THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
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.
BEACH BOY'S POT ROAST
Only three ingredients and this makes the best tasting meat. Even though the recipe title says "pot roast", I think hoagie sandwiches are the way to go. The recipe wasn't clear on amounts or how much(or servings for that matter) so I did a little guessing....
Provided by lisar
Categories Roast Beef
Time 10h10m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Cut some slits in roast and insert garlic slivers.
- Place beef in crock-pot.
- Dump peppers and all of the juice on top.
- Cook all day on low for 10 hours.
- For serving, just slice and serve or make hoagie sandwiches.
- When meat is cool, fork shred beef.
- Serve shredded beef and the (now meaty) peperoncini peppers with the rest of your favorite hoagie toppings.
- *Just wanted to add that this meat goes great with all your Mexican dishes too, tacos. burritos, enchiladas. I just love it!
3-PACKET POT ROAST RECIPE
This 3-Packet Pot Roast with gravy is tender, flavorful, and super easy to make. It's a set it and forget it meal the whole family will love.The slow cooker or instant pot can take a rather tough cut of meat and turn it into something mouthwatering and delicious! While this simple roast is cooking low and slow, it creates its own scrumptious savory gravy. And after all, gravy makes everything better!
Provided by Nikki Lee - Soulfully Made
Categories Main Dish
Time 8h5m
Number Of Ingredients 7
Steps:
- Place roast in the slow cooker (I use a 6 quart).
- In a mixing bowl mix 3 packets with 1 cup beef broth and pour over roast.
- Cover with the lid and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
- Remove from slow cooker and discard any fat and shred.
- To thicken gravy, if desired, in a small measuring cup mix 3 tablespoons of corn starch and 1/4 cup of water. Turn the slow cooker to high and pour the slurry in. Stir until combined. Place shredded roast back into the slow cooker and allow to thicken (about 30 minutes).
- If you want to sear the roast first, turn Instant Pot on Saute. When hot, add 1 tablespoon of vegetable oil and coat the bottom. Add in roast and brown on all sides. (Cut roast in half if larger so it will fit nicely into Instant Pot) - Optional
- Press "Cancel" and pour beef broth into the bottom of the instant pot and remove any browned bits with a spatula (being sure to get under the roast too). I use a 6 Quart (If using a larger IP add the appropriate amount of liquid called for the size IP you are using).
- Sprinkle all 3 packets over the roast.
- Place on lid and make sure valve is in sealing position. Press "Manual Pressure" for 90 minutes.
- Do a "Natural Pressure Release" for 15 minutes and then open the valve to release the remaining pressure manually.
- Remove the lid and remove the roast to a serving plate.
- To thicken gravy add 3 tablespoons of cornstarch to ¼ cup cold water and stir until dissolved. Pour cornstarch slurry into the Instant Pot and turn to saute. Simmer for 5 minutes to thicken.
- Shred or slice roast and return to Instant Pot once the sauce has thickened.
Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 11 g, Protein 51 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 141 mg, Sodium 1162 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
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.
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