FLAVORFUL POT ROAST
On hectic days, this is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a sauce worthy of a fall-apart roast. For a filling meal-in-one, serve with mashed potatoes and ladle the juices over top. -Arlene Butler, Ogden, Utah
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, sprinkle with parsley and thicken cooking juices for gravy.
Nutrition Facts : Calories 142 calories, Fat 7g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 496mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.
CLASSIC POT ROAST RECIPE
This Classic Pot Roast is the Ultimate Sunday Supper! This pot roast recipe is slowly braised in the most incredible liquids and flavorful spices until so tender it literally falls apart! Served with mushrooms, carrots and potatoes, this hearty meal is pure comfort food!
Provided by Jocelyn Delk Adams
Categories Main Course
Time 4h30m
Number Of Ingredients 27
Steps:
- Preheat oven to 325 degrees. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture.
- Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.
Nutrition Facts : Calories 445 kcal, Carbohydrate 30 g, Protein 28 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 93 mg, Sodium 1430 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
MY FAVORITE POT ROAST
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Provided by Mark D. Wilder
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
- Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
- Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g
TENDER AND FLAVORFUL POT ROAST
Make and share this Tender and Flavorful Pot Roast recipe from Food.com.
Provided by puppitypup
Categories One Dish Meal
Time 8h10m
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Assemble all ingredients except carrots, potatoes and horseradish. Be sure to use a good wine that you would drink.
- Mince garlic and chop onion into quarters. Choose a pan that is large enough for roast to lie flat and that has a tight fitting lid.
- Pat meat dry and lightly sprinkle with kosher salt and pepper. Rub flour into meat. (If using regular table salt, use even less.).
- Sear in oil over medium-high heat until browned on all edges.
- Add remaining ingredients except the carrots, potatoes and horseradish. If not enough liquid to cover roast, add water (or more wine).
- Cover and bring to a boil, then reduce heat to low (more than simmer) and cook for 8 hours, or until the whole roast is falling apart.
- The secret to tender pot roast is to cook it long enough, so if it's not tender yet, that means it's not done yet.
- If you don't have enough liquid to cover the roast, you'll have to flip the roast over every hour or so.
- Add carrots and potatoes the last hour. Peel them and chop to desired size.
- Serve with horseradish sauce and au jus (broth from pan).
Nutrition Facts : Calories 226, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.3, Sodium 829.6, Carbohydrate 33.2, Fiber 4.3, Sugar 5, Protein 5.2
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.
PERFECT POT ROAST
Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Dinner Beef Braise Apple Juice Winter
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325ºF.
- Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
- Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
- Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
- Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
- Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
- Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
- Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
- Skim off any fat that has risen to the top.
- Purée the braising liquid in a blender.
- To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
- Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
- Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
- To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
- Variations: Tipsy Pot Roast
- In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.
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