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.
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.
HOME-STYLE POT ROAST
Make and share this Home-Style Pot Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Halve the onions through the stem end, and cut halves crosswise into slices about ½ inch thick; set aside.
- Season the roast with ¾ tsp salt and ½ tsp pepper.
- Spread the flour on a plate.
- Coat the roast with the flour, shaking off the excess.
- In a large heavy pot, heat 2 T oil over med-high heat.
- Add the roast and cook, turning occasionally, until browned on all sides, about 8 minutes.
- Transfer roast to a plate.
- Add the remaining 1 T oil to the pot and heat over med-high heat.
- Add the onions, cover, and cook, stirring occasionally, until the onions are softened, about 6 minutes.
- Stir in the garlic and paprika and sauté until the garlic is fragrant, 1-2 minutes.
- Return beef to the pot, nestling it in the onions.
- Bring the liquid to a boil, decrease heat to med-low, cover, and simmer until the beef is fork tender, about 2 hours.
- Transfer the pot roast to a deep platter.
- Season the onion mixture in the pot with salt and pepper.
- Skim any fat from the surface.
- Spoon the onion mixture around the roast, sprinkle with parsley and serve.
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
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.
HOME-STYLE POT ROAST
Tender meat, lots of vegetables and a pleasant sauce make this meal-in-one from Olga Montecorboli of Hartsdale, New York hearty and filling.
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm. , Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 341 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 500mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
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
ASIAN-STYLE POT ROAST
This family-friendly main dish delivers delicious Asian flavors with tender veggies and roast beef.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
- Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
- Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Bake about 2 1/2 hours or until meat and vegetables are tender.
- Cut open top of oven bag carefully. Remember: Always support bag with pan.
- Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 33.6 g, Cholesterol 77.5 mg, Fat 18.4 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 7.3 g, Sodium 618.2 mg, Sugar 4.3 g
EASY POT ROAST
Easiest pot roast ever!! If your a beginner in the kitchen (or not) this is the pot roast recipe for you ;-)
Provided by Adam K.
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
GERMAN STYLE POT ROAST
Old fashioned pot roast done German style. Serve the traditional way with potatoes and noodles or sauerkraut as the side dish.
Provided by LAURIE
Categories One Dish Meal
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In dutch overm brown roast over medium heat.
- Blend soup mix with water and beer.
- Mix in brown sugar and caraway seed.
- Simmer on stovetop, covered 2.5 hours or until tender.
- Thicken gravy if desired.
Nutrition Facts : Calories 46.3, Fat 0.1, Sodium 477.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1, Protein 0.8
SPANISH-STYLE POT ROAST
Give Sunday's pot roast a Spanish-style twist with stuffed green olives.
Provided by My Food and Family
Categories Home
Time 2h55m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Brown meat in 1/4 cup dressing in ovenproof Dutch oven on medium-low heat. Add remaining ingredients; cover.
- Bake 2 to 2-1/2 hours or until meat is tender.
- Remove meat and vegetables from pan, reserving juices in pan. Cut meat across the grain into thin slices. Serve meat and vegetables topped with pan drippings.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
HOME-STYLE POT ROAST
Here's a great way to combine all those healthy root vegetables in one satisfying beef dish--plus it makes its own gravy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
- Bake at 350°F. for 1 hour 30 minutes.
- Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
- With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
- In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.
Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g
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