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.
STOVE TOP POT ROAST
This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.
Provided by sarah
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
- Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g
MANY MEALS POT ROAST
Cook once and eat three meals! Melt-in-your mouth braised beef with carrots, onions and celery in a rich tomato sauce. Use leftovers to make Pulled Barbecue Beef and Tuscan-style Penne.
Provided by Allrecipes Member
Time 3h50m
Yield 6
Number Of Ingredients 9
Steps:
- Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
- Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
- Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
- Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 10.8 g, Cholesterol 137.5 mg, Fat 38.7 g, Fiber 2.1 g, Protein 37.5 g, SaturatedFat 14.3 g, Sodium 1115.7 mg, Sugar 7.5 g
POT ROAST FOR A CROWD
A staple for the meat and potatoes crowd. This takes awhile to cook but what an easy one pot meal! Roast may be cooked in the oven at 350 for the same amount of time if you wish.
Provided by Aroostook
Categories Potato
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven or large heavy bottomed sauce pot, heat oil until hot.
- Season the flour with salt& pepper.
- Dredge meat on both sides in flour Shake off excess flour.
- Place meat in oil and sear for about 5 minutes.
- Turn meat over to sear the other side for about 5 minutes.
- Drain off excess grease but don't scrape the pot.
- you want the brownings for flavor.
- Place all remaining ingredients into the pot except potatoes.
- Simmer covered over low heat for 1 ½ hours.
- Add potatoes and simmer for another hour.
- Season to taste.
Nutrition Facts : Calories 898.3, Fat 50.6, SaturatedFat 18.9, Cholesterol 156.5, Sodium 288.4, Carbohydrate 62.1, Fiber 10.2, Sugar 13.2, Protein 48.8
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- Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
- Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
- Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
- Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.
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