Classic Pot Roast Cooking For 2 Recipes

STOVE TOP POT ROAST

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
• Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

POT ROAST FOR TWO

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

CLASSIC POT ROAST FOR THE SLOW COOKER

Steps:

• In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
• Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.