Flavor Filled Pot Roast Recipes

CLASSIC POT ROAST RECIPE

Steps:

• Preheat oven to 325 degrees. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture.
• Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.

FLAVORFUL POT ROAST

Steps:

• Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mix; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, sprinkle with parsley and thicken cooking juices for gravy.

TENDER AND FLAVORFUL POT ROAST

Steps:

• Assemble all ingredients except carrots, potatoes and horseradish. Be sure to use a good wine that you would drink.
• Mince garlic and chop onion into quarters. Choose a pan that is large enough for roast to lie flat and that has a tight fitting lid.
• Pat meat dry and lightly sprinkle with kosher salt and pepper. Rub flour into meat. (If using regular table salt, use even less.).
• Sear in oil over medium-high heat until browned on all edges.
• Add remaining ingredients except the carrots, potatoes and horseradish. If not enough liquid to cover roast, add water (or more wine).
• Cover and bring to a boil, then reduce heat to low (more than simmer) and cook for 8 hours, or until the whole roast is falling apart.
• The secret to tender pot roast is to cook it long enough, so if it's not tender yet, that means it's not done yet.
• If you don't have enough liquid to cover the roast, you'll have to flip the roast over every hour or so.
• Add carrots and potatoes the last hour. Peel them and chop to desired size.
• Serve with horseradish sauce and au jus (broth from pan).

GARLIC LOVER'S POT ROAST

Steps:

• Using the tip of a sharp paring knife, make 20 small evenly spaced slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the slits as possible. Season with salt and pepper.
• In a Dutch-oven, heat oil over high heat. Carefully add meat and sear on all sides until very well browned, 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until roast is very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if desired, as needed so that there is always a little liquid in bottom of Dutch-oven. If done in the oven, the temperature should be 300 degrees, and the roast should cook for 3 to 3 1/2 hours until tender.
• Transfer meat to a cutting board and let stand 10 minutes. Slice meat and serve drizzled with pan juices.

THE BEST POT ROAST EVER

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.

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.