Country Pot Roast Food

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PERFECT POT ROAST



Perfect Pot Roast image

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

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

COUNTRY-STYLE POT ROAST



Country-Style Pot Roast image

My husband goes deer hunting, so I have quite a few recipes for venison. This is his favorite. Hope you enjoy it too!

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 6-8 servings.

Number Of Ingredients 15

2 cups water
2 cups cider vinegar
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 medium onions, thinly sliced, divided
12 whole peppercorns, divided
4 bay leaves, divided
1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds)
2 tablespoons canola oil
4 whole cloves, divided
10 medium carrots, cut into 1-inch chunks
5 to 7 tablespoons cornstarch
1/3 cup cold water

Steps:

  • In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours. , Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender., Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts :

CROCK POT MISSISSIPPI POT ROAST (+VIDEO)



Crock Pot Mississippi Pot Roast (+Video) image

Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 8h10m

Number Of Ingredients 7

3 pound chuck roast
2 tablespoons olive oil (or vegetable oil)
salt and pepper, (to taste)
1 packet ranch dressing mix
1 packet dry onion soup mix
1/2 cup (1 stick) salted butter
8 peperoncini peppers

Steps:

  • Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. This can also be done in your slow cooker if you have the sear or saute option.
  • Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
  • Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
  • Cover and cook on low for 8 hours. DO NOT open the lid. It's tempting but leave it alone!
  • After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.

Nutrition Facts : Calories 214 kcal, Carbohydrate 7 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 40 mg, Sodium 1054 mg, ServingSize 1 serving

COUNTRY POT ROAST



Country Pot Roast image

Make and share this Country Pot Roast recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 15

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 1/2 lb) boneless beef chuck roast
3 tablespoons shortening
2 cups water
1 bay leaf
2 cups onions, wedges
8 small potatoes
2 cups carrots, chunks
2 medium turnips, quartered
2 cloves garlic, minced
1/4 cup chopped green pepper
1/2 cup cold water
1/4 cup flour

Steps:

  • Mix the 1/3 cup flour, salt and pepper; coat meat.
  • Melt shortning in Dutch oven and brown meat on both sides.
  • Add the 2 cups water and bay leaf, simmer for 2 hours.
  • Add more water if needed during cooking.
  • Add vegetables, garlic and green pepper; cover and simmer for 1 hour.
  • Remove meat and vegetables.
  • Strain pan liquid and add enough water to make 1-1/2 cups.
  • Return to dutch oven.
  • Mix the 1/2 cup flour with water until smooth.
  • Slowly stir into dutch oven, bring to a boil.
  • Cook and stir for 1 minute.
  • Serve gravy with roast and vegetables.

BEST COUNTRY POT ROAST WITH VEGETABLES & GRAVY



Best Country Pot Roast with Vegetables & Gravy image

Provided by [email protected]

Number Of Ingredients 18

1 (3 1/2 - 4 lb.) chuck roast
2-3 Tbl. vegetable oil
1 tsp. kosher salt
1 tsp. coarse ground black pepper
3 Tbl. jarred horseradish
3 Tbl. spicy brown mustard
1 (32 oz.) box beef broth, (4 cups)
1/4 cup red wine
1 tsp. minced garlic
1 large or 2 small onions, cut into wedges
4 Tbl. butter, cut up
3 ribs celery, thickly sliced, (at an angle if desired)
6 red potatoes, unpeeled and cut into large chunks, or as many as desired
1 (16 oz.) bag sweet baby carrots
2-3 Tbl. cornstarch
2-3 Tbl. COLD water
1/4 cup heavy cream, optional
more salt and pepper to taste

Steps:

  • Season chuck roast with salt and pepper, (both sides.)
  • In large frying pan, heat oil over medium-high heat until very hot. Place roast into pan of hot oil and turn down heat a little. Sear until nicely browned, turn and sear other side. (About 4 minutes per side depending on how hot you have your pan.) Turn off heat leaving roast in frying pan.
  • While roast is searing, pour beef broth into large roaster. Stir in red wine and garlic.
  • Spread top and sides of roast with half of horseradish and half of spicy brown mustard, place coated side-down into roaster. Spread top with the rest of horseradish and mustard.
  • Top with onions and dot with butter.
  • Cover with tight-fitting lid, and pop into preheated 325 degree oven. Roast for 2 1/2 hours, turning once after the first hour, and then two more times during the remainder of time replacing the onions on top each time to keep it extra moist.
  • Add celery, potatoes and carrots submerging into broth around roast, recover, and continue roasting until veggies are tender, about 1 more hour. (If veggies aren't covered in the broth, just baste well several times during roasting.)
  • Remove roast to a platter. With a slotted spoon, remove veggies and place around roast. *Leave a few onions, a couple of celery pieces and 2-3 carrots in roaster. Cover roast and veggies to keep warm.
  • With a hand emulsifier, blend veggies into broth. (*This makes for a richer gravy and takes any tartness out of the gravy as well.)
  • Heat the broth/stock on the stovetop over medium heat until just boiling. Stir cornstarch and cold water together and slowly whisk in. Lower heat, stir in heavy cream if desired, simmer and whisk for 2-3 minutes until thickened and cooked down just a bit. Add more salt and pepper to taste.
  • Ladle a little gravy over roast and veggies and place the rest of gravy into a gravy boat to serve alongside.
  • Serve this with bread and butter for mopping! ;)

COUNTRY-STYLE POT ROAST



Country-Style Pot Roast image

Make and share this Country-Style Pot Roast recipe from Food.com.

Provided by Alley Barbie

Categories     Pork

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 6

3 -3 1/2 lbs boneless beef roast (rump, chuck or round)
1 (2 ounce) package Lipton Recipe Secrets onion soup mix
2 1/2 cups water
4 medium potatoes, cut into 1-inch pieces (about 2 lbs.)
4 carrots, sliced
2 -4 tablespoons all-purpose flour

Steps:

  • Add vegetables, then roast in slow cooker. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
  • Also terrific with Lipton® Recipe Secrets® Onion Mushroom Soup Mix or Lipton® Recipe Secrets® Beefy Onion Soup Mix.
  • Cost per recipe*: $10.00.
  • Cost per serving*: $1.25.

COUNTRY POT ROAST BY FREDA



Country Pot Roast By Freda image

Comfort family dish to warm your tummy on a cold winters evening. Made in your Crockpot, Fix it and forget it till serving time.

Provided by FREDA GABLE

Categories     Roasts

Time 5h10m

Number Of Ingredients 8

COUNTRY FAMILY FAVORITE POT ROAST.
1 1/8 4-5 lb beef pot roast
4-5 medium potatoes cut in 1/4 lengthwise
1 small head of cabbage, cut in 1/4.
2-3 medium fresh carrots, cut in 2
1 Pkg dry, french onion soup mix or low sodium is fine.
1 c water or beef broth
seasonings, garlic and pepper to taste

Steps:

  • 1. Spray your crock pot with cooking spray. Place all the Ingredients in your Crock pot. Beef roast on the bottom then add the remaining ingredients on top.
  • 2. Cook on High about 4-5 Hrs, or till beef and carrots are tender. Turn down to low til serving time. Lets all enjoy a Hearty Hot meal. Serve with Garlic bread or Hot Biscuits. .. Yummy!

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Total Time 4 hrs
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