PERFECT PRESSURE COOKER POT ROAST
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g
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.
THE PERFECT CROCK POT ROAST
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
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
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
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 :
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
PERFECT POT ROAST (SLOW-COOKER)
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
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
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
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
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
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
EASY POT ROAST
This Pot Roast is so easy my kids can make it! But the best part is the amazing flavor. Easy Pot Roast that is also the most delicious pot roast!
Provided by Amanda Rettke - iamhomesteader.com
Categories Main Course
Time 3h45m
Number Of Ingredients 8
Steps:
- Take your meat out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. I put 1 tablespoon of salt in the ingredients, but you should use as much or as little as you are comfortable with.
- Heat a large pot or Dutch oven over medium-high heat. Then add olive oil.
- Rough chop carrots into 2-3 inch pieces. (after cutting off the top this meant I was cutting the carrots in half on the diagonal.)
- Cut two onions in half and add them to the hot pot, browning them on one side and then the other. Remove the onions to a plate.
- Add carrots to the same pot and brown them slightly. (about 1 minute) Remove and set them on a plate with the onions.
- Add butter to the pot and allow to melt. Place the meat in the pan and sear it for about a minute on both sides until it is nice and brown all over.
- Add onions and carrots back to pan with meat. Cover and roast at 275°F for about 3 hours. I started checking mine at 2 hours. You want the meat to be cooked through and to tear easily with a fork.
Nutrition Facts : Calories 362 kcal, ServingSize 1 serving
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
INSTANT POT PERFECT BEEF POT ROAST RECIPE
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
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
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.
PERFECT POT ROAST
Make and share this Perfect Pot Roast recipe from Food.com.
Provided by Roxi3617
Categories One Dish Meal
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- You'll need a 7 quart crock pot. Place the roast in the pot. You can dredge it in flour and brown it first but I don't bother. Add the potatoes, carrots, and onions, in that order. Sprinkle the onion soup over top and then dot with the mushroom soup. Sprinkle with salt and pepper, to taste, and pour in the water. Cover and cook on low for 7 hours. If I can, I like to stir after about 4 hours, to mix the gravy. Otherwise you can stir it before serving. Makes it's own gravy which I find to be thick enough. I hope you enjoy this as much as my family does.
Nutrition Facts : Calories 796.3, Fat 47.9, SaturatedFat 18.7, Cholesterol 156.7, Sodium 882.3, Carbohydrate 42.9, Fiber 5.2, Sugar 5.9, Protein 46.9
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- Remove browned roast from the Dutch oven and let it rest on a plate. In the now empty Dutch oven, add a dash of oil, and add the onion. Cook until the onions start to become translucent, stirring occasionally (about 5 minutes) then add the garlic and stir, and then add the carrots, parsnips, and potatoes and a few dashes of salt. Cook for a few minutes until the vegetables start to brown a little (about 5 minutes).
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