Perfect Pot Roast Recipes

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PERFECT POT ROAST

Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more! I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening-we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8-10 servings.

Number Of Ingredients 14



Perfect Pot Roast image

Steps:

  • Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender. , Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan. , For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.

Nutrition Facts :

1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 beef chuck pot roast (3 to 4 pounds)
1 tablespoon olive oil
3/4 cup water
1 large onion, chopped
1/4 cup chopped green pepper
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme
All-purpose flour

SIMPLE PERFECT POT ROAST

This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.

Provided by PanNan

Categories     Roast Beef

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 13



Simple Perfect Pot Roast image

Steps:

  • Adjust oven rack to middle position and heat oven to 300°F.
  • Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
  • Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
  • Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
  • Transfer roast to a large plate; set aside.
  • Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
  • Add garlic and sugar; cook until fragrant, about 30 seconds.
  • Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
  • Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
  • Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
  • Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
  • Transfer roast to carving board, tent with foil to keep warm.
  • Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
  • Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
  • Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
  • Season to taste with salt and pepper.
  • Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
  • Serve, passing remaining sauce.
  • Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

1 boneless chuck roast (about 3 1/2 lbs)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 garlic cloves, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low sodium chicken broth
1 sprig fresh thyme
1 -1 1/2 cup water
1/4 cup dry red wine

PIONEER WOMAN'S PERFECT POT ROAST

It seems like a no-brainer, pot+roast=pot roast, and I used to do it that way. This is better. All you Pioneer Woman fans out there, you know she has a knack for making everyday things better and scary things easy so give this a try if you want to taste the best pot roast of your life!

Provided by specialbekah

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 9



Pioneer Woman's Perfect Pot Roast image

Steps:

  • preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive oil and let it get really hot.
  • Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
  • Remove the carrots and allow pot to become hot again.
  • Sear roast about 1 minute per side and then remove to plate.
  • Turn heat to high and deglaze the pot adding one cup of the beef broth.
  • Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them.
  • Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours.
  • When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.
  • Remove to cutting board and slice against the grain.
  • Serve.
  • Congratulations, you're a hero.

Nutrition Facts : Calories 402.6, Fat 18.6, SaturatedFat 6.9, Cholesterol 149.7, Sodium 525, Carbohydrate 10, Fiber 2.3, Sugar 4.5, Protein 49.8

2 -3 tablespoons olive oil
kosher salt
3 -5 lbs chuck roast
2 onions
6 -8 carrots
pepper
2 -2 1/2 cups beef broth
3 -4 fresh rosemary sprigs
2 -4 fresh thyme sprigs, or if you don't have those, she says to use a dash of the dried herbs instead, or omit completely.

PERFECT POT ROAST

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Dinner     Beef     Braise     Apple Juice     Winter

Yield 4 servings

Number Of Ingredients 14



Perfect Pot Roast image

Steps:

  • Preheat the oven to 325ºF.
  • Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
  • Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
  • Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
  • Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
  • Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
  • Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
  • Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
  • Skim off any fat that has risen to the top.
  • Purée the braising liquid in a blender.
  • To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
  • Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
  • Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
  • To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
  • Variations: Tipsy Pot Roast
  • In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.

Sea salt and freshly ground black pepper
1/2 teaspoon ground fennel
1 (3-pound) chuck roast
Extra virgin olive oil
3 large carrots, peeled and cut into 2-inch-long chunks
1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
3 garlic cloves, smashed
1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
3 1/2 cups beef broth
6 fresh thyme sprigs
1 fresh rosemary sprig
1 fresh or dried bay leaf
2 tablespoons all-purpose flour
2 tablespoons tomato paste

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    #time-to-make     #course     #main-ingredient     #preparation     #very-low-carbs     #main-dish     #beef     #dietary     #low-carb     #low-in-something     #meat     #roast-beef     #4-hours-or-less

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Top Asked Questions

How to cook a pot roast in the oven?
This Pot Roast is perfectly seasoned and served with tender vegetables! Preheat oven to 300°F. Season roast with salt and pepper. In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed. Arrange onions around the roast.
How to cook a roast in a Dutch oven?
1) Preheat your oven to 325 degrees. 2) In a Dutch oven, add one tablespoon of oil, allow to simmer over medium-high heat, meanwhile, season all sides of your roast well with some salt and pepper, add to the hot pot and allow to sear on both sides, about 3 to 4 minutes per side.
What are the ingredients in a perfect pot roast?
Ingredients for Perfect Pot Roast 2-3 lb beef roast 5-6 potatoes peeled and sliced into wedges 1 bag of baby carrots 2 in medium onions sliced half 2 pkgs brown gravy mix 2 c water water foil
How do you cook a beef roast in a crock pot?
Place the roast on top of the vegetables and sprinkle it with the steak seasoning. Add the deglazing liquid and the broth and cook, covered, on low for 10 to 12 hours, until the beef and vegetables are tender.

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