OVEN POT ROAST
This is so easy and tastes great. It makes wonderful gravy while it's cooking.
Provided by BECKYSMITH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
- In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
- In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
- Cover and bake in preheated oven for 3 hours or until desired doneness.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g
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.
OVEN ROAST BEEF
This roast can be made in a kitchen oven or at an outdoor camp site in a dutch oven. The recipe will make a very tender roast with its own gravy. Leftovers may be kept in the gravy for several days.
Provided by Bill Hilbrich
Categories Roast Beef
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees fahrenheit.
- Rub the dry soup mix on the meat, place in a covered roasting pan.
- Add mushroom soup and water or beer.
- Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.
3 HOUR OLD FASHIONED OVEN POT ROAST
Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 375F degrees.
- Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
- Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
- Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
- Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
- Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
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