Light Pot Roast Recipes

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 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:

• Slice roast in half for even cooking; place in crock pot.
• Add onion and remaining ingredients.
• Cover and cook on high setting 5 hours or until roast is tender.
• Or, cover and cook on high setting one hour; reduce to low setting, and cook 7 hours.
• Slice meat to serve.

Steps:

• Trim fat from roast.
• Spray a dutch oven with cooking spray and preheat to medium.
• Brown roast on all sides.
• Drain fat.
• In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil.
• Pour over the meat and bring to a boil.
• Reduce heat, cover and simmer 1 hour.
• Add potatoes, carrots, celery, and onion to the dutch oven.
• Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
• Add more water if needed.
• Remove meat and vegetables to a platter and keep warm.
• Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
• Skim off the fat.
• You need 1 cup of pan juices, so add water if necessary to make the full cup.
• Whisk together the 1/4 cup water and flour until smooth.
• Stir in the pan juices and return to the dutch oven.
• Cook, stirring constantly, until thickened and bubbly.
• Cook another minute and serve the gravy with the meat and veggies.