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.
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.
EASY POT ROAST
This recipe is what a recipe should be. Good, simple, and inexpensive.
Provided by David R. Turner
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
- Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.
Nutrition Facts : Calories 550 calories, Carbohydrate 24.5 g, Cholesterol 130.8 mg, Fat 32 g, Fiber 3.3 g, Protein 39.1 g, SaturatedFat 12.5 g, Sodium 432.7 mg, Sugar 2.5 g
SERIOUSLY DELICIOUS POT ROAST...SERIOUSLY!!!!!
This is oober easy and comes out delicious every single time! I love my crockpot and this is one of the recipes/reasons why. The idea here is very tender meat, chunks of mushrooms all served over egg noodles. A salad would add color and round out the meal.
Provided by BFit4U
Categories Roast Beef
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet on medium high.
- Combine flour and grill seasoning in a large bowl.
- Coat Chuck Roast with flour mixture, shake off any excess.
- Place Chuck Roast in skillet and sear/brown all 4 sides, 3 minutes each side.
- While meat is searing: Mix Lipton Onion soup mix, mushrooms, onion and chicken broth (or water) in the crockpot. This will become the gravy of the dish. It does not look like much now, but the water from the mushrooms and cooking process WILL make a nice gravy!
- When Chuck Roast is seared/browned on all sides add to crockpot and coat with the mushroom mixture.
- Set crockpot to low for 6 hours. I would not recommend doing this on high for half the time. It does not come out as tender.
Nutrition Facts : Calories 442.1, Fat 18.6, SaturatedFat 6.9, Cholesterol 149.7, Sodium 597.1, Carbohydrate 17.9, Fiber 1.3, Sugar 1.5, Protein 51.4
DELICIOUS POT ROAST
While I'm not a big fan of pot roast, it happens to be one of my husband's favorite meals, so after trying lots and lots of different recipes, I found this one in "The Silver Palate Cookbook" and I have to say, it's the best I've tried. This is the one pot roast I actually enjoy! You cook this one in the oven and, believe me, it's so much better this way versus on top of the stove. The comments in parenthesis are my own. Prep time is approximate.
Provided by MSnow
Categories One Dish Meal
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Rub roast with black pepper.
- Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
- Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
- Stir in onions, carrots, potatoes, tomatoes and celery.
- Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
- Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
- Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
- Transfer roast to a deep serving platter and arrange vegetables around it.
- Spoon a bit of sauce over all and garnish the platter with parsley.
- Pass additional sauce in a gravy boat.
SIMPLE & DELICIOUS POT ROAST (CROCK POT)
Make and share this Simple & Delicious Pot Roast (Crock Pot) recipe from Food.com.
Provided by bmcnichol
Categories Roast Beef
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes and carrots in crock pot.
- Cut roast in half.
- In a bowl, combine the mustard, rosemary, garlic salt, thyme and pepper and rub over roast.
- Place in crock pot and top with onion and broth.
- Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 656.2, Fat 45.1, SaturatedFat 18, Cholesterol 156.7, Sodium 415.5, Carbohydrate 15.9, Fiber 2.4, Sugar 2.5, Protein 44.3
SLOW-COOKER PRIME RIB ROAST
Prime rib in a slow cooker? You got it! Try this hearty and flavorful bone-in roast that only takes 30 minutes of prep time. The prime rib slow-cooker technique lets you save space in the oven while you whip up our Creamy Horseradish Sauce for dipping. The combination is delicious, beautiful and easily achievable. Add this slow-cooker prime rib recipe to the table the next time you need a showstopping centerpiece.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 13
Steps:
- In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
- Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
- Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
- Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.
Nutrition Facts : Calories 420, Carbohydrate 2 g, Cholesterol 125 mg, Fat 3, Fiber 0 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 0 g, TransFat 1 1/2 g
SIMPLE & DELICIOUS POT ROAST
My crockpot is one of the hardest working tools in my kitchen. Since we're a busy household, I like to put meals on in the morning and have them ready when we get home at night. This roast is so simple, and really, really good. Hope you enjoy it!
Provided by Deblet
Categories One Dish Meal
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Thaw roast if frozen. Trim excess fat (alittle is ok!). Rub all over with cajun seasoning, sprinkle with salt to taste.
- Spray crock pot with cooking spray. Put roast in bottom.
- Mix together both soups, and pour over.
- Cook on low heat until tender and falling apart. Slice and keep in gravy.
- Serve with salad and mashed potatoes.
Nutrition Facts : Calories 488.7, Fat 36.4, SaturatedFat 14.2, Cholesterol 117.4, Sodium 712.2, Carbohydrate 5.5, Fiber 0.3, Sugar 1.7, Protein 33.2
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
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OUR 20 BEST POT ROAST RECIPES
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- Slow Cooker Au Jus Pot Roast. Black coffee, Worcestershire sauce, tomato sauce, and steak seasoning meld together in this recipe's rich, savory gravy.
- Mississippi Pot Roast. Using simple ingredients like pepperoncini, a packet of au jus gravy mix, and pre-made buttermilk ranch dressing allows you to prep this pot roast in just five minutes.
- Awesome Red Wine Pot Roast. "One of the best roasts I have ever made. If you have a cast iron pot, I suggest using that. It made it SO tender and also cuts the cooking time down a bit," reviewer KGora writes. "
- Instant Pot® Pot Roast. "I have tried to cook pot roast many times. Each time was a disaster. I thought I would try it one more time since I love my Instant Pot.
- Slow Cooker Pot Roast with Malbec (Red Wine) "Full of flavor," Amanda Murphy says. "After reading everyone's reviews, I didn't add salt. The Montreal steak seasoning has enough.
- Instant Pot® Pot Roast with Potatoes and Carrots. "The roast was very tender and flavorful. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty," reviewer Lela says. "
- My Favorite Pot Roast. Brown the beef in a Dutch oven before adding the other ingredients and baking it in the oven for four hours. It's worth the wait.
- Fennel and Onion Pot Roast. "First pot roast I've made that wasn't my Gram's! This was so tender that I didn't need a knife to cut it," Heather Holden says.
- Marie's Easy Slow Cooker Pot Roast. Pot roast, carrots, onion, potatoes, and celery stew for nine hours in the slow cooker. Prep it before work, and you'll return home to a hearty dinner.
- Slow Cooker Pot Roast. No need to measure herbs and spices here. Store-bought ranch dressing mix, dry beef gravy mix, and dry Italian-style salad dressing mix season this tender pot roast.
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