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.
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.
MY REALLY GOOD BEEF ROAST (CROCK POT)
I don't think I've ever made crock pot roast the same twice but this one was really good so I decided I would post it so I could remember it next time. Few ingredients for an easy supper. Makes an excellent au jus or gravy.
Provided by CarahsMama
Categories One Dish Meal
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse roast under cool water.
- Add roast to crock pot.
- Sprinkle brown gravy mix on and around roast.
- Add 1/2 cup water around roast.
- Add quartered potatoes around roast.
- Sprinkle ranch mix over roast and potatoes.
- Season potatoes with salt.
- Set crock pot on high for 3 hours.
- Cut carrots same size as quartered potatoes or if using baby carrots, use whole. Add carrots and additional 1/2 cup water if you like a thinner gravy or au jus.
- Change setting to low for 2 more hours.
- Slice roast on serving platter, surround with veggies.
- Serve gravy or au jus on the side.
- *Any cut of roast would probably work, but this is a good, lean cut that doesn't require trimming and also slices nicely. A larger roast may also be used.
- *Cooking: You can also add the carrots after step 7 and cook on low for 6-8 hours total. The carrots will just be a little softer than the other method.
Nutrition Facts : Calories 325.6, Fat 10, SaturatedFat 3.9, Cholesterol 77.2, Sodium 396.7, Carbohydrate 30.4, Fiber 3.6, Sugar 3.5, Protein 28.1
INCREDIBLY GOOD POT ROAST
I am not a huge fan of pot roasts, but this roast is outstanding. Full of flavor, tender and mouthwatering.
Provided by Elainia
Categories One Dish Meal
Time 2h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dry the roast on both sides and sprinkle with salt and fresh ground pepper. Heat oil in 5 qt dutch over (the kind that you can use on top of the stove-cast iron or la crueset is best). Brown chuck on both sides, remove from pan and set aside.
- Add sliced onions to the same pan and cook over medium heat until carmelized. This will take a little time, but be patient, it is worth it. Dont allow the onions to burn. I would guesstimate it will take approx 30 minutes.
- Now add the garlic and stir it around, cook for about a full minute.
- Place the roast on top of the onions, pour the beer and the broth over top and cover, allowing to cook on medium for the next 2 hours.
- Optional -- at the hour mark, you can add quartered potatoes and carrots if you want. We prefer to serve this over mashed potatoes though, the gravy is fab.
Nutrition Facts : Calories 149.1, Fat 7.9, SaturatedFat 1, Cholesterol 1, Sodium 774.3, Carbohydrate 17.1, Fiber 2.3, Sugar 7.1, Protein 4.2
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