Cheaters Pot Roast Recipes

POT ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

PERFECT POT ROAST

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.

CHEATER POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
• In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
• Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
• Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

EASY POT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
• Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

CHEATER'S CHICKEN POT PIE

Steps:

• Peel and cube potatoes and set to boil in slightly salted water to make mashed potatoes.
• Take leftover chicken or turkey and cut into 1" cubes, add to casserole dish.
• Measure out veggies, frozen or fresh and mix in with chicken/turkey.
• Add 1.5 cans of cream of chicken soup. I used whatever it took to coat the chicken and veggies. This is the stage I season at so add what you think would taste good ;) If it seems too thick you can add a little water or milk, but remember that heating it will also make it thinner.
• When potatoes are soft and water is slightly cloudy remove from heat and drain. Mash the potatoes with a mixer or by hand, adding butter or plain yogurt and the remaining cream of chicken soup. If potatoes are too stiff, add milk, but you don't want them to be runny. You will also want to salt and pepper to taste.
• Pour mashed potatoes over the chicken and veggie mix. I usually top it with a couple shakes of paprika for color.
• Bake covered at 450 for 30 minutes or until the filling starts to bubble up around the mashed potatoes.
• Remove from oven and let set for at least 5 minutes, the inside of that potpie will be like molten lava!
• Enjoy! Makes great next day lunch.