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.
SLOW-COOKED MEAT LOAF
What could be more comforting to come home to than moist and tender homemade meat loaf? "This one retains its shape in the slow cooker and slices beautifully," reports Marna Heitz from Farley, Iowa. "Because potatoes and carrots cook along with it, the entire dinner is ready at the same time."
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat egg and milk. Stir in the bread cubes, onion, green pepper, salt and pepper. Add the beef and mix well. Shape into a round loaf. Place in a 5-qt. slow cooker. Spread ketchup on top of loaf. Arrange carrots around loaf. Peel a strip around the center of each potato; place potatoes over carrots. , Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 7-8 hours longer or until no pink remains in the meat and the vegetables are tender.
Nutrition Facts : Calories 464 calories, Fat 17g fat (6g saturated fat), Cholesterol 160mg cholesterol, Sodium 1069mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.
POT ROAST MEATLOAF
One Saturday afternoon I sat down to go through all sorts of magazines in search of different recipes.This was one of many that now sits in my coveted recipe box.I apologize for not knowing its source but I hope you try it anyway!
Provided by crawfish pie
Categories Meat
Time 1h30m
Yield 1 pot roast meat loaf
Number Of Ingredients 10
Steps:
- Combine first eight ingredients.
- Shape into loaf in the center of a 13x9-inch pan.
- Place potatoes, onions and carrots in layers around meat. Be sure to season veggies well with your favorite seasonings.
- Cover tightly with foil.
- Bake at 375°F for 1 hour.
- Uncover then bake 10 minutes more.
- I like to brush meat and veggies with a teriyaki glaze before and during baking.
- You are able to change the taste of this meal by the seasoning you use.
- Hope you enjoy.
MEATLOAF RECIPE
Recipe video above. Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory!
Provided by Nagi
Categories Main
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
- Glaze: Mix together in a small bowl. Set aside.
- Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
- Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
- Transfer into loaf tin. Brush generously with glaze, using about 1/2.
- Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
- Bake for a further 30 minutes. Remove from oven.
- Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
- Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.
Nutrition Facts : ServingSize 179 g, Calories 404 kcal, Carbohydrate 15 g, Protein 24 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 129 mg, Sodium 607 mg, Sugar 7 g
MOCK POT ROAST
With potatoes, carrots, peas and onions, this meat loaf is just like a pot roast. Using ground beef instead of another cut of meat, makes it an economical meal-Marsha Ransom, South Haven, Michigan.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Brush with steak sauce. Arrange carrots, potatoes and onions around loaf. , Cover and bake at 375° for 40 minutes. Add peas. Cover and bake 30 minutes longer. Uncover; baste with pan juices. Bake 5 minutes more or until the meat is no longer pink and a thermometer reads 160°.
Nutrition Facts :
POT ROAST MEATLOAF
Make and share this Pot Roast Meatloaf recipe from Food.com.
Provided by Dommynchristian
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together beef, evaporated milk, bred crumbs, ketchup, 1 teaspoon salt, Worcestershire sauce and 1/4 teaspoon pepper. Shape into a loaf in center of a large sheet of heavy foil and place in a 13 x 9-inch pan.
- Peel vegetables. Slice potatoes and onions 1/4-inch thick, and cut carrots into quarters. Place vegetables in layers around the meat, sprinkling each layer with mixture of parsley flakes, salt and pepper. Cover tightly with foil. Bake at 375°F for one hour or until vegetables are tender. Uncover and bake 10 minutes longer to brown meat.
Nutrition Facts : Calories 529.3, Fat 21.1, SaturatedFat 8.8, Cholesterol 89.3, Sodium 1587.2, Carbohydrate 55.8, Fiber 6.5, Sugar 11.1, Protein 29.9
MEATLOAF POT ROAST
This is the best meat loaf I have ever had. The meat loaf is surrounded by potatoes, carrots and onions and baked together for a wonderful one dish comfort food meal. The meat loaf is very moist and tender and the veggies are soft and so tasty.
Provided by Marie
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, place bread and process until fine crumbs form.
- Transfer crumbs to a large bowl.
- Add carrot, onion, garlic and parsley to the food processor and process until minced, about 30 seconds.
- Add vegetables to bread crumbs in bowl.
- Add meat, grated Parmesan, eggs and salt and pepper and mix well.
- If mixture seems too dry, I add a few splashes of water and remix.
- Shape into a loaf and place in a greased baking pan.
- Combine potatoes, carrots and onions in a bowl and sprinkle with salt and pepper, then drizzle with olive oil and mix.
- Place around meat loaf in pan, sprinkle with fresh chopped parsley, cover tightly with foil and bake at 375° for about 45 minutes.
- Uncover and bake for 15 to 20 minutes longer until vegetables are done.
Nutrition Facts : Calories 624.7, Fat 30.6, SaturatedFat 12, Cholesterol 226.9, Sodium 964.2, Carbohydrate 43.8, Fiber 6.1, Sugar 5.9, Protein 42.4
SIMPLE POT ROAST
A platter of tender pot roast, along with sweet carrots, potatoes, and turnips, is nearly a complete meal in itself. Simply pour the sauce from the pot into a gravy boat and then set out a salad, a loaf of crusty bread, and a robust cabernet or red zinfandel to round out the feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Place potatoes (and turnips, if using) in a large roasting pan, and toss with 3 tablespoons olive oil. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Roast until golden brown and crisp, 30 to 40 minutes. Remove pan from oven; set aside. Reduce oven temperature to 350 degrees.
- Lay parsley, thyme, and bay leaf on a piece of cheesecloth. Bundle and tie with kitchen twine; set aside. Cut leeks in half lengthwise, making sure not to cut through the root. Rinse well under cold running water to remove any dirt. Cut the leeks crosswise into 1-inch half moons; set aside.
- Combine flour, remaining teaspoon salt and 1/2 teaspoon pepper, paprika, and allspice in a small bowl. Place beef on a work surface, and pat dry with paper towels. Sprinkle flour mixture over meat, and pat to coat well.
- Heat remaining 2 tablespoons olive oil in large Dutch oven (about 7 quarts) over medium heat until hot, but not smoking. Sear roast on all sides until golden brown, about 2 minutes per side. Transfer to a plate; set aside.
- Reduce heat to medium-low. Add leeks and garlic, and cook, stirring occasionally, until leeks are just softened, about 3 minutes. Add wine, and deglaze pan, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil; cook until most of the wine has evaporated. Add beef stock, tomato paste, bouquet garni, and reserved roast. Cover, and place in oven for 30 minutes. Turn the roast over, and cook for 30 minutes more.
- Add carrots, cover, and return to oven for 1 1/2 hours, turning the roast over every 30 minutes.
- Add roasted potatoes and turnips to pan, submerging them halfway in the liquid. (This leaves the vegetables tender and crisp.) Place in oven, uncovered, for 30 minutes more to let some of the liquid evaporate. Season with salt and pepper, if desired.
- Transfer meat to a cutting board to rest for 5 minutes. Discard string, and slice meat. Serve with vegetables and sauce on the side.
POT ROAST
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
- Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
- Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
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