CLASSIC SUNDAY POT ROAST
Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
Provided by Rachel Farnsworth
Categories Dinner Main Course
Time 3h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
- Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
- Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
- Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
- Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
Nutrition Facts : Calories 680 kcal, Carbohydrate 21 g, Protein 57 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 195 mg, Sodium 1063 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CLASSIC POT ROAST RECIPE
This Classic Pot Roast is the Ultimate Sunday Supper! This pot roast recipe is slowly braised in the most incredible liquids and flavorful spices until so tender it literally falls apart! Served with mushrooms, carrots and potatoes, this hearty meal is pure comfort food!
Provided by Jocelyn Delk Adams
Categories Main Course
Time 4h30m
Number Of Ingredients 27
Steps:
- Preheat oven to 325 degrees. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture.
- Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.
Nutrition Facts : Calories 445 kcal, Carbohydrate 30 g, Protein 28 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 93 mg, Sodium 1430 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SUPER EASY POT ROAST
Super Easy Beef Pot Roast cooked low and slow for 3 hours. Super tender and loaded with flavor. Served with carrots and potatoes!
Provided by Kelley Simmons
Categories Main Course
Time 3h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 275 degrees.
- Season roast with salt and pepper.
- Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side.
- Take roast out of the pan. Add in the onions and saute for 2-3 minutes to brown.
- Add in garlic and cook for an additional minute.
- Deglaze the pan with wine. Scraping the bottom to release some of the brown bits on the bottom.
- Add in beef broth, bay leaf, thyme and rosemary. Add the roast back to the pot. Cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on size of roast).
- Take out of the oven and add in potatoes and carrots. Cook for an additional 1-2 hours (again depending on size of roast. I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
- Take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast.
- Place back in the pot and serve warm.
- I have included below my recipe for beef gravy. I like to take the liquid out of the roast and make a quick gravy out of it to serve on top! Totally optional but very delicious!
Nutrition Facts : Calories 672 kcal, Carbohydrate 26 g, Protein 49 g, Fat 39 g, SaturatedFat 17 g, Cholesterol 177 mg, Sodium 567 mg, Fiber 4 g, Sugar 1 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.
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
SUPER DELUXE POT ROAST
This came from a Southern Living cookbook that I have had forever but I have tweaked it just a bit. I love the flavors and how tender the roast gets. I put this on around 11 a.m. on Sunday's during football season and let it simmer all day until game time. I typically serve it over steamed white rice. Several times I have served it over a mushroom cous cous and it was fantastic!
Provided by carmenskitchen
Categories One Dish Meal
Time 3h47m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Make small slits in top of roast. Insert a garlic slice into each slit, this and the kitchen bouquet is what is responsible for so much of the flavor. Rub roast with salt and pepper and use the 1/2 teaspoon of kitchen bouquet (a browning aid found near marinades in the grocery store) by pouring a little in the palm of your hand and gently patting it all over the roast. Be careful, a little of this goes a long way. Dredge in flour. Brown roast on all sides in dutch oven with hot oil. Add onion and wine.
- While this browns and the onions saute, combine tomato sauce and next five ingredients, stir well and then pour over roast. Pour in beef broth, stir well and bring to a boil. Place tied herbs in broth, cover, reduce heat and simmer for 2 hours without lifting lid. After two hours turn roast and cook another 30-45 minutes. Add potatoes and vegetables (I always put in turnips too b/c I like them and have added everything from broccoli to cauliflower, mushrooms and bell peppers) Simmer one more hour or until roast and vegetable are tender to your liking.
Nutrition Facts : Calories 1700.6, Fat 107.8, SaturatedFat 38.6, Cholesterol 313.2, Sodium 1076.7, Carbohydrate 75.4, Fiber 8.2, Sugar 12.2, Protein 92.7
DELUXE POT ROAST
Don't let the long list of ingredients stop you from making this recipe -- it's delicious! My red potatoes were large so I quartered them and I did not peel them. I used baby carrots instead of regular size carrots. The recipe originally comes from Southern Living.
Provided by Lvs2Cook
Categories < 4 Hours
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make small slits in the top of the roast and insert slice of garlic into each slit.
- Rub roast with salt and pepper and dredge in flour.
- Brown roast on all sides in large Dutch oven.
- Add onion and wine to roast in Dutch oven.
- Combine tomato sauce and next 5 ingredients; stir well. Pour over roast.
- Bring liquid to a boil in Dutch oven, reduce heat, cover, and simmer for 1 1/2 hours.
- Add potatoes, carrots, and celery and cover and simmer for 1 more hour or until roast and veggies are tender.
- Transfer roast to serving platter and spoon veggies around roast using a slotted spoon.
- Discard bay leaf.
- Spoon pan drippings over roast and veggies and serve.
Nutrition Facts : Calories 864.7, Fat 53.9, SaturatedFat 19.3, Cholesterol 156.5, Sodium 498.3, Carbohydrate 41.4, Fiber 5.3, Sugar 7.9, Protein 46.5
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PERFECT POT ROAST - SPEND WITH PENNIES
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- Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf.
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