CLASSIC POT ROAST FOR THE SLOW COOKER
For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h15m
Number Of Ingredients 10
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.
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.
CLASSIC POT ROAST WITH VARIATIONS
My daughter just went back to work after working part time from home after her fourth child was born. We're trying to come up with two weeks of recipes that can be repeated without the family rebelling. This is how I make a beef roast - the one I made today disappeared in about 10 minutes. Sigh. I LIKE leftovers!
Provided by Mary Mijal @Numerate
Categories Roasts
Number Of Ingredients 7
Steps:
- Remove roast from its packaging and pat it dry. Heat a cast iron skillet over medium high heat. When it feels hot, add the olive oil and quickly place one side of the roast in the olive oil. Let it sear. Use a pair of tongs to lift it and repeat with all sides until it is completely seared - about 5 minutes. Remove from the burner.
- Place the seared roast in a large, covered pot on the stove.
- Use the balsamic vinegar to deglaze the frying pan. Add a little water if you need to to scrape up all the bits. Pour over the roast.
- Cover the pot, and cook on medium low for a total of 2.5 hours. Check to make sure this is hot enough on your stove - temperatures vary.
- Meanwhile, prepare the carrots and potatoes. Scrub them, trim the ends off the carrots, and cut any growing eyes out of the potatoes. If the potatoes are large, cut in half.
- After 1.5 hours, add carrots and potatoes on top of the roast. Continue cooking, covered, over medium low.
- Remove roast from pan, and let rest 5 minutes. Then carve in slices across the grain. Serve with a salad and/or a green. Enjoy!
- Variations: You need an acid to deglaze the pan. You can use wine, cider vinegar, or a non-sweet juice - anything you have that is acid. I've used tomatoes at times. It will break down the fibers in the tougher cuts of meat and create the sauce. You can add parsnips for a sweeter taste, and celery in the last half hour to add crunch.
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