SLOW-COOKER AUTUMN POTROAST
This is one of my all time favorite slow-cooker recipes. It's always comforting, when the weather is chilly outside, to come home to this warm, home-cooked meal. -Mary Hankins, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain. , Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables. , Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices.
Nutrition Facts : Calories 593 calories, Fat 24g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 732mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 6g fiber), Protein 48g protein.
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.
AUTUMN POT ROAST
This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker.
Provided by shanacerny
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 11
Steps:
- Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
- Cook on High for 4 hours.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.5 g, Cholesterol 47 mg, Fat 9.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 1051.6 mg, Sugar 4.5 g
AUTUMN POT ROAST II
A perfect Autumn pot roast! My mom made this recipe for our family when I was a little girl. We all loved it and now I make it for my husband who loves it just the same. If you want carrots with the pot roast, add them to the pot for the last 30 minutes of cooking.
Provided by thisgurlluvs2cook
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h40m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
- Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
- Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
Nutrition Facts : Calories 453.7 calories, Carbohydrate 6.5 g, Cholesterol 118.6 mg, Fat 31.6 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 13.9 g, Sodium 398.4 mg, Sugar 0.8 g
FALL STOUT POT ROAST WITH AUTUMN VEGETABLES
Provided by Geoffrey Zakarian
Categories main-dish
Time 12h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- The night before, season the chuck roast liberally with salt and pepper and refrigerate uncovered.
- When ready to cook, preheat the oven to 300 degrees F.
- In a large Dutch oven, heat the canola oil over medium-high heat. Season the chuck roast again with salt and pepper and dust with flour, shaking off the excess. Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. Remove the roast to a plate, then add the carrots, turnips and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. Stir in the tomato paste, garlic, thyme and bay leaves and cook another 2 minutes.
- Add the roast back to the pot, then add the beer and beef stock. Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 3 to 3 1/2 hours, testing with a small knife for tenderness after 3 hours.
- Meanwhile, heat the butter in saucepot over medium-low heat, add the pearl onions and peas and season with salt and pepper. Cook, stirring occasionally, until the onions and peas are warmed through, 3 to 5 minutes.
- Once the roast is done, remove it from the pot and cut off the string. Discard the thyme and bay leaves. If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).
- To plate, slice the roast into thick slices. Place the vegetables on a platter, then the beef, then ladle the sauce over. Spoon the peas and onions on top and sprinkle with the chives and tarragon.
SLOW-COOKER POT ROAST
I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
AUTUMN PORK ROAST
This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.
Provided by SJRJA
Categories Main Dish Recipes Roast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
- Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
- Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
Nutrition Facts : Calories 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g
AN AUTUMN POT ROAST DINNER WITH CIDER GRAVY
The classic pot roast dinner gets a quick, autumn-like makeover in this delicious recipe. Instead of white potatoes, green beans and carrots; it's prepared with creamy sweet potatoes and butternut squash. Warm, sweet spices season the roast, and a delicous apple cider gravy finishes off this comfort meal.
Provided by Feast Your Eyes
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In a large stockpot or Dutch oven, heat the oil over a medium flame until hot.
- Rinse-off the roast and pat dry with paper towels. Combine the cumin, cinnamon, cloves, and ginger in small bowl. Rub the spice mixture on both sides of the roast; transfer it to the stockpot/Dutch oven and brown evenly on both sides.
- Remove the roast; pour off the drippings and season it with salt and pepper.
- To the drippings in the stockpot/Dutch oven, add the onions and cook for about 3 minutes while stirring frequently.
- Add the garlic to the onions; continue cooking and stirring for 2 more minutes.
- Combine the soup mix and water; pour into the stockpot/Dutch oven. Add the apple cider and brown sugar; increase the flame to medium-high and give a good stir.
- Cook and stir the cider mixture until the browned bits attached to the stockpot/Dutch oven are dissolved, about 1 - 2 minutes.
- Return the roast to the stockpot/Dutch oven and place sprigs of thyme on top; bring to a boil. Reduce the flame; cover tightly and simmer for 2-1/2 hours.
- Sprinkle the nutmeg and cinnamon over the butternut squash and sweet potatoes, add to the roast along with the mushrooms. Continue simmering, covered for 30 minutes, or until the vegetables and roast are fork-tender.
- Discard thyme sprigs. Remove roast and potatoes to serving platter and keep warm; reserve juices.
- Skim fat from juices; stir in the cornstarch mixture. Bring to a boil, stirring constantly; cook and stir until thickened.
- Carve roast into slices and serve with the vegetables and gravy.
Nutrition Facts : Calories 716.4, Fat 49.1, SaturatedFat 18.6, Cholesterol 156.5, Sodium 456.5, Carbohydrate 23.8, Fiber 2.8, Sugar 10.3, Protein 43.5
AUTUMN POT ROAST
Autumn is here and with it lots of root vegetables and what better way to cook them than in the crock-pot with a delicious pork loin roast and a delicious pomegranate-orange reduction. A secret to properly cooked crock-pot vegetables is to cut them into uniform size, keeping them in larger chunks that will hold up to the longer cooking time. Serve this with a green salad and corn muffins for a complete meal.
Provided by PaulaG
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the pomegranate juice, sugar, orange juice and zest; bring to a boil and reduce to 1/2 to 2/3 cup. The mixture should be thick and syrupy a little thicker than maple syrup. Reserve the reduction in the refrigerator until needed.
- Prepare the pork loin sirloin roast by cutting small slits in meat and inserting the garlic slivers, sprinkle with Herbes De Provence and rub into meat; set aside.
- Prepare the leek by cutting off tough dark green top, cut the light green and white portion in half, slice and then rinse well under running water to remove grit that is trapped between the layers.
- In a small skillet warm 2 teaspoons olive oil and when warm add the leek, saute until wilted; turn into a 4 quart crock pot.
- In the same pan, adding a touch more oil if needed, quickly sear the pork loin roast on all sides; remove meat to a platter and deglaze the pan with 1/2 cup chicken stock. Scrape up browned bits and pour into crock-pot over the leeks.
- Peel the squash, remove seeds and cut into 1 inch cubes.
- Scrub the parsnip and carrots, cut in uniform chunks, cutting larger ends in half.
- Wash the celery and cut in 1 inch lengths.
- Layer the vegetables into the crock-pot and season lightly season with salt and freshly ground pepper, top with seasoned roast; cover and cook on low for 4 to 6 hours or until meat and vegetables are tender.
- Remove the meat and vegetables from the drippings; allow the meat to rest about 10 to 15 minutes before slicing.
- Bring the pomegranate reduction to a boil and remove from heat.
- To serve, drizzle a serving plate with the reduction, top with sliced meat and vegetables.
Nutrition Facts : Calories 567.5, Fat 21.3, SaturatedFat 3.9, Cholesterol 121.9, Sodium 192.1, Carbohydrate 51.4, Fiber 4.4, Sugar 36.6, Protein 43.4
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.
AUTUMN POT ROAST
When the brisk autumn arrives, I tend to cook with fresh apple cider quite a bit. There is nothing like the crisp, tangy taste! Over the years, I began to add it to my pot roast recipe, and it became a family favorite. It just adds a hint of sweetness that really lifts the gravy from average to wonderful. Even "non-Pot Roast Lovers" (which there happen to be quite a few) enjoy this twist. I also know most people like potatoes in their pot roast, but I always serve my pot roast with either Recipe #290398 or Recipe #343221. I would love to try this in the slow cooker sometime, too!
Provided by JackieOhNo
Categories Roast Beef
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine apple cider, tomato juice, ketchup, sugar, salt and pepper and set aside.
- Heat oil in Dutch oven over medium heat; add garlic and saute it for about 1 minutes. Add the roast, and turn with tongs to brown on each side. Pour the reserved liquid mixture over the roast, then cover the Dutch oven. Simmer for 2 hours, then add the carrots and onions; cover and cook for another hour longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; tent with foil to keep warm.
- After de-fatting pan juices, add water measure 3 cups. Mix flour and cold water until smooth and stir into pan juices. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Season with salt and pepper. Slice roast and add back to Dutch oven with vegetables. Pour in gravy. Turn to coat evenly with gravy, then transfer to serving platter to serve.
Nutrition Facts : Calories 905.1, Fat 53.2, SaturatedFat 19.5, Cholesterol 238.1, Sodium 1147, Carbohydrate 22.4, Fiber 2.3, Sugar 9.2, Protein 79.2
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AUTUMN POT ROAST WITH ROOT VEGETABLES - IT'S WHAT'S …
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- Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
- Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
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