SOUTHERN POT ROAST
Follow our step-by-step, photo illustrated recipe for making this Southern Pot Roast. This is a basic recipe for one of our Southern Classics that makes a one pot meal to feed the entire family. Just a few simple ingredients are all you'll need, and we'll help you cook it until it's perfectly juicy and tender.
Provided by Steve Gordon
Categories Main Dish
Time 3h45m
Number Of Ingredients 9
Steps:
- Set chuck roast on counter top, bring to room temperature, about 1 hour.
- Preheat oven to 275F degrees.
- Wash potatoes and carrots under cold running water. Let drain.
- Place large oven proof pot, or Dutch Oven, on stovetop over Medium heat.
- When hot, add the Bacon Grease.
- Place chuck roast in pot. Let sear for about 2 minutes on Medium heat.
- Flip the roast over, searing other side for 2 minutes. Remove roast from pot. Set on plate.
- Peel potatoes if desired. Cut in halves or quarters. Set aside.
- Peel carrots if desired. Cut into sections about 2 inches long. Set aside.
- Remove outer skin from onion. Cut in half. Cut each half into slices. Set aside.
- Layer the onion slices in the bottom of the pot.
- Place the roast back in pot, on top of the onions.
- Add enough WARM water, to cover 3/4ths up the side of the roast.
- Add the cut potatoes.
- Add the carrot sections.
- Add Worcestershire Sauce.
- Add salt.
- Add black pepper.
- Cover pot.
- Place in oven at 275F degrees. Bake for 3 ½ - 4 hours, or until roast is tender.
- Remove roast to serving platter. Place veggies around side.
- Serve warm and Enjoy!
THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
- Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
- Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
- Mix beef broth in with the pan drippings and drizzle over the slices.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
SOUTHERN STYLE BEEF ROAST
Make and share this Southern Style Beef Roast recipe from Food.com.
Provided by hyde.rebecca
Categories One Dish Meal
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes and onions in to 4 pieces, making each piece one quarter of the potato/onion.
- Cut beef roast in to two inch square pieces.
- Mix parsley, basil, salt, pepper and garlic powder together.
- Put the vegetables in the crock pot first, then beef roast.
- Pour seasonings over roast and vegetables.
- Don't add water, it will make it's own liquid.
- Cook on low in crock pot.
SOUTHERN STYLE BEEF STEW
This is how my mother in law makes beef stew and she is from Alabama. As southern as you can get. Do not use generic tomatoes, they make this bland. I use arm shoulder roast and cut it up cause some beef stew meat is too tough. You can also make this with turtle meat and call it turtle stew, that's what we do! You can adjust the ingredients according to your own taste. We love to eat this with buttered bread.
Provided by KIMMYKIM1
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 10
Number Of Ingredients 8
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
- Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.
Nutrition Facts : Calories 373.1 calories, Carbohydrate 36.8 g, Cholesterol 62.2 mg, Fat 15.2 g, Fiber 6.2 g, Protein 23.8 g, SaturatedFat 6.1 g, Sodium 487.9 mg, Sugar 7.1 g
SOUTHWESTERN ROAST BEEF SANDWICHES
When we have leftover roast beef, I like to make these tasty grilled sandwiches that get their zip from pepper Jack cheese and green chilies.-Stephanie Stokley, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Butter one side of each bread slice. On the unbuttered side of two slices, layer the beef, cheese and chilies; top with remaining bread, buttered side up. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.
Nutrition Facts : Calories 381 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 559mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.
SOUTHERN POT ROAST
Cajun seasoning adds kick to this tender beef roast that's served with a corn and tomato mixture. "It is an unusual dish, but it's full of flavor," notes Amber Zurbrugg of Alliance, Ohio.
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with Cajun seasoning. Top with corn, onion and green pepper. Combine the tomatoes, pepper and hot pepper sauce; pour over vegetables. , Cover and cook on low until meat is tender, 5-6 hours. Serve corn mixture with slotted spoon.
Nutrition Facts : Calories 455 calories, Fat 22g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 47g protein.
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- Preheat oven to 325°F. Sprinkle roast with 2 1/2 teaspoons of the salt and 3/4 teaspoon of the pepper. Heat oil in a large Dutch oven over high. Add roast to Dutch oven, and cook until browned on all sides, about 14 minutes. Transfer to a plate; set aside.
- Reduce heat to medium-high. Add onions and remaining 1 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring often and scraping up browned bits from bottom of Dutch oven, until onions begin to brown and soften, 6 to 8 minutes. Add garlic, carrots, and mushrooms to Dutch oven. Place roast on top of vegetables, and add wine, rosemary, and bay leaf. Bring to a simmer.
- Cover and transfer to preheated oven. Bake 1 1/2 hours. Uncover and add potatoes. Cover and bake until roast and potatoes are tender when pierced with a fork, about 1 more hour. Let roast stand 15 minutes. Remove rosemary and bay leaf. Using 2 forks, separate meat into bite-size pieces. Serve with vegetables.
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