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.
BLOODY MARY POT ROAST
Another one from some 1980's Southern Living Annual Cook Book! This recipe is delicious. You could use tomato juice or V-8 instead of bloody mary mix. I've tried it both ways and it is great either way, but the bloody mary mix seems to add just a hint of sweetness to the sauce! So good!
Provided by Amy H.
Categories Beef
Time 6h5m
Number Of Ingredients 10
Steps:
- 1. Place a 22x18 inch piece of aluminum foil in an ungreased 9x13-inch baking pan.
- 2. Place beef in pan and add bloody mary mix, and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef.
- 3. Fold foil over and seal. Bake at 320 degrees for 6 hours or until tender. Yield 6 servings.
BLOODY MARY POT ROAST
In response to a request. I think I found this recipe on the back of the reynolds foil bag boxes. It turns out a tender roast that is easy to clean up afterward because it is sure to be eaten up!
Provided by TishT
Categories Roast Beef
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
- Place beef in pan, and add Bloody Mary mix and wine.
- Sprinkle with flour, pepper, and onion soup mix.
- Arrange vegetables around beef.
- Fold foil over and seal.
- Bake at 350°F for 2 hours or until tender.
Nutrition Facts : Calories 660.5, Fat 44.6, SaturatedFat 18, Cholesterol 156.6, Sodium 258.7, Carbohydrate 15.7, Fiber 2.4, Sugar 5.9, Protein 43.3
PRESSURE-COOKER BLOODY MARY POT ROAST
When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary. -Renee Page, Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.
Nutrition Facts : Calories 299 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 31g protein.
SAVORY BLOODY MARY POT ROAST
I tried this last night and it's a keeper! The recipe comes from the old BH&G magazine, Hometown Favorites. I made it as posted but I do not have an oven-safe Dutch oven so I transferred the meat to a baking dish after browning, poured the sauce over and baked. I made the gravy in a separate saucepan on the stove.
Provided by Lvs2Cook
Categories Roast Beef
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast.
- Cut slits in several places.
- Insert a small slice of garlic into each slit.
- In a 4 quart Dutch oven, brown roast on all sides in hot oil.
- Remove from heat.
- Drain off fat.
- Combine Bloody Mary mix, the 1/4 cup vodka, horseradish, Worcestershire sauce, and the minced garlic; carefully pour over the roast.
- Bake covered, in a 325º oven for 2 to 2 1/2 hours or until very tender.
- Transfer to a platter, reserving juices in Dutch oven.
- Keep roast warm.
- For gravy: measure cooking juices; skim off fat.
- If necessary, add enough water to measure 1 1/2 cups of juices.
- Return juices to Dutch Oven.
- Combine the 2 tbsps vodka and the cornstarch; stir into juices.
- Cook and stir over medium heat until bubbly; cook and stir for 1 minute more.
- Slice meat thinly across the grain; serve with gravy.
SAVORY POT ROAST
Savory slow-cooked beef and veggies flavored by horseradish give you delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 8
Number Of Ingredients 9
Steps:
- Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
- Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
- Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
Nutrition Facts : Calories 315, Carbohydrate 30 g, Cholesterol 60 mg, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg
SAVORY POT ROAST
"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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