Ready After Church Pot Roast Dinner Recipes

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:

• Place washed roast in bottom of roasting pan.
• Sprinkle Brown Gravy Mix on top followed by water.
• Top with Seasoning Mix.
• Cover all with mushroom soup.
• Add potatoes or other veggies around the outer edges but not on top the roast.
• Cover with foil (most lids do not have good seals use foil) and cook at 325o for 3 hrs till meat is fully cooked and veggies tender.
• FYI: The gravy will be already made in the bottom of the pan if to thick add a bit of water but no need to add flour or corn starch.

Steps:

• Put pot roast into bottom of pressure cooker with a little olive oil and brown.
• Heartily sprinkle on paprika, onion and pour on 1 cup water. Put on lid and bring up to pressure. When pressure is gently rocking the regulator, start timing for 20 minutes.
• After 20 minutes, remove from heat. Place pan in sink and drizzle with water to cool and reduce pressure completely so that you can open the lid. Pile up the rest of the cooker with potatoes and carrots. Really big potatoes I may halve, Carrots if they fit go in as is unless you want to cut them up. Add 1/2 cup water. Add any additional spices you may want. I put in more paprika and salt/pepper.
• Place pan back on stove and bring back to pressure. Again time for 20 minutes.
• After time is up cool down with water again, Remove meat and veggies to serving platters and use the drippings to make gravy with enough flour mixed into water to thicken it as you desire.
• I can have this completely done and on the table in less than an hour!

Steps:

• Rinse roast and put in a covered roaster with about 1/2 cup water.
• Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
• The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
• When cooked, you can make gravy from drippings , if desired.