MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
SUSAN'S SUNDAY POT ROAST
This is the basic version, You can thicken the jus to a gravy, add zucchini, summer squash, green beans or other veggies as desired. We love LOTS of carrots so add as much as you like. My familiy likes this served over rice.
Provided by Susan Din
Categories Roasts
Time 2h30m
Number Of Ingredients 13
Steps:
- 1. Using a paring knife, cut deep narrow slits down into the meat and stuff each pocket with a sliver of garlic and a large pinch of salt/pepper mixed.
- 2. Heat oil in a dutch oven over medium high, and deeply brown both sides of the roast. Remove to a plate and add the onion and celery, and cook stirring for 2-3 minutes.
- 3. Add the wine if using, deglazing the pan, or just add the water/broth to deglaze.
- 4. Add the bouillon cubes, and meat to the pan(make sure to get all the juices from the plate) Bring to a boil over high, reduce heat to a simmer.
- 5. Add the carrots and thyme to the pot, cover and simmer for 1 hour.
- 6. Check liquid level, add potatoes and other veggies if using. Cover and cook another 60 minutes.
- 7. At the 2 hour point, check the meat for tenderness, and cook additional time if needed. Add more liquid at any point if needed. Adjust salt/pepper. Serve as desired.
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
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.
POT ROAST
Provided by Anne Burrell
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven 350 degrees F.
- Coat a Dutch oven with olive oil and bring to medium-high heat.
- Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
- Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
- Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.
- Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
- Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
- Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
- Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
- Wine Pairing Suggestion: Pinot Noir
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.
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
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
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
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
MAMA'S POT ROAST RECIPE - (4.7/5)
Provided by lisaS
Number Of Ingredients 7
Steps:
- In pot add all dry ingredients with about 4 cups water. Mix well. Add meat In pot add all dry ingredients with about 4 cups water. Mix well. Add meat Pour carrots on top of the meat. Cover and Cook for 2 hours, then Take out the meat and trim off any remaining fat and discard the fat. Cut into pieces. Put the back in pot and cook until so tender(falls apart).The longer you cook the better. Note: You can freeze this for serving at a later time.
MOTHER'S POT ROAST
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!
Provided by J.Stewart
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 7h10m
Yield 5
Number Of Ingredients 6
Steps:
- Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
- After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
- Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.
Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g
More about "susans pot roast based on mamas pot roast recipes"
MAMA'S SLOW ROASTED POT ROAST - TENDER, EASY, DELICIOUS!
From amodernhomestead.com
4.3/5 (18)Category Main CourseCuisine AmericanEstimated Reading Time 5 mins
- Add chunked potatoes and carrots (or any root vegetables you want) to the roasting pan. Create a well for the roast to sit in, so the vegetables are under and surrounding the roast.
POT ROAST – MAMAMANCINI'S ORIGINAL FAMILY RECIPE
From mamamancinis.com
CROCK-POT DR. PEPPER ROAST - MAMA SUE'S KITCHEN
From mamasuessouthernkitchen.com
EASY POT ROAST RECIPE | POT ROAST AND GRAVY | SIMPLY MAMá COOKS
From youtube.com
DR. PEPPER POT ROAST | CROCKPOT RECIPE | MAMA SUE'S SOUTHERN …
From youtube.com
MOM'S BEST BEEF POT ROAST RECIPE (VIDEO) - A SPICY …
From aspicyperspective.com
MOM’S POT ROAST RECIPE - FOODIECRUSH.COM
From foodiecrush.com
SUSAN'S POT ROAST | ALLRECIPES
From allrecipes.com
MAMA D’S BEST POT ROAST, EVER – MAMA D'S KITCHEN OF …
From mamadskitchen.net
MAMA D’S PERFECT POT ROAST – MAMA D'S KITCHEN OF LOVE
From mamadskitchen.net
POT ROAST RECIPE - CILANTRO PARSLEY
From cilantroparsley.com
INSTANT POT ROAST BEEF! SLAP YA MAMA GOOD! POT ROAST W
From youtube.com
PERFECT POT ROAST - SPEND WITH PENNIES
From spendwithpennies.com
You'll also love