Basic Pot Roast Recipes

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EASY POT ROAST



Easy Pot Roast image

This recipe is what a recipe should be. Good, simple, and inexpensive.

Provided by David R. Turner

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 7

4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion and mushroom soup mix
1 tablespoon Worcestershire sauce
3 potatoes, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
  • Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

Nutrition Facts : Calories 550 calories, Carbohydrate 24.5 g, Cholesterol 130.8 mg, Fat 32 g, Fiber 3.3 g, Protein 39.1 g, SaturatedFat 12.5 g, Sodium 432.7 mg, Sugar 2.5 g

BASIC POT ROAST



Basic Pot Roast image

A classic Basic Pot Roast recipe

Provided by Betty Wason

Categories     Beef     Herb     Onion     Carrot     Winter     House & Garden

Yield Makes 6-8 Servings, with some meat left over

Number Of Ingredients 11

1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
5 pound rump of beef
2 or 3 tablespoons fat or oil
2 onions, sliced, or 10-12 small white onions, peeled
1 or 2 carrots, scraped and cubed
Herbs and other seasonings as desired
N/A seasoning
1 cup liquid (wine, bouillon, tomatoes, vegetable broth, etc.)
Other vegetables as desired

Steps:

  • Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate. Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.
  • Pot Roast Variations
  • 1. For part of the liquid, use a 10-ounce can (1 1/3 cups) of puréed tomatoes. For seasoning, add 1 tablespoon minced parsley or dill. When the meat has been removed from the pan, add 1 cup sour cream to the sauce.
  • 2. For the liquid, use 3/4 cup dry white wine, 2 tablespoons brandy or rum, and 1 tablespoon chili sauce. For seasoning, add 4-6 coriander seeds and 12 peppercorns.
  • 3. For the liquid, use 1/2 cup syrup from canned fruit, 2 tablespoons vinegar, 1/2 cup water, 1 beef bouillon cube. For seasoning, add a pinch of powdered fennel and a teaspoon of minced dill.
  • 4. For the liquid, use half dry vermouth, half chicken bouillon.

BASIC POT ROAST



Basic Pot Roast image

This is a Marcelle Bienvenu recipe from the New Orleans Times-Picayune. It makes a wonderful gravy that could be thickened with cornstarch or flour if desired.

Provided by LaLa Lola

Categories     Roast Beef

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 8

3 -4 lbs rump roast
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon olive oil
1 large onion, chopped coarsely
1/3 cup beef broth (or water)
1 tablespoon chopped parsley
2 bay leaves

Steps:

  • Preheat oven to 325°.
  • Salt& pepper roast.
  • Heat ovenproof Dutch oven over high flame about 3 minutes.
  • Add olive oil.
  • Brown roast well, about 4 minutes on each side.
  • Remove roast.
  • Add chopped onions, stir, scraping up brown bits from bottom of pot.
  • Add beef broth and stir.
  • Return roast to pot.
  • Add parsley& bay leaves.
  • Cover.
  • Put in 325° oven for 30 minutes.
  • Reduce heat to 300° and cook for 1 ½ hour until fork tender.

POT ROAST



Pot Roast image

This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes.

Provided by Linda C.

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h25m

Yield 4

Number Of Ingredients 11

2 pounds beef pot roast, fat trimmed and discarded
3 potatoes, peeled and cut into 6 pieces
1 large onion, cut into 8 pieces
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
3 cups water
salt and ground black pepper to taste
1 pinch garlic salt, or to taste
½ cup water
3 tablespoons cornstarch
½ teaspoon browning sauce (such as Gravy Master®)

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
  • Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
  • Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
  • Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 41 g, Cholesterol 98 mg, Fat 23.9 g, Fiber 5.5 g, Protein 31.3 g, SaturatedFat 9.4 g, Sodium 200.5 mg, Sugar 4.9 g

SIMPLE BEEF POT ROAST



Simple Beef Pot Roast image

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
3 ½ pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
  • Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
  • Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.6 g, Cholesterol 140.6 mg, Fat 39.2 g, Fiber 1.5 g, Protein 31.7 g, SaturatedFat 16.8 g, Sodium 883.5 mg, Sugar 2.5 g

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

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.

PERFECT POT ROAST



Perfect Pot Roast image

Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more! I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening-we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8-10 servings.

Number Of Ingredients 14

1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 beef chuck pot roast (3 to 4 pounds)
1 tablespoon olive oil
3/4 cup water
1 large onion, chopped
1/4 cup chopped green pepper
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme
All-purpose flour

Steps:

  • Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender. , Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan. , For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.

Nutrition Facts :

SIMPLE PERFECT POT ROAST



Simple Perfect Pot Roast image

This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.

Provided by PanNan

Categories     Roast Beef

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 boneless chuck roast (about 3 1/2 lbs)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 garlic cloves, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low sodium chicken broth
1 sprig fresh thyme
1 -1 1/2 cup water
1/4 cup dry red wine

Steps:

  • Adjust oven rack to middle position and heat oven to 300°F.
  • Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
  • Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
  • Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
  • Transfer roast to a large plate; set aside.
  • Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
  • Add garlic and sugar; cook until fragrant, about 30 seconds.
  • Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
  • Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
  • Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
  • Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
  • Transfer roast to carving board, tent with foil to keep warm.
  • Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
  • Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
  • Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
  • Season to taste with salt and pepper.
  • Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
  • Serve, passing remaining sauce.
  • Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

CLASSIC POT ROAST (COOKING FOR 2)



Classic Pot Roast (Cooking for 2) image

Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 2

Number Of Ingredients 10

1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, cut into 1/2-inch slices
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
10 baby carrots
6 small red or Yukon Gold potatoes, cut in half

Steps:

  • Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
  • Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g

OVEN POT ROAST



Oven Pot Roast image

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

½ cup all-purpose flour
ground black pepper to taste
3 ½ pounds rump roast
¼ cup butter
½ (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup dry vermouth

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

3 HOUR OLD FASHIONED OVEN POT ROAST



3 Hour Old Fashioned Oven Pot Roast image

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

1 (3 -5 lb) bottom round beef roast
salt
pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms, whole
12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch

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.

SIMPLE POT ROAST



Simple Pot Roast image

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

5 large Idaho potatoes, peeled and quartered (or a combination of potatoes and turnips, if desired)
5 tablespoons extra-virgin olive oil
3 teaspoons coarse salt, plus more for seasoning, if desired
3/4 teaspoon freshly ground pepper, plus more for seasoning, if desired
5 sprigs flat-leaf parsley
5 sprigs thyme
1 dried bay leaf
4 medium leeks
1 tablespoon all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 3 1/4-to 3 1/2-pound beef rump roast
3 cloves garlic, thinly sliced
1 cup dry red wine
6 cups homemade or low-sodium canned beef stock
2 tablespoons tomato paste
6 large carrots, tops trimmed, peeled

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.

EASY POT ROAST



Easy Pot Roast image

Easiest pot roast ever!! If your a beginner in the kitchen (or not) this is the pot roast recipe for you ;-)

Provided by Adam K.

Categories     Roast Beef

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -5 lbs chuck roast
1 (10 1/4 ounce) can cream of mushroom soup
1 (1 1/4 ounce) envelope onion soup mix (I use beefy onion flavor)
2 medium onions, peeled and sliced thin
seasoning salt
garlic powder
pepper
1/2 cup water

Steps:

  • Preheat oven to 350°F.
  • Season the roast with the dry seasonings (don't overdo).
  • Sprinkle the dry soup mix onto the meat.
  • Spread mushroom soup over the top and add onions.
  • Add water, cover tightly with foil.
  • Bake for three hours.
  • Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.

BASIC ROAST BEEF



Basic Roast Beef image

Nothing is better for Sunday dinner then a beef roast. This recipe is so tasty and goes well with any side dish.-Virginia Vail, Lake Monroe, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 14 servings.

Number Of Ingredients 6

1 beef rump roast or bottom round roast ( about 3-1/2 pounds)
Salt and pepper
1 large onion, sliced
GRAVY:
2 tablespoons all-purpose flour
2 cups water

Steps:

  • Place beef, fat side up, on rack in a roasting pan. Season with salt and pepper; top with onion slices. Add enough water to pan to cover the bottom. Bake at 350° for 3-1/2 hours or until tender. For gravy, mix flour with water; stir into pan drippings, cooking over medium heat until gravy has thickened., First Day: Pot Roast. Place peeled carrots and halved peeled potatoes in with the roast during the last 1-1/2 hours of cooking., Second Day: Sweet-and-Sour Beef. Heat chunks of leftover beef in sweet-and-sour sauce and serve over cooked noodles. To make sauce, saute 1/2 cup chopped celery and 1/4 cup chopped onion in 2 tablespoons butter until tender. Stir in 1 tablespoon flour. Add 1/4 cup sugar, 1/4 cup vinegar and 1/4 cup water. Stir until slightly thickened., Third Day: Beef Stew. Heat gravy and chunks of beef in a pan, along with leftover potatoes and carrots., Fourth Day: Beef over Rice. Heat leftover beef and gravy and serve over cooked rice., Fifth Day: Meat Pie. Place leftover meat chunks, gravy, peas and carrots in pie plate. Top with you favorite pie crust or biscuits. Bake at 350° for 30-45 minutes or until crust is golden.

Nutrition Facts :

SUPER SIMPLE POT ROAST



Super Simple Pot Roast image

This is a great way to cook on busy errand days. The gravy makes itself and the roast literally falls apart, you have to scoop it out with a spoon. You can even place the roast in FROZEN if you want just add a few hours extra time of cooking. It is always perfect and everyone eats it up--never much left over for lunches.

Provided by Shawn C

Categories     Roast Beef

Time 6h5m

Yield 4-8 serving(s)

Number Of Ingredients 5

3 -5 lbs chuck roast or 3 -5 lbs chuck tender roast
1 (1 1/4 ounce) envelope Lipton onion mushroom dry soup mix
1 (10 1/2 ounce) can cream of mushroom soup
1 (14 ounce) can beef broth
1 beef bouillon cube

Steps:

  • Place soups in crock pot and whisk together.
  • Add remaining ingredients to crock pot.
  • Cover and turn on high for 6-8 hours.
  • Serve with rice or potatoes.

BASIC POT ROAST



Basic Pot Roast image

This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike. The ingredients call for beef or veal stock, but chicken stock will do in a pinch - indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor.

Provided by Florence Fabricant

Categories     dinner, one pot, roasts, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 pounds boneless beef rump or top round in one piece
2 cups finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
3 cloves garlic, minced
3 1/2 cups beef or veal stock
Salt and freshly ground black pepper
1 1/2 teaspoons dried thyme
1 bay leaf
2 tablespoons tomato paste

Steps:

  • Preheat oven to 350 degrees.
  • Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the onions, carrots and celery and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the stock.
  • Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the thyme and the bay leaf. Return the meat to the casserole.
  • Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
  • To serve at once, remove the meat from the casserole and set aside. Strain the cooking liquid and puree the vegetables in a food processor or a blender. Return the cooking liquid to the casserole and stir in the pureed vegetables and the tomato paste. Bring to a boil and cook for about five minutes until the sauce has thickened slightly. Season to taste with salt and pepper.
  • Slice the meat and arrange on a platter. Spoon some of the hot sauce over the slices and pass the rest alongside.
  • Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day steps 5 through 7 of this recipe can be followed. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 949 milligrams, Sugar 4 grams

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SIMPLE POT ROAST RECIPE - {A COZY FAMILY FAVORITE}
Remove meat to a plate and pour off any excess fat from the pan. Add liquids, bay leaves, garlic cloves and bring to a boil. Return meat and any juices to pot and place in oven. Cook, partially covered for 4-5 hours until meat is extremely tender.
From wildthistlekitchen.com
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THE BEST POT ROAST RECIPE - SIMPLY RECIPES
2022-05-06 Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat.
From simplyrecipes.com
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CLASSIC BEEF POT ROAST RECIPE | MYRECIPES
Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Step 3. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer.
From myrecipes.com
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EASY POT ROAST RECIPE| PORK ROAST | HOW TO MAKE POT ROAST IN THE …
EASY TENDER JUICY PORK POT ROAST!How to make pork pot roast? The video contains basic instructions on how to make a tender flavorful pork pot roast. This pot...
From youtube.com
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DISCOVER EASY OVEN BAKED POT ROAST RECIPE 'S POPULAR VIDEOS | TIKTOK
Jas. Tender Oven-Baked Pot Roast . Once seasoned bake in the oven @375 degrees for atleast 4 hours. Halfway through the cooking process (at about 2 hours in) add your carrots and potatoes. Let it finish up the last two hours and you have a TENDER pot Roast #potroast #recipiesoftiktok #atljas #fyp. TikTok video from Jas (@atljas): "Tender Oven ...
From tiktok.com
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MAMA'S SLOW ROASTED POT ROAST - TENDER, EASY, DELICIOUS!
2019-07-08 In a skillet, melt butter over medium heat. Sear all sides of the roast. Remove from heat. Add chunked potatoes and carrots (or any root vegetables you want) to the roasting pan. Create a well for the roast to sit in, so the vegetables are under and surrounding the roast.
From amodernhomestead.com
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THE EASIEST AND BEST POT ROAST RECIPE EVER - TASTY EVER AFTER
2019-11-06 Preheat oven to 325F/163C degrees. Heat oil in a large (5-7 quart), heavy dutch oven pot over medium high heat until hot. Place meat in pot and cook, without turning, until bottom is well browned. Using tongs, turn meat and brown on all sides. Push meat to the side of pan, add the onion, and lightly brown.
From tastyeverafter.com
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PERFECT POT ROAST RECIPE WITH POTATOES AND CARROTS
2021-07-23 Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer. With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm . To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.
From thespruceeats.com
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EASY POT ROAST CROCK-POT RECIPE | TASTE OF HOME
2020-05-20 Step 2: Prepare the slow cooker and cook. While the meat is browning, place the carrots, potatoes and onion in the bowl of a 6-quart slow cooker. Place the roast on top of the vegetables and sprinkle it with the steak seasoning. Add the deglazing liquid and the broth and cook, covered, on low for 10 to 12 hours, until the beef and vegetables ...
From tasteofhome.com
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EASY POT ROAST | BETTER HOMES & GARDENS
Directions. Remove meat from package, reserving juices. In a large skillet cook shallots in hot margarine or butter over medium heat for 1 minute. Add pot roast; reduce heat. Cover and simmer about 10 minutes or until pot roast is heated through. In a small bowl stir together reserved meat juices and tarragon vinegar.
From bhg.com
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PERFECTLY SIMPLE POT ROAST - LET THE BAKING BEGIN!
2014-09-18 Place meat into crockpot. Add carrots, onions, garlic, and water mixture. Close lid and set on “high” for 7 hours. After 7 hours, remove meat and place into a separate dish and keep warm. Set a sieve over a bowl. Pour the liquid and vegetables from crock pot through a sieve. Discard the solids and keep the liquid.
From letthebakingbegin.com
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EASY POT ROAST RECIPE - REAL FOOD BY DAD
2020-04-26 Add the tomatoes, chicken stock, bouillon cube, Worchestire sauce tomato paste, thyme and rosemary. Put the roast back into the pot and bring to a boil. Once boiled place the lid on top and transfer to the oven. Cook pot roast i the oven at 350F for one hour. Turn down the heat to 250F and cook for another 2½ to 3 hours.
From realfoodbydad.com
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EASY POT ROAST - I AM HOMESTEADER
2019-05-28 Heat a large pot or Dutch oven over medium-high heat. Then add olive oil. Rough chop carrots into 2-3 inch pieces. (after cutting off the top this meant I was cutting the carrots in half on the diagonal.) Cut two onions in half and add them to the hot pot, browning them on one side and then the other.
From iamhomesteader.com
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TRADITIONAL EASY POT ROAST - CERTIFIED ANGUS BEEF
Cook for 3 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender. Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place Dutch oven on stovetop and bring contents to a boil. Slice pot roast against the grain or pull in bite-size pieces.
From certifiedangusbeef.com
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29 MOUTH-WATERING POT ROAST RECIPES - TASTE OF HOME
2018-04-24 Contest-Winning Mushroom Pot Roast. Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. —Angie Stewart, Topeka, Kansas.
From tasteofhome.com
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SIMPLE POT ROAST WITH VEGETABLES | I HEART RECIPES
2015-11-29 Instructions. Pat dry the roast, then set is to the side. Combine all of the seasonings, and mix it with 1/4 cup of all purpose flour. Once the flour and seasonings are combined, coat the roast with seasoned flour. Pour 2 tbsp of vegetable oil into a dutch oven, then place the dutch oven over medium heat.
From iheartrecipes.com
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EASY POT ROAST RECIPE | REAL SIMPLE
Step 4. Increase heat to medium-high and pour in wine. Let bubble until slightly reduced, 1 to 2 minutes. Stir in 1 cup water. Return beef to pot, along with any juices on plate. Bring to a simmer, cover, and place in oven. Roast beef, turning every 30 …
From realsimple.com
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21 EASY POT ROAST RECIPE SLOW COOKER - SELECTED RECIPES
Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).
From selectedrecipe.com
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COOKING POT ROAST ON THE STOVE - TAKEOUTFOOD.BEST
2022-06-13 This simple stovetop pot roast exhibits you easy methods to make a moist, tender beef pot roast with gravy from scratch on the stovetop. It cooks up so tender and scrumptious and makes Sunday dinner a breeze. Ken, being the meat and potatoes man that he’s, will, as a rule, ask me to make stovetop pot roast. Not shocking, proper? Easy and ...
From takeoutfood.best
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TOP 10 POT ROAST RECIPES | TASTE OF HOME
2019-11-21 Melt-in-Your-Mouth Pot Roast. Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth…the aroma of this English roast recipe is wonderful! —Jeannie Klugh, Lancaster ...
From tasteofhome.com
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BASIC EASY POT ROAST RECIPE - RECIPELAKE
This basic easy pot roast recipe is associate Yankee variation of a French delicacy known as meat mode and was dropped at America by the German immigrants.This is one of delicious Easy Slow Cooker Recipes is a simple basic roast instruction that anyone can create and therefore the result’s a delicious beef dish easy recipes for the family. This is the Quick and Illustrated …
From recipelake.com
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POT-ROAST RECIPES | BBC GOOD FOOD
Pot-roast beef with French onion gravy. 149 ratings. Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions.
From bbcgoodfood.com
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THE BEST POT ROAST RECIPE - CHEF SAVVY
2021-02-03 Preheat oven to 275 degrees. Season roast with salt and pepper. Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side. Take roast out of the pan. Add in the onions and saute for 2-3 minutes to brown. Add in garlic and cook for an additional minute.
From chefsavvy.com
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