Perfect Pot Roast Recipes

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POT ROAST



Pot Roast image

Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h25m

Number Of Ingredients 12

2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Steps:

  • Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
  • Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
  • Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

ULTIMATE POT ROAST



Ultimate Pot Roast image

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

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

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 (SLOW-COOKER)



Perfect Pot Roast (Slow-Cooker) image

Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.

Provided by Tee Lee

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs beef roast
4 potatoes, peeled and cut into 1-inch cubes
1 1/2 cups baby carrots
1 large onion, quartered and pulled apart
1 1/2 cups beef broth
1 (1 1/2 ounce) envelope dry vegetable soup mix (I use Knorr)

Steps:

  • Place roast into crockpot and surround with vegetables.
  • Combine beef broth and vegetable soup mix, then add to crockpot.
  • Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

PERFECT POT ROAST



Perfect Pot Roast image

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

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

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 :

SIMPLE PERFECT POT ROAST



Simple Perfect Pot Roast image

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

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

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.

PERFECT POT ROAST



Perfect Pot Roast image

This is a well-named pot roast recipe. It's just the perfect pot roast. Searing the roast before placing it in the Crock Pot keeps in the juices and makes the meat more tender. Beef broth, cream of mushroom soup, and onion soup mix, when roasted with the meat, create a really delicious gravy. It's a wonderful and easy slow cooker...

Provided by Sue Smith

Categories     Roasts

Time 5h40m

Number Of Ingredients 8

POT ROAST
3 lb chuck roast
2 can(s) Campbell's cream of mushroom soup
1 1/2 c beef broth
1/2 pkg Lipton onion soup (dry)
2 onions, quartered
4-5 potatoes
carrots (as many as you would like)

Steps:

  • 1. Brown chuck roast on top of the stove in cast iron skillet with a little canola oil, minced garlic, salt, and pepper.
  • 2. 8 minutes on each side on medium heat.
  • 3. In a Crock Pot, add two cans cream of mushroom soup, 1 1/2 cups beef broth, 1/2 package dry onion soup mix, and quartered onions. Mix well.
  • 4. Add roast, potatoes, and carrots. Cover Crock Pot.
  • 5. Cook on low for 5 hours. I serve with drop biscuits, homemade applesauce, and green beans.

PERFECT POT ROAST



Perfect Pot Roast image

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

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

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.

PERFECT POT ROAST



Perfect Pot Roast image

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

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

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From youtube.com
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PERFECT POT ROAST | CANADIAN LIVING
2005-07-14  · In Dutch oven, heat oil over medium-high heat; brown meat all over for about 7 minutes, turning with wooden spoons. Remove meat and set aside. Add chopped onions, carrots, celery and garlic; cook, stirring often, for 3 to 5 minutes or until softened. Sprinkle with remaining flour and cook, stirring, for 1 minute.
From canadianliving.com
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PERFECT POT ROAST RECIPES
The Perfect Baked Pot Roast Recipe in the Oven. Baked pot roast is a braised beef dish made with a large, tough cut of beef like boneless chuck roast, chuck steak, shoulder steak, chuck shoulder pot roast, chuck seven-bone pot roast, beef chuck arm, rump roast, or bottom round. These less expensive cuts of beef are seared (cooked quickly at a high temperature to retain …
From tfrecipes.com
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REE DRUMMOND'S PERFECT POT ROAST | FOOD NETWORK
2019-04-19  · Place the roast back into the pot and add enough beef stock to cover the meat halfway. 7. Add in the onions and the carrots, along with the fresh herbs. 8. Put the lid on, then roast for 3 hours ...
From foodnetwork.com
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RECIPE OF PERFECT CAJUN POT ROAST – COOK RECIPES DG
This is a simple cajun pot roast recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. Cajun Pot Roast is gonna smell and look delicious. Not to mention, it’s super satisfying. Cajun Pot Roast Recipe. Cajun Pot Roast is one of the most favored of current trending meals in the world. Cajun Pot Roast ...
From meatloafrecipes.my.id
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POT ROAST RECIPES | ALLRECIPES
For this Instant Pot® recipe, I adapted our recipe for classic Yankee pot roast, using baby carrots and frozen pearl onions to cut down on prep time. Coating the roast with seasoned flour before browning adds flavor and helps thicken the sauce--an important step in a sealed system where water can't evaporate. Spoon the sauce over the beef and vegetables alongside …
From allrecipes.com
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PERFECT ROAST IN A POT RECIPES
The Perfect Baked Pot Roast Recipe in the Oven. Baked pot roast is a braised beef dish made with a large, tough cut of beef like boneless chuck roast, chuck steak, shoulder steak, chuck shoulder pot roast, chuck seven-bone pot roast, beef chuck arm, rump roast, or bottom round. These less expensive cuts of beef are seared (cooked quickly at a high temperature to retain …
From tfrecipes.com
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POT-ROAST RECIPES | BBC GOOD FOOD
Pot-roast beef with French onion gravy. A star rating of 4.5 out of 5. 146 ratings. Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions. 2 hrs 30 mins.
From bbcgoodfood.com
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BEST POT ROAST RECIPES (SLOW COOKER, INSTANT POT, OVEN ...
2022-01-07  · Perfect Pot Roast Recipes; What to Serve with Pot Roast; Best Roast Beef Recipes; Making the Best Pot Roast Recipe. My family and I love pot roast. It is a common choice for dinner in my household and frequently requested, especially during the colder months! I love making pot roast on busy days, knowing I can set it to cook at the start of the day and …
From bestbeefrecipes.com
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EASY POT ROAST RECIPE - SHARE-RECIPES.NET
Perfect Keto Pot Roast Recipe Low Carb Chuck Roast. Just Now Here are some examples of healthy and delicious low carb vegetables that will go well with a keto chuck roast. Carrots Jicama Onions Mushrooms … 1. Season your meat with salt, pepper, and garlic powder, to taste on both sides of the meat, and let it sit for 30 minutes. 2. This next step is to poke holes in your meat …
From share-recipes.net
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PERFECT POT ROAST RECIPES | BIGOVEN
One-Pot Wonders Knead to Know About Perfect Pierogies Tips for the Perfect Tiramisu. Tip: For perfect hard-boiled eggs, submerge them in a pot of cold water. Heat to a boil, then cover and turn off the stove. Let the eggs sit for 10 minutes before …
From bigoven.com
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PERFECT POT ROAST MAIN DISHES - MANY SIMPLE RECIPES
2021-09-08  · 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. Combine wine, broth, rosemary, garlic, and thyme.
From manysimplerecipes.com
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INSTANT POT PERFECT BEEF POT ROAST RECIPE
2021-12-20  · This Instant Pot Perfect Beef Pot Roast Recipe is a staple at our house! This recipe turns out perfect every single time! Prep Time 10 mins. Cook Time 1 hr 20 mins. Pressurize Time/Release Time 1 hr 10 mins. Total Time 2 hrs 40 mins. Print Pin. Ingredients. 4 pound Beef Pot Roast 3-4 pounds, (I prefer a chuck roast or rump roast, but any kind will …
From sixsistersstuff.com
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COOKING LIGHT POT ROAST RECIPE - ALL INFORMATION ABOUT ...
Perfect Pot Roast Recipe | Ree Drummond | Food Network tip www.foodnetwork.com. 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... 410 People Used More Info ›› Visit site > Classic Beef Pot Roast Recipe | MyRecipes great …
From therecipes.info
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38 PERFECT POT ROAST. IDEAS IN 2021 | COOKING RECIPES, POT ...
Dec 13, 2021 - Explore Gayla s Etherton Glasglow's board "PERFECT POT ROAST." on Pinterest. See more ideas about cooking recipes, pot roast, slow cooker recipes.
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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

Top Asked Questions

How to cook a pot roast on the stove?
Place a large skillet on stove top and heat over medium high heat (preferably a non-stick skillet). Add 2 Tablespoons of olive oil. Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast. Place roast in hot oil on a skillet and let it sear on that side for 2 minutes.
What is the best way to cook a brown roast?
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.
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
What is the best way to cook a pork roast?
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.

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