POT ROAST
This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes.
Provided by Linda C.
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
- Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
- Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
- Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 41 g, Cholesterol 98 mg, Fat 23.9 g, Fiber 5.5 g, Protein 31.3 g, SaturatedFat 9.4 g, Sodium 200.5 mg, Sugar 4.9 g
GINGERSNAP POT ROAST
Make and share this Gingersnap Pot Roast recipe from Food.com.
Provided by Saturn
Categories Roast Beef
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast. Cut if necessary to fit crock-pot.
- In large skillet brown roast on all sides in hot oil.
- In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
- In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
- Pour gingersnap mixture over meat.
- Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
Nutrition Facts : Calories 334.4, Fat 12.8, SaturatedFat 5, Cholesterol 112.3, Sodium 222.2, Carbohydrate 17.9, Fiber 2.3, Sugar 4.5, Protein 37.3
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
GINGER POT ROAST
Make and share this Ginger Pot Roast recipe from Food.com.
Provided by Boomette
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Season pork with salt.
- Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes.
- Remove pork, set aside.
- Add onion, garlic and ginger, cook over medium heat until lightly browned.
- Add all spices and toast until fragrant.
- Deglaze with ginger beer and chicken stock.
- Add molasses, bring up to a simmer.
- Add pork, cover pot with lid and place in oven.
- Braise until pork is tender, turning pork over half way through cooking, approximately 2 ½ hours.
- Turn pork over half way through cooking.
- Once pork is tender, remove from pot.
- Remove fat cap, divide meat into 2 inch pieces and set aside.
- With a fine strainer, pour liquid into a large wide-based pot.
- Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon.
- Glaze pork in sauce before serving.
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.
SOY-GINGER POT ROAST
My husband really likes roast beef, and I really like my slow cooker. I brought in Asian influences for an all-day pot roast with some oomph. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 489 calories, Fat 24g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 1256mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.
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.
POT ROAST
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy's pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
Provided by Brett Anderson
Categories dinner, roasts, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
- Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
- Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
- Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
- Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
- Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 1275 milligrams, Sugar 11 grams, TransFat 2 grams
SLOW-COOKER POT ROAST
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 6h25m
Number Of Ingredients 6
Steps:
- In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
- Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
- Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g
THE PERFECT CROCK POT ROAST
This is a tried and true roast recipe that I have enjoyed since my childhood!
Provided by Aunt Lou
Categories Main
Time 8h5m
Number Of Ingredients 6
Steps:
- Spray your crock pot with cooking spray
- Place your roast in your 6- quart crock pot (I used my Hamilton Beach Programmable Insulated Slow Cooker.)
- Surround your roast with your potato wedges, onion halves and carrots
- Mix together one of your brown gravy mixes with 1 c cold water
- Pour over your roast and veggies
- Cover and cook on low for 8-10 hours (total)
- An hour before serving, mix together your remaining brown gravy mix and 1 c cold water
- Pour over roast and veggies
- Cover again for the last hour of cooking.
Nutrition Facts : Calories 586 kcal, Carbohydrate 38 g, Protein 51 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 223 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving
POT ROAST
Recipe VIDEO above. The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it's so much tastier than just a watery broth! I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.
Provided by Nagi
Categories Mains Slow Cooker
Time 8h35m
Number Of Ingredients 13
Steps:
- Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
- Transfer beef to slow cooker.
- In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- Add wine, reduce by half. Transfer to slow cooker.
- Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- Remove beef. Rest for 5 minutes, then slice thickly.
- Adjust salt and pepper of Sauce to taste.
- Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.
Nutrition Facts : ServingSize 481 g, Calories 615 kcal, Carbohydrate 23 g, Protein 53 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 173 mg, Sodium 704 mg, Fiber 4 g, Sugar 2 g
BASIC POT ROAST
Steps:
- Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate. Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.
- Pot Roast Variations
- 1. For part of the liquid, use a 10-ounce can (1 1/3 cups) of puréed tomatoes. For seasoning, add 1 tablespoon minced parsley or dill. When the meat has been removed from the pan, add 1 cup sour cream to the sauce.
- 2. For the liquid, use 3/4 cup dry white wine, 2 tablespoons brandy or rum, and 1 tablespoon chili sauce. For seasoning, add 4-6 coriander seeds and 12 peppercorns.
- 3. For the liquid, use 1/2 cup syrup from canned fruit, 2 tablespoons vinegar, 1/2 cup water, 1 beef bouillon cube. For seasoning, add a pinch of powdered fennel and a teaspoon of minced dill.
- 4. For the liquid, use half dry vermouth, half chicken bouillon.
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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- Easy But Unimpressive: The Pioneer Woman’s Perfect Pot Roast. Overall rating: 5/10. Get the recipe: The Pioneer Woman’s Perfect Pot Roast. Read my full review: Why I Won’t Be Making the Pioneer Woman’s Pot Roast Again.
- Untraditional but Surprisingly Delicious: Alton Brown’s Pot Roast. Overall rating: 7/10. Get the recipe: Alton Brown’s Pot Roast. Read my full review: I Tried Alton Brown’s Nontraditional Pot Roast and It Surprised Me.
- The Upgraded Classic: Taste of Home’s Ultimate Pot Roast. Overall rating: 9.5/10. Get the recipe: Taste of Home’s Ultimate Pot Roast. Read my full review: Taste of Home’s “Ultimate” Pot Roast Recipe Is as Good as Promised.
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- In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
- Press the sauté button on the instant pot and wait for it to say "HOT". Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn't fit. Working in batches, sear on each side for 2-3 minutes.
- Preheat oven to 425 degrees. In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
CLASSIC BEEF POT ROAST RECIPE | MYRECIPES
From myrecipes.com
- 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.
PERFECT POT ROAST - SPEND WITH PENNIES
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- In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
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- Rub roast all over with salt and pepper. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and roast to cooker. Cook, undisturbed, until browned on 4 sides, 4 to 5 minutes per side. Transfer roast to a plate; set aside.
- Add onions, carrots, garlic, thyme sprigs, and bay leaf to drippings in cooker. Cook on HIGH, stirring often, until coated in browned bits, 1 to 2 minutes. Add Madeira; cook, undisturbed, until slightly reduced, about 1 minute. Press CANCEL.
- Whisk together tomato paste, mustard, and 1 3/4 cups of the broth in a small bowl. Place roast over vegetable mixture in cooker; pour broth mixture over roast. Scatter potatoes evenly on top. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 75 minutes, or 25 minutes per lb. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
GRANDMA'S POT ROAST RECIPE | FAMILY FAVORITE RECIPE ...
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- Add the olive oil to a dutch oven over medium heat. you want a thin layer of oil at the bottom, so add as much as you need to coat the bottom of your dutch oven.
- Season the meat generously with salt and pepper, and then coat with the flour shaking off any excess.
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BAREFOOT CONTESSA | COMPANY POT ROAST | RECIPES
From barefootcontessa.com
- Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
- Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon 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 Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2½ hours, until the meat is fork tender or about 160 degrees internally. Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer.
- Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and purée until smooth. Pour the purée back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
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