TO DIE FOR CROCK POT ROAST
Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.
Provided by yooper
Categories One Dish Meal
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place beef roast in crock pot.
- Mix the dried mixes together in a bowl and sprinkle over the roast.
- Pour the water around the roast.
- Cook on low for 7-9 hours.
- Optional tweaks:.
- 1. Use onion soup mix instead of ranch.
- 2. Add one cup of red wine along with the water.
- 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.
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.
3 HOUR OLD FASHIONED OVEN POT ROAST
Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 375F degrees.
- Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
- Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
- Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
- Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
- Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
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
SLOW-COOKER BEEF POT ROAST
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends
Provided by Miriam Nice
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
- Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
- Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
- Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
- Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
- While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
- Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium
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.
MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
POT ROAST
Provided by Alton Brown
Categories main-dish
Time 4h30m
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
SLOW COOKER POT ROAST
No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
CLASSIC SUNDAY POT ROAST
Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
Provided by Rachel Farnsworth
Categories Dinner Main Course
Time 3h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 680 kcal, Carbohydrate 21 g, Protein 57 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 195 mg, Sodium 1063 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 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.
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
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.
Nutrition Facts : Calories 922 kcal, Carbohydrate 40 g, Cholesterol 275 mg, Fiber 5 g, Protein 74 g, SaturatedFat 18 g, Sodium 824 mg, Sugar 5 g, Fat 50 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
EASY INSTANT POT POT ROAST (TENDER AND JUICY)
How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast. The carrots, celery, and garlic add a lot of flavor to the dish. They will become quite soft after cooking. If you like them this soft, feel free to serve them with the beef. If they are too soft for you, leave them off the plate and consider them flavoring agents. FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.
Provided by Adam and Joanne Gallagher
Categories Main Dish
Time 2h30m
Yield Makes 6 to 8 servings
Number Of Ingredients 20
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.)
Nutrition Facts : ServingSize 1/8 of the recipe, Calories 456, Fat 19.3g, SaturatedFat 6.5g, Cholesterol 183.6mg, Sodium 882.6g, Carbohydrate 14.2g, Fiber 2.9g, Sugar 3.5g, Protein 57g
HOW TO COOK TENDER PORK SIRLOIN ROAST (INSTANT POT, SLOW COOKER OR DUTCH OVEN)
Learn exactly how to cook the perfect juicy, tender Pork Sirloin Roast! This easy pork recipe works in a dutch oven, Instant Pot or slow cooker!
Provided by Annie Holmes
Categories Dinner
Number Of Ingredients 5
Steps:
- Turn on the sear function of your Instant Pot. When the machine has heated, add 1 tablespoon olive oil.
- Lightly season the outside of the pork roast with about 1 tablespoon of the ranch seasoning. You will be adding the rest of the seasoning to the dish, so set it aside.
- Sear the pork roast on each side until golden.
- Turn the sear function off. Add 1 cup of water or broth to the instant pot. Add the peppers and about 1/4 of the brine.
- Lastly, add the remaining ranch seasoning and butter. Secure the lid on the Instant Pot, seal the valve.
- Set the cooking time to 6 minutes per pound. Allow the pressure cooker to manually release pressure 10 minutes before removing from the Instant Pot.
- Season the pork roast with 1 tablespoon of the Ranch seasoning.
- Sear the meat in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
- Add the pork roast to a 4-6 quart slow cooker. Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter. Cook over low heat for 6-8 hours.
- Preheat the oven to 300 degrees F. Season the pork roast with 1 tablespoon of the Ranch seasoning.
- Sear the roast in a Dutch oven in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
- Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter.
- Secure the lid of the dutch oven and cook at for 2 hours. Carefully remove from the oven and shred the pork.
Nutrition Facts : Calories 343 calories, Carbohydrate 2.7 grams carbohydrates, Cholesterol 153 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 51 grams protein, ServingSize About 1/2 pound, Sodium 742.5 milligrams sodium, Sugar 0 grams sugar
POT ROAST
Tender, juicy pot roast, is slow-cooked with carrots, potatoes, and herbs. This warm and hearty dinner recipe can easily feed the whole family.
Provided by Shauna
Categories Dinner
Time 3h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Combine salt, pepper, and flour. Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
- Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides (about 5 minutes).
- Remove meat from the pot and set it aside.
- Add additional oil if needed. Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
- Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
- Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.
- Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
- Serve.
Nutrition Facts : Calories 2898 kcal, Carbohydrate 218 g, Protein 207 g, Fat 135 g, SaturatedFat 49 g, TransFat 6 g, Cholesterol 626 mg, Sodium 5353 mg, Fiber 24 g, Sugar 12 g, UnsaturatedFat 88 g, ServingSize 1 serving
More about "how to cook pot roast food"
HOW TO COOK CLASSIC BEEF POT ROAST IN THE OVEN | KITCHN
From thekitchn.com
- Season the roast and coat in flour. Season the roast with 1 1/2 teaspoons of the salt and the pepper. Sprinkle 2 tablespoons of the flour over the entire roast until evenly coated.
- Sear the roast. Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, until you have a deep golden sear, about 5 minutes per side. Transfer the roast to a large plate and set aside.
- Sauté the onion. Reduce the heat to medium and add the onions and remaining 1/2 teaspoon salt. Sauté until softened and beginning to brown around the edges, about 4 minutes.
HOW TO COOK POT ROAST FOR PERFECT RESULTS EVERY TIME
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HOW TO COOK A POT ROAST SO TENDER EVERYONE WILL BEG FOR ...
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DUTCH OVEN POT ROAST - THE SEASONED MOM
From theseasonedmom.com
Ratings 45Calories 385 per servingCategory Dinner
- Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.
- Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
- Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom). Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables. Add the remaining two cups of beef broth, red wine, thyme, rosemary and bay leaves. Season with salt and pepper, cover, and bake in the 275° F oven for 2 hours.
EASY SLOW COOKER POT ROAST RECIPE: HOW TO COOK THE BEST ...
From masterclass.com
3.2/5 (46)Category EntreeCuisine AmericanTotal Time 8 hrs 35 mins
- 1. Salt and pepper your roast on all sides. Cover the roast in flour, shaking off any excess flour.
- 2. Heat a large skillet or sauté pan on medium-high heat. Add two tablespoons of olive oil. Cook the roast on all sides until golden brown all around, about 8-10 minutes total.
- 3. Transfer the roast to the slow cooker along with carrots, celery, potatoes, garlic, tomato paste, beef broth, bay leaf, and fresh thyme. Or, add the carrots and potatoes about an hour after the other ingredients and the meat.
- 4. Add the remaining oil to the pan. Cook the onions in the pan until barely translucent, about 4 minutes. Add half the wine and stir onions and wine together. Add to slow cooker along with remaining wine.
PERFECT POT ROAST (SO TENDER ... - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (175)Total Time 4 hrs 35 minsCategory Beef, Dinner, Entree, Main CourseCalories 579 per serving
- 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.
- Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf.
EASY FALL-APART POT ROAST (CROCK POT / SLOW COOKER) - THE ...
From thefoodcharlatan.com
4.8/5 (10)Calories 551 per servingCategory Main Course
- First you are going to have to make a choice about whether you want a really good roast, or a really REALLY good roast.
CLASSIC BEEF POT ROAST RECIPE | MYRECIPES
From myrecipes.com
5/5 (156)Calories 307 per serving
- 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.
- Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
HOW TO MAKE POT ROAST | ALLRECIPES
From allrecipes.com
Author Vanessa GreavesPublished 2019-02-21Estimated Reading Time 5 mins
- Choose the Right Roast. It might surprise you, but the best pot roasts starts with the toughest cuts of meat. Chuck roast: Look for boneless chuck roast, chuck shoulder, blade roast, shoulder steak, chuck eye, or seven-bone roast.
- Pat-Dry the Meat. Use paper towels to remove surface moisture before you move on to seasoning and searing the meat. Drying the meat results in a better sear.
- Season Before Searing. Even if your recipe doesn't call for it, rubbing the roast with salt and pepper (and other optional dried herbs and spices) before searing it adds extra flavor to the meat as well as to the finished dish.
- Give It a Serious Sear. You might be tempted to simply dump the roast in the pot and walk away, but searing the meat first will caramelize the natural sugars in the meat and brown the protein, resulting in the depth of flavor you want in a mouthwatering pot roast.
- Sauté the Vegetables. Pot roast recipes often include chopped or diced onions, carrots, and celery that cook along with the roast to make a flavorful sauce.
- No Dutch Oven? No Problem. Here's what worked for homecook MOLLE88: "I don't have a Dutch oven, so I just seared this on all sides in a frying pan, then put the roast in an 8x8 glass baking dish, covering very tightly.
- Add Liquid... or Not. Some recipes deglaze the pot with liquid such as broth, wine, beer, tomato sauce, etc., and then add more liquid around the roast to create a braise.
- Low and Slow is the Way to Go. Whether you cook your pot roast using a stovetop, oven, slow cooker, or pressure cooker method, you'll always get the most tender and flavorful results if you use low temperatures over a long period of time.
- Add Extra Herbs at the End. If you're adding a delicate leafy herb like parsley to your pot roast, stir it in when the pot roast has finished cooking, or simply top each serving with a sprinkle of freshly minced parsley.
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