Perfect Pot Roast With Best Ever Pot Roast Gravy Food

PERFECT POT ROAST AND GRAVY

Steps:

• Preheat oven to 325F.
• Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
• Coat the roast with the flour mixture on all sides.
• Heat an oven safe large dutch oven over medium-high heat.
• Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
• Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
• Place the garlic on top of the roast.
• In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
• Place the dutch oven in the oven and bake for 2 hours.
• Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
• Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through and is easily shredded with a fork.
• Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.

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.

POT ROAST WITH GRAVY

Steps:

• Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

THE BEST POT ROAST EVER

Steps:

• Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
• Carmelize onions and garlic in the skillet then deglaze pan with red wine.
• Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
• Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
• Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
• Remove roast and veggies to serving platter.
• Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
• Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
• Spoon over roast and serve remaining gravy at table.

PERFECT POT ROAST WITH VEGETABLES AND GRAVY

Steps:

• Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In a large skillet (not non-stick) heat the oil over medium-high heat.
• Add the roast and cook, turning often, until browned, about 10 minutes.
• Transfer the roast to a plate.
• Add more oil to the skillet if necessary and heat over medium-high heat.
• Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
• Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
• Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
• Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
• Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
• Skim the fat from the surface of the cooking liquid.
• Remove the bay leaf.
• In a saucepan, melt the butter over very low heat.
• Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
• Whisk in the cooking liquid and bring to a simmer.
• Cook, whisking often, until thickened and reduced to about 1 cup.
• Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

PIONEER WOMAN'S PERFECT POT ROAST

Steps:

• preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive oil and let it get really hot.
• Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
• Remove the carrots and allow pot to become hot again.
• Sear roast about 1 minute per side and then remove to plate.
• Turn heat to high and deglaze the pot adding one cup of the beef broth.
• Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them.
• Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours.
• When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.
• Remove to cutting board and slice against the grain.
• Serve.
• Congratulations, you're a hero.

PERFECT POT ROAST

Steps:

• Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender. , Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan. , For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.

ONE EASY POT ROAST WITH VEGETABLES WITH THE PERFECT GRAVY TIPS

Steps:

• Preheat oven to 325*F.
• Rub beef chuck roast with Worcestershire sauce on both sides.
• Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.
• Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of beef and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.
• In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.
• Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy.
• • My Notes: Tomato paste is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months. If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.
• • Perfect Gravy Tips and Hints:.
• With a few tricks, you can turn out the best gravy ever. Below you will find tips and hints for making gravy and fixing it when or if things go wrong.
• 1• Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.
• 2• Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt.
• 3• Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar.
• 4• Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.
• 5• When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.
• 6• Constarch has twice the thickening power of flour.
• 7• Arrowroot has slightly more than twice the thickening power of flour.
• 8• Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.
• 9• Liquid gravy browner can be added to gravy to improve color.
• 10• When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping.
• 11• Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture.
• 12• Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.
• 13• Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.