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.
ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER
Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.
Provided by Sarah
Categories Beef
Time 3h
Number Of Ingredients 13
Steps:
- Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
- Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
- After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!
Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
POT ROAST IN RICE COOKER
Make and share this Pot Roast in Rice Cooker recipe from Food.com.
Provided by Nana Lee
Categories One Dish Meal
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Layer all ingredients in rice cooker in order listed.
- Leave on KEEP WARM setting for 24 hours.
- NOTE: Do not use COOK setting as that's too harsh of a boil for pot roast.
- The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.
Nutrition Facts : Calories 1278.7, Fat 78.3, SaturatedFat 31.2, Cholesterol 313, Sodium 1318.6, Carbohydrate 46.9, Fiber 6.5, Sugar 9.2, Protein 86.6
RICE COOKER POT ROAST
Easy, delicious and healthy Rice Cooker Pot Roast recipe from SparkRecipes. See our top-rated recipes for Rice Cooker Pot Roast.
Categories Beef/Pork Dinner Beef/Pork Dinner
Yield 6
Number Of Ingredients 4
Steps:
- Cut roast into chunks and coat with flour. Add butter to rice cooker and press cook. When butter is melted place roast into the rice cooker and brown on all sides. Add onion packets and beef stock. Secure lid and press cook. If rice cooker turns to warm before 3 hours is up, add 1/4 cup water and press cook again.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
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 - PRESSURE COOKER
I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.
Provided by Mrs Goodall
Categories Roast Beef
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the meat well with the crushed garlic, using one clove for each side.
- In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
- Add oil and onion and cook until softened.
- Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
- Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
- Return roast to pressure cooker and turn to coat with sauce.
- Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
- Cook for 1 hour.
- Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
- Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.
JOSEPHINE'S RICE COOKER POT ROAST RECIPE - (4/5)
Provided by á-19
Number Of Ingredients 10
Steps:
- Directions 1. Cut the pot roast to fit yur rice cooker. 2. Roll the pot roast in seasoned flour enough to cover the pot roast, shake off excess. 3. Place the 3 Tb. butter in the fry pan, I use my my 12" pan. Sear the meat on all sides. 4. In the rice cooker, place the butter, shut the lid and turn it on to cook, melt the butter, add the onions, pot roast and broth. 5, Shut the lid and cook for about 3 hours, if the rice cooker goes to warm, check the liquid, add more broth or water. Cook until fork tender. Hint: 20 minutes before the roast is done, add some carrots to the steamer, excellent with this pot roast and serve with mashed potatoes. The pot roast is so tender and the sauce is delicious.
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