Classic Pot Roast Cooking For 2 Recipes

CLASSIC POT ROAST FOR THE SLOW COOKER

Steps:

• In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
• Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

INSTANT POT® CLASSIC POT ROAST

Steps:

• Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
• Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

POT ROAST FOR TWO

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

CLASSIC POT ROAST (COOKING FOR 2)

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.

CLASSIC BEEF POT ROAST RECIPE

Steps:

• Preheat your oven to 350°.
• Add olive oil in a large 5-quart (or larger) Dutch oven and heat on medium-high heat.
• Meanwhile pat the chuck roast with paper towel before seasoning both sides with kosher salt.
• Once the pot is hot, sear the roast for 4 to 5 minutes a side. When a good crust has formed (on both sides), use tongs to transfer the roast to a plate.
• Reduce the heat to medium and add in the chopped onions. Cook until softened about 5-8 minutes. Add in the chopped garlic, stir and cook for 1 minute.
• Deglaze the pot with the wine and scrape the browned bits from the bottom of the pot. Then pour in the beef broth. Transfer the roast back into the pot and add in the thyme, bay leaf and black pepper.
• Cover and bring to a simmer before sliding the pot into a preheated 350° oven. Cook for 2 hours.
• After the 2 hours, remove, uncover and add in the potatoes and carrots. Cover and place back into the oven for another 30 minutes.
• Discard the thyme stems and bay leaf.
• Use a slotted spoon to transfer the cooked carrots and potatoes to a serving bowl or plate and cover with foil to keep warm. Use tongs to transfer the pot roast to a carving board and slice. Cover that with foil also while you make the super simple gravy.
• Serve with minced fresh parsley.
• Pour the remaining liquids into a fat separator. Pull the plug in the spout and pour the drippings (leaving the fat in the cup) into a sauce pan.
• Bring to a boil (this takes only minutes) while you mix 1 tablespoon cornstarch with 1 tablespoon water.
• Once boiling, whisk while pouring in the cornstarch slurry. It should thicken immediately. Pour into a gravy boat or bowl and drizzle over pot roast and vegetables.

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

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