Easy Pot Roast Recipes

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EASY POT ROAST



Easy Pot Roast image

This Pot Roast is so easy my kids can make it! But the best part is the amazing flavor. Easy Pot Roast that is also the most delicious pot roast!

Provided by Amanda Rettke - iamhomesteader.com

Categories     Main Course

Time 3h45m

Number Of Ingredients 8

1 chuck roast, (3-4 pounds)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 yellow onions, (quartered)
6 carrots
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon parsley, (optional for garnish)

Steps:

  • Take your meat out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. I put 1 tablespoon of salt in the ingredients, but you should use as much or as little as you are comfortable with.
  • Heat a large pot or Dutch oven over medium-high heat. Then add olive oil.
  • Rough chop carrots into 2-3 inch pieces. (after cutting off the top this meant I was cutting the carrots in half on the diagonal.)
  • Cut two onions in half and add them to the hot pot, browning them on one side and then the other. Remove the onions to a plate.
  • Add carrots to the same pot and brown them slightly. (about 1 minute) Remove and set them on a plate with the onions.
  • Add butter to the pot and allow to melt. Place the meat in the pan and sear it for about a minute on both sides until it is nice and brown all over.
  • Add onions and carrots back to pan with meat. Cover and roast at 275°F for about 3 hours. I started checking mine at 2 hours. You want the meat to be cooked through and to tear easily with a fork.

Nutrition Facts : Calories 362 kcal, ServingSize 1 serving

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.

EASY POT ROAST



Easy Pot Roast image

This recipe is what a recipe should be. Good, simple, and inexpensive.

Provided by David R. Turner

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 7

4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion and mushroom soup mix
1 tablespoon Worcestershire sauce
3 potatoes, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
  • Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

Nutrition Facts : Calories 550 calories, Carbohydrate 24.5 g, Cholesterol 130.8 mg, Fat 32 g, Fiber 3.3 g, Protein 39.1 g, SaturatedFat 12.5 g, Sodium 432.7 mg, Sugar 2.5 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.

QUICK + EASY INSTANT POT POT ROAST



Quick + Easy Instant Pot Pot Roast image

Make pot roast fit for an elegant dinner party for a weeknight meal. This healthy dish is ready in about an hour.

Provided by DanaAngeloWhite

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs beef chuck roast
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, roughly chopped
1 teaspoon Worcestershire sauce
2 teaspoons dried thyme
1 tablespoon tomato paste
1 cup beef broth
1 lb small potato
3/4 lb carrot, peeled and roughly chopped
1/4 cup chopped fresh parsley

Steps:

  • Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
  • Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
  • Top beef with potatoes and carrots.
  • Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
  • Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
  • If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
  • Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

CLASSIC POT ROAST (COOKING FOR 2)



Classic Pot Roast (Cooking for 2) image

Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 2

Number Of Ingredients 10

1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, cut into 1/2-inch slices
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
10 baby carrots
6 small red or Yukon Gold potatoes, cut in half

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.

Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g

EASY POT ROAST



Easy Pot Roast image

The slow cooker does all the work for this classic dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

3-pound piece of beef for pot roast
Coarse salt and freshly ground pepper
4 carrots, peeled and cut into 3-inch lengths
4 medium Yukon gold or white potatoes, peeled and cut into quarters
1 large onion (about 10 ounces), thinly sliced
2 dried bay leaves
1/4 teaspoon dried thyme
1 can (10 3/4 ounces) tomato soup

Steps:

  • Season beef with salt and pepper. Place carrots, potatoes, and onion in a slow cooker. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (or high for 6 hours).
  • Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.

SIMPLE POT ROAST



Simple Pot Roast image

A platter of tender pot roast, along with sweet carrots, potatoes, and turnips, is nearly a complete meal in itself. Simply pour the sauce from the pot into a gravy boat and then set out a salad, a loaf of crusty bread, and a robust cabernet or red zinfandel to round out the feast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 17

5 large Idaho potatoes, peeled and quartered (or a combination of potatoes and turnips, if desired)
5 tablespoons extra-virgin olive oil
3 teaspoons coarse salt, plus more for seasoning, if desired
3/4 teaspoon freshly ground pepper, plus more for seasoning, if desired
5 sprigs flat-leaf parsley
5 sprigs thyme
1 dried bay leaf
4 medium leeks
1 tablespoon all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 3 1/4-to 3 1/2-pound beef rump roast
3 cloves garlic, thinly sliced
1 cup dry red wine
6 cups homemade or low-sodium canned beef stock
2 tablespoons tomato paste
6 large carrots, tops trimmed, peeled

Steps:

  • Preheat oven to 400 degrees. Place potatoes (and turnips, if using) in a large roasting pan, and toss with 3 tablespoons olive oil. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Roast until golden brown and crisp, 30 to 40 minutes. Remove pan from oven; set aside. Reduce oven temperature to 350 degrees.
  • Lay parsley, thyme, and bay leaf on a piece of cheesecloth. Bundle and tie with kitchen twine; set aside. Cut leeks in half lengthwise, making sure not to cut through the root. Rinse well under cold running water to remove any dirt. Cut the leeks crosswise into 1-inch half moons; set aside.
  • Combine flour, remaining teaspoon salt and 1/2 teaspoon pepper, paprika, and allspice in a small bowl. Place beef on a work surface, and pat dry with paper towels. Sprinkle flour mixture over meat, and pat to coat well.
  • Heat remaining 2 tablespoons olive oil in large Dutch oven (about 7 quarts) over medium heat until hot, but not smoking. Sear roast on all sides until golden brown, about 2 minutes per side. Transfer to a plate; set aside.
  • Reduce heat to medium-low. Add leeks and garlic, and cook, stirring occasionally, until leeks are just softened, about 3 minutes. Add wine, and deglaze pan, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil; cook until most of the wine has evaporated. Add beef stock, tomato paste, bouquet garni, and reserved roast. Cover, and place in oven for 30 minutes. Turn the roast over, and cook for 30 minutes more.
  • Add carrots, cover, and return to oven for 1 1/2 hours, turning the roast over every 30 minutes.
  • Add roasted potatoes and turnips to pan, submerging them halfway in the liquid. (This leaves the vegetables tender and crisp.) Place in oven, uncovered, for 30 minutes more to let some of the liquid evaporate. Season with salt and pepper, if desired.
  • Transfer meat to a cutting board to rest for 5 minutes. Discard string, and slice meat. Serve with vegetables and sauce on the side.

SLOW-COOKER EASY POT ROAST



Slow-Cooker Easy Pot Roast image

You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 6

Number Of Ingredients 14

1 boneless beef chuck roast (2 1/2 to 3 lb)
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
4 cloves garlic, finely chopped
1 cup Progresso™ beef broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme leaves
1 can (10 1/2 oz) condensed cream of mushroom soup
1 package (1.1 oz) beefy onion soup mix
3 tablespoons cornstarch
3 tablespoons water
Chopped fresh parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
  • In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g

SIMPLE BEEF POT ROAST



Simple Beef Pot Roast image

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
3 ½ pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
  • Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
  • Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.6 g, Cholesterol 140.6 mg, Fat 39.2 g, Fiber 1.5 g, Protein 31.7 g, SaturatedFat 16.8 g, Sodium 883.5 mg, Sugar 2.5 g

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From kitchendivas.com


5 STAR POT ROAST RECIPE / HOW TO MAKE AN EASY POT ROAST / …
RACHEL COOKS WITH LOVE (All videos) https://youtube.com/channel/UCWZ_8BX5HpmKN4iTgLQGalwThis as a delicious fall apart tender pot roast recipe, I cook it slo...
From youtube.com


CLASSIC SUNDAY POT ROAST - THE STAY AT HOME CHEF
Instructions. Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat. Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side. Remove roast from pan and set aside briefly on a plate or cutting board.
From thestayathomechef.com


INSTA POT BEEF ROAST DINNERS - THERESCIPES.INFO
Instant Pot Pot Roast - TwoSleevers new twosleevers.com. 1. Cut the roast into several pieces. Place the beef into the Instant Pot. 2. Mix the beef broth, tomato paste, Worcestershire Sauce, dried Rosemary, dried thyme, salt and pepper. Add the diced onions. 3. Pour sauce on chuck roast.Cook on HIGH pressure for 15 minutes.
From therecipes.info


COCA-COLA POT ROAST RECIPE (FOR A SLOW COOKER)
2022-04-06 Step 3: Cook in slow cooker. Jamie Thrower for Taste of Home. Add the chuck roast, deglazed veggies, liquid mixture, bay leaf and a pinch of salt to the slow cooker. Set to low, cover and cook for 6-8 hours. Editor’s Tip: You’ll want to …
From tasteofhome.com


POT ROAST (OVEN, SLOW COOKER OR INSTANT POT) - TASTES BETTER FROM …
2021-09-11 How to Make Pot Roast: Sear meat: Heat a large large skillet over medium-high heat. Season roast with salt and pepper, generously, on all sides. Add oil to the pot and once hot, add the meat, Sear, cooking the meat until browned on the bottom, then rotating it every few minutes until browned on all sides. Place meat in the bottom of a lightly ...
From tastesbetterfromscratch.com


PORK POT ROAST - A FAMILY FEAST®
2022-02-28 Discard the parsley. With an immersion blender, puree the liquid, onion and celery. Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes. Remove from oven and add the green beans. Cover and cook 20 more minutes.
From afamilyfeast.com


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