PERFECT POT ROAST
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
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.
MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
DELICIOUS 24 HOUR CROCK POT ROAST
Moist and delicious every time, this beef pot roast is done to perfection without much effort at all!
Provided by MelissaWC
Categories One Dish Meal
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 24 hours prior to meal time, trim fat off the roast, rub with salt and pepper and sear all sides in a hot frying pan with the olive oil.
- Place in crock pot, cover with entire can of french onion soup.
- Set on Low, leave to cook overnight.
- About 6-7 hours prior to mealtime, add baby carrots.
- About 3 hours prior to mealtime, add red potatoes.
- About 15 minutes before mealtime, turn off crock pot and remove meat and vegetables to serving platter and cover with foil.
- Pour liquid into a 2 quart sauce pot and heat on medium.
- Add 1/2 cup low fat milk and stir.
- Add cornstarch to 1/4 cup of cold water, mix well, then add slowly to boiling liquid until desired consistency is reached. Pour into gravy dish or bowl and serve with platter.
OVERNIGHT ROAST BEEF
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F Put sirloin in roasting pan. Pour remaining ingredients over top. Cover roast with a lid or foil. Roast in oven for 3 hours. Remove meat from gray and cool for 30 minutes. Cover both meat and gravy well and refrigerate overnight. The next day skim fat from gravy. Preheat oven to 350*F Slice meat into thick slices - thickness depends on your preference. Add sliced meat to a casserole dish, (add carrots & potatoes if desired now) and top with gravy. (Add carrots & potatoes if desired now) Cook for 1 hour. Serve immediately.
Nutrition Facts : ServingSize 12
SATURDAY AFTERNOON OVEN POT ROAST
This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and will leave your house smelling heavenly. If you find that the cooking liquid evaporates too quickly, you can add more broth to the Dutch oven. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper., In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.
Nutrition Facts : Calories 339 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
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