Pot Roast For Two Recipes

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

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:

• Preheat the oven to 350 degrees F.
• Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
• Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
• Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
• Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.