Pot Roast Salad Recipes

PERFECT POT ROAST

Perfect Pot Roast image

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

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

REFRIGERATOR DAY POT ROAST SALAD

Refrigerator Day Pot Roast Salad image

Provided by Food Network

Categories main-dish

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons red wine vinegar
Salt and pepper
1 teaspoon Dijon mustard.
1/4 cup olive oil
Little bit of minced garlic
1 tablespoon rinsed capers, chopped
1/2 teaspoon salt
Freshly ground black pepper
Any leftover juices, degreased, from braised beef
1 or 1 1/2 cups cubed leftover pot roast
1/4 cup thinly sliced red onion
2 tablespoons minced parsley
Tomato slices
Potato salad made with leftover boiled potatoes or cole slaw

Steps:

In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.
Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.

POT-ROAST SALAD

Pot-Roast Salad image

Ease your way into the workweek with this meal made from leftover pot roast.

Provided by Martha Stewart

Categories Beef Recipes

Time 35m

Number Of Ingredients 9

Ingredients

Salt
3/4 pound green beans
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
6 tablespoons vegetable oil
2 tablespoons chopped fresh parsley
1 head, Boston lettuce
Leftover Pot Roast, thinly sliced
1/4 red onion

Steps:

In boiling salted water, cook beans until tender, 8 minutes. Run under cold water to stop the cooking. In small bowl, whisk vinegar, mustard, and 1/4 teaspoon salt. Slowly add oil, whisking until emulsified. Stir in parsley.
Toss lettuce, torn, with one-third of the dressing. Divide among 4 plates.
Toss beans with another third dressing; add to plates.
Toss pot roast slices and onion in remaining dressing, and mound on top of plates.

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