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.
PAULA'S DUTCH OVEN POT ROAST
This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!
Provided by Paula Taylor
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
- Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g
DELICIOUS DUTCH OVEN POT ROAST
Make and share this Delicious Dutch Oven Pot Roast recipe from Food.com.
Provided by Chef Ken Stoneback
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275. Salt the Chuck Roast. Put vegetable oil in a large Dutch oven on medium high heat. Sear the Chuck on all sides. Remove Chuck and place on cutting board or plate. Holding the garlic by the top, turn it to its side and cut in half through the middle. Holding the top, place the garlic, cut side down, in the oil. Peel your carrots and cut them in thirds. Cut the onion in half. Cut 2 stalks of celery into thirds. Then add the carrots, onion and celery to the garlic, adding more oil if necessary. Sear everything off until it is dark brown. Once browned, remove all vegetables onto a cutting board or plate. Keeping your heat on medium high, carefully add red wine and scrape the bottom of the Dutch Oven with a wooden spoon to deglaze the pan. Remove from heat and add beef stock. Add the carrots, celery and onions back to the pot and lay the Chuck on top. Put the garlic and a sprig or two of the Thyme and Rosemary. Place the lid on the Dutch Oven and put in the oven for 4 hours or until tender. After cooking, discard the celery, onion, garlic and herbs. Use the leftover liquid to make a gravy. Best served with mashed potatoes.
- Enjoy!
Nutrition Facts : Calories 636.8, Fat 27.9, SaturatedFat 10.3, Cholesterol 224.5, Sodium 662.6, Carbohydrate 12.7, Fiber 2.2, Sugar 4.1, Protein 74.3
DUTCH OVEN POT ROAST
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Meat
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rub meat with salt.
- Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once.
- Reduce heat; pour barbeque sauce and cider over meat.
- Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.
- Add carrots, potatoes and onions 1 1/2 hours before end of cookign time.
- Add okra 15 minutes before end of cooking time.
Nutrition Facts : Calories 413.1, Fat 4.9, SaturatedFat 1.2, Sodium 1037.2, Carbohydrate 86, Fiber 12.4, Sugar 14.2, Protein 9.4
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- Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.
- Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.
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4.7/5 (75)Calories 536 per servingCategory Main Course
- Preheat oven to 350°F. Heat a Dutch Oven greased with olive oil over medium-high on the stove. Add roast and brown on each side, 1-2 minutes per side. Remove from pan and set aside.
- Pour red wine in the pan with the onions and garlic to deglaze it. Use a wooden spoon to gently scrape up any brown bits from the bottom of the pan.
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