Tender And Flavorful Pot Roast Recipes

Steps:

• Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, sprinkle with parsley and thicken cooking juices for gravy.

Steps:

• Pre heat oven to 300 degrees.
• Season roast with salt and pepper on all sides.
• In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
• Brown meat on all sides in dutch oven, this should take about 10 minutes.
• If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
• Once browned remove meat from pot and place on a deep plate (to catch the juices).
• Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
• Add garlic and cook until fragrant, about 1 minute.
• Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
• Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
• Add water until liquid comes halfway up sides of the meat.
• Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
• Place in oven, be sure to turn the meat over every 30 minutes or so.
• Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
• Remove meat from pan onto serving plate, cover with foil.
• Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
• Thicken if desired.

Steps:

• Assemble all ingredients except carrots, potatoes and horseradish. Be sure to use a good wine that you would drink.
• Mince garlic and chop onion into quarters. Choose a pan that is large enough for roast to lie flat and that has a tight fitting lid.
• Pat meat dry and lightly sprinkle with kosher salt and pepper. Rub flour into meat. (If using regular table salt, use even less.).
• Sear in oil over medium-high heat until browned on all edges.
• Add remaining ingredients except the carrots, potatoes and horseradish. If not enough liquid to cover roast, add water (or more wine).
• Cover and bring to a boil, then reduce heat to low (more than simmer) and cook for 8 hours, or until the whole roast is falling apart.
• The secret to tender pot roast is to cook it long enough, so if it's not tender yet, that means it's not done yet.
• If you don't have enough liquid to cover the roast, you'll have to flip the roast over every hour or so.
• Add carrots and potatoes the last hour. Peel them and chop to desired size.
• Serve with horseradish sauce and au jus (broth from pan).