EASY POT ROAST RECIPE
Easy pot roast recipe made in one pot, using simple ingredients and loaded with potatoes and carrots. The meat is very tender and just melts in your mouth and is packed with flavor.
Provided by Abeer
Categories Main Course
Time 3h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large Dutch Oven over medium-high heat.
- Add roast and season one side with salt, pepper and paprika Sear it.
- Then, flip it over and season the other side with salt, pepper and paprika. Sear it.
- Sear and brown the sides of the roast too.
- Remove roast to a plate and keep aside.
- In the same Dutch Oven, add onions, garlic, ginger and saute until golden brown and fragrant.
- Add the roast back into to Dutch Oven.
- Add beef broth, red wine (optional), thyme, rosemary and bay leaf.
- Bring to a simmer.
- Then, cover the Dutch Oven with lid and transfer to oven.
- Bake at 350 degrees for 1.5 hours or until roast is almost tender.
- Remove from oven and add carrots, potatoes and celery.
- Return to oven and bake for 1.5 hours until roast and vegetables are all fully cooked.
- Now, you have 2 options: Shred roast with 2 forks OR remove it and cut into large pieces and add that back into the pot.
- Discard the bay leaf as well as thyme and rosemary sprigs. Enjoy!
Nutrition Facts : Calories 615 kcal, Carbohydrate 30 g, Protein 49 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 156 mg, Sodium 528 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
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.
LOLLIPOPS
Steps:
- Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
- Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
- Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.
EASY POT ROAST
Make and share this Easy Pot Roast recipe from Food.com.
Provided by Alexis Mom
Categories One Dish Meal
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put roast, potatoes, carrots, and celery in slow cooker.
- Add onion soup mix and water.
- Cover.
- Cook on LOW 6-8 hours.
Nutrition Facts : Calories 693.9, Fat 21, SaturatedFat 9.4, Cholesterol 224.5, Sodium 1118.8, Carbohydrate 50.5, Fiber 7, Sugar 5, Protein 77.5
EASY PEASY POT ROAST
This is my family's favorite pot roast. What could be better? Easy peasy to make and the whole family cleans their plates! *note* two of us do not like mushrooms at all, and we love this, I promise!
Provided by meltedcountry
Categories One Dish Meal
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place roast in crockpot.
- Mix both cans of soup and dry beefy onion seasoning in bowl, and pour over roast.
- Turn on low, and cook for 8 hours, or until the roast is desired tenderness.
- That's it -- REALLY!
- We usually serve this with cowboy mashed potatoes and rolls.
- ENJOY!
Nutrition Facts : Calories 653.2, Fat 48.4, SaturatedFat 18.5, Cholesterol 154.2, Sodium 874, Carbohydrate 7.7, Sugar 1.7, Protein 43.9
EASY POT ROAST
Easiest pot roast ever!! If your a beginner in the kitchen (or not) this is the pot roast recipe for you ;-)
Provided by Adam K.
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Season the roast with the dry seasonings (don't overdo).
- Sprinkle the dry soup mix onto the meat.
- Spread mushroom soup over the top and add onions.
- Add water, cover tightly with foil.
- Bake for three hours.
- Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.
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