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.
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
FRENCH POT ROAST (CROCK POT)
Make and share this French Pot Roast (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat shortening in skillet and brown meat on all sides.
- Combine all ingredients in slow cooker and add browned meat. If wine does not cover, add water.
- Cook on low 10-12 hours or on high 5-6 hours.
Nutrition Facts : Calories 638.7, Fat 34.4, SaturatedFat 12.6, Cholesterol 138.3, Sodium 760.7, Carbohydrate 20.5, Fiber 3.9, Sugar 8.8, Protein 49.6
FRENCH POT ROAST
This is a pot roast recipe that I came up with years ago when I was wanting to do something a little bit different with my roast.
Provided by Mysterygirl
Categories Roast Beef
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix soup, thyme and wine together.
- Pour over roast in a dutch oven.
- Add mushrooms.
- Cover and cook over medium low heat for 2 hours.
- When roast is done to taste, remove from pan.
- Mix cornstarch with cold water in a glass.
- Turn heat up under pan juices to high.
- Bring to a boil, then slowly add cornstarch mixture while stirring constantly.
- Bring back to a boil and cook for 3 minutes.
- Slice meat and serve with the mushroom gravy.
FRENCH-STYLE POT ROAST
Make and share this French-Style Pot Roast recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.
- Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
- Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
- Adjust oven rack to lower middle position and heat oven to 300°F Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 tbsp of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pat and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.
- Reduce heat to medium; add onion and cook,, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.
- While meat cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high heat, and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
- Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
- Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
- To make ahead: Follow recipe to point where gelatine is sprinkled on top of cold water. OMIT THIS STEP. Place the meat back into reduced sauce, cool it to room temperature, cover it, and refrigerate for up to 2 days. To serve slice the beef and arrange it in a 13 x 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the war m sauce over the meat, cover it with aluminum foil and bake it in a 350°F oven until heated through, about 30 minutes. Serve with boiled potatoes, buttered noodles or steamed rice.
More about "french pot roast recipes"
FRENCH ONION POT ROAST - AMANDA COOKS & STYLES
From amandacooksandstyles.com
4.8/5 (12)Category Main CourseCuisine AmericanTotal Time 4 hrs
- In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
- In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
- Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
FRENCH-STYLE POT ROAST RECIPE — EAT THIS NOT THAT
From eatthis.com
3/5 (263)Category DinnerAuthor David Zinczenko And Matt GouldingCalories 500 per serving
FRENCH ONION POT ROAST RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Reviews 42Calories 524 per servingCategory Dinner
FRENCH BRAISED POT ROAST RECIPE | FOODAL
From foodal.com
SOUL WARMING FRENCH ONION POT ROAST RECIPE | LITTLE …
From littlespicejar.com
POT ROAST | RECIPETIN EATS
From recipetineats.com
BEEF BOURGUIGNON - CULINARY HILL
From culinaryhill.com
INSTANT POT FRENCH BEEF BOURGUIGNON | TESTED BY AMY + JACKY
From pressurecookrecipes.com
FRENCH ONION POT ROAST - COOKING PROFESSIONALLY
From cookingprofessionally.com
BEST CROCK POT BEEF AND NOODLES (SLOW COOKER COMFORT FOOD!)
From savoryexperiments.com
BEEF à LA MODE (FRENCH POT ROAST) | THE DOMESTIC MAN
From thedomesticman.com
FRENCH ONION POT ROAST RECIPE - PILLSBURY.COM
From pillsbury.com
FRENCH ROAST | RECIPES
From kosher.com
TOP 46 FRENCH POT ROAST RECIPE RECIPES
From newdavos.jodymaroni.com
GRANDMA'S FAVORITE SLOW-COOKER RECIPES
From southernliving.com
JULIA CHILD'S BOEUF BOURGUIGNON RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRENCH ONION POT ROAST · EASY FAMILY RECIPES
From easyfamilyrecipes.com
HOW TO MAKE JUICY FRENCH POT ROAST CHICKEN - DAYS OF JAY
From daysofjay.com
FRENCH ONION POT ROAST | SWEET TEA + THYME
From sweetteaandthyme.com
SLOW COOKER FRENCH ONION POT ROAST - THE COUNTRY COOK
From thecountrycook.net
EASY PEKING PORK ROAST RECIPE - FOOD.COM
From food.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #main-dish #beef #french #easy #european #potluck #dinner-party #kid-friendly #stove-top #dietary #comfort-food #low-carb #low-in-something #meat #roast-beef #taste-mood #to-go #equipment #4-hours-or-less
You'll also love