Cins Beef Pot Roast Recipes

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.

Steps:

• I salted, peppered and browned the roast first in a skillet. Then started it in the crockpot w/the mushroom soup (plus 3/4 can of water), 1-pkt lipton onion soup mix and stuck in a bay leaf. Started this on the High heat setting.
• After it was in about an hour, I put in the carrots an celery, turned the heat down to medium.
• Then 4 hours later, I added the potatoes and onion, lowered the heat to low.
• Left it on allllll night, the gravy is so thick and the house smelled out of this world all night long.
• This morning I removed it from the crockpot and put it all into a large casserole dish, let it cool off, and set it in the refrig. I will warm it up later to serve.
• Sandy......Thanks for the reminder, I needed a Pot Roast fix w/all the trimmings and....this one was such an EZ one to make!!!
• P.S Today we had some of it for an early lunch....delicious. There was enough left to share a portion w/my Step Mom, and still have leftovers for us (for a couple of days). My Hubby wants me to make my 'Beer Bread' to go with it for dinner this evening. Maybe some thick wide noodles to pour that great gravy over. It made a lot of juice/gravy. Maybe tomorrow we will have open-face sammies on the 'Beer Bread'...smash the potatoes and put on top, then drown it in the delicious gravy it made.

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.

Steps:

• Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
• In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
• Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
• Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
• Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
• Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

Steps:

• Put potatoes, carrots and onion on bottom of crockpot.
• Place the roast on top, fat side up.
• Pour in water or beef broth.
• Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
• Pour Worcestershire sauce and mushroom soup over meat.
• Cover and cook on low 8-10 hours.
• **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.