CONTEST-WINNING OLD-FASHIONED POT ROAST
Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.
Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
OLD-FASHIONED POT ROAST
I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
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.
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.
MY FAVORITE POT ROAST
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Provided by Mark D. Wilder
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
- Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
- Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 498.1 calories, Carbohydrate 31 g, Cholesterol 103.3 mg, Fat 27.9 g, Fiber 4.2 g, Protein 30.1 g, SaturatedFat 10.5 g, Sodium 961.7 mg, Sugar 5 g
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 OL FASHIONED POT ROAST
Make and share this Mom's Ol Fashioned Pot Roast recipe from Food.com.
Provided by tuttifrutti1
Categories Roast Beef
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In large heavy kettle, heat up grease or oil.
- Salt and pepper roast to taste.
- Sprinkle roast with onion powder on both sides, garlic powder on one side.
- Dredge in flour.
- Place roast in kettle that has been heated with grease or oil. Brown well on both sides.
- Ater browning, remove roast from kettle.
- Add the additional 1/2 Celsius flour to kettle. Brown and stir well.
- After browning, add roast back into kettle. Sprinkle with parsley flakes.
- Add enough hot water to cover roast and simmer slow until done. Turn occassionally.
- NOTE: Crock pot/slow cooker can be used instead of large kettle.
Nutrition Facts : Calories 79.4, Fat 0.2, Sodium 2.5, Carbohydrate 16.8, Fiber 0.9, Sugar 0.2, Protein 2.4
OLD FASHIONED POT ROAST
Pot roast is the ultimate in simple comfort foods. Here's how to make old fashioned pot roast with vegetables, just like Granny's!
Provided by Sara Garska
Categories Main Course
Time 3h45m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees.
- Heat the Dutch oven on medium heat until it is hot. Add a little oil of choice and heat that too.
- Sear both sides of your chuck roast, about five minutes on each side. Just brown it.
- Remove the roast from the pan and set aside on a plate.
- Add the chopped onion and celery to the oil and juices in the pan. Cook for a few minutes while stirring. These will mostly dissolve during the cooking of the roast but they add tons of flavor.
- Add the roast back into the pan and add 1/2 cup of water or beef broth and cover.
- Place the Dutch oven in the oven.
- Cook for about two hours at 350 degrees.
- After two hours add peeled and quartered russet potatoes. The size of your pot will determine how many you can add. But allow about ½- 1 potato for each person.
- Cook for another hour. Remove pan from oven and check for doneness in potatoes. They should be tender and cooked through.
- Check that the roast is done. It should pull apart easily with a fork. If it needs to cook more, remove potatoes and return to the oven for another half an hour.
- Or if the roast is done and the potatoes aren't, remove the roast and cook the potatoes for more time.
- When the roast and potatoes are both done cooking, let them rest in the pan until ready to serve to keep them warm.
- Granny recommends cooking the carrots separately to retain their color and flavor. This is how to do it.
- Peel the carrots, and slice off tip and the stem. Cut in half, then cut each half into about four carrot sticks.
- Place carrots in saucepan with a small amount of water. Add a little salt and about a teaspoon of sugar. Cook until tender but not too soft, about 10 minutes.
- To serve, place the pot roast in the center of a platter and surround with the potatoes and carrots.
Nutrition Facts : Calories 459 kcal, Carbohydrate 2 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Sodium 195 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
OLD-FASHIONED POT ROAST
Make and share this Old-Fashioned Pot Roast recipe from Food.com.
Provided by coatsjen
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Dredge beef in flour, place in greased skillet and brown on all sides to seal in juices.
- Lay sliced onions on top of roast.
- Pour 1/2 cup of water over roast, cover and bake at 300 degrees for 2 hours 30 minutes.
- Remove cover and bake for 30 minutes longer.
- Tip: After baking for 2 hours, you may add potatoes and carrots and bake for 1 hour longer.
Nutrition Facts : Calories 935.9, Fat 66.8, SaturatedFat 27, Cholesterol 234.7, Sodium 201.9, Carbohydrate 14.7, Fiber 0.8, Sugar 1.2, Protein 64.4
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- Rinse and pat roast dry with paper towel. Sprinkle with a teaspoon each of salt and pepper, if desired. The same goes for garlic powder. I add extra because I love it. Sprinkle all over the roast.
- In a large, heavy-bottomed saucepan, over medium-high heat, place oil in pan and heat until it shimmers or a drop of water flicked in it dances. Try and use a large pot that is deep to reduce the oil from splattering. Place roast on one side of the pot. The roast should sizzle right away. Don't let go of the roast yet. Lift it up and down a few times until the roast does not stick to the bottom of the pot. You'll be glad you did this. Then let go and leave the roast to brown, without moving it, a few minutes per side. Make sure each side of the roast is browned, even the ends! Lean the roast up against the side of the pot if you have to!
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