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.
LEAN CHUCK POT ROAST
This recipe came from our church cookbook. It is a family favorite in our house and so easy to prepare! The gravy is great with mashed potatoes.
Provided by Mia Bella
Categories Roast Beef
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place roast in crock pot. Mix vinegar, oil, ketchup, soy sauce, rosemary, garlic powder and dry mustard. Pour over roast. Cook 6-8 hours, depending on the size of your crockpot.
Nutrition Facts : Calories 419, Fat 23, SaturatedFat 7.4, Cholesterol 149.7, Sodium 966.5, Carbohydrate 4.3, Fiber 0.2, Sugar 2.5, Protein 49.5
SASSY POT ROAST
I love walking into my home after a long day and smelling this lovely pot roast. You can add potatoes and carrots to round out the meal, and the leftover meat makes a comforting soup for the next night. -Susan Burkett, Monroeville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, brown beef in oil on all sides; drain., Transfer to a 4-qt. slow cooker. Sprinkle with onion. Combine the remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. If desired, thicken cooking liquid.
Nutrition Facts : Calories 243 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 443mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
TANGY CHUCK WAGON POT ROAST
This tastes even better the next day! You can follow the directions here OR put everything in a crock pot after browning the beef & cook on low for 8 to 9 hours. Your choice of your favourite BBQ sauce will determine just how much tang is in the dish!
Provided by CountryLady
Categories Stew
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
- In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
- Remove from pot & keep warm.
- Pour off any excess fat.
- Add next 7 ingredients& mix well.
- Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
- Spoon off any excess fat.
- Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.
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