Homestyle Pot Roast Food

HOME-STYLE POT ROAST

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.

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.

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.

HOMESTYLE POT ROAST FOR THE CROCK POT!

Steps:

• In a nonstick skillet, heat oil over medium high heat. Pat roast dry with paper towel and brown in skillet on all sides. Transfer to slow cooker.
• Reduce heat to medium. Add onions and celery and cook, stirring until softened. Add garlic, thyme, salt and pepper and cook, stirring for one minute. Add flour and cook, stirring for 1 more minute. Add beef broth and bay leaf and cook, stirring until thickened.
• Pour mixture over roast. Cover and cook on low for 10-12 hours or on high for 5-6 hours, until meat is tender. Stir green peppers and steak sauce into gravy. Cover and cook on high for 30 minutes until peppers are soft. To serve, discard bay leaf, place roast on platter and spoon sauce over.
• Enjoy!

HOME-STYLE POT ROAST

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.

HOMESTYLE POT ROAST

Steps:

• Combine meat, tomatoes with their liquid and the seasoning in slow cooker. Cover with lid.
• Cook on LOW 8 hours (or on HIGH 4 hours).

CROCK POT HOMESTYLE POT ROAST

Steps:

• In a nonstick skillet, heat oil over medium high heat. Pat roast dry with paper towel and brown in skillet on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium. Add onions and celery and cook, stirring, until softened. Add garlic, thyme, salt and peppercorns and cook, stirring, for 1 minutes. Add flour and cook, stirring for 1 minute. Add beef broth and bay leaf and cook, stirring, until mixture thickens.
• Pour mixture over roast. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until meat is tender.
• Stir green peppers and steak sauce into gravy. Cover and cook on HIGH for 30 minutes, until peppers are soft.
• To serve, discard bay leaf, place roast on a deep platter and spoon sauce over top.
• TIP: If you feel the gravy is not thick enough after the roast has finished cooking, add a flour thickener. Transfer the meat to a deep platter and keep warm. Pour the sauce into a saucepan and heat slowly. Meanwhile, in a small mixing bowl, place 2 Tbs. all purpose flour. Add the sauce, a tablespoonful at a time, stirring after each addition, until mixture is smooth. When you have about 1/2 cup, add the mixture to the saucepan and bring to a boil over medium low heat. Stirring constantly, until the sauce thickens. Pour over roast and serve.
• Delicious & Dependable Slow Cooker Recipes.