Easy Pot Roast Recipe Oven

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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



Ultimate Pot Roast image

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.

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

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



Simple Beef Pot Roast image

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

1 tablespoon vegetable oil
3 ½ pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary

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



Easy Pot Roast image

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

4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion and mushroom soup mix
1 tablespoon Worcestershire sauce
3 potatoes, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped

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



Perfect Pot Roast image

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.

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

POT ROAST

This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes.

Provided by Linda C.

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h25m

Yield 4

Number Of Ingredients 11



Pot Roast image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
  • Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
  • Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
  • Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 41 g, Cholesterol 98 mg, Fat 23.9 g, Fiber 5.5 g, Protein 31.3 g, SaturatedFat 9.4 g, Sodium 200.5 mg, Sugar 4.9 g

2 pounds beef pot roast, fat trimmed and discarded
3 potatoes, peeled and cut into 6 pieces
1 large onion, cut into 8 pieces
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
3 cups water
salt and ground black pepper to taste
1 pinch garlic salt, or to taste
½ cup water
3 tablespoons cornstarch
½ teaspoon browning sauce (such as Gravy Master®)

OVEN POT ROAST

This is so easy and tastes great. It makes wonderful gravy while it's cooking.

Provided by BECKYSMITH

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h15m

Yield 12

Number Of Ingredients 7



Oven Pot Roast image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
  • In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
  • In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
  • Cover and bake in preheated oven for 3 hours or until desired doneness.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g

½ cup all-purpose flour
ground black pepper to taste
3 ½ pounds rump roast
¼ cup butter
½ (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup dry vermouth

3 HOUR OLD FASHIONED OVEN POT ROAST

Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11



3 Hour Old Fashioned Oven Pot Roast image

Steps:

  • Pre heat oven to 375F degrees.
  • Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
  • Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
  • Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
  • Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
  • Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

1 (3 -5 lb) bottom round beef roast
salt
pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms, whole
12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch

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



Easy Pot Roast for Oven or Crock Pot image

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

3 1/2 lbs english roast, Certified Angus Beef
1 tablespoon coarse kosher salt
2 teaspoons fresh ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon flour
1/4 cup tomato paste
1 cup beef broth
1 cup water
1/4 cup Worcestershire sauce, Lea & Perrins
1 sprig rosemary

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