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.
SAVORY POT ROAST
Savory slow-cooked beef and veggies flavored by horseradish give you delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 8
Number Of Ingredients 9
Steps:
- Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
- Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
- Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
Nutrition Facts : Calories 315, Carbohydrate 30 g, Cholesterol 60 mg, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg
SAVORY POT ROAST
"I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear!"
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Nutrition Facts : Calories 263 calories, Fat 15g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
SAVORY POT ROAST
Easy! Easy! Easy! Add the word "Delicious" and you've described this recipe. The recipe is so old - I have no idea where it came from. Served it at a small dinner party for 6 people. Served with a nice Merlot. It was a huge it! AND it's Easy! Easy! Easy! I was able to work around the house while it was simmering away on the stove. Did I mention it was Easy?
Provided by Satisfied Kris
Categories One Dish Meal
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
- Spoon off fat.
- Stir in mushroom soup, onion soup mix and 1 cup water.
- Reduce heat to just above low.
- Cover, cook 2 hours.
- Add vegetables.
- Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
- Remove roast and vegetables and keep warm.
- Stir together the flour and remaining 1/4 cup water until smooth.
- Gradually stir into soup mixture.
- Cook until mixture boils and thickens, stirring constantly.
- Serve the roast& veggies with the gravy on the side.
Nutrition Facts : Calories 766.8, Fat 33, SaturatedFat 11.1, Cholesterol 161.7, Sodium 1038.1, Carbohydrate 52.3, Fiber 6.9, Sugar 6.5, Protein 63.3
AWESOME SAVORY POT ROAST
The beef comes out so tender it about melts in your mouth. The carrots, potatoes and beef absorb the soup mixture so well. You may need to add a little water if you want more gravy or another can of soup. Don't like the vegetables that much, make the roast with out them and serve with steamed veggies and mashed potatoes. Awesome with buttermilk honey biscuits.
Provided by Learnin 2 Cook
Categories Stew
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix together soup, soup mix, potatoes, and carrot in at least a 4qt slow cooker.
- Add roast and turn to coat.
- Cover and cook on Low for 8-9 hours or until beef is tender enough to cut with a fork.
Nutrition Facts : Calories 204.6, Fat 3.3, SaturatedFat 0.8, Sodium 388.9, Carbohydrate 39.7, Fiber 4.5, Sugar 7.2, Protein 4.9
SAVORY POT ROAST
Think cooking chuck roast is a hassle? Think again. Fresh carrots, potatoes & tender meat simmer in tangy sauce for a dish that fits your meal plan.
Provided by My Food and Family
Categories Beef
Time 2h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place meat in shallow foil-lined pan; surround with vegetables.
- Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
- Bake 2 hours or until tender. Serve with vegetables and pan gravy.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
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