SIMPLE BEEF POT ROAST
This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
- Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
- Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.6 g, Cholesterol 140.6 mg, Fat 39.2 g, Fiber 1.5 g, Protein 31.7 g, SaturatedFat 16.8 g, Sodium 883.5 mg, Sugar 2.5 g
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.
SIMPLE PERFECT POT ROAST
This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.
Provided by PanNan
Categories Roast Beef
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 300°F.
- Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
- Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
- Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
- Transfer roast to a large plate; set aside.
- Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
- Add garlic and sugar; cook until fragrant, about 30 seconds.
- Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
- Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
- Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
- Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
- Transfer roast to carving board, tent with foil to keep warm.
- Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
- Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
- Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
- Season to taste with salt and pepper.
- Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
- Serve, passing remaining sauce.
- Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.
EASY POT ROAST
This recipe is what a recipe should be. Good, simple, and inexpensive.
Provided by David R. Turner
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
- Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.
Nutrition Facts : Calories 550 calories, Carbohydrate 24.5 g, Cholesterol 130.8 mg, Fat 32 g, Fiber 3.3 g, Protein 39.1 g, SaturatedFat 12.5 g, Sodium 432.7 mg, Sugar 2.5 g
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.
SLOW COOKER POT ROAST
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
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
BASIC POT ROAST
Steps:
- Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate. Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.
- Pot Roast Variations
- 1. For part of the liquid, use a 10-ounce can (1 1/3 cups) of puréed tomatoes. For seasoning, add 1 tablespoon minced parsley or dill. When the meat has been removed from the pan, add 1 cup sour cream to the sauce.
- 2. For the liquid, use 3/4 cup dry white wine, 2 tablespoons brandy or rum, and 1 tablespoon chili sauce. For seasoning, add 4-6 coriander seeds and 12 peppercorns.
- 3. For the liquid, use 1/2 cup syrup from canned fruit, 2 tablespoons vinegar, 1/2 cup water, 1 beef bouillon cube. For seasoning, add a pinch of powdered fennel and a teaspoon of minced dill.
- 4. For the liquid, use half dry vermouth, half chicken bouillon.
POT ROAST
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
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.
3 HOUR OLD FASHIONED OVEN POT ROAST
Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 375F degrees.
- Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
- Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
- Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
- Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
- Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
POT ROAST
My sister always asks for this as her birthday dinner. The sauce is not overpowering and adds just a note of elegance. Serve with simple steamed fresh green beans.
Provided by Darkhunter
Categories Roast Beef
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown roast on all sides in oil on med-high heat.
- Transfer roast to small roasting pan.
- Save pan you browned the roast in, but do not wash.
- Pour broth over roast.
- Cover pan and roast@ 350*F for two hours.
- Add vegetables.
- Cover and continue roasting for 1 hour or until vegetables are tender.
- Remove roast and vegetables to serving platter.
- Cover and keep warm.
- Add 4 tbsp drippings to original pan.
- Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
- Add remaining drippings, stirring constantly until slightly thickened.
- Add sour cream and cook on low heat, stirring until completely combined.
- Serve sauce drizzled over roast and roasted vegetables.
Nutrition Facts : Calories 846.6, Fat 55.1, SaturatedFat 22.7, Cholesterol 172, Sodium 407.3, Carbohydrate 38.1, Fiber 4.6, Sugar 7.5, Protein 47.8
MARIE'S EASY SLOW COOKER POT ROAST
Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
Provided by Marie Thomas
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 9h40m
Yield 8
Number Of Ingredients 8
Steps:
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g
POT ROAST
This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes.
Provided by Linda C.
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
- Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
- Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
- Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 41 g, Cholesterol 98 mg, Fat 23.9 g, Fiber 5.5 g, Protein 31.3 g, SaturatedFat 9.4 g, Sodium 200.5 mg, Sugar 4.9 g
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