ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
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
ANOTHER GREAT POT ROAST
I was looking for a recipe for pot roast and I ended up just taking pieces from other recipes and made my own. Now this has become a favorite in my house. I like to brown the meat in olive oil before I put it in the slow cooker but that it optional.
Provided by beccamae0213
Categories One Dish Meal
Time 8h27m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice onion into rings. (I like to by the pre-sliced.).
- Make the Au Jus by following the direction on the package.
- Combine tomato juice and soup mix in with finished Au Jus. Stir with whisk.
- Layer bottom of slow cooker with onions, carrots, and potatoes.
- Add meat to slow cooker and pour sauce mix over it.
- Cook on low for 8 hours.
Nutrition Facts : Calories 2726.9, Fat 269, SaturatedFat 111.6, Cholesterol 374.7, Sodium 937.1, Carbohydrate 39.6, Fiber 5.3, Sugar 8.5, Protein 36
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