Super 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!

SUPER DELUXE POT ROAST

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.

SUPER SIMPLE POT ROAST

Steps:

• Rinse and place roast into large slow cooker.
• Open and pour all three mix packets over roast.
• Pour water over roast.
• Slice onion into half inch slices and spread over roast.
• Cover slow cooker.
• Cook on low setting for 6 - 8 hours.
• High setting will cook in 4 hours.

TENDER POT ROAST

Steps:

• Pre heat oven to 300 degrees.
• Season roast with salt and pepper on all sides.
• In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
• Brown meat on all sides in dutch oven, this should take about 10 minutes.
• If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
• Once browned remove meat from pot and place on a deep plate (to catch the juices).
• Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
• Add garlic and cook until fragrant, about 1 minute.
• Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
• Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
• Add water until liquid comes halfway up sides of the meat.
• Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
• Place in oven, be sure to turn the meat over every 30 minutes or so.
• Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
• Remove meat from pan onto serving plate, cover with foil.
• Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
• Thicken if desired.

SUPER SLOW COOKER POT ROAST

Steps:

• Combine flour and red wine. Add to crock of slow cooker and stir in onions, garlic cloves, and carrots.
• Sprinkle the outside of roast with salt and pepper and set on top of carrot/onion mixture.
• Spread Worcestershire sauce over the top of the roast.
• Cover slow cooker and cook on HIGH for 5 1/2 hours or on LOW for 9 hours.
• Spoon the juices from the bottom of the slow cooker over the vegetables and roast, then sprinkle fresh parsley over the top and continue to cook 30 minutes on HIGH or 1 hour on LOW.
• Place roast on a serving plate and let sit 10 minutes. Place vegetables in a serving dish and pan juices in a gravy boat. Cut the roast against the grain into slices and serve.

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 SIMPLE CROCK POT ROAST

Steps:

• Combine 1st 3 ingredients in crock pot and cook on low for 7 hours or high for 4.5 hours.
• 45 minutes before serving add last 2 indgredients. The smaller your diced veggies the faster you can serve.

SUPER POT ROAST

Steps:

• Liberally sprinkle all sides of the roast with salt and pepper. Heat the Super Pot to 400 degrees and brown roast on both sides.
• Add wine, tomato paste, rosemary and enough stock to cover roast about halfway. Turn heat down to 200 degrees, cover and let cook for 2 ½ hours.
• Lift roast and add vegetables underneath and continue cooking until meat falls apart easily, about 30 minutes. Add remaining stock and extra water throughout the cooking process, if needed.