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.
COMPANY POT ROAST
For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
- Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
- Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
GOURMET POT ROAST
My late Uncle Al was an amazing chef, dinner at his house was always an experience. As a child I did not appreciate it as much as I did as an adult. I miss dinner at his house with his loud booming "Soups On!". Here is one of his recipes.
Provided by Fairy Godmother
Categories Roast Beef
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in dutch oven.
- Brown roast on all sides.
- Add everyting else and simmer 2 hours, turning roast often.
- Serve with whipped potatoes and glazed carrots.
- Announce dinner with a loud yell to the household SOUPS ON!
Nutrition Facts : Calories 497.4, Fat 38.1, SaturatedFat 13.7, Cholesterol 115.7, Sodium 477.3, Carbohydrate 3.3, Fiber 0.1, Sugar 2.3, Protein 32.2
GORDON'S POT ROAST
Steps:
- Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
- Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
- Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
- Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .
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.
More about "gourmet pot roast recipes"
9 OF OUR BEST POT ROAST RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
- Bò Kho (Vietnamese Beef Stew) Baguette and bò kho are great meal partners, but you can also serve the stew over pasta — try it over boiled egg noodles or rice noodles (select pappardelle-size noodles, such as A Taste of Thai brand).
- Classic Pot Roast. This incredible pot roast recipe is the ideal version of the quintessential comfort food, especially when served with buttered egg noodles.
- Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata. Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor.
- Beef Stew in Red Wine Sauce. This is the imitable recipe for beef stew with red wine. Chef Jacques Pépin's mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat.
- Pot-Roasted Chicken with Mushrooms. Chef David Bouley pot-roasts chicken on aromatic hay in the oven; he learned the method from the legendary French chef Roger Vergé, who cooked on a bed of lavender.
BEST SLOW COOKER POT ROAST - THE DARING GOURMET
From daringgourmet.com
4.6/5 (235)Total Time 8 hrs 25 minsCategory Main CourseCalories 495 per serving
- Combine all the ingredients for the dry rub together in a bowl. Rub down the roast on all sides with the dry rub. Heat the oil in a Dutch oven or other heavy pot over high heat and liberally brown the roast on all sides. Place the roast in the slow cooker.
- Add the broth to the pot, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine, and salt and whisk to combine.
- Place the carrots, celery, onion, garlic, and bay leaves in the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.Cook on low setting for 8-9 hours or on high for 4-5 hours (or until the beef is fork tender). If you have the time we recommend the low setting for the most flavorful and tender beef.
- Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.
OUR 20 BEST POT ROAST RECIPES
From allrecipes.com
THE BEST SLOW COOKER POT ROAST RECIPE - GO GO GO …
From gogogogourmet.com
POT ROAST SEASONING - THE DARING GOURMET
From daringgourmet.com
POT ROAST - HOW TO MAKE THE BEST POT ROAST - AMAZING …
From gogogogourmet.com
OLD-FASHIONED POT ROAST — MORE THAN GOURMET
From morethangourmet.com
30 BEST POT ROAST RECIPES | EASY CHUCK ROAST RECIPES | RECIPES, …
From foodnetwork.com
Author By
RED WINE POT ROAST RECIPE - THE COOKIE ROOKIE
From thecookierookie.com
29 MOUTH-WATERING POT ROAST RECIPES - TASTE OF HOME
From tasteofhome.com
HEALTHY POT ROAST RECIPE FROM DR. GOURMET
From drgourmet.com
30 ROAST CHICKEN RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
15 UNIQUE POT ROAST RECIPES YOU'VE BEEN MISSING - TASTE …
From tasteofhome.com
CHUCK ROAST IN THE OVEN | BEST BEEF RECIPES
From bestbeefrecipes.com
POT ROAST RECIPE | WOLF GOURMET
From wolfgourmet.com
DUTCH OVEN POT ROAST RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
CLASSIC COMFORT FOOD: POT ROAST | WOLF GOURMET BLOG
From blog.wolfgourmet.com
ITALIAN POT ROAST | THE MODERN PROPER
From themodernproper.com
#time-to-make #main-ingredient #preparation #occasion #beef #heirloom-historical #holiday-event #winter #dietary #seasonal #comfort-food #inexpensive #meat #roast-beef #taste-mood #4-hours-or-less
You'll also love