Perfect Pot Roast Food

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POT ROAST



Pot Roast image

Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h25m

Number Of Ingredients 12

2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Steps:

  • Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
  • Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
  • Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

THE PERFECT CROCK POT ROAST



The Perfect Crock Pot Roast image

This is a tried and true roast recipe that I have enjoyed since my childhood!

Provided by Aunt Lou

Categories     Main

Time 8h5m

Number Of Ingredients 6

2.5 lb beef roast
5 potatoes (peeled and sliced into wedges)
1 bag of baby carrots
2 medium onions (halved)
2 pkgs brown gravy mix
2 cups water

Steps:

  • Spray your crock pot with cooking spray
  • Place your roast in your 6- quart crock pot (I used my Hamilton Beach Programmable Insulated Slow Cooker.)
  • Surround your roast with your potato wedges, onion halves and carrots
  • Mix together one of your brown gravy mixes with 1 c cold water
  • Pour over your roast and veggies
  • Cover and cook on low for 8-10 hours (total)
  • An hour before serving, mix together your remaining brown gravy mix and 1 c cold water
  • Pour over roast and veggies
  • Cover again for the last hour of cooking.

Nutrition Facts : Calories 586 kcal, Carbohydrate 38 g, Protein 51 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 223 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

PERFECT POT ROAST (SLOW-COOKER)



Perfect Pot Roast (Slow-Cooker) image

Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.

Provided by Tee Lee

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs beef roast
4 potatoes, peeled and cut into 1-inch cubes
1 1/2 cups baby carrots
1 large onion, quartered and pulled apart
1 1/2 cups beef broth
1 (1 1/2 ounce) envelope dry vegetable soup mix (I use Knorr)

Steps:

  • Place roast into crockpot and surround with vegetables.
  • Combine beef broth and vegetable soup mix, then add to crockpot.
  • Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

PERFECT POT ROAST



Perfect Pot Roast image

Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more! I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening-we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8-10 servings.

Number Of Ingredients 14

1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 beef chuck pot roast (3 to 4 pounds)
1 tablespoon olive oil
3/4 cup water
1 large onion, chopped
1/4 cup chopped green pepper
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme
All-purpose flour

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.

Nutrition Facts :

PERFECT POT ROAST



Perfect Pot Roast image

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Dinner     Beef     Braise     Apple Juice     Winter

Yield 4 servings

Number Of Ingredients 14

Sea salt and freshly ground black pepper
1/2 teaspoon ground fennel
1 (3-pound) chuck roast
Extra virgin olive oil
3 large carrots, peeled and cut into 2-inch-long chunks
1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
3 garlic cloves, smashed
1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
3 1/2 cups beef broth
6 fresh thyme sprigs
1 fresh rosemary sprig
1 fresh or dried bay leaf
2 tablespoons all-purpose flour
2 tablespoons tomato paste

Steps:

  • Preheat the oven to 325ºF.
  • Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
  • Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
  • Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
  • Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
  • Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
  • Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
  • Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
  • Skim off any fat that has risen to the top.
  • Purée the braising liquid in a blender.
  • To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
  • Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
  • Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
  • To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
  • Variations: Tipsy Pot Roast
  • In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.

PERFECT POT ROAST



Perfect Pot Roast image

Yes, it can be done! Dh used to cringe when I mentioned 'pot roast'. I grew up loving the stuff. And now I've perfected a recipe for it. We drool all afternoon while it cooks. :)

Provided by Elmotoo

Categories     Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -5 lbs boneless beef chuck
kosher salt
pepper
seasoning, of choice
vegetable oil
4 tablespoons unsalted butter
3 large onions
1 (15 ounce) can beef broth

Steps:

  • Season 1 side of beef with salt, pepper & ___. I usually use ground thyme or ground ancho pepper. Use what makes you happy but keep it 'earthy' - this isn't the place for mint or herbes de provence. ;).
  • Heat a dutch oven to hot, add a couple TB oil & add meat, seasoned side down. Season the top side. When the bottom is nicely seared, flip over. When the other side is nicely seared, remove to a pan with sides to collect juices.
  • Preheat oven to 300°F.
  • While the meat is searing, peel, halve & thinly slice the onions.
  • Add butter & another 2TB oil to pan. When the butter has melted, add onions. Season with 1tsp salt. Stir to scrape up caramelized bits on the bottom. Cook slowly until caramelized, about 15 minutes.
  • Add can of beef broth & bring to a boil. Stir.
  • Add meat & any juices that have accumulated in the pan. Cover & put in 300F oven for 2.5 hours or so.
  • You will not need a knife. The liquid is essentially French onion soup.

Nutrition Facts : Calories 1188.5, Fat 89.3, SaturatedFat 38.4, Cholesterol 343.5, Sodium 660.1, Carbohydrate 10.6, Fiber 1.9, Sugar 4.8, Protein 81.4

PERFECT POT ROAST AND GRAVY



Perfect Pot Roast and Gravy image

Look no further for the perfect Pot Roast and gravy recipe! This classic recipe results in falling apart tender, extra flavorful, melt in your mouth pot roast and it is SO easy to make! Topped with a mouth watering gravy this is sure to become a weekend staple in your home.

Provided by Trish - Mom On Timeout

Categories     Entree

Time 2h45m

Number Of Ingredients 21

3 to 4 pound chuck roast
1/2 cup all-purpose flour
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp freshly ground black pepper
2 tbsp olive oil
3 small onions (quartered)
4 garlic cloves (peeled and crushed)
1 oz package dry onion soup mix
10.75 oz can beef broth
10.75 oz can beef consommé
1/2 cup red wine (optional)
1 tbsp Worcestershire sauce
4 medium carrots (chopped)
2 lbs red potatoes, Yukon golds or russet potatoes (cut into quarters or halves, depending on size)
¼ cup fat skimmed from drippings
¼ cup all-purpose flour
2 cups roasting liquids
1 tbsp butter or heavy cream
salt and pepper to taste

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.

Nutrition Facts : Calories 460.06 kcal, Carbohydrate 26.98 g, Protein 30.04 g, Fat 25.11 g, SaturatedFat 9.6 g, Cholesterol 102.13 mg, Sodium 625.52 mg, Fiber 2.69 g, Sugar 2.75 g, ServingSize 1 serving

PERFECT POT ROAST



Perfect Pot Roast image

Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.

Categories     comfort food     dinner     main dish     meat

Time 4h20m

Yield 10 servings

Number Of Ingredients 10

1 whole (4 to 5 pounds) chuck roast
2 tbsp. olive oil
2 whole onions
6 whole carrots (up to 8 carrots)
Salt, to taste
Pepper, to taste
1 c. red wine (optional, you can use beef broth instead)
2 c. to 3 cups beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste

Steps:

  • First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
  • Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
  • Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don't have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
  • Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
  • If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan 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 pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
  • When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
  • Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

INSTANT POT PERFECT BEEF POT ROAST RECIPE



Instant Pot Perfect Beef Pot Roast Recipe image

This Instant Pot Perfect Beef Pot Roast Recipe is a staple at our house! This recipe turns out perfect every single time!

Provided by Camille Beckstrand

Categories     Main Course

Time 2h40m

Number Of Ingredients 18

4 pound Beef Pot Roast (3-4 pounds, (I prefer a chuck roast or rump roast, but any kind will work))
2 Tablespoons olive oil
1 teaspoon salt ((more to taste - be generous))
½ teaspoon black pepper ((more to taste - be generous))
½ teaspoon garlic salt ((more or less to taste))
2 cups beef broth (divided)
1 onion (roughly chopped into large pieces)
1 pound baby carrots
3 celery stalks (roughly chopped into large pieces)
3 garlic cloves (minced)
3 Tablespoons Worcestershire sauce
2 Tablespoons balsamic vinegar
1 Tablespoon soy sauce
1 teaspoon dried thyme ((more or less to taste))
1 teaspoon dried rosemary leaves ((more or less to taste))
4 cups drippings from Instant pot (liquid) from the Instant Pot after roast is done cooking
4 Tablespoons butter
3 Tablespoons flour

Steps:

  • Press the SAUTE button on your Instant Pot and allow it to heat up.
  • Add 2 Tablespoons of olive oil to the bottom of the Instant Pot.
  • Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
  • Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
  • Depending on the shape of your pot roast, you can sear the other sides if you choose. Press CANCEL button to turn off the saute feature.
  • Remove the roast from the Instant Pot and place on a plate.
  • Pour 1/2 cup beef broth into the bottom of the Instant Pot and with a wooden spatula, scrape the burnt brown bits off the bottom of the pot (this is called "deglazing" and will keep you from getting the burn notice when it cooks).
  • Place roast back into Instant Pot. Add onion, carrots, and celery and spread all around the roast.
  • Add garlic on top of roast and vegetables.
  • Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
  • Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 80 minutes (or 20 minutes per pound, depending on the size of your roast).
  • When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).
  • Remove roast from Instant Pot and slice into pieces (it should pretty much fall apart by this point).
  • Serve with mashed potatoes and the cooked carrots on the side.

Nutrition Facts : Calories 449 kcal, Carbohydrate 11 g, Protein 52 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1113 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

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

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.

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Estimated Reading Time 2 mins


PERFECT POT ROAST AND POTATOES - SWEET CS DESIGNS
Perfect Pot Roast and Potatoes - tender, delicious pot roast with potatoes, carrots, and tons of garlic and fresh herb flavor! Here at Sweet C's, we have lots of types of readers - those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen.
From sweetcsdesigns.com
5/5 (3)
Total Time 4 hrs 10 mins
Category Main Dishes
Calories 637 per serving


POT ROAST RECIPES - FOOD NETWORK
Place the roast back into the pot and add enough beef stock to cover the meat halfway. 7. Add in the onions and the carrots, along with the fresh herbs. 8. Put the lid on, then roast for 3 hours ...
From foodnetwork.com


POT ROAST MENU IDEAS - ALL INFORMATION ABOUT HEALTHY ...
Perfect Pot Roast Dinner Menu for Christmas tip www.thespruceeats.com. This easy to prepare pot roast dinner Christmas menu is incredibly delicious and comforting, including fresh salad greens with fruit and nuts, home-baked dinner rolls, mashed potatoes, rice pilaf, creamy vegetables, and traditional Yorkshire pudding.And for dessert—Christmas cookies, of course! …
From therecipes.info


PERFECT POT ROAST RECIPES
2019-06-05 · Pot Roast is is the perfect comfort food. Tender pieces of chuck roast braised in a rich broth with potatoes and carrots is one of the best dinner recipes! A mouthwatering Perfect Pot Roast … From selfproclaimedfoodie.com 5/5 (6) Total Time 4 hrs 50 mins Category Main Course Calories 660 per serving. Get a dutch oven nice and hot over medium high heat. Pat …
From tfrecipes.com


50 PERFECT SIDES FOR POT ROAST | GET ON MY PLATE
Pot roast is the ultimate comfort food. It’s the perfect, hearty meal for chilly days! And the best part?! It’s made with such simple ingredients and it’s a cinch to make…your oven does most of the work! Here is my recipe for the perfect, old fashioned pot roast that is melt in your mouth DELISH!!! Perfect, Old Fashioned Pot Roast. Now you have the perfect recipe, so wondering …
From getonmyplate.com


POT-ROAST RECIPES - BBC GOOD FOOD
Slow-cooker beef pot roast. A star rating of 4.4 out of 5. 121 ratings. Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends. 7 hrs 45 mins. Easy.
From bbcgoodfood.com


HOW TO MAKE A PERFECT POT ROAST | YOU CAN COOK THAT ...
Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! Read more: https://www.allrecipes.com/article/top-tips-home-cooks-h...
From youtube.com


PERFECT POT ROAST RECIPE | LAURA IN THE KITCHEN - INTERNET ...
Recipes; Perfect Pot Roast; Laura's Newest Recipe. Crab Rangoon. 51,951 Plays. Recipe. Preparation 15 minutes. Cook time 4 hours 20 minutes. Servings Serves 8. Episode 1577. Print Recipe. 133,287. Ingredients. 4 to 5lb Chuck Roast 4 Carrots, peeled and cut into large pieces 3 Stalks of Celery, cut into large pieces 2 Onions, peeled and cut into quarters 8 Cloves of …
From laurainthekitchen.com


PERFECT POT ROAST | CANADIAN LIVING
In Dutch oven, heat oil over medium-high heat; brown meat all over for about 7 minutes, turning with wooden spoons. Remove meat and set aside. Add chopped onions, carrots, celery and garlic; cook, stirring often, for 3 to 5 minutes or until softened. Sprinkle with remaining flour and cook, stirring, for 1 minute.
From canadianliving.com


PERFECT POT ROAST RECIPES ALL YOU NEED IS FOOD
With more than 1,000 5-star reviews, Ree Drummond's Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit. Provided by Ree Drummond : Food Network. Categories main-dish. Total Time 4 hours 30 minutes. Prep Time 15 minutes
From stevehacks.com


PERFECT POT ROAST PIONEER WOMAN - ALL INFORMATION ABOUT ...
The Pioneer Woman's Perfect Pot Roast - For the Love of Food hot www.4theloveoffoodblog.com. Pour on the pan drippings and then add in the onions, carrots, potatoes, garlic, and fresh herbs. Cover and cook on low for 4 hours. When ready to serve, remove from the pan and slice the meat. Serve with the cooked veggies on the side. Start by …
From therecipes.info


BEST POT ROAST RECIPES (SLOW COOKER, INSTANT POT, OVEN ...
Making the Best Pot Roast Recipe; FAQs; Perfect Pot Roast Recipes; What to Serve with Pot Roast; Best Roast Beef Recipes; Making the Best Pot Roast Recipe. My family and I love pot roast. It is a common choice for dinner in my household and frequently requested, especially during the colder months! I love making pot roast on busy days, knowing I can set …
From bestbeefrecipes.com


PERFECT POT ROAST RECIPE | LAURA IN THE KITCHEN - INTERNET ...
Recipes; Perfect Pot Roast; Laura's Newest Recipe. Crab Rangoon. 55,150 Plays. Recipe. Preparation 15 minutes. Cook time 4 hours 20 minutes. Servings Serves 8. Episode 1577. Print Recipe. 133,949. Ingredients. 4 to 5lb Chuck Roast 4 Carrots, peeled and cut into large pieces 3 Stalks of Celery, cut into large pieces 2 Onions, peeled and cut into quarters 8 Cloves of …
From laurainthekitchen.com


PERFECT POT ROAST FOR TWO - DELISHABLY
Instructions. Preheat the oven to 275. Cut the onion into quarters and the carrots into pieces about 2 inches long. Place chuck roast on a cutting board or large plate. Rub salt and pepper on all sides. Allow to rest. Add enough olive oil to coat the bottom of a …
From delishably.com


PERFECT POT ROAST RECIPES - FOOD NEWS
Perfect Pot Roast Recipes. Now, just cover the pot and roast for 3 to 5 hours, depending on the size of your roast. For a 3-pound roast, allow 3 to 3 1/2 hours. For a 5-pound roast, allow for a 4- to 5-hour cooking time. Don't disrupt the roast during the cooking process. Pot Roast (Pressure Cooker) instructions. Prep the ingredients. Combine the water, wine, boullion, Worcestershire, …
From foodnewsnews.com


1.5 LB POT ROAST RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Perfect Slow Cooker Pot Roast Recipe - Today's Creative Ideas top todayscreativeideas.com. Pot roast is a comfort food classic! Ingredients you will need: 1.5 -pound beef chuck roast , cut in half 1/2 teaspoon Kosher salt 1/4 teaspoon black pepper 1 tablespoon olive oil 1/2 large onion, diced 1 tablespoon garlic, minced 1/2 tablespoon tomato paste 1/2 tablespoon Worcestershire …
From therecipes.info


PERFECT POT ROAST WITH POTATOES - MY INCREDIBLE RECIPES
Instructions. Preheat the oven to 350F. Season the meat all over with salt and pepper. Heat a large dutch oven with 1 tablespoon olive oil on high heat. Sauteé onions, garlic, carrots, potatoes and cook. Let cook for about 5 minutes by …
From myincrediblerecipes.com


PERFECT POT ROAST - ROYALTY FAST FOOD
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 ...
From royaltyfastfood.com


PERFECT POT ROAST - MARION KANE
Perfect Pot Roast. Per­fect Pot Roast. Use this as a guide — pot roast is a for­giv­ing dish. Chuck is the ideal beef for this. I like to use parsnips; their sweet­ness coun­ter­acts the acid­ity of toma­toes. Using a hand blender to puree some of the sauce elim­i­nates the need for a thick­ener. This is even bet­ter the next day. About 1 tbsp vegetable oil 4 to 5 lb (2 kilo) pot ...
From marionkane.com


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