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
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
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.
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 GINN'S WONDERFUL POT ROAST
I sure miss my mother's cooking. It was nothing fancy or gourmet, just plain honest to goodness GOOD Wholesome food. This pot roast recipe fed our families over the years and it was so good. She served it with her homemade buttermilk biscuits and gravy.
Provided by Linda Griffith
Categories Roasts
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Salt and pepper roast on both sides. Roll in flour..In a large skillet, put in the 1/2 cup of oil and when it is hot, brown roast on both sides. Place browned roast into a large dutch oven or cooking kettle. Cover with water. Bring to a rapid boil. Reduce to med. low and cover. Simmer for a good two hours. Place potatoes, onions, carrots and celery into the pot with roast. Add more water if needed. Add garlic powder and onion powder. Replace lid and simmer for another 45 minutes until veggies are done and roast is tender. Remove roast and veggies to a platter. When cool, slice roast into thick slices. In the meantime, mix gravy mix with water from roast and add to the pot. Bring to a boil and stir until thickened. If it is too thin, add a little flour to a little water to make a paste and pour into pot. If too thick, add a little more water. You'll have to judge to see how much is needed, by how thick or thin it is.
- 2. Serve with gravy and vegetables
POT ROAST WITH GUINNESS
This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.
Provided by PalatablePastime
Categories Roast Beef
Time 3h12m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
- Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly.
- Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
- Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
- Bring mixture to a boil, stirring constantly.
- Add the bay leaf, thyme, sugar.
- mustard, tomato paste, and season to taste with the salt and pepper.
- Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).
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CLASSIC POT ROAST | GARDEN IN THE KITCHEN
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4.8/5 (36)Total Time 3 hrs 25 minsCategory DinnerCalories 640 per serving
- In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
- To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce (1-2 minutes). Add beef broth, a few sprigs of fresh thyme and bay leaves.
- Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.
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