Light Pot Roast Food

LIGHT POT ROAST

Steps:

• Trim fat from roast.
• Spray a dutch oven with cooking spray and preheat to medium.
• Brown roast on all sides.
• Drain fat.
• In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil.
• Pour over the meat and bring to a boil.
• Reduce heat, cover and simmer 1 hour.
• Add potatoes, carrots, celery, and onion to the dutch oven.
• Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
• Add more water if needed.
• Remove meat and vegetables to a platter and keep warm.
• Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
• Skim off the fat.
• You need 1 cup of pan juices, so add water if necessary to make the full cup.
• Whisk together the 1/4 cup water and flour until smooth.
• Stir in the pan juices and return to the dutch oven.
• Cook, stirring constantly, until thickened and bubbly.
• Cook another minute and serve the gravy with the meat and veggies.

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.

COOKING LIGHT'S CROCK POT ITALIAN POT ROAST

Steps:

• Slice roast in half for even cooking; place in crock pot.
• Add onion and remaining ingredients.
• Cover and cook on high setting 5 hours or until roast is tender.
• Or, cover and cook on high setting one hour; reduce to low setting, and cook 7 hours.
• Slice meat to serve.

POT ROAST

Steps:

• Preheat oven to 350.
• Rub roast with garlic, salt, and pepper on all sides then dust with flour. Heat oil in large skillet and brown roast on both sides.
• Place roast in a roaster pan, or a Dutch oven. Sprinkle the onion soup mix over the roast.
• Add onions, carrots, celery and potatoes.
• Pour 1 1/2 cup of water over the roast.
• Cover and bake for 2 to 2 1/2 hours.

POT ROAST

Steps:

• Brown roast on all sides in oil on med-high heat.
• Transfer roast to small roasting pan.
• Save pan you browned the roast in, but do not wash.
• Pour broth over roast.
• Cover pan and roast@ 350*F for two hours.
• Add vegetables.
• Cover and continue roasting for 1 hour or until vegetables are tender.
• Remove roast and vegetables to serving platter.
• Cover and keep warm.
• Add 4 tbsp drippings to original pan.
• Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
• Add remaining drippings, stirring constantly until slightly thickened.
• Add sour cream and cook on low heat, stirring until completely combined.
• Serve sauce drizzled over roast and roasted vegetables.