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.
COUNTRY-STYLE POT ROAST
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
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 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
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
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
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
Provided by [email protected]
Number Of Ingredients 18
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
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
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
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
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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COUNTRY POT ROAST - SERVING UP SOUTHERN
From servingupsouthern.com
Reviews 2Estimated Reading Time 5 mins
- Trim fat from the meat. Mix together the salt, pepper, and paprika and rub on roast. Brown in the hot oil in a dutch oven. In the same pot add the water and bay leaf. Cover and simmer for 1 1/2 hours.
- Then add the onions, carrots, potatoes, and tomato sauce. Cover and simmer for 1 additional hour, or until tender.
- Remove the roast to a serving platter. Add the parsley and sour cream to the vegetables to make a sauce. Serve the roast topped with hot vegetables and sauce.
SLOW COOKER COUNTRY POT ROAST | MRFOOD.COM
From mrfood.com
5/5 (9)Estimated Reading Time 2 minsCategory Slow-Cooker
- Sprinkle roast with salt and pepper on all sides. In a large skillet over high heat, heat oil; brown roast on all sides.
- In a medium bowl, mix tomato paste, 1/4 cup water, Worcestershire sauce, rosemary, and garlic; pour over roast.
- Cover and cook on HIGH 6 to 7 hours or on LOW 8 to 10 hours or until meat is very tender. Remove meat to a platter; cover and keep warm.
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COUNTRY POT ROAST RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Melt shortening in a large Dutch oven over high heat; add roast, and cook 3 to 5 minutes on each side or until browned. Add 2 cups water, bay leaf, and 1 teaspoon salt. Bring to a boil; cover tightly with heavy-duty aluminum foil and lid, reduce heat to low, and simmer 2 hours. Add onions and next 5 ingredients; cover with foil and lid. Cook 1 to 1 1/2 hours or until vegetables and meat are tender. Remove and discard bay leaf.
- Remove meat and vegetables to a serving platter; keep warm. Pour cooking liquid through a wire-mesh strainer into a 2-cup measuring cup, discarding solids. Add water, if necessary, to equal 1 1/2 cups. Pour into a saucepan.
- Whisk together 1/2 cup cold water and 1/4 cup flour. Stir into cooking liquid. Bring to a boil, and cook, stirring occasionally, 1 to 2 minutes or until thickened. Serve with meat and vegetables.
COUNTRY POT ROAST - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 4 hrsServings 12Calories 395 per serving
- In 5-quart Dutch oven over high heat, in 2 tablespoons hot salad oil, cook roast until browned on all sides.
- Discard fat in Dutch oven. Add tomato juice, onions, carrots, celery, garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper; heat to boiling.
- Reduce heat to low; cover and simmer 2 1/2 to 3 hours until roast is fork-tender, turning roast occasionally.
POT ROAST - WIKIPEDIA
From en.wikipedia.org
Estimated Reading Time 3 mins
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Estimated Reading Time 5 mins
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