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.
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
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.
TEXAS POT ROAST
PREP: 15 MINUTES; COOK: 6 HRS., 30 MINUTES This recipe is fast and easy--your family will love it. I found it in SOUTHERN LIVING. You can probably substitute your favorite beans as well at the tomatoes. Green chilies are not manditory but it certainly adds a touch of spice. It's a very nice one-dish meal.
Provided by Peggy Sharif
Categories One Dish Meal
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- COMBINE: 1 teaspoon salt, 1 teaspoon black pepper, both cans of tomatoes , onion and 1 tablespoon chili powder in a medium bowl.
- SPRINKLE roast with 1/2 teaspoon salt and 1/2 teaspoon black pepper and brown on all sides in a large Dutch oven over medium-high heat. Place roast in a 5-1/2 quart slow cooker and pour tomato mixture over it. Cover and cook on HIGH for 5 to 6 hours or until meat shreds easily.
- REMOVE roast and cut into large chunks; keep warm.
- SKIM fat from juices in slow cooker. Mash 1-1/2 cans (about 2-3/4 cups) pinto beans; add to slow cooker. Stir in black beans and remaining 1/2 can pinto beans. Add roast beef chunks into slow cooker and cook on HIGH for about 20 minutes. Place a jalapeno pepper slice on each serving, if desired.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
TEXAS CROCK POT ROAST
A great pot roast or shred it for sandwiches. Really easy and so good! Prep time does not include marinating time needed.
Provided by Marie
Categories Roast Beef
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix together salt, pepper, paprika and garlic and rub into roast.
- Cover and chill to marinate (overnight, if possible).
- Brown well on both sides in oil, then place in crock pot and add beef broth and onions.
- Cook 6 to 8 hours on low or until tender.
- Add chili sauce the last hour of cooking.
Nutrition Facts : Calories 381.1, Fat 29.5, SaturatedFat 11.2, Cholesterol 94, Sodium 901.4, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 25.5
OVEN BAG POT ROAST
Tasty pot roast adapted from another recipe on this site. This is great served with French bread to dip in the gravy.
Provided by Michelle Watkins
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.
- Melt butter in a large pot over medium-high heat; brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish.
- Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl; pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation.
- Bake roast in the preheated oven for 1 hour 45 minutes; add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 354.3 calories, Carbohydrate 13.2 g, Cholesterol 94.1 mg, Fat 21.3 g, Fiber 1.3 g, Protein 26.6 g, SaturatedFat 9.9 g, Sodium 772.8 mg, Sugar 2 g
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
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