Flavorful Pot Roast Recipes

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CLASSIC POT ROAST RECIPE



Classic Pot Roast Recipe image

This Classic Pot Roast is the Ultimate Sunday Supper! This pot roast recipe is slowly braised in the most incredible liquids and flavorful spices until so tender it literally falls apart! Served with mushrooms, carrots and potatoes, this hearty meal is pure comfort food!

Provided by Jocelyn Delk Adams

Categories     Main Course

Time 4h30m

Number Of Ingredients 27

1 2-4 lb chuck roast
1 1/2 lb Red potatoes (quartered)
3/4 large white onion (quartered)
2 cups baby carrots
6 oz white mushrooms (sliced (can go up to 8 oz))
6 garlic cloves
2 tbsp olive oil
2 tsp kosher salt
1 tsp granulated sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
4 cups beef or vegetable stock
1/2 cup marsala wine
2 roma tomatoes (diced)
1 carrot (chopped)
2 celery stalks (chopped)
1/4 large white onion (chopped)
2 garlic cloves
1/4 cup dijon mustard
4 tbsp butter
2 tbsp tomato paste
2 bay leaves
2 tsp granulated sugar
2 tsp Italian seasoning
1 tsp kosher salt
3 tbsp cornstarch (optional)

Steps:

  • Preheat oven to 325 degrees. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture.
  • Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.

Nutrition Facts : Calories 445 kcal, Carbohydrate 30 g, Protein 28 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 93 mg, Sodium 1430 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

FLAVORFUL POT ROAST



Flavorful Pot Roast image

On hectic days, this is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a sauce worthy of a fall-apart roast. For a filling meal-in-one, serve with mashed potatoes and ladle the juices over top. -Arlene Butler, Ogden, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 15 servings.

Number Of Ingredients 6

2 boneless beef chuck roasts (2-1/2 pounds each)
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water
Chopped fresh parsley, optional

Steps:

  • Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, sprinkle with parsley and thicken cooking juices for gravy.

Nutrition Facts : Calories 142 calories, Fat 7g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 496mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.

MY FAVORITE POT ROAST



My Favorite Pot Roast image

This is the oven version that is the original I got from my mother. It is unbelievably delicious.

Provided by Mark D. Wilder

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil
1 (4 pound) beef pot roast
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon dry mustard
¼ teaspoon black pepper
3 large potatoes, quartered
3 carrots, peeled and cut into 2-inch pieces
1 onion, sliced
⅓ cup vinegar
⅓ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
  • Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
  • Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g

TENDER AND FLAVORFUL POT ROAST



Tender and Flavorful Pot Roast image

Make and share this Tender and Flavorful Pot Roast recipe from Food.com.

Provided by puppitypup

Categories     One Dish Meal

Time 8h10m

Yield 1 roast, 6-8 serving(s)

Number Of Ingredients 14

1 chuck roast
1 teaspoon kosher salt
fresh ground pepper
3 tablespoons flour
2 tablespoons olive oil
2 cups low sodium beef broth
2 cups low sodium chicken broth
1 cup red wine
2 garlic cloves
1 (1 1/4 ounce) package onion soup mix
1 sweet onion
4 -6 carrots
3 -4 potatoes
horseradish sauce, if desired

Steps:

  • Assemble all ingredients except carrots, potatoes and horseradish. Be sure to use a good wine that you would drink.
  • Mince garlic and chop onion into quarters. Choose a pan that is large enough for roast to lie flat and that has a tight fitting lid.
  • Pat meat dry and lightly sprinkle with kosher salt and pepper. Rub flour into meat. (If using regular table salt, use even less.).
  • Sear in oil over medium-high heat until browned on all edges.
  • Add remaining ingredients except the carrots, potatoes and horseradish. If not enough liquid to cover roast, add water (or more wine).
  • Cover and bring to a boil, then reduce heat to low (more than simmer) and cook for 8 hours, or until the whole roast is falling apart.
  • The secret to tender pot roast is to cook it long enough, so if it's not tender yet, that means it's not done yet.
  • If you don't have enough liquid to cover the roast, you'll have to flip the roast over every hour or so.
  • Add carrots and potatoes the last hour. Peel them and chop to desired size.
  • Serve with horseradish sauce and au jus (broth from pan).

Nutrition Facts : Calories 226, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.3, Sodium 829.6, Carbohydrate 33.2, Fiber 4.3, Sugar 5, Protein 5.2

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