Harvest Pot Roast Recipes

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.

HARVEST TIME PORK ROAST

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
• In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

HEAVENLY HARVEST PORK ROAST RECIPE - (3.6/5)

Steps:

• Combine pomegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into 4 1/2-quart CROCK-POT® slow cooker. Blend salt, garlic salt, steak seasoning and pepper in small mixing bowl. Rub mixture over roast. Place roast in CROCK-POT® slow cooker. Turn roast to cover with juice mixture. Top roast with pear and orange slices. Cover; cook on HIGH 6 to 8 hours or until tender. Serve with juice and fruit slices. Tip Unless you have a 5-, 6-, or 7-quart CROCK-POT® slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.

MAPLE HARVEST POT ROAST

Steps:

• Preheat oven to 350 degree F. In a 6- to 8-quart Dutch oven brown meat on both sides in hot oil. Drain off excess fat. In a small bowl stir together Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat. Cover and bake for 1-1/2 hours.
• In a small saucepan melt preserves; pour over roast. Add potatoes, carrots, rutabaga, and onion to Dutch oven around meat. Cover and bake 45 minutes to 1 hour longer or until meat and vegetables are tender, stirring vegetables once during cooking. Transfer meat and vegetables to serving platter; cover to keep warm.
• For gravy, measure juices and skim off fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to pan. Stir together the cornstarch and the cold water. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with meat and vegetables. Makes 8 servings.

HARVEST POT ROAST WITH VEGETABLES

Steps:

• Place bacon over the bottom of the crockpot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours. Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm. Separate fat and broth using a fat separator, or skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes. In a cup of small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables. Serves 6.

HARVEST POT ROAST

Steps:

• Preheat oven to 350 degrees F. Add flour to oven bag; twist end of bag and shake to coat with flour. Place oven bag into a 9x13-inch baking dish. Add pork and remaining ingredients. Gently squeeze bag to blend ingredients. Close bag and secure with twist tie. Cut six (1/2-inch) slits in the top of the bag. Bake 2-2 1/2 hours or until pork has reached an internal temperature of 160 degrees F and the vegetables are fork tender.

HARVEST CROCK POT ROAST

Steps:

• Place onions in bottom of slow cooker.
• Trim any visible fat from roast.
• Rub all over, on both sides, with garam masala and salt to taste.
• Place roast in slow cooker with yam or sweet potato, squash, and apples piled around it.
• Mix together spicy cider, vinegar, and sugar.
• (If store-bought spicy cider is not available, substitute 1 1/2 cups plain apple cider, 2 tablespoons orange juice, 1/4 teaspoon cinnamon, a pinch of ground nutmeg, 1/4 teaspoon orange or lemon zest, and a dash of lemon juice.) Pour liquid mixture over meat and vegetables, making sure all parts of the roast are covered by about the same amount of liquid, and no vegetables are dry.
• Cover and cook on"high" for 5 to 8 hours, or"low" 10 to 12 hours, until roast falls apart easily when tested with a serving spoon.
• If desired, add liquids to roux in a saucepan and whisk to make a gravy.

HARVEST POT ROAST WITH SWEET POTATOES

Steps:

• Preheat oven to 325*. In Dutch oven or 5 quart heavy ovenproof saucepot, combine soup mix, water, soy sauce, brown sugar and ginger; add roast.
• Bake covered 1 hour 45 minutes.
• Add potatoes and bake covered an additional 45 minutes or until beef and potatoes are tender.
• Remove roast and potatoes to serving platter and keep warm; reserve juices.
• In small cup, with wire whisk, blend water and flour. In Dutch oven, add flour mixture to reserved juices. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes. Serve with roast and potatoes.
• SLOW COOKER METHOD: In slow cooker, add potatoes, then roast. Combine soup mix, water, soy sauce, sugar and ginger; pour over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and potatoes to serving platter. Blend remaining water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.