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
EASIEST POT ROAST EVER
Easy Pot Roast made in the slow cooker.
Provided by Jennifer Miles
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 7
Steps:
- Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
- Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.
Nutrition Facts : Calories 526.4 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 25.3 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 10 g, Sodium 547.4 mg, Sugar 4.5 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
SLOW-COOKER EASY POT ROAST
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
- Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
- In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g
MARIE'S EASY SLOW COOKER POT ROAST
Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
Provided by Marie Thomas
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 9h40m
Yield 8
Number Of Ingredients 8
Steps:
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g
EASY POT ROAST FOR OVEN OR CROCK POT
For best results use Certified Angus Beef ® brand http://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=593
Provided by Cook4_6
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Season roast heavily with salt and pepper. Heat oil in a dutch oven. Sear roast for a couple minutes on each side over medium-high heat. The roast should be nicely browned on all sides. Transfer roast to large plate.
- Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste followed by broth, water and Worcestershire sauce. Stir and scrape seared bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: use a slow cooker instead of the oven. Sear beef in heavy bottom sauté pan, follow instructions above then transfer to slow cooker, low for 6 to 7 hours until tender.).
- Cook for 2 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
- Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place dutch oven on stovetop and bring to a boil.
- Slice roast against the grain or pull in bite-size pieces. Serve with reduced sauce.
Nutrition Facts : Calories 305.2, Fat 12.2, SaturatedFat 3.9, Cholesterol 127, Sodium 1281.1, Carbohydrate 6.1, Fiber 0.8, Sugar 2.5, Protein 43.6
OVEN ROASTED PORK SHOULDER RECIPE
Wonderfully savory and perfectly tender, our oven roasted pork shoulder recipe will make the best family dinner! You can make this slow roasted pork shoulder with tasty spices and seasonings, you'll be dying to eat by the time it is done roasting.
Provided by Maria Kendall
Categories Main Course
Time 6h40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees.
- In a small bowl, combine garlic, soy sauce, salt, pepper, thyme, rosemary, olive oil, and mustard.
- Rub seasoning mixture on all sides of the pork roast.
- Place a rack inside a roasting pan and place roast covered in rub on top of the rack.
- Cook uncovered roast in preheated oven for 20-25 minutes or until the top starts to slightly brown.
- Remove roast from oven and lower heat to 240 degrees.
- Pour chicken broth and liquid smoke over roast and add vegetables on top and around roast.
- Make a tent out of aluminum foil to put over the roast and return to the oven. Let the pork cook for 2 hours uninterrupted, but then start checking every hour or so and baste the roast with liquids from the bottom of the pan. Add more chicken broth to the pan if needed (you want liquid in the bottom the whole time so that the roast doesn't dry out).
- The cook time will vary based on the size of your roast and your oven, so that's why it's recommended to start checking and basting your roast hourly. As a guideline, here are some cooking times:4 lb roast: 3.5 - 5 hours5 lb roast: 4 - 5.5 hours6 lb roast: 4.5 - 6 hoursThe roast is done cooking when the internal temperature somewhere between 175-180 degrees.
- Remove the roast from the oven, but keep the aluminum foil tent on top and let the roast rest for 15-20 minutes.
- Slice or shred the pork (it should almost be falling apart at this point) and then drizzle with some of the pan juices.
- We love to serve it with some type of potatoes, corn bread casserole, and a vegetable. Enjoy!
Nutrition Facts : Calories 273 kcal, Carbohydrate 4 g, Protein 28 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 926 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
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