MELT IN YOUR MOUTH POT ROAST
Make and share this Melt in Your Mouth Pot Roast recipe from Food.com.
Provided by QueenJellyBean
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Heat a heavy oven proof pot over medium high heat. When hot; add oil and heat oil until hot. Add brisket and cook until browned turning once, about 5 minutes. Remove from pot to plate and sprinkle both sides with thyme, salt and pepper.
- Melt butter in the pot over medium heat and add onions. Stir to coat with butter and then cover and cook for 5 minutes. Uncover and turning heat to medium high and cook onions until they start to brown. Add garlic and stir for 30 seconds, then add broth, wine and worcestershire sauce.
- Return brisket to pot; spooning the onions to the top of the roast. Around the roast place the carrots and potatoes. Cover and bake for 1 hour or until vegetables are tender and meat is tender.
- Remove brisket and let is rest for 10-15 minutes on a cutting board covered loosely foil.
- Thinly slice the brisket and serve with the vegetables still in the pot. Spoon some of the juices over the roast.
Nutrition Facts : Calories 798, Fat 54.7, SaturatedFat 21.8, Cholesterol 143.2, Sodium 464.4, Carbohydrate 34.8, Fiber 4.4, Sugar 7.4, Protein 35.5
MELT-IN-YOUR-MOUTH CHUCK ROAST
My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting beef chuck roast turns out. -Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 880mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 31g protein.
SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST
There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce the best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.
Provided by Karen E.
Categories Roast Beef
Time 9h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine seasoning mix ingredients together in a small bowl. Set aside.
- Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
- Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
- Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
- Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
- Cook on low for 9 hours or on high for 6 hours.
- Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
- Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
MELT IN YOUR MOUTH SLOW COOKER POT ROAST RECIPE
This melt in your mouth pot roast does exactly what it says. It is so full of flavor and juices that you will get the most tender pot roast ever! The perfect Sunday dinner recipe.
Provided by Contributor
Categories Main Course
Time 8h10m
Number Of Ingredients 8
Steps:
- Spray slow cooker with non stick cooking spray.
- Place roast in the bottom of the slow cooker
- Place potatoes and carrots all around the roast.
- In a mixing bowl combine the cola, brown sugar, chili sauce, ketchup, and dry onion soup mix.
- Pour the mixture over the beef and potatoes
- Cook on low for 8 hours.
Nutrition Facts : Calories 564 kcal, Carbohydrate 61 g, Protein 37 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 954 mg, Fiber 5 g, Sugar 35 g, ServingSize 1 serving
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