Contest Winning Old Fashioned Pot Roast Recipes

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OLD FASHIONED POT ROAST



Old Fashioned Pot Roast image

Seared chuck roast baked in the oven with vegetables and a pan gravy for serving.

Provided by Julia Jordan | Julia's Simply Southern

Categories     Dinner

Time 3h20m

Number Of Ingredients 13

1 Beef Chuck Roast
2 c Cut Carrots
1 large Onion
1 c Baby Bella Mushrooms, cut in half or quarters depending on size
2 large Russet Potatoes, peeled and cut into small wedges
14 oz can Beef Broth
Kosher Salt
Cracked Black Pepper
Onion Powder
Garlic Powder
2 tbsp. Vegetable Oil, for searing the meat
3 tbsp. Cornstarch, for gravy made from pan drippings
1 c Water, for gravy made with pan drippings

Steps:

  • I didn't give measurements for the seasonings on this recipe because you're just going to sprinkle some on to cover the meat on all sides and season the vegetables when you add them.
  • First, remove the chuck roast from the refrigerator and allow to come to room temperature. Go ahead and season all sides with salt, cracked pepper, onion powder, and garlic powder. Allow to stand 30-45 minutes to reach room temperature.
  • Heat a cast iron skillet or large dutch oven over medium high heat, add 2 tbs vegetable oil to cover bottom of the pan. When the pan is hot add roast to sear on each side. It should only take 1-2 minutes per side if the pan is hot enough.
  • Spray a large baking dish and add your roast once you've seared ALL sides. Yes that means holding the meat with tongs to sear the skinny sides too. Does a roast have "skinny" sides? Thin sides? You know what I mean.
  • Preheat your oven to 350 degrees.
  • Cut up the vegetables. You're not going to add all of the vegetables at the beginning of cooking. If you added the carrots and potatoes in the beginning you would have vegetable mush as a result and that is no good. Halve your onion and cut into slices. Depending on the size of your mushrooms half or quarter. Peel and cut carrots into chunks, set aside for later. Peel and cut potatoes into chunky wedges, add to a bowl and cover with water to use later during cooking.
  • Go ahead and surround your roast with the onions and mushrooms. Add 1 can of beef broth. Cover baking dish with foil sealing sides.
  • Place into your 350 degree preheated oven and cook for 1 1/2 hour. We're not done yet, we are going to add more vegetables at this point. Go ahead and add your carrots and potatoes. Season the vegetables with salt and pepper. Recover with foil and return to the oven.
  • Cook for another 1 1/2 hours. So that's a total of 3 hours cooking time.
  • When times up remove your delicious, tender old fashioned pot roast from the oven. Transfer the roast to a serving tray. Remove all of the vegetable with a slotted and add to the serving tray.
  • Pan Gravy
  • Transfer the juices to a small sauce pan. I probably had about an inch of liquid when I added it to the sauce pan. Bring the juices to a boil over medium heat.
  • In a measuring cup add 1 cup of cold water. Add 3 tbs of cornstarch and stir to mix. Once the pan drippings come to a boil, add the water/cornstarch mix (stir before adding to the saucepan as some of the cornstarch will have settled to the bottom of the measuring cup).
  • After adding water and cornstarch to pan drippings, stir constantly until it thickens. It will happen like magic and you'll know when it does. Remove immediately from heat. Pour into your favorite gravy boat or bowl for serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 8 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, Sodium 368 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

OLD-FASHIONED POT ROAST



Old-Fashioned Pot Roast image

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Steps:

  • Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

CONTEST-WINNING OLD-FASHIONED POT ROAST



Contest-Winning Old-Fashioned Pot Roast image

Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 7

1 beef eye round roast (3 to 4 pounds)
1 bottle (12 ounces) chili sauce
1 cup water
1 envelope onion soup mix
4 medium potatoes, cut into 1-inch pieces
5 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces

Steps:

  • Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.

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.

POT ROAST FOR A CROWD



Pot Roast for a Crowd image

This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight serving-perfect for holiday entertaining.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 17

3 to 4 pounds chuck roast, tied
Coarse salt and freshly ground pepper
Olive oil
1 tablespoon olive oil
1 large onion, peeled and thinly sliced (1 1/2 cups)
1 medium carrot, peeled and coarsely chopped (3/4 cup)
1 rib celery, coarsely chopped (3/4 cup)
2 garlic cloves, peeled and thinly sliced
1 dried bay leaf
1/4 teaspoon whole black peppercorns
3 sprigs fresh thyme
1 tablespoon all-purpose flour, plus more if needed
2 tablespoons red-wine vinegar, plus more if needed
1 1/4 cups water
3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
3/4 pound small new potatoes
3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths

Steps:

  • Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
  • Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
  • Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
  • Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
  • Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.

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.

PRIZE-WINNING POT ROAST



Prize-Winning Pot Roast image

Make and share this Prize-Winning Pot Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 11

3 1/2-5 lbs beef chuck roast
2 (10 3/4 ounce) cans cream of celery soup
1 (1 1/2 ounce) package onion soup mix
1 -2 cup red wine (or beef broth)
1/2 cup frozen apple juice concentrate
4 -6 potatoes, peeled and quartered
4 -8 carrots, cut into 3-inch lengths
1 lb fresh mushrooms
8 stalks celery, chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place chuck roast in a roasting pan.
  • In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
  • Cover and bake in a 350° oven for 1 hour.
  • Add in apple juice concentrate, potatoes, and carrots.
  • Cover and bake another 30 minutes; remove from oven.
  • Add in mushrooms, celery, salt, and pepper.
  • Bake for one more hour, uncovering for the last 30 minutes.

Nutrition Facts : Calories 1488.5, Fat 86, SaturatedFat 33.4, Cholesterol 291.2, Sodium 2965.9, Carbohydrate 82.4, Fiber 10.5, Sugar 25.9, Protein 85

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