Lone Star Pot Roast Recipes

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LONE STAR POT ROAST



Lone Star Pot Roast image

Pot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. -Helen Carpenter, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 9

1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles
2 tablespoons taco seasoning
2 teaspoons beef bouillon granules
1 teaspoon sugar
1/4 cup cold water
3 tablespoons all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil. Combine tomatoes, chiles, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2-1/2 hours or until meat is tender., Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast. Freeze option: Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add a little water if necessary.

Nutrition Facts : Calories 352 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 594mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

LONE STAR POT ROAST



Lone Star Pot Roast image

Make and share this Lone Star Pot Roast recipe from Food.com.

Provided by wife2abadge

Categories     Roast Beef

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs boneless beef chuck roast
1/2 tablespoon olive oil
14 1/2 ounces diced tomatoes, liquid included
4 ounces green chilies, chopped
2 tablespoons taco seasoning mix
2 teaspoons beef bouillon granules
1 teaspoon sugar
1/2 cup cold water
3 tablespoons flour

Steps:

  • In a dutch oven, brown the roast in the oil.
  • Combine the tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast.
  • Cover and simmer 2-2 1/2 hours, or until meat is tender.
  • Remove roast to a platter and keep warm.
  • For gravy, pour 2 cups of pan juices into a saucepan.
  • Combine the cold water and flour; stir until smooth.
  • Add to juices; cook & stir over high heat until thickened and bubble; about 3 minutes.
  • Slice roast and serve with gravy.

Nutrition Facts : Calories 473, Fat 34.3, SaturatedFat 13.6, Cholesterol 117.4, Sodium 214.1, Carbohydrate 7.4, Fiber 1, Sugar 3.2, Protein 32.3

MARIE'S EASY SLOW COOKER POT ROAST



Marie's Easy Slow Cooker Pot Roast image

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

Provided by Marie Bongiovanni Thomas

Categories     Pot Roast

Time 9h40m

Yield 8

Number Of Ingredients 8

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Steps:

  • Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  • Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
  • Cover and cook on Low setting for 8 to 10 hours.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g

PIONEER WOMAN'S PERFECT POT ROAST



Pioneer Woman's Perfect Pot Roast image

It seems like a no-brainer, pot+roast=pot roast, and I used to do it that way. This is better. All you Pioneer Woman fans out there, you know she has a knack for making everyday things better and scary things easy so give this a try if you want to taste the best pot roast of your life!

Provided by specialbekah

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 -3 tablespoons olive oil
kosher salt
3 -5 lbs chuck roast
2 onions
6 -8 carrots
pepper
2 -2 1/2 cups beef broth
3 -4 fresh rosemary sprigs
2 -4 fresh thyme sprigs, or if you don't have those, she says to use a dash of the dried herbs instead, or omit completely.

Steps:

  • preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive oil and let it get really hot.
  • Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
  • Remove the carrots and allow pot to become hot again.
  • Sear roast about 1 minute per side and then remove to plate.
  • Turn heat to high and deglaze the pot adding one cup of the beef broth.
  • Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them.
  • Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours.
  • When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.
  • Remove to cutting board and slice against the grain.
  • Serve.
  • Congratulations, you're a hero.

Nutrition Facts : Calories 402.6, Fat 18.6, SaturatedFat 6.9, Cholesterol 149.7, Sodium 525, Carbohydrate 10, Fiber 2.3, Sugar 4.5, Protein 49.8

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