Susans Pot Roast Based On Mamas Pot Roast Recipes

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MOMMA NEELY'S POT ROAST

Cook Momma Neely's Pot Roast recipe from Down Home with the Neelys on Food Network for a special occasion meal your family will love.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 12



Momma Neely's Pot Roast image

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the roast on all sides with salt and pepper.
  • In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
  • Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

1 (3 to 4-pound) boneless bottom round roast
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 cloves garlic, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced into 1/2-inch pieces
Freshly chopped parsley leaves, for garnish

MOM'S POT ROAST

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 12



Mom's Pot Roast image

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
  • Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
  • Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
  • About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
  • To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

3 pounds rump roast
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
One 28-ounce can tomato product (I'm using crushed tomatoes)
1 cup liquid (I'm using water)
2 bay leaves
1 pound dry pasta (I'm using shells)

SASSY POT ROAST

I love walking into my home after a long day and smelling this lovely pot roast. You can add potatoes and carrots to round out the meal, and the leftover meat makes a comforting soup for the next night. -Susan Burkett, Monroeville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 14



Sassy Pot Roast image

Steps:

  • Sprinkle beef with salt and pepper. In a large skillet, brown beef in oil on all sides; drain., Transfer to a 4-qt. slow cooker. Sprinkle with onion. Combine the remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. If desired, thicken cooking liquid.

Nutrition Facts : Calories 243 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 443mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

1 boneless beef chuck roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
1 large onion, chopped
1 can (8 ounces) tomato sauce
1/4 cup water
1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon paprika

GRANDMA'S BEST POT ROAST

The simplest and best pot roast recipe ever, straight from my grandma's kitchen!

Provided by Abbie Persichetti

Time 5h

Yield 6

Number Of Ingredients 7



Grandma's Best Pot Roast image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
  • Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
  • Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
  • Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
  • Meanwhile, whisk water and flour together in a small bowl.
  • Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
  • Slice roast and serve alongside gravy.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g

1 (3 pound) bottom round roast
1 large yellow onion, roughly chopped
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon garlic powder, or to taste
1 cup water
1 tablespoon all-purpose flour

MOMMA NEELY'S POT ROAST

I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast. Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I add a bit of broth and flour to the juices, then reduce it down to make a nice gravy.Time does not include resting time. This is VERY good, please try it soon! Adapted from Food Network.

Provided by Scoutie

Categories     Roast Beef

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 12



Momma Neely's Pot Roast image

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the roast on all sides with salt and pepper.
  • In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
  • Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
  • Roast for 1 1/2 hours and then add the carrots.
  • Continue to cook for 1 more hour.
  • Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
  • Slice and place on a serving platter.
  • Skim the fat off the braising liquid and serve with the roast.
  • Garnish with parsley.

1 (3 -4 lb) round roast (or chuck roast})
kosher salt & freshly ground black pepper
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 garlic cloves, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced into 1/2-inch pieces
freshly chopped fresh parsley leaves, for garnish

SUSAN'S POT ROAST (BASED ON MAMA'S POT ROAST)

This roast recipe was requested by my daughters. It is based on my mother's pot roast recipe, with a couple of additions and tweaks I learned over the years. It is traditionally prepared in a Dutch oven, but can be made in an electric skillet. Instructions for both are included.

Provided by Susan Feliciano

Categories     Roasts

Time 4h

Number Of Ingredients 11



Susan's Pot Roast (based on Mama's Pot Roast) image

Steps:

  • 1. Prepare vegetables and preheat oven to 275°F. Rinse the roast and pat it dry. Rub garlic salt and pepper into all sides of the roast.
  • 2. Heat the Dutch oven over medium-high heat with 2 tablespoons of olive oil. Brown the onion slices on both sides and remove when browned, set aside . Sear the roast on all sides in the hot oil; remove and set aside.
  • 3. Deglaze the pot with 1 cup of beef broth or red wine. Stir in 1 teaspoon poultry seasoning or thyme. Place the roast in the pot, arranging all the prepared vegetables around it. Add water or more beef broth until liquid comes about halfway up the sides of the roast.
  • 4. Cover with lid and roast in the oven: 3 hours for a small roast, or 4 hours for a larger one. Test the thickest part with a thermometer to desired doneness - it should be well-done and tender, 170-180°. Remove roast to serving platter, and with a slotted spoon, arrange vegetables around it.
  • 5. Place the pot with the drippings on the stove over medium heat. Add 2-3 tablespoons Wondra or fine flour to ¼ cup water and stir or shake to make a paste. Stir the paste into the simmering stock and cook until thick and glossy for the gravy. OR, if au jus is desired, skip the flour and just reduce the stock about 1/3 and serve the juice with the roast.
  • 6. Electric Skillet: This works best with a roast about 3 or 3 1/2 pounds Brown the onion slices and sear the roast at 350° in the skillet according to directions above, deglazing the skillet as directed. Set the skillet to 225°, add roast and vegetables, liquid as needed, and cover. Simmer the roast until done, 2-3 hours, adding additional water or broth if necessary to keep the liquid about halfway up the sides of the roast. Test with meat thermometer as above. Roast should be very tender and well done.

2 medium onions, peeled and sliced 1-inch thick
6 large carrots, in 2-inch slices
2 stalk(s) celery, in 1-inch slices
1 lb small red potatoes, scrubbed and quartered
3-5 lb chuck roast (or round, sirloin, or brisket)
garlic salt and black pepper
2 Tbsp olive oil
1 tsp poultry seasoning or dried thyme
1 c red wine or beef broth
additional beef broth or water, about 2-3 cups
3 Tbsp wondra or fine flour

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