Contest Winning Old Fashioned Pot Roast Recipes

CONTEST-WINNING MUSHROOM POT ROAST

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 19

Contest-Winning Mushroom Pot Roast image

Steps:

Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1-1/2 cups dry red wine or additional reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes

CONTEST-WINNING OLD-FASHIONED POT ROAST

Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 7

Contest-Winning Old-Fashioned Pot Roast image

Steps:

Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.

Ingredients

1 beef eye round roast (3 to 4 pounds)
1 bottle (12 ounces) chili sauce
1 cup water
1 envelope onion soup mix
4 medium potatoes, cut into 1-inch pieces
5 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces

OLD-FASHIONED POT ROAST

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

Old-Fashioned Pot Roast image

Steps:

Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

Ingredients

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

PRIZE-WINNING POT ROAST

Make and share this Prize-Winning Pot Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories Roast Beef

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 11

Prize-Winning Pot Roast image

Steps:

Place chuck roast in a roasting pan.
In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
Cover and bake in a 350° oven for 1 hour.
Add in apple juice concentrate, potatoes, and carrots.
Cover and bake another 30 minutes; remove from oven.
Add in mushrooms, celery, salt, and pepper.
Bake for one more hour, uncovering for the last 30 minutes.

Nutrition Facts : Calories 1488.5, Fat 86, SaturatedFat 33.4, Cholesterol 291.2, Sodium 2965.9, Carbohydrate 82.4, Fiber 10.5, Sugar 25.9, Protein 85

Ingredients

3 1/2-5 lbs beef chuck roast
2 (10 3/4 ounce) cans cream of celery soup
1 (1 1/2 ounce) package onion soup mix
1 -2 cup red wine (or beef broth)
1/2 cup frozen apple juice concentrate
4 -6 potatoes, peeled and quartered
4 -8 carrots, cut into 3-inch lengths
1 lb fresh mushrooms
8 stalks celery, chopped
1 teaspoon salt
1/2 teaspoon pepper

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OLD FASHIONED POT ROAST RECIPE - JULIAS SIMPLY SOUTHERN

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I didn't give measurements for the seasonings on this recipe because you're just going to sprinkle some on to cover the meat on all sides and season the vegetables when you add them.
First, remove the chuck roast from the refrigerator and allow to come to room temperature. Go ahead and season all sides with salt, cracked pepper, onion powder, and garlic powder. Allow to stand 30-45 minutes to reach room temperature.
Heat a cast iron skillet or large dutch oven over medium high heat, add 2 tbs vegetable oil to cover bottom of the pan. When the pan is hot add roast to sear on each side. It should only take 1-2 minutes per side if the pan is hot enough.
Spray a large baking dish and add your roast once you've seared ALL sides. Yes that means holding the meat with tongs to sear the skinny sides too. Does a roast have "skinny" sides? Thin sides? You know what I mean.

Contest Winning Old Fashioned Pot Roast Recipes

CONTEST-WINNING MUSHROOM POT ROAST

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas

CONTEST-WINNING OLD-FASHIONED POT ROAST

OLD-FASHIONED POT ROAST

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

PRIZE-WINNING POT ROAST

Make and share this Prize-Winning Pot Roast recipe from Food.com.

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