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 (COOKING FOR 2)
Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
- Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.
Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g
POT ROAST FOR TWO
"A satisfying pot roast dinner doesn't have to feed an army, as this recipe proves," says Judy Armstrong (at left with her husband, Ron) of Norwell, Massachusetts. "I love the bold combination of spices in this moist and flavorful meal-in-one dish."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.
Nutrition Facts :
POT ROAST 2
Provided by Anne Burrell
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
- Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
- Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
- Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
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.
KITTENCAL'S BEEF POT ROAST #2
I have two favorite pot roast recipes posted on this site this one requires just a little more effort as the onions and garlic are sauteed in the pot before hand --- this will also work well using a pork shoulder roast, the veggies are optional but I most always add them about the last 1-1/2 hours of cooking time, cooking time is only estimated depending on the size of your roast.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Season the roast all over generously with seasoning salt and pepper.
- Heat oil in a small roasting pan that has a lid.
- Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
- To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
- Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
- Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
- Set oven to 350 degrees.
- Place the roast fat-side up in the broth mix and cover the roaster.
- Cook in the oven for about 1 hour.
- Remove from oven and turn the roast onto the other side.
- At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
- Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
- Remove the roast to a cutting board and let rest for 20 minutes before slicing.
- Remove any fat from on top of the gravy and serve with roast.
- **NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
- Delicious!
Nutrition Facts : Calories 2298.8, Fat 224.2, SaturatedFat 90.6, Cholesterol 299.6, Sodium 1383.4, Carbohydrate 24.6, Fiber 4, Sugar 6, Protein 31.5
TWO MEAT POT ROAST
My old fashion Cajun way to make pot roast. You may want to research your roasts. If you want to cook a roast that just falls all to pieces, choose the chuck roast. If you want one that slices well, choose the rump or sirloin tip. I'll cook anything on sale. The same method can be used for just one roast.
Provided by gailanng
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the roasts by trimming off any excess fat. Make slits with a sharp knife deep enough to insert garlic slivers fully. Repeat stuffing garlic into and around both beef and pork roasts.
- Season both roasts generously with salt and pepper or Creole-Cajun seasoning.
- In a heavy 8-quart Dutch oven or cast iron Dutch oven, heat the oil and brown the meat, one piece at a time on all sides. Browning the roasts well produces a darker and richer gravy. Drain off the fat. Return both pieces of the meat to the Dutch oven.
- Add to the Dutch oven the bay leaf and beef boullion. Pour into the bottom of the Dutch oven 1 1/2 cups water, cover and simmer, LOW, for 2 - 2 1/2 hours. Turn occasionally and check for "near" doneness. You have 30 minutes left -- next step.
- Add the chopped onion, potatoes and carrots. Cover and simmer an additional 30 minutes or until tender.
- Remove roasts and vegetables to a platter. For every one cup of liquid in the Dutch oven, combine 2 tablespoons flour with 2 tablespoons water. Stir flour mixture into the liquid, scraping bottom of browned bits and simmering over medium heat until the gravy is smooth and has thickened. Taste gravy and season with salt and pepper as needed. At this point, I slice the roasts and return it to the pot with gravy along with the onions and/or carrots and potatoes.
- Serve with rice or mashed potatoes.
INSTANT POT® POT ROAST
A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.
Provided by N8TE
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
- Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
- Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer roast, potatoes, carrots, and onions to a platter for serving.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g
CHUCK ROAST FOR TWO
This is a tasty roast for 2 or even 1. It is just me at home so I cut my roast in half. Will feast on this roast with some heavenly mashed potatoes covered in gravy and a nice veggie to go with it. With the leftovers...well I will saute up some mushrooms to add to the gravy, cube the left over roast to add along with it....and then serve over noodles or rice. I will have another meal for another day without much preparation for it.
Provided by Sandylee
Categories Roast Beef
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
- Sprinkle beef with the mixed seasoning on all sides.
- Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
- Add the onion to the pot and saute until light golden color.
- Dissolve the beef base in hot water.
- Pour the resulting broth around the roast in the pot.
- Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
- Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
- Remove meat from pan and keep warm by covering with foil.
- Mix the flour and water together to create a slurry.
- Add the gravy master to simmering broth.
- Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
- Simmer for a couple of minutes to cook the flour.
- Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
- NOTE: The salt, pepper, garlic powder blend is actually Paula Deen's House Seasoning, see recipe #57340.
Nutrition Facts : Calories 574.9, Fat 27.6, SaturatedFat 10.2, Cholesterol 224.5, Sodium 1170.8, Carbohydrate 9.7, Fiber 1.1, Sugar 2.4, Protein 73
MEATLOAF POT ROAST
This is the best meat loaf I have ever had. The meat loaf is surrounded by potatoes, carrots and onions and baked together for a wonderful one dish comfort food meal. The meat loaf is very moist and tender and the veggies are soft and so tasty.
Provided by Marie
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, place bread and process until fine crumbs form.
- Transfer crumbs to a large bowl.
- Add carrot, onion, garlic and parsley to the food processor and process until minced, about 30 seconds.
- Add vegetables to bread crumbs in bowl.
- Add meat, grated Parmesan, eggs and salt and pepper and mix well.
- If mixture seems too dry, I add a few splashes of water and remix.
- Shape into a loaf and place in a greased baking pan.
- Combine potatoes, carrots and onions in a bowl and sprinkle with salt and pepper, then drizzle with olive oil and mix.
- Place around meat loaf in pan, sprinkle with fresh chopped parsley, cover tightly with foil and bake at 375° for about 45 minutes.
- Uncover and bake for 15 to 20 minutes longer until vegetables are done.
Nutrition Facts : Calories 624.7, Fat 30.6, SaturatedFat 12, Cholesterol 226.9, Sodium 964.2, Carbohydrate 43.8, Fiber 6.1, Sugar 5.9, Protein 42.4
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
SIMPLE BEEF POT ROAST
This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.6 g, Cholesterol 140.6 mg, Fat 39.2 g, Fiber 1.5 g, Protein 31.7 g, SaturatedFat 16.8 g, Sodium 883.5 mg, Sugar 2.5 g
MICROWAVE POT ROAST FOR 2
Make and share this Microwave Pot Roast for 2 recipe from Food.com.
Provided by jrthrmn
Categories Roast Beef
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pierce both sides of meat thoroughly with fork.
- Place in 2-quart square casserole.
- Mix half of the beer, the salt and the pepper.
- Pour over meat, cover.
- Microwave at 50% 40 minutes, turning over 2 or 3 times during cooking.
- Arrange vegetables around sides of meat.
- Pour remaining beer over meat and vegetables, cover.
- Microwave at 50% 25 to 35 minutes, or until meat is fork tender.
- Let stand, covered 5 minutes.
Nutrition Facts : Calories 365.6, Fat 12.2, SaturatedFat 4.8, Cholesterol 49.5, Sodium 372.6, Carbohydrate 40, Fiber 5.4, Sugar 4.6, Protein 18.3
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