Easiest Pot Roast Ever Recipes

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ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

EASY POT ROAST



Easy Pot Roast image

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

4 -5 lbs chuck roast
1 (10 1/4 ounce) can cream of mushroom soup
1 (1 1/4 ounce) envelope onion soup mix (I use beefy onion flavor)
2 medium onions, peeled and sliced thin
seasoning salt
garlic powder
pepper
1/2 cup water

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.

THE EASIEST AND BEST POT ROAST RECIPE EVER



The Easiest And Best Pot Roast Recipe Ever image

This is the Easiest And Best Pot Roast Recipe with tender fall apart beef and fresh roasted vegetables! Slow braised beef roast with potatoes, onions, and carrots make a delicious and comforting meal the whole family will love.

Provided by Karrie | Tasty Ever After

Categories     Entree

Time 2h20m

Number Of Ingredients 7

1 tsp olive oil
3 1/2 pounds beef chuck roast
1 large yellow onion (, peeled and cut into wedges)
1 bay leaf
3 large potatoes (, unpeeled and cut into 1 inch chunks)
5-6 large carrots (, unpeeled and cut into 2 inch pieces)
salt and pepper (, to taste)

Steps:

  • Take the beef roast out of refrigerator and bring to room temperature, about 30 minutes, before cooking.
  • Preheat oven to 325F/163C degrees. Heat oil in a large (5-7 quart), heavy dutch oven pot over medium high heat until hot. Place meat in pot and cook, without turning, until bottom is well browned. Using tongs, turn meat and brown on all sides.
  • Push meat to the side of pan, add the onion, and lightly brown. Stir in the bay leaf and set the meat on top of the onion mixture.Scatter the potatoes and carrots around the meat. Sprinkle with salt and pepper.
  • Cover the pot with a lid or foil and roast in oven for 30 minutes at 325F/163C degrees.
  • Reduce temperature to 300F degrees and cook another 1 1/2 hours, or until tender. Serve immediately.

Nutrition Facts : Calories 572 kcal, Carbohydrate 19 g, Protein 54 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 182 mg, Sodium 260 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

EASIEST POT ROAST EVER



Easiest Pot Roast Ever image

Easy Pot Roast made in the slow cooker.

Provided by Jennifer Miles

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 7

3 pounds beef roast
6 potatoes
1 ½ cups baby carrots
1 yellow onion
2 stalks celery
3 cubes beef bouillon
½ cup water

Steps:

  • Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
  • Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

Nutrition Facts : Calories 526.4 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 25.3 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 10 g, Sodium 547.4 mg, Sugar 4.5 g

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.

THE BEST POT ROAST EVER



The Best Pot Roast Ever image

By cooking this roast in its own juices, rather than with canned stock or water, it is full of flavor and falls apart! It took years to perfect this recipe, my own creation, but well worth it. The butter adds a real creaminess to this dish, and the seasonings give it that extra kick!

Provided by Cinny 2

Categories     One Dish Meal

Time 24m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 -4 lbs boneless beef chuck roast
salt and pepper
2 -3 tablespoons olive oil
2 tablespoons butter
1 yellow onion, Quartered
3 -4 garlic cloves
red wine
1 beef bouillon cube
1 tablespoon dried parsley
1 tablespoon italian seasoning
2 cups carrots, chopped
2 cups yukon gold potatoes, chopped
2 tablespoons butter
2 tablespoons flour
2 -3 cups beef stock
salt and pepper

Steps:

  • Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
  • Carmelize onions and garlic in the skillet then deglaze pan with red wine.
  • Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
  • Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
  • Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
  • Remove roast and veggies to serving platter.
  • Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
  • Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
  • Spoon over roast and serve remaining gravy at table.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY



The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.

Provided by Hannah Williams

Categories     Dinner

Time 8h

Yield 5 servings

Number Of Ingredients 8

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

Steps:

  • Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
  • Sprinkle the onion soup pack and top with vegetables and water.
  • Cook on low for 8 hours, or high for 4-5 hours.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams

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