GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
OLD FASHIONED POT ROAST
Pot roast is the ultimate in simple comfort foods. Here's how to make old fashioned pot roast with vegetables, just like Granny's!
Provided by Sara Garska
Categories Main Course
Time 3h45m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees.
- Heat the Dutch oven on medium heat until it is hot. Add a little oil of choice and heat that too.
- Sear both sides of your chuck roast, about five minutes on each side. Just brown it.
- Remove the roast from the pan and set aside on a plate.
- Add the chopped onion and celery to the oil and juices in the pan. Cook for a few minutes while stirring. These will mostly dissolve during the cooking of the roast but they add tons of flavor.
- Add the roast back into the pan and add 1/2 cup of water or beef broth and cover.
- Place the Dutch oven in the oven.
- Cook for about two hours at 350 degrees.
- After two hours add peeled and quartered russet potatoes. The size of your pot will determine how many you can add. But allow about ½- 1 potato for each person.
- Cook for another hour. Remove pan from oven and check for doneness in potatoes. They should be tender and cooked through.
- Check that the roast is done. It should pull apart easily with a fork. If it needs to cook more, remove potatoes and return to the oven for another half an hour.
- Or if the roast is done and the potatoes aren't, remove the roast and cook the potatoes for more time.
- When the roast and potatoes are both done cooking, let them rest in the pan until ready to serve to keep them warm.
- Granny recommends cooking the carrots separately to retain their color and flavor. This is how to do it.
- Peel the carrots, and slice off tip and the stem. Cut in half, then cut each half into about four carrot sticks.
- Place carrots in saucepan with a small amount of water. Add a little salt and about a teaspoon of sugar. Cook until tender but not too soft, about 10 minutes.
- To serve, place the pot roast in the center of a platter and surround with the potatoes and carrots.
Nutrition Facts : Calories 459 kcal, Carbohydrate 2 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Sodium 195 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
GRANDMA ETTA'S CHUCK STEAK FRY-ROAST
Make and share this Grandma Etta's Chuck Steak Fry-Roast recipe from Food.com.
Provided by plove53
Categories Steak
Time 1h10m
Yield 1 pan, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a frying pan; add oil; fry the steak a minute on both sides.
- Add vinegar, add any salt, add the onions and let them fry a couple of minutes.
- Add a little water (just enough to cover bottom of pan).
- Add carrots, celery, garlic, and any salt and pepper.
- Bring to a simmer; cover and cook for 45 minutes to 1-1/2 hours.
- Only remove the cover to see if you need to add water.
Nutrition Facts : Calories 101.4, Fat 2.7, SaturatedFat 0.4, Sodium 120.5, Carbohydrate 18.5, Fiber 5, Sugar 8.9, Protein 2.1
GRANDMA MAUL'S ITALIAN BEEF
Seasoned with garlic, anise, and sesame seeds, chuck roast is slowly simmered in a crock pot for a delicious Italian Beef.
Provided by Heather Oudman
Categories World Cuisine Recipes European Italian
Time 10h20m
Yield 12
Number Of Ingredients 9
Steps:
- Rinse and pat dry the roast. Coat the roast evenly with the flour; season with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Add the garlic to the hot oil; sear the beef in the oil until all sides are slightly browned. Transfer the roast to a slow cooker. Pour the water over the roast.
- Cook on Low for 5 hours. Add the anise seed and sesame seed to the slow cooker and cook another 4 hours. Add the green bell pepper and continue cooking until the meat is tender and easily pulled apart, about 1 hour more.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 5.2 g, Cholesterol 68.9 mg, Fat 19.8 g, Fiber 0.6 g, Protein 18.5 g, SaturatedFat 7.2 g, Sodium 43.8 mg, Sugar 0.3 g
GRANDMA VICKIE'S CHUCK ROAST
Try this recipe for the best pot roast on a cold day, baked with carrots and potatoes and flavored with zesty horseradish sauce.
Provided by chris
Categories Main Dish Recipes Roast Recipes
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large lidded pot over medium heat. Add chuck roast and brown, turning occasionally, about 5 minutes. Spread horseradish on roast. Add water and cover the pot.
- Bake in the preheated oven for 2 hours.
- Remove from the oven and leave oven on. Transfer roast to a plate. Add carrots, potatoes, and onion to the pot and return roast to the pot. Cover and continue baking about 1 hour more.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 32.9 g, Cholesterol 52.6 mg, Fat 9.3 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 3 g, Sodium 150.2 mg, Sugar 7.5 g
GRANDMA'S HOMEMADE BEEF STEW
Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.
Provided by COTTNBLOSM
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
- Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.
Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g
GRANDMA'S ROAST BEEF
French chef and "Rotis" author Stephane Reynaud developed this simple but savory roast recipe as an homage to childhood feasts at his grandmother's house.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
- Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
- Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
- Transfer roast to a cutting board.
- Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.
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