INSTANT POT® POT ROAST
A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.
Provided by N8TE
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
- Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
- Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer roast, potatoes, carrots, and onions to a platter for serving.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g
FAVORITE POT ROAST
"I love cooking a pot roast on the weekend because it can simmer for hours while I'm doing other things," says Leona Therou of Overland Park, Kansas. Her hearty beef roast with potatoes and carrots makes enough for a family of four with plenty left over.
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. , Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf. , Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy.
Nutrition Facts : Calories 523 calories, Fat 15g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 693mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 5g fiber), Protein 50g protein.
ROASTED POTATOES, LEEKS AND CABBAGE
Plain old cabbage becomes a delight when roasted alongside potatoes and leeks. Roasting vegetables has become increasingly popular, because it really turns the ordinary into the extraordinary. The leeks really add a mild onion flavor to make this dish extra-tasty. Sometime, I also throw in some baby carrots too.
Provided by JackieOhNo
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
- In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
- Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.
PIKES PEAK POTATOS RECIPE
Provided by dpearce
Number Of Ingredients 5
Steps:
- Slice potatoes (leave on the skin). Place sliced potatoes in a greased 9" X 9 " baking dish. Sprinkle with salt and pepper. Mix the broth and cream. Pour over the potatoes. Bake 30-45 minutes covered at 350 degrees. Bake another 30 - 45 minutes uncovered. Sprinkle grated Swiss cheese over the top. Return potatoes to the oven until cheese has melted.
MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
SHAWNEE ROAST
Ok guys, this is my Grandmother Margaret Eskridge's recipe. You will never make another raost any other way again! The sauce this creates is good enough to eat by itself! I made a couple of the ingredients optional because I have left them out before with wonderful results
Provided by Sarah Goodpasture
Categories Stew
Time 6h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all ingregients except bread and sauce ingredients into a large roasting pan and cover with lid or foil.
- Bake at 300 degrees for 6 to 7 hours.
- Meat juices can be cooked down, if desired. (You may baste every hour for the last few hours for extra yumminess).
- To prepare sauce, mix the mayo, mustard and horseradish together well.
- Add enough half & half to thin sauce to a pouring consistency.
- To serve, place sliced beef on rye bread. (I just use a fork and pull the meat apart and have a shredded beef sandwich)
- Pour juice over open faced sandwich and put 1 to 2 tablespoons sauce over the sandwich.
Nutrition Facts : Calories 566.3, Fat 25.9, SaturatedFat 7.9, Cholesterol 158.8, Sodium 1052.7, Carbohydrate 35.7, Fiber 0.4, Sugar 21.4, Protein 48.4
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