Susans Sunday Pot Roast Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
• Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
• Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
• To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

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.

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.

Steps:

• 1. Dust the beef roast with flour seasoned with salt and pepper.
• 2. Over med-high heat, add oil to heavy Dutch oven and then sear the roast on all sides. Remove and keep warm.
• 3. Add a little more olive oil, if necessary. Add onions and garlic and saute until translucent.
• 4. Add the tomato paste and cook for 5 minutes, then add the red wine, broth, tomato sauce,gravy mix, thyme, salt and pepper.
• 5. Bring this to a boil for 5 minutes.
• 6. Put the roast back into the sauce, put on the lid snugly and bake in a 400 degree oven for 1.5 hours, or until the roast is done and tender.

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.

Steps:

• 1. Use a roasting pan somewhat larger than the roast. Place roast in pan, and place under broiler about 4 inches from heat. Broil to brown top. Switch oven setting from broil to bake, preheat to 300°.
• 2. Arrange carrots, celery, onion, and cauliflower florets around roast. Combine soup mix, beef broth, and water in a jar and shake well. Pour over roast and vegetables. Cover roaster with lid or heavy aluminum foil.
• 3. Roast for 2 to 2 ½ hours or until meat thermometer inserted in thickest part of roast measures 155° (or 140° for medium rare). Remove roast to serving platter and surround with vegetables. Re-cover with foil and let rest 10 minutes.
• 4. Use the drippings from roaster with enough water to prepare gravy mix according to package directions. Serve roast and vegetables with gravy.