Souper Pot Roast 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:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.

Steps:

• Cube sirloin steak into 1/2 inch pieces.
• Mix flour, salt and pepper together in a bowl. Dredge the sirloin steak pieces in this dry mixture coating them well.
• Heat canola oil in a large skillet. Add onion and sirloin pieces. Cook until onions and sirloin are lightly browned.
• Add wine to deglaze the skillet.
• Add garlic and stir well.
• Transfer skillet mixture to a soup pot.
• Add all of beef broth.
• Add beef gravy packets.
• Add Worcestershire sauce.
• Add Heinz 57 sauce.
• Stir until dry soup mix has dissolved completely.
• Add potatoes and carrots.
• Cover soup pot, and cook on low heat for 60 to 90 minutes. Stir frequently.
• Serve with French bread or crusty rolls.

Steps:

• In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
• Add salt, pepper, garlic, broth, vegetables and tomato paste.
• Bring to a boil.
• Add bay leaves and Magi.
• Reduce heat to medium-low (so soup is simmering).
• Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).

Steps:

• Brown roast in shortening - use a large covered roasting pan.
• Combine remaining ingredients and pour over browned roast.
• Cover and bring to a simmer.
• Place in 300°F oven for 3-1/2 hours.
• Turn meat after 1-1/2 hours.
• Remove roast, cool and wrap in aluminum foil - refrigerate.
• Remove bay leaf from gravy and strain through a fine sieve - refrigerate.
• Next day unwrap the roast and put in a covered roasting pan.
• Pour gravy over roast.
• Heat at 300°F for 1 hour.
• Great with mashed potatoes or wide egg noodles.

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Steps:

• Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
• Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.

Steps:

• In a large saucepan, saute onion in oil for 2 minutes. Add potatoes and carrots; cook 2 minutes longer. Add mushrooms; cook for 2-3 minutes or until onion is tender., Stir in the broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Stir in beef; heat through.