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
FAVORITE POT ROAST
"I love cooking a pot roast on the weekend because it can simmer for hours while I'm doing other things," says Leona Therou of Overland Park, Kansas. Her hearty beef roast with potatoes and carrots makes enough for a family of four with plenty left over.
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. , Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf. , Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy.
Nutrition Facts : Calories 523 calories, Fat 15g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 693mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 5g fiber), Protein 50g protein.
FAVORITE POT ROAST
All the good traditional ingredients and flavors that we associate with pot roast are here. Taken from Mable Hoffman's Complete Crockery Cookery
Provided by my kids mom
Categories Roast Beef
Time 8h20m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Trim visible fat from meat. Rub all sides of meat with salt, seasoned salt, seasoned pepper and paprika.
- Place vegetables in bottom of slow cooker.
- Pour broth over vegetables.
- Place seasoned meat on top of vegetables. cover and cook on LOW 8 to 9 hours or until meat and vegetables are tender.
- To thicken juices, remove meat and vegetables; keep warm. Turn control to HIGH. Dessolve cornstarch in water; stir into cooker Cover and cook on HIGH 15 to 20 minutes or until slightly thickened. Serve with meat and vegetables.
Nutrition Facts : Calories 512.5, Fat 23.9, SaturatedFat 9.4, Cholesterol 145.8, Sodium 427.9, Carbohydrate 28.6, Fiber 3.9, Sugar 3, Protein 43.6
AMERICA'S FAVORITE POT ROAST
Make and share this America's Favorite Pot Roast recipe from Food.com.
Provided by Amber Dawn
Categories Roast Beef
Time 12h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut.
- Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy.
- To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crock pot. Season to taste before serving.
Nutrition Facts : Calories 1052.3, Fat 57.5, SaturatedFat 22.7, Cholesterol 261.9, Sodium 1440.5, Carbohydrate 47.1, Fiber 6, Sugar 5.3, Protein 82
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