of Ingredients 9
Steps:
- Preheat your oven to 325 degrees.
- Season the chuck roast with the Kosher salt, pepper and thyme.
- Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker).
- Add carrots, potatoes, garlic and beef broth and cook for 3 - 3 1/2 hours.
Nutrition Facts : Calories 428 kcal, Carbohydrate 16 g, Protein 38 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 829 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CLASSIC POT ROAST FOR THE SLOW COOKER
For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h15m
Number Of Ingredients 10
Steps:
- In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
- Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
- Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.
OLD-FASHIONED POT ROAST
I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
3 HOUR OLD FASHIONED OVEN POT ROAST
Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 375F degrees.
- Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
- Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
- Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
- Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
- Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
CLASSIC POT ROAST (COOKING FOR 2)
Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
- Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.
Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g
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.
ATK CLASSIC POT ROAST
Entered for safekeeping, from The American Test Kitchen's Cooking School Cookbook, produces roast beef with pan gravy. Uses Dutch oven, blender. The small amount of liquid lets the meat brown over the long cooking time. In this recipe, the cooked vegetables will be strained and blended into luscious gravy. The Root Vegetable Variation will add 30 minutes to 1 hour to the cooking time.
Provided by KateL
Categories Roast Beef
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- At major fat seam, pull apart beef chuck-eye roast to create 2 smaller roasts, and cut away all large knobs of fat from each piece of meat (deboning knife works great).
- Season meat with Kosher salt, place on wire rack set in rimmed baking sheet, and let stand at room temperature for 1 hour.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Melt butter in Dutch oven over medium heat.
- Add onions, stirring occasionally, until softened and beginning to brown, 8-10 minutes.
- Add carrot and celery. Continue to cook, stirring occasionally, for 5 minutes.
- Add garlic cloves and cook until fragrant, about 30 seconds.
- Stir in 1 cup beef broth, 1/2 cup dry red wine, 1 tablespoon tomato paste, bay leaf, and 1 sprig fresh thyme. Bring to simmer.
- Pat beef dry with paper towels and season with pepper. Tie 3 pieces of kitchen twine around each piece of meat to form even shape.
- Nestle meat on top of vegetables. Cover pot tightly with large piece of aluminum foil and cover with lid. Transfer pot to oven.
- Cook beef until fully tender and fork slips easily in and out of meat, 3 1/2 to 4 hours, turning meat halfway through cooking.
- Transfer roasts to carving board and tent loosely with foil.
- Strain liquid through fine-mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig.
- Transfer vegetables to blender.
- Let liquid sit for 5 minutes, then skim fat.
- Add 1-2 cups beef broth to bring liquid amount up to 3 cups.
- Add liquid to blender and blend until smooth, about 2 minutes.
- Transfer sauce to medium saucepan and bring to simmer over medium heat.
- Meanwhile, remove twine from roasts and slice against grain into 1/2-inch-thick slices. Transfer meat to serving platter.
- Stir 1/4 cup dry red wine, 1/4 teaspoon chopped fresh thyme, and 1 tablespoon balsamic vinegar into gravy and season with salt and pepper to taste.
- Spoon half of gravy over meat; pass remaining gravy separately.
- ROOT VEGETABLE VARIATION:.
- Add prepped root vegetables to pot after cooking beef for 3 hours. Continue to cook until beef is fully tender, 30 minutes to 1 hour longer.
- Transfer large pieces of carrot, parsnip and potato to serving platter using slotted spoon, cover tightly with aluminum foil, and proceed with recipe at Step 12.
- TROUBLESHOOTING:.
- BUYING WRONG ROAST - Can result in dry meat, chalky meat, bland taste. Ignore stickers from butcher, avoid lean roasts from the round for they will become very tough and very dry if cooked this way; a fatty, well-marbled roast is better for this recipe. The most acceptable alternative to boneless chuck-eye roast is the top blade roast, but cooking time will vary.
- NOT HALVING ROAST - Can result in fatty meat, greasy gravy and the meat not cooked in the posted time. Be sure to remove the excess fat along the main seam. Separating the meat into 2 smaller well-trimmed roasts cuts the cooking time by about 1 hour.
- NOT SALTING ROAST - Can result in bland meat. The salting draws the moisture out of the meat, forming a shallow brine that during cooking seeps into the meat to season it throughout rather than just the exterior. Salt also enhances the beefy flavor of this cut.
- ADDING ALL BROTH AT OUTSET - Can result in unbrowned meat and bland taste. This recipe reserves most of the beef broth for the gravy, and counts on the beef sitting above the liquid in the pot, allowing the meat to brown without preliminary searing.
- NOT DEFATTING BRAISING LIQUID - Can result in greasy gravy. Be sure to follow steps 13-15 to get the full taste of the roasted vegetables in the gravy with a minimum of fat. The 5 minutes of resting time for the strained liquid allows the fat to rise to the surface, where it can be easily removed with a wide, shallow spoon.
- NOT PUREEING GRAVY IN BLENDER - Can result in thin and/or bland gravy. Pureeing the roasted vegetables ekes out the last bit of their flavor.
Nutrition Facts : Calories 637, Fat 20.7, SaturatedFat 9.9, Cholesterol 184.8, Sodium 1780, Carbohydrate 48.4, Fiber 9.5, Sugar 11.3, Protein 61.5
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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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- Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
- Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the stock and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.
- Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.
- Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the mushrooms, carrots and potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.
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