Lillian Helmans Pot Roast Food

PERFECT POT ROAST

Perfect Pot Roast image

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

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

LILLIAN HELMAN'S POT ROAST

Lillian Helman's Pot Roast image

I came across this recipe while reading Nora Ephron's hysterical book, Heartburn. It's peppered with recipes throughout. This one sounds rather strange, as you just dump it all in a pot and shove it in the oven. I was amazed and delighted when it turned out to be delicious. Not my mainstay pot roast, but one I cook when short on prep time, or in the mood for something different. Doesn't get any easier than this! It makes great sandwiches the next day.

Provided by LisaGay

Categories Meat

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs beef roast
1 can cream of mushroom soup
1 package dry onion soup mix
1 large chopped onion
3 cloves garlic
2 cups red wine
1 crushed bay leaf
1 teaspoon dried basil
1 teaspoon dried thyme

Steps:

Cover and bake in a 350 oven until tender 3 1/2 hours, or so.

ITALIAN POT ROAST

Italian Pot Roast image

Made this a few years ago from one of my favorite diet cook books, and I remember it being really good; if I post it on here, I will remember it as a dish for when I am looking to see what to cook for dinner one night (or weekend, as it takes a while to cook). The "Italian" in the pot roast refers to the herbs used.

Provided by larchie

Categories One Dish Meal

Time 5h45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs top round roast, trimmed
4 garlic cloves, minced
2 onions, yellow and sliced
1 green bell pepper, sliced
4 stalks celery, cut into two inch pieces
12 new potatoes
1 bay leaf
1/2 teaspoon oregano, dried
1 teaspoon basil, dried
1/2 teaspoon tarragon, dried
1/2 teaspoon thyme, dried
1/4 teaspoon rosemary
1 (28 ounce) can tomatoes
1 (15 ounce) can tomato sauce
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1/2 cup red wine, hearty
salt and pepper

Steps:

Place meat in large roasting pan, cover with garlic, onion, and pepper. Place other vegetables and potatoes all around the meat (besides tomatoes and tomato sauce).
Mix the soy sauce and Worcestershire sauce in the tomatoes and the tomato sauce, also add the wine. Add this mixture to the roast.
Add all other seasonings to the roast.
Cook in slow oven (250 degrees) for 4 to 5 hours, or until meat falls apart when prodded with the tines of a fork.

Nutrition Facts : Calories 898, Fat 19.2, SaturatedFat 7.4, Cholesterol 156.5, Sodium 949.6, Carbohydrate 112.6, Fiber 17.4, Sugar 17.9, Protein 65.2

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