Harvest 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:

• Preheat oven to 325*. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, brown sugar and ginger; add roast.
• Bake covered 1 hour 45 minutes.
• Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
• Remove roast and potatoes to serving platter and keep warm; reserve juices.
• In small cup, with wire whisk, blend water and flour. In Dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.
• SLOW COOKER METHOD: In slow cooker, add potatoes, then roast. Combine soup mix, water, soy sauce, sugar and ginger; pour over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and potatoes to serving platter. Blend remaining water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.

Steps:

• Combine pomegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into 4 1/2-quart CROCK-POT® slow cooker. Blend salt, garlic salt, steak seasoning and pepper in small mixing bowl. Rub mixture over roast. Place roast in CROCK-POT® slow cooker. Turn roast to cover with juice mixture. Top roast with pear and orange slices. Cover; cook on HIGH 6 to 8 hours or until tender. Serve with juice and fruit slices. Tip Unless you have a 5-, 6-, or 7-quart CROCK-POT® slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.

Steps:

• Place onions in bottom of slow cooker.
• Trim any visible fat from roast.
• Rub all over, on both sides, with garam masala and salt to taste.
• Place roast in slow cooker with yam or sweet potato, squash, and apples piled around it.
• Mix together spicy cider, vinegar, and sugar.
• (If store-bought spicy cider is not available, substitute 1 1/2 cups plain apple cider, 2 tablespoons orange juice, 1/4 teaspoon cinnamon, a pinch of ground nutmeg, 1/4 teaspoon orange or lemon zest, and a dash of lemon juice.) Pour liquid mixture over meat and vegetables, making sure all parts of the roast are covered by about the same amount of liquid, and no vegetables are dry.
• Cover and cook on"high" for 5 to 8 hours, or"low" 10 to 12 hours, until roast falls apart easily when tested with a serving spoon.
• If desired, add liquids to roux in a saucepan and whisk to make a gravy.

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.

Steps:

• Preheat oven to 325 degrees. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, sugar and ginger; add roast.
• Cover and bake 1 hour 45 minutes.
• Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
• Remove roast and potatoes to serving platter and keep warm; reserve juices.
• In a small cup, with wire whisk, blend water and flour. In dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.

Steps:

• 1. Brown roast in oil in heavy dutch oven over medium heat.
• 2. Sprinkle with salt and pepper; add water.
• 3. Cook, covered, 1 hour.
• 4. Add potatoes, carrots, onion, squash and chervil; cook 25 minutes.
• 5. Add apples; cook 10 minutes.
• 6. Remove meat, vegetables and apples to heated platter and keep warm.
• 7. Add vinegar and gravy mix to 1 1/2 cups of remaining liquid.
• 8. Simmer, stirring constantly, 1 minute or until thickened.
• 9. Serve with meat and vegetables.

Steps:

• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.