3-PACKET POT ROAST RECIPE
This 3-Packet Pot Roast with gravy is tender, flavorful, and super easy to make. It's a set it and forget it meal the whole family will love.The slow cooker or instant pot can take a rather tough cut of meat and turn it into something mouthwatering and delicious! While this simple roast is cooking low and slow, it creates its own scrumptious savory gravy. And after all, gravy makes everything better!
Provided by Nikki Lee - Soulfully Made
Categories Main Dish
Time 8h5m
Number Of Ingredients 7
Steps:
- Place roast in the slow cooker (I use a 6 quart).
- In a mixing bowl mix 3 packets with 1 cup beef broth and pour over roast.
- Cover with the lid and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
- Remove from slow cooker and discard any fat and shred.
- To thicken gravy, if desired, in a small measuring cup mix 3 tablespoons of corn starch and 1/4 cup of water. Turn the slow cooker to high and pour the slurry in. Stir until combined. Place shredded roast back into the slow cooker and allow to thicken (about 30 minutes).
- If you want to sear the roast first, turn Instant Pot on Saute. When hot, add 1 tablespoon of vegetable oil and coat the bottom. Add in roast and brown on all sides. (Cut roast in half if larger so it will fit nicely into Instant Pot) - Optional
- Press "Cancel" and pour beef broth into the bottom of the instant pot and remove any browned bits with a spatula (being sure to get under the roast too). I use a 6 Quart (If using a larger IP add the appropriate amount of liquid called for the size IP you are using).
- Sprinkle all 3 packets over the roast.
- Place on lid and make sure valve is in sealing position. Press "Manual Pressure" for 90 minutes.
- Do a "Natural Pressure Release" for 15 minutes and then open the valve to release the remaining pressure manually.
- Remove the lid and remove the roast to a serving plate.
- To thicken gravy add 3 tablespoons of cornstarch to ¼ cup cold water and stir until dissolved. Pour cornstarch slurry into the Instant Pot and turn to saute. Simmer for 5 minutes to thicken.
- Shred or slice roast and return to Instant Pot once the sauce has thickened.
Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 11 g, Protein 51 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 141 mg, Sodium 1162 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
OZ'S POT ROAST IN A POCKET
These wonderful little Packets are sooooo easy to prepare by those with limited kitchen skills. I like to make these because its simple and delishes.. I make these up in the morning and place in the fridge..when i am not home to make dinner they can just be popped into the oven and baked. You will save valuable time by using baby carrots in the snack bags and baby red potatoes with no cutting or peeling required...unless you want to peel them. (internet photo) intil i make this again.
Provided by Kellie Parker @Luv2mixitup
Categories Beef
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Mix all ingredients together in a large bowl.
- Lay out 6 large pieces of aluminum foil and place equal amounts of mixture in center of each piece of foil. fold foil inward at all seams to form a packet,allowing foil to tent slightly on top to allow room for steam. Pinch all the edges closed.
- Bake packets on a large cookie sheet or in a shallow baking dish for about 1 hr 30 min. Take packets out and place on a plate. or keep in the foil pocket to serve
SLOW ROASTED POCKET BEEF
A delicious way to cook a pocket roast (which can sometimes be a little tough and flavourless). This makes a delicious jus. Next time we will double the wine and add 1/2 cup water to see if we can make more!
Provided by The Normans
Categories Roast Beef
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 130 degrees.
- Mix oil, thyme, tomato paste and garlic and smother the beef.
- Use the prosciutto to wrap the roast and tie with to secure.
- Brown the roast on the stovetop in a baking pan. Add the wine and stock.
- Cover with foil and bake for 4 hours making sure the liquid doesn't evaporate.
Nutrition Facts : Calories 731, Fat 55.8, SaturatedFat 20.8, Cholesterol 172.5, Sodium 278.7, Carbohydrate 2.3, Fiber 0.4, Sugar 0.7, Protein 46.7
SLOW-COOKER POT ROAST
Try our succulent Slow-Cooker Pot Roast recipe. Enjoy this easy slow cooker pot roast recipe as soon as you step through the door after work.
Provided by My Food and Family
Categories Home
Time 8h10m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients until blended.
- Place meat in slow cooker; top with vegetables and sauce. Cover with lid.
- Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
PROVOLONE BEEF PASTRY POCKETS
My children always make sure they're home when they find out we're having these pockets for dinner. They're a smart way to use leftover pot roast. -Karen Burkett, Reseda, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Remove from pan; cool completely., Drain beef, discarding sauce or saving for another use. Coarsely chop beef. In a small bowl, whisk egg and water., Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-in. rectangle; cut crosswise into thirds, making three 5-in.-wide rectangles., Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top each with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling; press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling., Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake frozen pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.
Nutrition Facts : Calories 628 calories, Fat 36g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 725mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 29g protein.
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.
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