EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME
This is an easy, flavorful oven-braised pot roast with garlic and thyme, along with optional mushrooms, red wine, and potatoes.
Provided by Diana Rattray
Categories Dinner Entree Main Course
Time 4h20m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
- Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
- Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
- Preheat the oven to 325 F.
- Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
- Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
- Serve and enjoy!
Nutrition Facts : Calories 914 kcal, Carbohydrate 49 g, Cholesterol 242 mg, Fiber 6 g, Protein 84 g, SaturatedFat 13 g, Sodium 609 mg, Fat 37 g, ServingSize 4 to 6 servings, UnsaturatedFat 20 g
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
BRAISED POT ROAST WITH VEGETABLES
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams
LAZY DAY BRAISED POT ROAST
Make and share this Lazy Day Braised Pot Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in the slow cooker; sprinkle with the salt and pepper.
- Add the carrots, potatoes, onion, and bay leaves.
- Pour the water and vinegar over the meat/vegetables.
- Cover and cook on LOW for 6-8 hours.
- Transfer the meat and vegetables to a heated platter; cover with foil.
- Turn the cooker to HIGH; you will have about 3 full cups of liquid.
- In a small bowl, mash together the butter with the flour; add to the hot liquid in the cooker and stir with a whisk until melted and the liquid thickens.
- Ladle gravy over the meat and vegetables and serve the remainder in a bowl.
Nutrition Facts : Calories 1059.8, Fat 65.3, SaturatedFat 27.7, Cholesterol 223.9, Sodium 425.1, Carbohydrate 53.2, Fiber 7.2, Sugar 5.3, Protein 61.7
SLOW BRAISED BEEF POT ROAST WITH POTATOES
Steps:
- Gather the ingredients.
- Trim the roast and remove any visible excess fat. Pat dry with paper towels.
- Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper.
- Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.
- Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown. Stir the onions frequently to keep them from scorching.
- Add the whole or sliced mushrooms and chopped bell peppers to the onions and cook for about 3 minutes longer.
- Remove the vegetables to a plate and turn the heat up to medium-high.
- Add the seasoned pot roast and sear it on all sides. Add the cooked vegetables back to the pan along with the wine and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until the liquids have reduced by about one-quarter to one-third.
- Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender.
- Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender.
- Serve the pot roast sliced or shredded.
- Enjoy!
Nutrition Facts : Calories 994 kcal, Carbohydrate 46 g, Cholesterol 251 mg, Fiber 5 g, Protein 81 g, SaturatedFat 20 g, Sodium 875 mg, Sugar 6 g, Fat 51 g, ServingSize 6 servings, UnsaturatedFat 0 g
LAZY SUNDAY POT ROAST WITH CARAWAY AND GREEN APPLES
Steps:
- Preheat oven to 300 degrees.
- In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter.
- Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes.
- Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
- When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
- Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.
LAZY DAY POT ROAST
I hesitated to add this recipe because it is so very easy it is hardly a recipe. It is also delicious so I decided to share it. Perfect fall/winter recipe. If you like pot roast I'd be very surprised if you don't enjoy this method of cooking. I've had this recipe for many many years - not sure of the origin. Simple can be good - very good.
Provided by Salesgirl
Categories Roast Beef
Time 5h4m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Wrap tightly in aluminum foil after salting and peppering to your taste. Make sure you have this on a pan the will catch any seeping juices.
- Put in a preheated 250 degree oven and bake for 5-6 hours. Turns out beautifully with enough natural juices to make gravy if desired.
Nutrition Facts : Calories 423.4, Fat 18.4, SaturatedFat 8.2, Cholesterol 199.6, Sodium 244.9, Carbohydrate 0.9, Protein 63.9
BRAISED BEEF POT ROAST
Make and share this Braised Beef Pot Roast recipe from Food.com.
Provided by Dancer
Categories Roast Beef
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
- In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
- Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
- Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
- Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
- Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
Nutrition Facts : Calories 209, Fat 6.6, SaturatedFat 2, Cholesterol 68, Sodium 291.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.4, Protein 26.6
LAZY BACHELOR'S POT ROAST
A simple, nutritious and somewhat more dietetical, yet EXTREMELY tasty roast. Can be used with chicken, pork, beef, mutton or any other type of meat. Seasoning will possibly vary according to your taste and local availability.
Provided by leading.leprechaun
Categories Meat
Time 1h45m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Take the piece of meat you're going to use and if it's a large piece, nick it deeply so that it will cook faster. Put it in a caserole or cooking tray deep enough so that the sauce can cover the meat.
- If there are several pieces or thinner (ribbs, steaks, chicken wings, chicken legs) put them as they are in a cooking caserole (preferably stainless steel) or a cooking tray, deep enough so that the sauce will cover the meat.
- Take the seasoning above, except for the tomatoes, and potatoes, mix them well and sprinkle over the meat. You can also add smoked ham for instance, or even perform small cuts into the meat and insert in them pieces of smoked bacon and cloves of garlic. This procedure should be applied especially in drier meats (beef, mutton, turkey).
- Add water so as to cover the meat entirely, but not over the meat level. You should let the water be slightly less than meat size.
- Put it in the heated oven for about 30-45 minutes. The oven should be at approximately 200-220 degrees Celsius. After that add the minced tomatoes and the potatoes and if necessary a bit more water and cook for another 30 minutes. Check if done. That's it. If you don't add the potatoes, carrots or tomatoes, you can simply put it in the oven and forget about it for about 1-1,5 hours.
Nutrition Facts : Calories 165.2, Fat 0.7, SaturatedFat 0.1, Sodium 383, Carbohydrate 37.5, Fiber 7.4, Sugar 9.9, Protein 4.8
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EASY OVEN-BRAISED POT ROAST RECIPE - SAVING ROOM FOR …
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5/5 (12)Total Time 3 hrs 20 minsCategory Main CourseCalories 312 per serving
- Dry the roast with paper towels then season with the salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides and remove to a plate.
- Reduce the heat to medium and add the onions to the pan. Sauté for 3-4 minutes or until the onions start to brown and caramelize. Add the garlic, tomato paste and paprika and sauté for 1 minute or until fragrant. Add the wine scrapping the bottom to deglaze, and cook until the wine is reduced by half. This is where the best flavors happen. Add the beef broth, soy sauce, thyme and bay leaf; bring to a boil. Add the roast back to the Dutch oven, cover and transfer to the preheated oven and cook for 1 1/2 hours.
- Add the potatoes and carrots to the Dutch oven, cover and return the roast to the oven. Continue cooking until the roast and vegetables are tender, about 1 hour.
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