Classic Prairie Land Pot Roast Recipes

THE BEST POT ROAST

Steps:

• Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
• Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
• Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
• Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
• Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
• Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

PRAIRIE POT ROAST

Steps:

• Preheat the oven to 300ºF.
• Season the roast generously, all over, with the salt and freshly ground pepper.
• Set a large, heavy-bottomed pot or Dutch oven over medium-high heat and warm the oil until it shimmers. Brown the roast on all sides, caramelizing it to build flavour. Be patient; this step should take about 10 to 15 minutes.
• Remove the roast and set aside on a plate, then add the shallots and saute them until they start to turn translucent, scraping up any brown bits from the bottom of the pot. Add the garlic and cook until just fragrant, about a minute.
• Pour in the Balsamic vinegar and red wine, stir well and let it simmer until reduced by about half, then add the Dijon mustard and stir again until well combined.
• Set the roast back in the pot and pour over the beef broth. Add the sprigs of thyme and rosemary, cover the pot and place in the oven.
• Cook the roast for about 2 hours, then add the carrots and potatoes, spooning some of the sauce over the meat and the vegetables. Put the lid back on and continue cooking it all for another hour until roast is tender.
• The roast should be tender - enough that it could be shredded like a pulled pork - when finished. Slice or shred and serve with the vegetables and some of the cooking sauce poured over.

PRAIRIELAND POT ROAST

Steps:

• Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
• Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
• Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.

PRAIRIE LAND POT ROAST

Steps:

• Season both sides of the roast with salt and pepper.
• Brown meat in a large heavy pot/dutch oven on high heat with 1/4 cup of the dressing. Turning to brown both sides. Add onions and brown.
• Add remaining dressing,potatoes, carrots and enough water to come up 3/4 way up to meat. Bring to boil; cover. Reduce heat to low and simmerfor 2 hrs or until meat and vegetables are tender.
• Remove meat from pan. Slice meat thinly against the grain. Serve meat and vegetables topped with pan juices. Sprinkle with chopped parsley just before serving.

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.

PRAIRIE LAND POT ROAST

Steps:

• Season the meat with salt and pepper.
• Brown the meat in a large Dutch oven on high heat with 1/4 cup of the Catalina dressing, turning to brown both sides. Add the onions and stir to brown.
• Add the rest of the dressing, the potatoes, the carrots, and enough water to come 3/4 of the way up the meat (1-1/2 to 2 cups). Bring to a boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
• Remove meat from the pan and slice thinly against the grain. Serve the meat and potatoes with the pan gravy. Sprinkle with chopped parsley just before serving.
• If thicker gravy is desired, mix 2-3 tbsp flour with 1/4 C water. Mix well then add to liquid in the pan. Heat until thickened.