Super Easy Pot Roast Food

SUPER EASY POT ROAST

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!

EASIEST POT ROAST EVER

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

SIMPLE BEEF POT ROAST

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.

SUPER SIMPLE POT ROAST

Steps:

• Place soups in crock pot and whisk together.
• Add remaining ingredients to crock pot.
• Cover and turn on high for 6-8 hours.
• Serve with rice or potatoes.

SUPER EASY CROCK POT PLUM ROAST

Steps:

• Place the meat into the crock pot.
• Mix the jam with the soup mix.
• Pour over the roast.
• Cook on high for 6 hours, or on low for 10 hours.
• Let the roast rest for a few minutes before slicing.
• If you are really patient, chill overnight, then you can cut sheer slices.
• Reheat gently.

SUPER EASY AND SPICY POT ROAST (CROCK POT)

Steps:

• Cut roast into large chunks and place in crock pot.
• Mix soups and Rotel together and pour over roast.
• Cook on Low approximately 8 hours or on High for 5 hours, depending on your crock pot. I use an older pot that has settings from 1 to 6 -- and I set mine on 4.

EASY POT ROAST

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.

POT ROAST

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.