Easy Pot Roast Food

EASY SLOW-COOKER POT ROAST

Steps:

• In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

EASY CROCK POT PORK TENDERLOIN ROAST

Steps:

• Put pork tenderloin in crock pot.
• Add the soup.
• Add the water.
• Add dash pepper.
• Put sliced onion on top of roast.
• Cook on high for approximately 5-6 hours or until tender.

SLOW-COOKER EASY POT ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

EASY POT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
• Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

EASY POT ROAST RECIPE

Steps:

• Heat oil in a large Dutch Oven over medium-high heat.
• Add roast and season one side with salt, pepper and paprika Sear it.
• Then, flip it over and season the other side with salt, pepper and paprika. Sear it.
• Sear and brown the sides of the roast too.
• Remove roast to a plate and keep aside.
• In the same Dutch Oven, add onions, garlic, ginger and saute until golden brown and fragrant.
• Add the roast back into to Dutch Oven.
• Add beef broth, red wine (optional), thyme, rosemary and bay leaf.
• Bring to a simmer.
• Then, cover the Dutch Oven with lid and transfer to oven.
• Bake at 350 degrees for 1.5 hours or until roast is almost tender.
• Remove from oven and add carrots, potatoes and celery.
• Return to oven and bake for 1.5 hours until roast and vegetables are all fully cooked.
• Now, you have 2 options: Shred roast with 2 forks OR remove it and cut into large pieces and add that back into the pot.
• Discard the bay leaf as well as thyme and rosemary sprigs. Enjoy!

SUPER EASY POT ROAST

Steps:

• Preheat oven to 275 degrees.
• Season roast with salt and pepper.
• Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side.
• Take roast out of the pan. Add in the onions and saute for 2-3 minutes to brown.
• Add in garlic and cook for an additional minute.
• Deglaze the pan with wine. Scraping the bottom to release some of the brown bits on the bottom.
• Add in beef broth, bay leaf, thyme and rosemary. Add the roast back to the pot. Cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on size of roast).
• Take out of the oven and add in potatoes and carrots. Cook for an additional 1-2 hours (again depending on size of roast. I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
• Take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast.
• Place back in the pot and serve warm.
• I have included below my recipe for beef gravy. I like to take the liquid out of the roast and make a quick gravy out of it to serve on top! Totally optional but very delicious!

THE BEST POT ROAST

Steps:

• Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
• Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
• Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
• Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
• Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
• Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

MARIE'S EASY SLOW COOKER POT ROAST

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.

POT ROAST

Steps:

• Preheat the oven to 325°F. In a Dutch oven, heat the oil and butter over medium-high heat until the butter melts. Season the beef all over with the salt and pepper. Add to the pan; cook until browned on all sides, about 15 minutes. Remove the beef to a plate.
• Add the onions and garlic to pan and cook, stirring frequently, about 2 minutes. Add the wine and bring to a simmer, scraping up the crispy bits on the bottom of the pan as you go. Let the wine simmer until the liquid is reduced by half. Add the beef stock and bring to boil. Return the beef to pan. Add the potatoes, carrots, rosemary, thyme, and bay leaves. Cover and transfer the pan to the oven. Roast until the beef is so tender that you can pull it apart easily using 2 forks, 3 ½ to 4 hours (depending on the size of your pot roast). Transfer the beef to a bowl, the vegetables to a separate platter or bowl, and reserve the cooking liquid. Discard the rosemary and thyme sprigs and the bay leaves. Use 2 forks to shred the beef or pull it into chunks. Add some of the reserved cooking liquid to the beef to keep it moist and tender. Serve with the vegetables. Leftovers will keep, stored in a covered container in the refrigerator, for 5 days.

EASY POT ROAST

Steps:

• Preheat oven to 350°F.
• Season the roast with the dry seasonings (don't overdo).
• Sprinkle the dry soup mix onto the meat.
• Spread mushroom soup over the top and add onions.
• Add water, cover tightly with foil.
• Bake for three hours.
• Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.

QUICK + EASY INSTANT POT POT ROAST

Steps:

• Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
• Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
• Top beef with potatoes and carrots.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
• Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
• If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
• Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

EASY POT ROAST

Steps:

• Take your meat out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. I put 1 tablespoon of salt in the ingredients, but you should use as much or as little as you are comfortable with.
• Heat a large pot or Dutch oven over medium-high heat. Then add olive oil.
• Rough chop carrots into 2-3 inch pieces. (after cutting off the top this meant I was cutting the carrots in half on the diagonal.)
• Cut two onions in half and add them to the hot pot, browning them on one side and then the other. Remove the onions to a plate.
• Add carrots to the same pot and brown them slightly. (about 1 minute) Remove and set them on a plate with the onions.
• Add butter to the pot and allow to melt. Place the meat in the pan and sear it for about a minute on both sides until it is nice and brown all over.
• Add onions and carrots back to pan with meat. Cover and roast at 275°F for about 3 hours. I started checking mine at 2 hours. You want the meat to be cooked through and to tear easily with a fork.

GABRIELLA'S POT ROAST

Steps:

• Preheat oven to 325°F. Season beef with pepper and 1 teaspoon salt.
• Heat canola oil in a heavy-bottomed, ovenproof pot over medium-high. Add beef and brown, flipping once, until well-seared, about 4 minutes per side. Transfer to a plate.
• Reduce heat to medium-low and add olive oil. Stir in carrots, celery, and onion. Then add garlic, bay leaves, thyme, and remaining ½ teaspoon salt. Cook, stirring often, until vegetables are softened but not browned, 7 to 8 minutes. Stir in tomato paste and cook for 1 minute.
• Increase heat to medium-high and pour in wine. Let bubble until slightly reduced, 1 to 2 minutes. Stir in 1 cup water. Return beef to pot, along with any juices on plate. Bring to a simmer, cover, and place in oven. Roast beef, turning every 30 minutes, until fork-tender, about 2 hours.
• Transfer roast to a cutting board. Place pot over medium-high and let simmer for 5 minutes to slightly thicken sauce. Discard bay leaves and thyme. Coarsely mash vegetables with a potato masher.
• Slice roast and transfer to a serving platter. Spoon sauce on top, sprinkle with parsley, and serve.

PERFECT POT ROAST

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.

EASY CROCK POT ROAST BEEF

Steps:

• Put all the ingredients into the crock pot and set on low for 8-10 hours .
• The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached).

THE EASIEST AND BEST POT ROAST RECIPE EVER

Steps:

• Take the beef roast out of refrigerator and bring to room temperature, about 30 minutes, before cooking.
• Preheat oven to 325F/163C degrees. Heat oil in a large (5-7 quart), heavy dutch oven pot over medium high heat until hot. Place meat in pot and cook, without turning, until bottom is well browned. Using tongs, turn meat and brown on all sides.
• Push meat to the side of pan, add the onion, and lightly brown. Stir in the bay leaf and set the meat on top of the onion mixture.Scatter the potatoes and carrots around the meat. Sprinkle with salt and pepper.
• Cover the pot with a lid or foil and roast in oven for 30 minutes at 325F/163C degrees.
• Reduce temperature to 300F degrees and cook another 1 1/2 hours, or until tender. Serve immediately.

EASY POT ROAST

Steps:

• Preheat oven to 325° F.
• Remove all visible fat from the meat.
• On the stovetop, heat 1 teaspoon oil in a large Dutch oven on medium-high. Salt & pepper the meat and brown both sides. Use tongs to turn the meat, adding another teaspoon of oil. Good browning takes about 10 minutes. Remove meat from pan to a bowl.
• Reduce heat. Add 1 teaspoon oil and sauté onion & garlic 2 minutes until golden, stirring well to scrape in all the drippings.
• Add hot stock and meat, stirring & scraping well. Once the mixture boils, cover and place in oven. Bake for 1 1/2 hours.
• Remove from oven, stir in vegetables, cover and return to oven for 45 minutes. About halfway through, stir and add more stock if needed.
• Taste for salt before serving. Slice or shred meat and pour juices over.

EASY INSTANT POT POT ROAST (TENDER AND JUICY)

Steps:

• Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
• Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
• Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
• After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices. (You might have some leftover.)
• Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the "Sauté" setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
• Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
• Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
• Turn the 'saute' function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
• Select the "Pressure Cook" or "Manual" function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes. If your roast is not 3 pounds, you will need to adjust the cook time. As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
• When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
• Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter.
• If you added them, remove the potatoes and gently mash them for serving or serve whole on the platter alongside the pot roast.
• The remaining vegetables will be very soft, if you enjoy them this way, transfer them to the serving platter. If you do not like vegetables to be so soft, you can discard them. They have already done a wonderful job of flavoring the broth and roast.
• Serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
• To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the "Sauté" setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
• Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)

CLASSIC SUNDAY POT ROAST

Steps:

• Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
• Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
• Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
• Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
• Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

EASY CROCK POT ROAST

Steps:

• Put roast in pot.
• Sprinkle envelope of soup on top.
• Pour mushroom soup on top of all.
• Cook on low for about 8 hours.

EASY POT ROAST SEASONING

Steps:

• Place all ingredients for the pot roast seasoning into a large glass container or mason jar.
• Then, stir the spices together to create your rub.
• Seal jar and store remainder in a dry, cool place.

EASY STOVETOP POT ROAST WITH VEGETABLES

Steps:

• Gather the ingredients.
• In a large Dutch oven or stockpot, heat the oil over medium-high heat.
• Brown the roast in the vegetable oil.
• Remove the roast and set aside.
• Pour the oil out of the pan. In the same pan, combine the mushroom soup, onion soup mix, and 1 cup of water. Heat to boiling.
• Return the roast to the pan. Reduce the heat to low.
• Cover and simmer for 2 hours, turning roast occasionally.
• Add the potatoes and carrots. Cover and cook for another 40 minutes, or until the vegetables are tender. Add more water or stock if the pan looks dry.
• Remove the meat and vegetables to a serving platter and keep warm.
• In a small bowl, mix the flour and water together.
• Gradually stir the flour-water mixture into the liquid left in the pan, stirring until sauce boils and thickens.
• Spoon the thickened sauce over the pot roast and potatoes.

EASY POT ROAST RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Pat the beef dry with a paper towel. Combine 1 tablespoon salt and 1 teaspoon black pepper in a small bowl. Season the meat on both sides with the salt and pepper mixture. Dredge the whole roast in flour. In a 6 quart Dutch oven, heat 2 tablespoons of oil until it starts to shimmer. Add the meat to the hot oil and sear until nicely browned. about, 4 to 5 minutes. Repeat for other side and ends. Remove the roast and set aside on a large plate.
• Add remaining 2 tablespoons olive oil to the Dutch oven. Add the onions, garlic, celery, green onions, carrots, 1 tablespoon kosher salt, and 1½ teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, Worchestire sauce tomato paste, thyme and rosemary. Put the roast back into the pot and bring to a boil. Once boiled place the lid on top and transfer to the oven.
• Cook pot roast in the oven at 350F for one hour.
• Turn down the heat to 250F and cook for another 2½ to 3 hours. Remove from oven. Transfer roast to a cutting board. Remove the solids with a strainer and transfer it a food processor fitted with a blade (or transfer to a blender), puree the solids until smooth. Place the puree back into the pot. Whisk together 2 tablespoons flour in 3 tablespoons of water until fully combined, then pour it into sauce. Add the butter to the sauce as well; simmer and stir for 2 minutes. Add potatoes and carrots to sauce, bring to a boil. Once boiled turn down heat and add to roast back to the pot and let simmer for 45 minutes or until potatoes and carrots are fork tender. Serve warm with the sauce spooned over egg noodles or creamy polenta.

EASY POT ROAST

Steps:

• Preheat oven to 300°F149°C.
• Season roast heavily with salt and pepper. Heat oil in a Dutch oven. Sear roast for a couple minutes on each side over medium-high heat, until nicely browned. Transfer roast to large plate.
• Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste, followed by stock and Worcestershire sauce. Stir and scrape browned bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: transfer roast and liquid to a slow cooker, cover and cook on low 6 to 7 hours until tender.)
• Cook for 3 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
• Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place Dutch oven on stovetop and bring contents to a boil.
• Slice pot roast against the grain or pull in bite-size pieces. Serve with reduced sauce.

SIMPLE BEEF POT ROAST

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.