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.
BRAISED POT ROAST WITH VEGETABLES
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams
POT ROAST IN RICH GRAVY
Provided by Melissa Roberts
Categories Wine Beef Onion Tomato Braise Passover Dinner Meat Carrot Parsnip Red Wine Family Reunion Potluck Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle.
- On a large plate mix together matzoh cake meal with 1 tablespoon kosher salt and 1/2 teaspoon pepper. Pat meat dry then coat with matzoh meal mixture, dusting off excess (discard matzoh meal but reserve plate).
- Heat 3 tablespoons oil in a 6- to 7-quart-wide heavy pot over medium high heat until oil shimmers. Brown meat on all sides, totaling about 12 minutes. Transfer to plate.
- Reduce heat to medium and add onions, carrots, and parsnips to pot with 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to soften and turn golden, 8 to 10 minutes.
- Add wine to pot and boil, scraping up any bits from bottom of pan until wine is reduced by half.
- Add chicken broth, tomatoes in juice, thyme, bay leaves, and cinnamon stick to pot and bring to a simmer. Return meat to pot and cover with lid. Place in oven and braise until meat is tender when pierced with a fork, about 3 hours.
- Transfer meat to a cutting board. Remove thyme sprigs, bay leaves, and cinnamon stick. Transfer 2 cups braising liquid to a blender and purée until smooth (use caution when pureeing hot liquids). Stir pureed sauce into liquid in pot and adjust seasoning if necessary.
- Discard strings from meat and cut into thick slices (it may fall apart as you slice it because it's so tender), then return meat to sauce and serve.
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
BRAISED CHUCK ROAST
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
- Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
- Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
- Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
- After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
- In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
- Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
- Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.
RICH BRAISED CHUCK POT ROAST IN THE CROCK POT
This is my pot roast recipe altered to be done in the crock pot.**Warning, this has tons of flavor! I like a lot of vegetables with my roast but don't want them cooking all day into a vegie mash. So in this recipe I add them after the roast has cooked. I find I can go to work all day while the roast is cooking, come home at 5ish and remove the roast, let that rest while the vegies cook. Delicious served as is or with garlic bread and a green salad.
Provided by Penny Stettinius
Categories One Dish Meal
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Massage your roast with the seasonings.
- Heat a cast iron skillet, add the bacon grease and get that smoky hot.
- Sear the roast on all sides.
- Add the wine, diced tomatoes with the liquid from the can, and beef stock to the crock pot along with the roast.
- Cover and cook on low for 8 hours.
- Remove roast and place in a covered dish on the side.
- Add all the vegetables to the crock pot, cover and cook on high 1.5 hours, or until done to your likeness.
- Slice the roast and serve with all the vegetables and sauce.
Nutrition Facts : Calories 1692.5, Fat 115.3, SaturatedFat 46.2, Cholesterol 337.5, Sodium 816.8, Carbohydrate 58.4, Fiber 8.8, Sugar 13.4, Protein 90.8
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
RICH POT ROAST FROM PAULA DEEN
I saw Paula making this on TV and knew I had to try it.... It makes your house on a cold day smell heavenly... I added some potatoes and carrots the last hour of cooking.
Provided by CIndytc
Categories Roast Beef
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
- Add the house seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster iwth meat and add bay leaves.
- Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
- Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
- Remove and discard the bay leaves.
- Cooks Note:.
- If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.
Nutrition Facts : Calories 346.7, Fat 16.2, SaturatedFat 5.7, Cholesterol 112.3, Sodium 15017.2, Carbohydrate 12.4, Fiber 1.7, Sugar 2.1, Protein 38.1
RICH BRAISED CHUCK POT ROAST
I have been trying for a rich, beefy, flavorful pot roast for years and unable to create exactly that until now. Finally! This roast is a simple cut of beef, inexpensive and full of flavor. This is a slow braising process in the oven. I added carrots, onions, and garlic in the last 1.5 hours and served with Recipe #336506 for a wonderful Sunday night dinner.
Provided by Penny Stettinius
Categories One Dish Meal
Time 7h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Massage the roast with the seasoning.
- Preheat the oven to 325 degrees.
- Heat a cast iron skillet with bacon grease and sear the roast on all sides until browned.
- In a Dutch oven add the roast and pour in the wine.
- Place in the oven, covered, for 5 hours.
- Check occasionally if additional wine is needed.
- Remove roast and add the vegetables and beef stock and return to the oven for an additional 1.5 hours, covered.
- Check for doneness, the meat should be extremely tender, and the vegetables roasted to an almost a caramelized state.
- Remove from the oven and let the meat rest 10 minutes before slicing.
- Serve with mashed potatoes and all the vegetables and jus on top.
- Enjoy!
WINE BRAISED CHUCK ROAST WITH ONIONS
Just a great way to use inexpensive chuck roast and have great flavor. Easy to make and easy to enjoy.
Provided by Montana-GemBob
Categories Stew
Time 21h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre Heat oven to 325 degrees.
- Pat roast dry and rub all over with 1 1/2 tsp salt and 3/4 tsp pepper.
- Heat oil in an ovenproof 5 quart Dutch Oven or heavy pot over high heat until hot but not smoking and brown roast on all sides.
- Remove roast to a plate and set aside.
- Add onions to the pot and saute over moderate heat, stirring frequently, until pale golden.
- Add garlic, tomato paste, thyme and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, for 2 minutes.
- Add the wine and water and bring to boil.
- Return beef to the pot, cover tightly, and place in oven. Turn beef over after 1 hours of cooking and then cook for another 1 1/2 to 2 hours Total cook time 2 1/2 to 3 hours until beef is very tender.
- Let beef stand, uncovered, in onion sauce 30 minutes before serving.
- Serve meat with onion gravy, accompanied by egg noodles.
Nutrition Facts : Calories 928.5, Fat 63.9, SaturatedFat 24.6, Cholesterol 208.7, Sodium 983.3, Carbohydrate 18, Fiber 2.4, Sugar 7.4, Protein 57.3
SPICE-BRAISED POT ROAST
Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
Nutrition Facts : Calories 276 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 305mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
More about "rich braised chuck pot roast food"
POT ROAST WITH RICH BROWN GRAVY RECIPE | CDKITCHEN.COM
From cdkitchen.com
PERFECT POT ROAST - STONEGABLE
From stonegableblog.com
OVEN BRAISED POT ROAST WITH VEGETABLES - DEEP SOUTH …
From deepsouthdish.com
EASY OVEN-BRAISED POT ROAST RECIPE - SAVING ROOM FOR …
From savingdessert.com
EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME
From thespruceeats.com
POT ROAST STEAK - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
30 BEST POT ROAST RECIPES | EASY CHUCK ROAST RECIPES - FOOD …
From foodnetwork.com
Author By
RICH BRAISED CHUCK POT ROAST IN THE CROCK POT FOOD
From wikifoodhub.com
Calories 1692.5Fat 115.3Cholesterol 337.5SaturatedFat 46.2
BRAISED BEER POT ROAST RECIPE - MADE WITH SIMPLE INGREDIENTS
From simpleandsavory.com
BRAISED BEEF POT ROAST WITH EXTRA VEGETABLES | PWWB
From playswellwithbutter.com
MOM'S OLD FASHIONED STOVETOP POT ROAST - KITCHEN DIVAS
From kitchendivas.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
22 MEATY BRAISING RECIPES THAT FALL OFF THE BONE - TASTE OF HOME
From tasteofhome.com
CLASSIC POT ROAST RECIPE (BRAISED) - A PINCH OF HEALTHY
From apinchofhealthy.com
SLOW BRAISED BEEF POT ROAST WITH POTATOES - THE SPRUCE …
From thespruceeats.com
BRAISING POTS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
THE ULTIMATE POT ROAST | SAVEUR
From saveur.com
BEEF POT ROAST: KEY TIPS FOR MAKING THE BEST BEEF POT ROAST
From savoringtoday.com
BEER BRAISED POT ROAST RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEER-BRAISED BISON POT ROAST RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC OVEN-BRAISED POT ROAST - SIMMER + SAUCE
From simmerandsauce.com
THE 25 BEST CHUCK ROAST RECIPES - GYPSYPLATE
From gypsyplate.com
PERFECT BRAISED POT ROAST : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TENDER SUCCULANT CRANBERRY POT ROAST | FEASTING AT HOME
From feastingathome.com
PERFECT POT ROAST RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
BRAISED CHUCK ROAST | TASTEMADE
From tastemade.com
GERMAN POT ROAST RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
COZY AF BEER BRAISED POT ROAST - RICH AND FLAVORFUL OVEN-BRAISED …
From tablefortwoblog.com
BRAISING POT ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST SLOW COOKER POT ROAST! - SIDEWALK SHOES
From sidewalkshoes.com
BRAISED CHUCK ROAST INSTANT POT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRAISED CHUCK ROAST - LIVING THE GOURMET - RECIPES
From livingthegourmet.com
DELICIOUSLY SAVORY OVEN BRAISED CHUCK ROAST WITH CARROTS
From simpleandsavory.com
BRAISED ROAST RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OVEN BRAISED POT ROAST WITH AN ITALIAN TWIST
From homemadeitaliancooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love