Deluxe Pot Roast Recipes

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.

Steps:

• Make small slits in top of roast. Insert a garlic slice into each slit, this and the kitchen bouquet is what is responsible for so much of the flavor. Rub roast with salt and pepper and use the 1/2 teaspoon of kitchen bouquet (a browning aid found near marinades in the grocery store) by pouring a little in the palm of your hand and gently patting it all over the roast. Be careful, a little of this goes a long way. Dredge in flour. Brown roast on all sides in dutch oven with hot oil. Add onion and wine.
• While this browns and the onions saute, combine tomato sauce and next five ingredients, stir well and then pour over roast. Pour in beef broth, stir well and bring to a boil. Place tied herbs in broth, cover, reduce heat and simmer for 2 hours without lifting lid. After two hours turn roast and cook another 30-45 minutes. Add potatoes and vegetables (I always put in turnips too b/c I like them and have added everything from broccoli to cauliflower, mushrooms and bell peppers) Simmer one more hour or until roast and vegetable are tender to your liking.

Steps:

• Heat oven to 350° F. Dust roast on all sides with flour. Heat oil in Dutch oven over medium-high heat. Put roast in pan and brown on all sides. Sprinkle with salt and pepper to taste. Remove roast place a low rack in Dutch oven. Put roast on rack. Place onion slices on top and around roast. Cover and put in oven for 2 hours add potatoes and carrots and cook 1 more hour. Remove from oven slice meat, put on a heated platter, and surround with vegetables. Cover and place in a very low oven to keep warm while making gravy.Gravy:*Add enough water to juices in pan to make 2 cups. (Most rump roasts do not have enough fat on them to warrant removing any from the juice.) Put 1/3 cup water in a small bowl add flour and stir with a whisk until smooth. Stir into juices cook, stirring constantly, until gravy is bubbly. Simmer2 to 3 minutes stir occasionally. Check seasoning.Note: Any leftover meat can be used for sandwiches or wrapped in foil, heated, and served again.