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.
POT ROAST FOR A CROWD
This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight serving-perfect for holiday entertaining.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 17
Steps:
- Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
- Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
- Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
- Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
- Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.
PAWPAW'S POT ROAST
My grandfather's pot roast is the best. Flavorful, moist, and tender, this is worthy to be the centerpiece of the Sunday dinner table! Serve in a bowl as a stew or over white rice with biscuits. Best served with bread to sop up the juices!
Provided by Bladenangel
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h20m
Yield 10
Number Of Ingredients 10
Steps:
- Heat a 7 1/2-quart pot over medium-high heat. Sear the fat side of the roast until some of the fat renders, 2 to 3 minutes. Continue to sear pork until browned completely, 2 to 3 minutes per side.
- Pour chicken broth into the pot; add Italian seasoning, garlic powder, onion powder, cinnamon, salt, and black pepper. Bring the broth to a simmer, place a cover on the pot, reduce heat to medium-low, and cook at a simmer, turning every 30 minutes, for 4 hours.
- Put potatoes and baby carrots into the pot so they are covered by liquid; add enough water to ensure the bottom 2/3 of the roast remains submerged. Cover the pot and continue cooking until roast is falling from bone and vegetables are tender, 60 to 90 minutes more.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 13.3 g, Cholesterol 92.5 mg, Fat 21.7 g, Fiber 2.6 g, Protein 25.2 g, SaturatedFat 7.9 g, Sodium 700.3 mg, Sugar 3.6 g
PENNSYLVANIA POT ROAST
This heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe. I start the pot roast cooking before I leave for church, add vegetables when I get home, and then just sit back and relax until it's done. -Donna Wilkinson, Monrovia, Maryland
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place roast in a 5-qt. slow cooker; add the broth, onions and seasonings. Cook, covered, on high for 4 hours. Add the potatoes, carrots and mushrooms. Cook, covered, on high 1 hour longer or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf., In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil. Cook and stir until thickened, 2 minutes. If desired, add browning sauce. Serve with roast and vegetables.
Nutrition Facts : Calories 331 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 490mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
PAULA DEEN'S POT ROAST
Have not tried this yet - posting so I can find the recipe the next time I want to make pot roast. It sounds wonderful!
Provided by Marie
Categories Roast Beef
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make house seasoning by combining salt, pepper and garlic powder- store remainder in an airtight container for up to 6 months.
- Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.
- Over high heat, sear roast until brown in oil.
- Place roast in slow cooker and layer onions, bay leaves, bouillon cubes, crushed garlic and cream of mushroom soup.
- Add Chardonnay and enough water to cover all of the ingredients.
- Cook on low setting for 8 hours.
PAWPAW'S SUNDAY GARLIC PORK ROAST
Traditional Sunday recipe my grandfather has made ever since I can remember! Best when prepared Sat. night, so it can cook all night, and be ready for lunch after church!
Provided by Misty Bryant
Categories Pork
Time 10h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cut deep slits into roast on both sides.
- Peel cloves of garlic, crush with spoon.
- Stuff garlic cloves into each slit (don't be afraid of garlic!).
- Season roast, heavily (will loose some during searing).
- Heat oil in large browning pot.
- Sear roast on all sides to golden brown.
- Remove roast from browning pot, place in large crock pot.
- Add 4 cups of water to browning pot.
- Bring to a boil.
- Add all ingredients to roast in crock pot (including water).
- Stir until well blended.
- Bring all ingredients to boil in crock pot (high).
- Cook for 1 hour.
- Reduce to low, cook all night (10-12 hrs).
- Serve over rice or mashed potatoes.
Nutrition Facts : Calories 270.9, Fat 9.5, SaturatedFat 3.2, Cholesterol 90.1, Sodium 1186.7, Carbohydrate 11.9, Fiber 1.1, Sugar 4.1, Protein 33.1
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