Old Fashion Pot Roast Recipes

CONTEST-WINNING OLD-FASHIONED POT ROAST

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.

3 HOUR OLD FASHIONED OVEN POT ROAST

Steps:

• Pre heat oven to 375F degrees.
• Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
• Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
• Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
• Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
• Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

OLD-FASHIONED POT ROAST

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.

OLD FASHIONED POT ROAST

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.

MY FAVORITE POT ROAST

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).

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

Steps:

• preheat the oven to 325*.
• make 9 deep incisions in the meat and insert the garlic pieces.
• Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• transfer the meat to a plate.
• add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• add the stock, bay leaves green pepper and ketchup.
• return the meat to the pan, cover and bring to a boil.
• transfer to the oven and bake for 2 hours covered.
• set the meat aside and stir in the thyme, salt and pepper.
• at this point, the meat can be stored in the refrigerator until the next day.
• place the potatoes on the bottom of the pan and arrange the meat on top.
• re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• discard the bell pepper, bay leaves and celery.
• bring the pan juices to a boil over high heat.
• then whisk in the butter mixture by tablespoonfuls.
• cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• add hot pepper sauce to taste.].
• pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

OLD-FASHIONED POT ROAST

Steps:

• Preheat the oven to 300°F. To cook the roast, in a large, heavy-bottomed Dutch oven, heat the oil over high heat. Sear the meat until it's a rich, dark brown on both sides, 8 to 10 minutes total. Remove to a plate.
• Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes. Add the wine and cook, stirring to loosen any brown bits. Add the paprika, thyme, bay leaf, and garlic. Stir to combine and cook until fragrant, 45 to 60 seconds. Return the seared roast to the pan. Add the stock and bring to a boil over medium-high heat. Cover and bake for 1 hour.
• Remove from the oven and turn the roast in the liquid to moisten. Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours, or until both the meat and vegetables are tender.
• Transfer the roast to a warm platter. Using a slotted spoon, place the vegetables around the roast. Cover the platter loosely with aluminum foil to keep warm. Remove the bay leaf from the sauce and discard. If the sauce is too thin, bring it to a boil over high heat to reduce and thicken. If the sauce is too thick, add a little wine or stock to achieve the correct consistency. Taste the sauce and adjust for seasoning with salt and pepper.
• To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.