PERFECT POT ROAST
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
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 :
EASY POT ROAST
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
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
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.
PERFECT POT ROAST FOR BEGINNERS
Even if you are a beginning cook you can make a delicious pot roast.
Provided by Stephanie Manley
Categories Main Course
Time 2h15m
Number Of Ingredients 10
Steps:
- Begin by heating a couple of tablespoons of oil in a large pot. Heat the oil until it is hot. While the oil is heating, liberally salt and pepper the roast. Brown the roast in the pot with the heated oil until the sides are brown. You are not going to fully cook the roast at this time. Add in all of the remaining ingredients. Put a lid on the pot and cook at 350 degrees. Please see the cooking chart a good guide is 1 hour plus 15 minutes for each pound of beef. http://www.haverhillbeef.com/cookinginstructions.html
Nutrition Facts : Calories 369 kcal, Carbohydrate 7 g, Protein 36 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 217 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT MAMA'S POT ROAST RECIPE
This simple pot roast cooks in record time in the Instant Pot!
Provided by Kristen Hills
Categories Main Course
Time 1h40m
Number Of Ingredients 8
Steps:
- SEASON ROAST WITH SALT AND PEPPER. SELECT SAUTE AND ADD OIL TO THE COOKING POT. WHEN HOT, BROWN ROAST ON ALL SIDES, 8 TO 10 MINUTES. PLACE INTO THE COOKING POT.
- ADD THE CHOPPED ONIONS, CARROTS AND POTATOES TO THE POT. SPRINKLE ON THE LIPTON ONION SOUP MIX AND POUR ON THE BEEF BROTH.
- SELECT HIGH PRESSURE AND SET THE TIMER FOR 80 MINUTES. WHEN BEEP SOUNDS, TURN OFF PRESSURE COOKER AND ALLOW PRESSURE TO RELEASE NATURALLY FOR 15 MINUTES. AFTER 15 MINUTES, USE A QUICK PRESSURE RELEASE TO RELEASE ANY REMAINING PRESSURE.
- CAREFULLY REMOVE LID. TRANSFER POTATOES CARROTS AND BEEF TO SERVING DISHES.
- IF YOU WANT GRAVY, MIX CORNSTARCH AND WATER (3T CORNSTARCH WITH 3T WATER) AND MIX IN THE JUICES IN THE POT. COOK WHILE STIRRING ON SAUTE UNTIL THICKENED.
Nutrition Facts : Calories 700 kcal, Carbohydrate 17 g, Protein 67 g, Fat 41 g, SaturatedFat 19 g, TransFat 2 g, Cholesterol 233 mg, Sodium 550 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
EASY POT ROAST
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
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.
BEST POT ROAST
My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 14-16 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery. , In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once. , Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves. , In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast.
Nutrition Facts : Calories 344 calories, Fat 21g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 194mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
BASIC POT ROAST
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
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
INSTANT POT® POT ROAST
A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.
Provided by N8TE
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h5m
Yield 12
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
- Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
- Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer roast, potatoes, carrots, and onions to a platter for serving.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g
SIMPLE POT ROAST
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
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.
BASIC POT ROAST
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.
BEGINNERS POT ROAST
This was the first meal my Grams taught me. She had told be that the secret is that you do not always need the best cut of meat, you just need to know how to make it taste like it is. To this day I make this but over the years I have added my own flavors to it. I showed this to my friend who just got married and does not know how to cook. Her husband was delighted. This is simple and it nice for a dinner for two with leftovers.
Provided by Kerbare
Categories Roast Beef
Time 2h35m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 450°F.
- Place 1/4 of the onion on the bottom of the pan. If you do no have roasting pan you can use a cake pan, you will need to use foil to make a tent.
- Trim excess fat from the meat. Salt and pepper generously both sides. If you use the Worcestershire sauce cut back on the salt.
- Place the roast in the pan, add water and the remaining onions. Make sure to have onions on top of the roast.
- Cover and put in the oven for about an hour.
- Then lower the temp to 350°F for another 1-1 1/2 hours depending on how rare or cooked you want you meat.
- •My additions are when the mood strikes:.
- Yellow and red peppers.
- A-1 Steak sauce or Worcestershire sauce.
- Garlic.
- Over the years I have made this with a frozen roast and only had to cut back the water and add about another hour or so to the cooking time.
Nutrition Facts : Calories 1798, Fat 133.3, SaturatedFat 53.9, Cholesterol 469.5, Sodium 411.9, Carbohydrate 15.2, Fiber 2.1, Sugar 6.4, Protein 126.5
EASY INSTANT POT BEEF POT ROAST
Just a few ingredients thrown in the instant pot makes for the perfect Sunday dinner pot roast.
Provided by Steph
Categories Main Course
Number Of Ingredients 6
Steps:
- Add all the ingredients into the Instant Pot. Place the lid on top and move the knob to "sealing".
- Press the MEAT/STEW button for 60 minutes.
- Let the Instant Pot do a natural release (may take 15-20 minutes).
- Remove the roast and cut into slices (it should be very tender and fall apart easily).
- Serve roast with potatoes and carrots on the side.
Nutrition Facts : Servingsize 4 serving, Calories 292 kcal, Fat 19 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 948 mg, Carbohydrate 6 g, Sugar 2 g, Protein 21 mg
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