Wagon Train Pot Roast Recipes

PERFECT POT ROAST

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.

TANGY CHUCK WAGON POT ROAST

Steps:

• Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
• In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
• Remove from pot & keep warm.
• Pour off any excess fat.
• Add next 7 ingredients& mix well.
• Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
• Spoon off any excess fat.
• Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.

WAGON TRAIN POT ROAST

Steps:

• Preheat oven to 350 degrees F. Coat a large roasting pan with cooking spray. Place brisket fat side up in pan. In a large bowl, combine remaining ingredients; mix well then pour over brisket. Cover tightly with aluminum foil. Preheat oven to 350 degrees F. Coat a large roasting pan with cooking spray.
• Place brisket fat side up in pan. In a large bowl, combine remaining ingredients; mix well then pour over brisket. Cover tightly with aluminum foil. Roast 3 to 3-1/2 hours, or until fork-tender. Remove brisket to a cutting board. Cut across the grain into 1/4-inch-thick slices. Serve topped with sauce from the pan.

ULTIMATE POT ROAST

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.