ONION POT ROAST
I've tried many pot roast recipes but this is my favourite. Its my adaptation from the Lipton Onion Soup box.....I'm so cheeky, I even use "no name soup mix"! Just add Yorkshire Pudding & you've got a tasty dinner. When I make this for 2 people, I use the leftovers in Beef Vegetable soup or Beef Barley soup.
Provided by CountryLady
Categories One Dish Meal
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in dutch oven over medium high heat.
- Braise meat for about 5 minutes, turning often until browned on all sides.
- Remove, set aside and keep warm.
- Saute onions in dutch oven until limp.
- Add broth, apple juice, wine, onion soup mix& spices and stir well.
- Return beef to dutch oven.
- Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
- Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
- Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.
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.
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.
OVEN POT ROAST
This is so easy and tastes great. It makes wonderful gravy while it's cooking.
Provided by BECKYSMITH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
- In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
- In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
- Cover and bake in preheated oven for 3 hours or until desired doneness.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g
BOTTOM ROUND ROAST WITH ONION GRAVY
This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!
Provided by Susan
Categories Main Dish Recipes
Time 4h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
- When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 11.3 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 1.9 g, Protein 39.3 g, SaturatedFat 8.5 g, Sodium 167.5 mg, Sugar 4.7 g
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.
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
MY FAVORITE POT ROAST
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Provided by Mark D. Wilder
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
- Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
- Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g
VIDALIA ONION POT ROAST
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Season the beef brisket well with salt and pepper. Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly. Rub the beef well with 1 tablespoon of the olive oil.
- Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking. Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side. When the beef has been well browned on both sides, remove from the pan and set aside.
- Add the onions to the saute pan and cook them until golden brown. Add the red wine to the onions and reduce by half.
- Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions. Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan and place, uncovered, into the oven. All the combined liquid should rise only 2/3 as high as the meat is thick. Add additional water to maintain the braising liquid height.
- Cook for 1 hour before turning the beef over. Cook the second side uncovered for 1 hour before covering the pan with a cover or foil and turning the oven down to 325 degrees. Continue to slowly braise the beef brisket for 1 1/2 to 2 additional hours.
- Remove the pan from the oven, discard the celery bouquet and allow the beef to rest for 20 minutes before slicing and serving with some of the onion jus.
EASY ONION POT ROAST
While I tend to make pot roast differently each time I make it, this recipe has been a frequent success. Note that, excepting the worcestershire sauce, this is a salt-free recipe.
Provided by Lennie
Categories Roast Beef
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325F degrees.
- In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions.
- Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
- Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top.
- Mix together the 1 cup water and worcestershire, and pour over roast.
- Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it)
- Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve.
- Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- I use beef broth and red wine combined, usually); skim off any visible fat.
- Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices.
- Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened.
- Strain gravy if desired, carve roast into thin slices, and serve.
CONTEST-WINNING OLD-FASHIONED POT ROAST
Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.
Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
CROCK POT CARAMELIZED-ONION POT ROAST
Another crock pot winner! The onions become meltingly tender. Make sure to serve with crusty bread to dip into the juices!
Provided by yooper
Categories Roast Beef
Time 8h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Trim excess fat from beef.
- Heat oil in 10-inch skillet over medium-high heat.
- Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
- Sprinkle with salt and pepper.
- Place onions in 3 1/2-to 6-quart slow cooker.
- Place beef on onions.
- Mix remaining ingredients; pour over beef and onions.
- Cover and cook on low setting 8 to 10 hours or until beef is tender.
- Remove beef and onions from cooker, using slotted spoon.
- Cut beef into slices.
- Skim fat from beef juices in cooker if desired.
- Serve beef with juices.
Nutrition Facts : Calories 264.1, Fat 10.6, SaturatedFat 4.3, Cholesterol 99.8, Sodium 474, Carbohydrate 8.7, Fiber 1.1, Sugar 4.6, Protein 33.1
GARLIC & ONIONS POT ROAST
I always ad lib on pot roasts, but this one was so good I scribbled it down before I forgot and then made it exactly the same the next time and it was just as good. So now I have to make it permanent! Don't try this if you don't love garlic! I do it in my crock-pot, but it can be done on top of the stove or in the oven, too. The best thing about the crock pot is starting it before I go to sleep, then in the morning, when it's done, put it in the fridge. When I get home all I have to do is peel off the fat and heat for a great dinner. Serve with mashed potatoes or noodles or make dumplings...yum.
Provided by DeeCooks
Categories Stew
Time 8h29m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For best results, brown the meat well,first. You can definitely skip the step and it will be fine.
- Layer garlic, celery and onions on the bottom of the crockpot, add beef, tomatoes, herbs and liquid.
- Cook on low for 8-10 hours. Thicken the sauce if you like.
- In the oven--325 in a covered casserole for about 2.5 hours, on the stove top, covered, over low for about the same time, but check the liquids often.
Nutrition Facts : Calories 653.4, Fat 44.7, SaturatedFat 18, Cholesterol 156.6, Sodium 350.9, Carbohydrate 14, Fiber 2.3, Sugar 5.3, Protein 43.7
APPLE AND ONION BEEF POT ROAST
Rely on your slow cooker to help prepare this moist pot roast. I thicken the juices to make a pleasing apple gravy that's wonderful over the beef slices and onions. -Rachel Koistinen, Hayti, South Dakota
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. , Cover and cook on low for 5-6 hours or until the meat is tender., Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and onion.
Nutrition Facts : Calories 242 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 256mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
POT ROAST WITH BALSAMIC ONIONS
Delicious pot roast and onions in a savory sauce in the slow cooker.
Provided by Gina Izzy Shores
Categories 100+ Everyday Cooking Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Season roast with salt, pepper, and garlic powder.
- Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
- Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
- Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g
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