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.
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
SATURDAY AFTERNOON OVEN POT ROAST
This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and will leave your house smelling heavenly. If you find that the cooking liquid evaporates too quickly, you can add more broth to the Dutch oven. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper., In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.
Nutrition Facts : Calories 339 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
HOME-STYLE POT ROAST
Here's a great way to combine all those healthy root vegetables in one satisfying beef dish--plus it makes its own gravy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
- Bake at 350°F. for 1 hour 30 minutes.
- Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
- With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
- In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.
Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g
HOMESTYLE POT ROAST (IN OVEN BAG) RECIPE - (3.7/5)
Provided by á-10791
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees fahrenheit. Shake flour in oven bag. Place bag in 9" x 13" pan with opening towards wide side of pan. Add water, soup mix and pepper to bag; squeeze to blend with flour. Rub thyme and marjoram on both sides of meat. Add beef to bag. Turn bag to coat beef with sauce. Place vegetables in bag around meat. Close bag with nylon tie. Cut six 1/2" slits in top of bag; tuck ends into pan. Bake 2 1/2 - 3 hours or until beef is fork tender. Sprinkle with parsley before serving, if desired.
OVEN BAG POT ROAST
Tasty pot roast adapted from another recipe on this site. This is great served with French bread to dip in the gravy.
Provided by Michelle Watkins
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.
- Melt butter in a large pot over medium-high heat; brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish.
- Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl; pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation.
- Bake roast in the preheated oven for 1 hour 45 minutes; add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 354.3 calories, Carbohydrate 13.2 g, Cholesterol 94.1 mg, Fat 21.3 g, Fiber 1.3 g, Protein 26.6 g, SaturatedFat 9.9 g, Sodium 772.8 mg, Sugar 2 g
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
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
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
POT ROAST WITH POTATOES, CARROTS & ONION GRAVY
Provided by Taste of Home
Time 2h45m
Yield 7 to 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.
Nutrition Facts :
PERFECT POT ROAST IN A BAG
After 27 years of "trying" I was finally able to make the Pot Roast that my entire family LOVED. From the fork tender beef, to the golden brown potatoes and gravy, this recipe needed to get written down!
Provided by k.a.adams
Categories One Dish Meal
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Turn oven to 325 degrees.
- Shake salt and pepper into the flour. Put flour on paper plate and then place meat on the plate - turning to cover all sides with the flour. In a pan hot with about 2Tbl olive oil, brown meat well on all sides. This should take about 10 minutes.
- Prepare roasting bag by shaking 1 TBL flour in bag, set bag in 2 in deep oven safe pan.
- Place a few onion slices in bottom of bag, followed by the browned roast. Place remaining onion slices on top of roast. Pour the beef stock over the Roast and seal the bag. Cook on middle rack of oven for 2 hours.
- After 2 hours, Remove all but 1/2 C of roast juices from pan (I used to make gravy) Place sliced carrots around roast, place potatoes on top of carrots, reseal bag and cook an additional 2 hours.
Nutrition Facts : Calories 442, Fat 7.5, SaturatedFat 1.1, Sodium 284.6, Carbohydrate 85.1, Fiber 10.7, Sugar 7.1, Protein 10.7
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.
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