SET-IT-AND-FORGET-IT POT ROAST
This no hassle, one-pot roast will leave you with flavourful vegetables and meat that is fall-apart tender.
Provided by Valerie Bertinelli
Categories beef,potatoes,Roast,vegetables
Time 2h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300ºF.
- With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
- Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
- Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
- Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.
FORGET-ABOUT-IT POT ROAST
This is my favorite way to cook a roast. You can do it in the crock pot, too, but then you don't braise it first. Your roast should be no less than 2 lbs but no more than 4 lbs. My recipe calls for a large amount of carrots but that's just because I love them when they're cooked with a roast. You don't have to add any veggies if you don't want to. Also, cheaper cuts of meat turn out great this way, don't waste your money on an expensive cut.
Provided by Chef Porkpie
Categories One Dish Meal
Time 8h40m
Yield 8-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F.
- Use a dutch oven big enough to hold all the ingredients. The one I use is a five-quart stainless steel with domed lid for oven roasting. Place it on one of the large burners on top of the stove, add the olive oil and turn to med-high.
- Add minced garlic and stir until the oil is hot.
- Add the roast and braise on all sides until browned. While the roast is browning be working on the next steps.
- Peel and chop one of the onions finely.
- Peel the other onion and cut into eighths.
- When the roast has been browned on all sides, sprinkle salt and pepper all over it.
- Add the CHOPPED onion. Stir around for about a minute.
- Add the can of cream of mushroom soup. Mix together well with the garlic, onion and pan drippings and spread it all over the roast, piling as much on top as possible.
- Add the carrots to the pot, sprinkle salt & pepper over them.
- Arrange the eight chunks of remaining onion on top of the carrots.
- Add the potatoes to the pot, again sprinkle salt and pepper.
- Put the lid on and place in the preheated oven.
- Cook for 6 hours or longer for a 2 lb roast and 10 hours for a 4 lb roast.
- It basically makes its own gravy. When done, remove the meat, carrots and potatoes and place them in their own serving dishes. If you like you may now put the pan back on top of the stove and thicken the drippings with flour.
- Eat!
Nutrition Facts : Calories 493.6, Fat 28.2, SaturatedFat 10, Cholesterol 78.2, Sodium 393.2, Carbohydrate 35.4, Fiber 6, Sugar 7.7, Protein 25
SET-IT-AND-FORGET-IT POT ROAST
Provided by Valerie Bertinelli
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
- Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
- Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
- Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.
FORGET ABOUT IT BEEF ROAST
This is an easy way to make a very tender beef roast. You can use a chuck roast, shoulder roast, or rump roast.
Provided by Down Home MS
Categories One Dish Meal
Time 6h7m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stab beef with fork several times on both sides, salt and pepper lightly.
- In large crock pot, pour in broth and whisk in beef stew mix. Turn on low and add beef roast and onion.
- Cook on low for 4 hours, add potatoes and carrots.
- Cook an additional 2-3 hours or until beef and vegtables are fork tender.
Nutrition Facts : Calories 869.7, Fat 45.6, SaturatedFat 18.1, Cholesterol 157.1, Sodium 671.9, Carbohydrate 62.9, Fiber 7.9, Sugar 9.8, Protein 50.2
SIMPLE BEEF POT ROAST
This easy pot roast recipe is warm, hearty, and delicious! Plus, the technique could not be more simple. The vegetables break down, combining with the meat's juices to create a sauce! Serve over horseradish mashed potatoes.
Provided by Chef John
Categories Pot Roast
Time 3h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper, then cook in hot oil until brown on both sides; transfer to a plate.
- Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes. Add butter, and cook until onions are translucent, about 5 minutes. Sprinkle in rosemary; return roast to the pot and cover.
- 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
BOHEMIAN POT ROAST
I love this pot roast recipe because it's so easy to prepare and serve. You can put this "meal in one dish" together to cook, then practically forget about it until dinnertime. Coleslaw is a great accompaniment. -Vera Melvin, St. Ann, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine flour and pepper. Add beef; turn to coat. In a Dutch oven, brown roast over medium heat in oil on all sides. Drain. , Stir in the water, tomatoes, caraway seeds, onion soup mix and bay leaves. Bring to boil. Reduce heat; cover tightly and simmer 2-3 hours or until roast is tender. , Remove roast to a serving platter; keep warm. Let stand for 5 minutes before slicing., Discard bay leaves. For gravy, combine water and flour until smooth. Add to the cooking liquid; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Slice roast and serve with gravy.
Nutrition Facts : Calories 268 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 437mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
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