My Favorite Pot Roast Recipes

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MY FAVORITE POT ROAST



My Favorite Pot Roast image

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

1 tablespoon vegetable oil
1 (4 pound) beef pot roast
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon dry mustard
¼ teaspoon black pepper
3 large potatoes, quartered
3 carrots, peeled and cut into 2-inch pieces
1 onion, sliced
⅓ cup vinegar
⅓ cup water

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



Favorite Pot Roast image

"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

1 beef rump roast or bottom round roast (4 pounds)
2 tablespoons canola oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
3 cups water, divided
8 medium potatoes, peeled and quartered
8 large carrots, cut into 2-inch chunks
1 pound small onions, peeled
1/2 cup all-purpose flour
1/2 teaspoon browning sauce, optional
Additional salt and pepper to taste

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



Favorite Pot Roast image

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

1 (3 -3 1/2 lb) rump roast or 1 (3 -3 1/2 lb) beef chuck roast
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika
1 onion, cut into 8 wedges
3 carrots, peeled and cut into 1-inch slices
4 potatoes, cute into eighths
1 stalk celery, coarsely chopped
1 cup beef broth
3 tablespoons cornstarch
1/4 cup water

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



America's Favorite Pot Roast image

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

3 1/2 lbs sirloin tip roast, trimmed
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, peeled and sliced
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, cut in 2-inch pieces
1 (2 ounce) jar mushrooms, drained or 1/4 cup mushroom gravy
3 tablespoons flour
1/4 cup water

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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