TENDER POT ROAST
Make and share this Tender Pot Roast recipe from Food.com.
Provided by Steve_G
Categories Stew
Time 4h10m
Yield 1 Roast, 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 300 degrees.
- Season roast with salt and pepper on all sides.
- In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
- Brown meat on all sides in dutch oven, this should take about 10 minutes.
- If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
- Once browned remove meat from pot and place on a deep plate (to catch the juices).
- Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
- Add garlic and cook until fragrant, about 1 minute.
- Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
- Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
- Add water until liquid comes halfway up sides of the meat.
- Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
- Place in oven, be sure to turn the meat over every 30 minutes or so.
- Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
- Remove meat from pan onto serving plate, cover with foil.
- Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
- Thicken if desired.
Nutrition Facts : Calories 436.1, Fat 19.4, SaturatedFat 7.1, Cholesterol 152.1, Sodium 328.1, Carbohydrate 13.7, Fiber 1.4, Sugar 8, Protein 50.7
FORK-TENDER POT ROAST
Steps:
- In a small bowl, combine flour, garlic powder, white pepper, mustard, marjoram, thyme, oregano, parsley, paprika, and black pepper. Trim fat from meat. Coat all sides of meat with flour mixture, reserving flour mixture that doesn't cling to the meat.
- In a 4- to 6-quart Dutch oven, brown meat on all sides in 2 tablespoons of the hot butter. Remove meat and set aside.
- In the same Dutch oven, cook carrots, celery, onion, and garlic in the remaining 2 tablespoons butter, covered, for 10 minutes or until just beginning to brown, stirring occasionally. Stir in reserved flour mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add one 14-ounce can beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.
- Bake, covered, in a 350 degree F oven for 2-1/2 to 3 hours or until meat is very tender. Transfer meat to a platter; slice. Remove bay leaf; discard. If you like, thin gravy with a little additional beef broth to desired consistency. Serve gravy with meat. Makes 6 to 8 servings.
Nutrition Facts : Calories 611 calories, Carbohydrate 14 g, Cholesterol 145 mg, Fat 42 g, Protein 39 g, SaturatedFat 19 g, Sodium 320 mg, Sugar 2 g
FORK-TENDER POT ROAST
Fork-Tender Pot Roast
Provided by BHG Test Kitchen
Time 10h25m
Number Of Ingredients 18
Steps:
- Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.
- In the cooker combine celery, carrots, onion, bay leaf, and garlic. Top with meat. In a small bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika, and salt. Pour mixture over meat.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- Using a slotted spoon, transfer meat and vegetables to a serving platter. Remove and discard bay leaf from cooking liquid; skim off fat. Drizzle cooking liquid over meat and vegetables. If desired, serve with mashed potatoes.
Nutrition Facts : Calories 322 kcal, Carbohydrate 10 g, Cholesterol 83 mg, Protein 43 g, SaturatedFat 3 g, Sodium 349 mg, Fat 10 g, UnsaturatedFat 0 g
POT ROAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the pot roast: Preheat the oven to 350 degrees F.
- Sprinkle the beef chuck liberally with 1 tablespoon salt and 2 teaspoons pepper. Heat a large saute pan over high heat until it smokes. Add the grapeseed oil and allow the oil to heat for a few seconds. Carefully place the chuck in the pan and sear each side until browned (do not move the meat too much; it will release from the pan when it is ready to be moved). Transfer the meat to a roasting pan or ovenproof casserole dish.
- In the saute pan, add the onions, carrots and celery and cook until the onions and carrots get some color, 8 to 10 minutes. Deglaze the pan with the red wine and allow the wine to simmer until the alcohol has cooked off, 2 to 3 minutes. Whisk in the tomato paste and then the beef broth and allow the cooking liquid to simmer for a few minutes to marry the flavors. Season with salt and pepper and then pour the cooking liquid over the roast in the roasting pan.
- Cover the roast with a layer of plastic wrap and then a layer of aluminum foil. Cook until tender, 3 to 4 hours. Remove the roast from the oven and allow it to rest in the cooking liquid for 30 to 40 minutes.
- For the pan jus: After the meat has rested, strain the cooking liquid and pour it back into a pan. Bring to a simmer and simmer until reduced to 4 cups.
- Whisk together the cornstarch and 6 tablespoons water. Whisk the cornstarch slurry into the simmering cooking liquid and then cook the jus until it thickens to cover the back of a spoon. Season with pepper.
- For the whipped potatoes: In a pot, cover the potatoes with cold water and bring to a boil. Cook until the potatoes are fork-tender. Drain the potatoes; set the strainer over the sink and allow the potatoes to steam for 5 minutes.
- Pour the potatoes back into the pot, add the melted butter and sour cream and whip with a hand blender until smooth. Season with salt and white pepper.
- Bring a pot of water to a boil; prepare an ice-water bath. Blanch the broccoli in the boiling water and then transfer to the water bath to stop the cooking process. Repeat with the carrots. Drain and set aside.
- To plate: In a large saute pan, heat the grapeseed oil until it begins to smoke. Add the broccoli and carrots and saute for 3 to 4 minutes. Season with salt and pepper.
- Divide the whipped potatoes among 6 plates. Slice the pot roast and place the slices on top of the potatoes. Ladle the pan jus over the pot roast. and then place the broccoli and carrots around the plate.
POT ROAST - MOST TENDER EVER
This is a family favorite; I took the best parts of several other recipes I found and kind of made this up as I went, and it turns out perfect every time!
Provided by soveria
Categories < 4 Hours
Time 2h20m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Pre heat oven to 300 degrees.
- Season roast with salt and pepper on all sides.
- In a large dutch oven with lid off for now, heat the oil over a medium high heat, do not allow to smoke. Brown meat on all sides in dutch oven, this should take about 10 minutes.
- If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
- Once browned, add to the pot the beef stock, then add water so that all liquid covers 1/2 the roast, and sprinkle with 1/2 the thyme. Put lid on pot and place in middle rack of oven and slow-roast it for 1 hour.
- After 1 hour, pull roast from oven and add veggies to the pot first, then add remaining ingredients, and more salt and pepper to taste. Cover pot with lid and place in oven. Roast in oven for another 45-60 minutes, or until potatoes done.
- Remove meat from pot and onto serving plate, cover with foil.
- Place dutch oven back on stove; boil till liquid is reduced to desired thickness (about 15 mins). Thicken if desired with corn starch.
Nutrition Facts : Calories 714.1, Fat 24.6, SaturatedFat 10.4, Cholesterol 239.5, Sodium 2268.6, Carbohydrate 40.3, Fiber 5, Sugar 4.9, Protein 83
More about "fork tender pot roast recipes"
FORK-TENDER POT ROAST IN THE OVEN | ROAST BEEF RECIPE
From theanthonykitchen.com
Ratings 127Calories 599 per servingCategory Main Course
- Preheat oven to 325° Heat canola oil in a Dutch oven over medium-high heat. Pat roast dry with a paper towel and sprinkle generously with TAK Seasoning evenly on each side and rub to adhere. Coat the roast with 2 tbsp of flour.
- Place roast in Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate. Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover and allow to cook 5 minutes, or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.
- Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, followed by the beef broth, salt and pepper. Bring to a boil over medium-high heat.
- Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven and bake for 1 ½ hours. Turn roast, return to the oven and bake for an additional 1 ½ hours. Remove from the oven, allow to cool, serve and enjoy.
FORK-TENDER POT ROAST RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Pot Roast RecipesCalories 241 per servingTotal Time 5 hrs 25 mins
- In a large skillet, brown meat on all sides in hot oil over medium-high heat. Remove from heat and set aside.
- In a 3 1/2- or 4-quart slow cooker, combine carrot, celery, onion, garlic and bay leaf (see Tip). Top with meat. In a medium bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika and salt. Pour over meat in cooker.
- To serve, transfer meat to a serving platter. Remove vegetables with a slotted spoon. Remove and discard bay leaf. Skim fat from remaining sauce; drizzle sauce over meat and vegetables. If desired, serve with mashed potatoes.
30 BEST POT ROAST RECIPES | EASY CHUCK ROAST RECIPES | RECIPES, …
From foodnetwork.com
Author By
HOW TO COOK A POT ROAST SO TENDER EVERYONE WILL BEG FOR …
From bhg.com
FORK TENDER POT ROAST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ALWAYS TENDER PORK FILET CROCK POT - THERESCIPES.INFO
From therecipes.info
MAKING SUPER TENDER POT ROAST | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
THE BEST POT ROAST EVER...NO SERIOUSLY. EVER! - COOP CAN COOK
From coopcancook.com
SMOKED POT ROAST RECIPE
From smokedmeatsunday.com
HOW TO MAKE POT ROAST | ALLRECIPES
From allrecipes.com
MELT IN YOUR MOUTH POT ROAST RECIPE - THE RECIPE CRITIC
From therecipecritic.com
FORK TENDER POT ROAST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FORK TENDER POT ROAST RECIPE
From crecipe.com
15+ FALL APART TENDER POT ROAST RECIPES - DINNER, THEN …
From dinnerthendessert.com
HOW TO COOK THE MOST TENDER AND JUICIEST POT ROAST RECIPE
From gopuff.com
TENDER POT ROAST RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FORK-TENDER POT ROAST RECIPES - WHOLEY.COM
From wholey.com
PERFECT POT ROAST – SPEND WITH PENNIES - SPECIAL FORK BLOG
From specialforkblog.com
MOST TENDER POT ROAST (SLOW-COOKER RECIPE) | CHEW OUT LOUD
From chewoutloud.com
EASY POT ROAST RECIPE (TENDER & DELISH) - SEANNA'S KITCHEN
From seannaskitchen.com
MOM’S CRAZY TENDER BAKED POT ROAST, CARROTS AND GRAVY
From carlsbadcravings.com
FORK-TENDER POT ROAST - SPOONFUL OF NOLA $25 AND UNDER MEALS
From spoonfulofnola.com
SEARCH FOR KEYWORD: BEST POT ROAST CROCK POT RECIPE EVER| VYCOOK
From vycook.com
FORK-TENDER POT ROAST | RECIPE | POT ROAST, POT ROAST RECIPES, RECIPES
From pinterest.ca
CLASSIC POT ROAST RECIPE (3 METHODS) - LITTLE SPOON FARM
From littlespoonfarm.com
PERFECT TENDER POT ROAST - SWEET CS DESIGNS
From sweetcsdesigns.com
OLD FASHIONED POT ROAST RECIPE - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
TENDER CROCK POT POT ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
EASY FALL-APART POT ROAST (CROCK POT / SLOW COOKER) - THE FOOD …
From thefoodcharlatan.com
HOW TO MAKE TRULY TENDER POT ROAST - TASTE OF HOME
From tasteofhome.com
FORK TENDER POT ROAST RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
JUICY & TENDER 7-BONE ROAST IN CROCKPOT RECIPE - COOKING FANATIC
From cookingfanatic.com
SIMPLE OVEN BAKED POT ROAST RECIPE - CLOVE AND CUMIN
From cloveandcumin.com
FORK TENDER POT ROAST RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DUTCH OVEN FORK-TENDER POT ROAST - ROSA DIANA
From rosa-diana.com
PERFECT POT ROAST - SPEND WITH PENNIES
From spendwithpennies.com
FORK-TENDER POT ROAST | RECIPE | POT ROAST, POT ROAST RECIPES, RECIPES
From pinterest.ca
CLASSIC OVEN POT ROAST - PINCH ME, I'M EATING!
From pinchmeimeating.com
TENDER AND JUICY SLOW COOKER POT ROAST - FIT AS A FIDDLE LIFE
From fitasafiddlelife.com
SLOW COOKER HERB POT ROAST RECIPE; JUICY, FORK TENDER BEEF | THE ...
From thecountrybasket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search