Pot Roast For Two Recipes

POT ROAST FOR TWO

Pot Roast for Two image

"A satisfying pot roast dinner doesn't have to feed an army, as this recipe proves," says Judy Armstrong (at left with her husband, Ron) of Norwell, Massachusetts. "I love the bold combination of spices in this moist and flavorful meal-in-one dish."

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

2 beef eye of round steaks
2 small carrots, cut into 3/4-inch chunks
2 small potatoes, peeled and cut into 1/2-inch slices
1 celery rib, coarsely chopped
1 small onion, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup beef broth
2 garlic cloves, thinly sliced
2 teaspoons onion soup mix
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon aniseed
1/8 teaspoon each ground cinnamon, ginger and nutmeg
Dash ground cloves

Steps:

Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

Nutrition Facts :

CLASSIC POT ROAST (COOKING FOR 2)

Classic Pot Roast (Cooking for 2) image

Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h10m

Yield 2

Number Of Ingredients 10

Ingredients

1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, cut into 1/2-inch slices
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
10 baby carrots
6 small red or Yukon Gold potatoes, cut in half

Steps:

Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g

SLOW-COOKER POT ROAST

Slow-Cooker Pot Roast image

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 6h25m

Number Of Ingredients 6

Ingredients

1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce

Steps:

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g

SWEET AND SOUR POT ROAST FOR TWO

Sweet and Sour Pot Roast for Two image

This has been a favorite in our family for years. I can still remember how the aroma filled the house and made everyone's mouth's water before Sunday dinner. Here, the recipe is sized for two people.

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 boneless beef chuck steak (3/4 pound and 3/4 inch thick)
1 tablespoon canola oil
1-1/2 cups water, divided
2 tablespoons white vinegar
2 tablespoons molasses
2 small carrots, cut into chunks
1 large red potato, cut into chunks
1 medium onion, cut into eight wedges
1 tablespoon all-purpose flour

Steps:

In a small bowl, combine the salt, thyme, marjoram, nutmeg and pepper. Rub over meat. In a skillet, cook meat in oil until browned on both sides; drain. Combine 1-1/4 cups water, vinegar and molasses. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in the carrots, potato and onion. Return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a serving platter; keep warm. Combine flour and remaining water until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pot roast and vegetables.

Nutrition Facts :

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