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.
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
SWEDISH POT ROAST
A different sort of roast. Slightly sweet with an unusual blend of spices. This was one of my son's favorite meals when he was young.
Provided by Khandi Howard
Categories Roast Beef
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
- Heat pressure cooker, add olive oil and brown meat well on all sides.
- Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
- Close.
- cover securely.
- Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
- Let pressure drop of its own accord.
- Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
- (This is my preferred method.).
POT ROAST, SCANDINAVIAN STYLE
I found this on the web while looking for recipes from Scandinavia. It sounds so good! Serve with mashed potatoes and a vegetable.
Provided by -Sheri-
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 4 dry ingredients.
- Rub flour mixture over roast.
- Brown roast in oil.
- Discard any remaining oil.
- Add water and cinnamon stick to pot.
- Place fruit on roast.
- Cover tightly; cook at 325 for about 3 hours.
- During the last 20 minutes add orange juice.
- Roast is done when tender.
Nutrition Facts : Calories 909.3, Fat 60.4, SaturatedFat 23.1, Cholesterol 205.6, Sodium 767.8, Carbohydrate 32.4, Fiber 3.3, Sugar 3.5, Protein 57.7
DAD'S SWEDISH POT ROAST
This was a special Sunday or birthday dinner dad used to fix. We all loved it but it took us years to get the recipe from him. I have tweaked it a bit, but it is still a yummy and simple mean that cooks over-night or while you are at work.
Provided by Janet Lovstrom
Categories Roasts
Time 8h35m
Number Of Ingredients 13
Steps:
- 1. Rub the spices on all sides of the meat and brown. You can brown in veg. oil or butter and oil. Transfer roast to large crock-pot.
- 2. Add onions, brown sugar, bay leaves, vinegar, and can of soup to pan the roast was browned in. Mix around and get all the goodies bits off bottom of pan and pour all over the roast in crock-pot.
- 3. Put carrots and potatoes on top of roast...then cover with lid.
- 4. Cook overnight on low in the crock-pot.
ULTIMATE POT ROAST
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
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.
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