Family Favorite Pot Roast Recipes

FAVORITE POT ROAST

Steps:

• In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. , Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf. , Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy.

PERFECT POT ROAST

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.

SLOW-COOKER FAMILY-FAVORITE POT ROAST

Steps:

• Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.
• Cover and cook on Low heat setting 8 to 10 hours.
• Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.

FAMILY-STYLE POT ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher's twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices.
• Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes.
• In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends. Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally. Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer.
• Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine. Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid. Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes.
• Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste.
• Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy.

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.

AMERICA'S FAVORITE POT ROAST

Steps:

• Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut.
• Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy.
• To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crock pot. Season to taste before serving.

FAMILY-FAVORITE POT ROAST

Steps:

• Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place pototatoes, carrots, mushrooms, celery and onion in 4-to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef.
• Cover and cook on low heat setting 8 to 10 hours.
• Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices rom cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to high. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.