MOM'S POT ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
- Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
- Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
- About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
- To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.
MOMMA NEELY'S POT ROAST
Cook Momma Neely's Pot Roast recipe from Down Home with the Neelys on Food Network for a special occasion meal your family will love.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the roast on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
- Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.
MAMA'S POT ROAST RECIPE - (4.7/5)
Provided by lisaS
Number Of Ingredients 7
Steps:
- In pot add all dry ingredients with about 4 cups water. Mix well. Add meat In pot add all dry ingredients with about 4 cups water. Mix well. Add meat Pour carrots on top of the meat. Cover and Cook for 2 hours, then Take out the meat and trim off any remaining fat and discard the fat. Cut into pieces. Put the back in pot and cook until so tender(falls apart).The longer you cook the better. Note: You can freeze this for serving at a later time.
MOTHER'S POT ROAST
The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!
Provided by J.Stewart
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 7h10m
Yield 5
Number Of Ingredients 6
Steps:
- Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
- After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
- Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.
Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g
MOM'S POT ROAST
My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.-Dorothy Duder, North Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour. , Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender. , Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.) , For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 448 calories, Fat 23g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 1053mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
POT ROAST
This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes.
Provided by Linda C.
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
- Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
- Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
- Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 41 g, Cholesterol 98 mg, Fat 23.9 g, Fiber 5.5 g, Protein 31.3 g, SaturatedFat 9.4 g, Sodium 200.5 mg, Sugar 4.9 g
MOM'S POT ROAST
This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.
Provided by Paja9203
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven, brown the pot roast in the oil.
- This will take about 15 minutes to get all surfaces browned.
- Add the remaining ingredients and bring to a boil.
- Lower the heat and simmer very slowly for 3 hours.
- Take the roast out and keep warm.
- Strain the gravy (serve the onions as a side dish).
- Mix the flour with water and thicken the gravy if desired.
Nutrition Facts : Calories 50.9, Fat 3.5, SaturatedFat 0.5, Sodium 23.4, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 0.5
MOM'S ROAST BEEF
This well-seasoned roast is Mom's specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! -Linda Gaido, New Brighton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 453mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
MOMMA NEELY'S POT ROAST
I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast. Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I add a bit of broth and flour to the juices, then reduce it down to make a nice gravy.Time does not include resting time. This is VERY good, please try it soon! Adapted from Food Network.
Provided by Scoutie
Categories Roast Beef
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Season the roast on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
- Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
- Roast for 1 1/2 hours and then add the carrots.
- Continue to cook for 1 more hour.
- Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
- Slice and place on a serving platter.
- Skim the fat off the braising liquid and serve with the roast.
- Garnish with parsley.
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