Mypotroast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POT ROAST



Pot Roast image

Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h25m

Number Of Ingredients 12

2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Steps:

  • Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
  • Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
  • Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

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.

POT ROAST



Pot Roast image

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

2 pounds beef pot roast, fat trimmed and discarded
3 potatoes, peeled and cut into 6 pieces
1 large onion, cut into 8 pieces
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
3 cups water
salt and ground black pepper to taste
1 pinch garlic salt, or to taste
½ cup water
3 tablespoons cornstarch
½ teaspoon browning sauce (such as Gravy Master®)

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

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

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

TENDER POT ROAST



Tender Pot Roast image

Make and share this Tender Pot Roast recipe from Food.com.

Provided by Steve_G

Categories     Stew

Time 4h10m

Yield 1 Roast, 6 serving(s)

Number Of Ingredients 12

3 -4 lbs chuck roast, trimmed
2 tablespoons vegetable oil
salt and pepper
1 cup carrot, chopped
1 cup onion, chopped
1 cup celery
4 garlic cloves, minced
2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
2 tablespoons sugar
1 sprig thyme
1/4 cup dry red wine
water

Steps:

  • Pre heat oven to 300 degrees.
  • Season roast with salt and pepper on all sides.
  • In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
  • Brown meat on all sides in dutch oven, this should take about 10 minutes.
  • If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
  • Once browned remove meat from pot and place on a deep plate (to catch the juices).
  • Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
  • Add garlic and cook until fragrant, about 1 minute.
  • Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
  • Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
  • Add water until liquid comes halfway up sides of the meat.
  • Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
  • Place in oven, be sure to turn the meat over every 30 minutes or so.
  • Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
  • Remove meat from pan onto serving plate, cover with foil.
  • Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
  • Thicken if desired.

Nutrition Facts : Calories 436.1, Fat 19.4, SaturatedFat 7.1, Cholesterol 152.1, Sodium 328.1, Carbohydrate 13.7, Fiber 1.4, Sugar 8, Protein 50.7

More about "mypotroast recipes"

CLASSIC BEEF POT ROAST RECIPE | MYRECIPES
classic-beef-pot-roast-recipe-myrecipes image
2006-09-19 Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to …
From myrecipes.com
5/5 (156)
Calories 307 per serving
  • Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
  • Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  • Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.


OUR 20 BEST POT ROAST RECIPES | ALLRECIPES
our-20-best-pot-roast-recipes-allrecipes image
Credit: bd.weld. Just because you've tried one pot roast recipe doesn't mean you've tried them all. These 20 pot roast recipes attest to how versatile this …
From allrecipes.com
Author Mary Claire Lagroue


CLASSIC POT ROAST WITH VEGETABLES - EASY COMFORT FOOD RECIPES
2021-09-20 Instructions. Preheat your oven to 325 degrees. Season the chuck roast with the Kosher salt, pepper and thyme. Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on …
From dinnerthendessert.com


POT-ROAST RECIPES | BBC GOOD FOOD
Try recipes such as pot-roast beef, chicken and guinea fowl. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 16 of 16. Pot-roast beef with French onion gravy. A star rating of 4.5 out of 5. 149 ratings. Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and …
From bbcgoodfood.com


SLOW COOKER POT ROAST WITH TOMATOES RECIPE - THE SPRUCE EATS
2019-09-03 Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side. Transfer the roast to the crockery insert of the slow cooker. In the same skillet, sauté the onion and mushrooms over medium heat until the onions are lightly browned. Add the soup, ketchup, Worcestershire sauce, and diced ...
From thespruceeats.com


HOW TO COOK THE MOST TENDER AND JUICIEST POT ROAST RECIPE
2021-12-01 Directions. Preheat the oven to 350℉. In a large Dutch oven over medium-high heat, heat the olive oil. Ensure you use a cast-iron Dutch oven that is safe for both stovetop and oven use. You can also use a roasting pan. Carefully add the roast to the Dutch oven and sear each side for one to two minutes.
From gopuff.com


BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST
2021-12-27 Generously salt and pepper your chuck roast. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to).
From thepioneerwoman.com


MOM'S SLOW COOKER POT ROAST - EASY SLOW COOKER AND INSTANT POT …
2019-09-08 Remove the roast and place it in the slow cooker. Add in the water and Better than Bouillon. Season it with the onion powder, parsley, celery seed, paprika, black pepper, garlic powder and Worcestershire sauce. Cover and cook on low for 4 hours. Remove the lid and add in the potatoes and carrots. Cover and cook on low for 4-6 more hours.
From 365daysofcrockpot.com


POT ROAST RECIPES - FOOD NETWORK
2 days ago To make this dish follow these steps. 1. Preheat the oven to 275 degrees F. 2. Generously salt and pepper the chuck roast. 3. Heat the olive oil in large pot or Dutch oven over medium-high heat ...
From foodnetwork.com


PERFECT KETO POT ROAST RECIPE | LOW CARB CHUCK ROAST
2021-06-10 Once the chuck roast is seasoned, and you make the fork holes in the meat, it’s time to cook it. Just set the instant pot to saute. When the oil is hot, sear the meat on both sides until browned, about 4-5 minutes on each side. Add the veggies and broth and cook on high pressure, manual mode for about an hour.
From icantbelieveitslowcarb.com


THE BEST CROCK POT ROAST - JO COOKS
2018-11-25 Add the potatoes, carrots, onion, and garlic, beef broth, Worcestershire sauce, and herbs to the slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the roast is tender. Transfer the pot roast to a platter and let it rest for 15 minutes. Discard the herbs from the slow cooker.
From jocooks.com


MELT IN YOUR MOUTH POT ROAST RECIPE - THE RECIPE CRITIC
2020-09-20 Preheat oven to 425 degrees. In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust. In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top.
From therecipecritic.com


CLASSIC SUNDAY POT ROAST - THE STAY AT HOME CHEF
Instructions. Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat. Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side. Remove roast from pan and set aside briefly on a plate or cutting board.
From thestayathomechef.com


THE EASIEST AND BEST POT ROAST RECIPE EVER - TASTY EVER AFTER
2019-11-06 Preheat oven to 325F/163C degrees. Heat oil in a large (5-7 quart), heavy dutch oven pot over medium high heat until hot. Place meat in pot and cook, without turning, until bottom is well browned. Using tongs, turn meat and brown on all sides. Push meat to the side of pan, add the onion, and lightly brown.
From tastyeverafter.com


HOW TO COOK A POT ROAST SO TENDER EVERYONE WILL BEG FOR …
2022-05-31 Using a sharp knife, trim any excess fat from the meat. Sprinkle the meat with salt and black pepper to taste. In a 4- to 6-quart Dutch oven, heat 2 tablespoons vegetable oil or olive oil over medium-high heat. Brown the meat in the hot oil on all sides. Drain the fat. 3. Simmer the Pot Roast on the Stove.
From bhg.com


SLOW COOKER POT ROAST RECIPE - DAMN DELICIOUS
2019-04-12 Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker.
From damndelicious.net


PERFECT POT ROAST WITH POTATOES - MY INCREDIBLE RECIPES
2020-11-15 Instructions. Preheat the oven to 350F. Season the meat all over with salt and pepper. Heat a large dutch oven with 1 tablespoon olive oil on high heat. Sauteé onions, garlic, carrots, potatoes and cook. Let cook for about 5 minutes by …
From myincrediblerecipes.com


SUPER TENDER TAVERN STYLE INSTANT POT POT ROAST MADE WITH BEER
2017-10-27 Follow the recipe as written, except heat the oil in a large pan and brown the roast on the stovetop, adding the onions and flour to the pan as written. Transfer the browned roast and onions to the slow cooker, making sure to scrape the pan for all the flour and juices. Pour the beer, beef broth and carrots over the roast and cook on low until ...
From heatherlikesfood.com


MEDITERANNEAN SLOW ROASTED POT ROAST - ALLY'S KITCHEN
Let it sizzle and cook about 3 minutes. Then add the water, V8 juice and whole garlic clove. Cover tightly with doubled foil then put the lid on the pot. Cook in a preheated 275 oven about 4 to 4 1/2 hours or until the meat pulls apart with a fork~~totally tender! Remove and …
From allyskitchen.com


MOIST AND DELICIOUS SLOW COOKER POT ROAST AND VEGETABLES RECIPE
2018-01-23 1. In a 6-qt. slow cooker add beef stock, mushrooms, potatoes, carrots, onion and garlic. 2. Sprinkle roast with salt and pepper and place in slow cooker. 3. Pour Worcestershire sauce over top of the meat. 4. Cover and cook on low for 6-8 hours or until meat is tender. 5.
From oldworldgardenfarms.com


15 UNIQUE POT ROAST RECIPES YOU'VE BEEN MISSING | TASTE …

From tasteofhome.com


PERFECT POT ROAST AND GRAVY - MOM ON TIMEOUT
2019-10-28 In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast. Close the bag with the provided tie and cut six 1/2-inch slits in the bag. Place the pan in the oven and bake for 1 …
From momontimeout.com


I TRIED FOUR POPULAR POT ROAST RECIPES AND FOUND THE BEST ONE
2020-10-05 It was most certainly the outlier of the group, leaning on a slew of unexpected ingredients like raisins, cumin, and cocktail olives. My initial confusion quickly turned into curiosity, and I had to see if changing things up a bit was the way to make pot roast really shine. Lodge 6 Quart Enameled Cast Iron Dutch Oven. $79.90.
From thekitchn.com


THE BEST OVEN CHUCK ROAST | CHUCK ROAST | EASY OVEN ... - ALLY'S …
Blend together. Coat each of the meat chunks with flour. Shake off excess. Heat a large Dutch oven (at least 5 ½ quarts) on medium high heat. Add the oil. Place 2-3 chunks of meat at a time and brown on all sides. Stack the browned pieces to the side of the pot, and continue until all meat is browned. Turn off blaze.
From allyskitchen.com


CLASSIC POT ROAST | GARDEN IN THE KITCHEN
2020-11-02 Start by seasoning the beef well, on all sides with salt and pepper. In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate. To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes).
From gardeninthekitchen.com


CLASSIC POT ROAST WITH POTATOES AND CARROTS - TARA TEASPOON
2022-01-10 Tie roast with kitchen twine if it is boneless or not compact. Heat canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper. Add potatoes, celery, carrots, onion, bay leaves, Worcestershire sauce and beef broth to the pan. Cover and roast in oven until beef is fork-tender, 3 to 3½ hours.
From tarateaspoon.com


CLASSIC OVEN POT ROAST - PINCH ME, I'M EATING
2015-08-13 Preheat oven to 325. Place onion slices in bottom of large baking dish and top with meat. Sprinkle dry onion soup mix over meat, cover with undiluted cream of mushroom soup, and sprinkle with soy sauce. Tightly cover with aluminum foil and bake for 1 hour. Remove from oven, uncover, and surround roast with potatoes and carrots.
From pinchmeimeating.com


STOVETOP POT ROAST - COOK2EATWELL - RECIPES
2019-10-18 Season the roast with the salt and pepper. Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, add the chuck pot roast. Cook the meat for 5-6 minutes, or until browned. Turn the roast and cook for another 5-6 minutes until it’s browned on both sides. Take the pot off the heat.
From cook2eatwell.com


PERFECT POT ROAST RECIPE | COOK THE BOOK - SERIOUS EATS
2020-08-14 Remove the carrots from the pot and allow the pot to get really hot again. Add another tablespoon of oil to the pan. Place the meat in the pot and sear it, about a minute per side. Remove to a plate. Now, with the burner on high, deglaze the pot by adding 1 cup of the beef stock, whisking constantly.
From seriouseats.com


MOM'S POT ROAST WITH BEER AND ONIONS - CRUMB: A FOOD BLOG
2011-11-19 Generously season the roast on all sides with salt and pepper. In a large, heavy-bottomed Dutch oven, heat the oil on medium-high. Sear the roast until browned on all sides, about 4-5 minutes per side. Transfer to a plate. Pour beer into the pot, using a wooden spoon to scrape up any browned bits clinging to the bottom.
From crumbblog.com


OVEN POT ROAST (PLUS VIDEO) - IMMACULATE BITES
2021-12-01 Preheat oven to 275℉/135℃. Trim the chuck roast of any visible fat, rinse, and then pat dry with a paper towel. If desired, use twine or string to tie the chuck around; this helps it keep its shape, not necessary. Season chuck roast on all sides with salt and pepper.
From africanbites.com


EASY POT ROAST WITH TOMATOES AND GARLIC - THE HUNGRY BLUEBIRD
2018-10-31 Put tomatoes in bowl with juices and crush by hand. Put roast in an ovenproof 4- to 5-quart heavy pot or Dutch oven with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
From thehungrybluebird.com


DINNER AT DALES: MYPOTROAST
MyPotRoast 4-6 lb boneless chuck roast (or a 3 inch thick '7bone' chuck roast) 1 can cream of mushroom soup* 1 can french onion soup* 1 lb carrots peeled and sliced in 1 inch pieces. 2 lbs (or so) potatoes peeled and wedged salt-n-pepper Oven at 285 degrees In a LARGE roasting pan...add soups and 2 cans of water-stir with whisk add 1/2 cup white wine to soups Heat a …
From dinneratdales.blogspot.com


POT ROAST WITH MUSHROOMS - FOR THE LOVE OF COOKING
How to Make a Pot Roast with Mushrooms. Preheat the oven to 300 degrees. Heat half the olive oil in a Dutch oven over medium-high heat. Season both sides of the chuck roast well with sea salt, freshly cracked pepper, and garlic powder to taste. Sprinkle the flour over each side of the roast. Place the roast into the HOT Dutch oven and brown on ...
From fortheloveofcooking.net


POT ROAST WITH FRESH HERBS - DAD WITH A PAN
Cover your chuck in salt and pepper, then rub mustard on one side. with sliced garlic pressed in throughout the chuck roast. Chop carrots in about 1-2 inch chunks, cut the potatoes and onions into fourths. In your dutch oven, heat about 2 tbsp olive oil, and brown the onions. Remove the onions after 2 minutes, then begin to sear the chuck; 2 ...
From dadwithapan.com


RECIPES | MYPLATE
20-Minute Chicken Creole. This Creole-inspired dish uses chili sauce and cayenne pepper to spice it up. Tomatoes, green pepper, ... $$$$. Add to cookbook.
From myplate.gov


PALEO POT ROAST WITH GRAVY - TASTES LOVELY
2017-01-26 Pour in enough beef broth to come up 1/2" from the way up to the meat, 4 or 5 cups. Cover the dutch oven with its lid, and cook in the oven for 5 hours. Remove from the oven. With a large spatula, lift the pot roast out from the dutch oven and transfer to a …
From tasteslovely.com


SLOW COOKER ITALIAN POT ROAST & PEPPERS - THE KITCHEN MAGPIE
2020-08-21 Put the lid on the slow cooker and cook on low for 8-10 hours or on high for 5-6. When it's ready, take a few scoops of the liquid from in the slow cooker and strain it. Bring to a boil in a pot on the stove. Whisk 1 tbsp of cornstarch into ¼ cup of water, then whisk into the boiling liquid rapidly.
From thekitchenmagpie.com


PERFECT INSTANT POT POT ROAST - EXTRREME COUPONING MOM
Instructions. Remove the lid from your Instant Pot and press the sauté button, add in a splash of olive oil and let heat. While the pot is heating, season your roast on all sides with salt and pepper. Rub into the meat well. Once your pot is hot place the roast inside. Sear the roast on all sides to lock in the juices.
From extremecouponingmom.ca


SUNDAY SUPPER: POT ROAST WITH MUSHROOMS RECIPE - SERIOUS EATS
2018-08-30 Many pot roasts call for potatoes to be included in the pot with all the other ingredients, but I prefer some simple mashed potatoes and hot buttered peas on the side. An amber ale or smoky red wine would sit very well next to this roast. This recipe uses a combination of fresh and dried mushrooms; the dried soaking up the liquid and becoming ...
From seriouseats.com


OLD FASHIONED POT ROAST RECIPE - GRANNY'S IN THE KITCHEN
2021-11-29 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.
From grannysinthekitchen.com


Related Search