Perfect Pot Roast Recipe 465

PERFECT POT ROAST

Steps:

• Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender. , Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan. , For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.

PIONEER WOMAN'S PERFECT POT ROAST

Steps:

• preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive oil and let it get really hot.
• Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
• Remove the carrots and allow pot to become hot again.
• Sear roast about 1 minute per side and then remove to plate.
• Turn heat to high and deglaze the pot adding one cup of the beef broth.
• Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them.
• Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours.
• When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.
• Remove to cutting board and slice against the grain.
• Serve.
• Congratulations, you're a hero.

PERFECT POT ROAST RECIPE - (4.6/5)

Steps:

• Try to buy a nicely marbled piece of meat. This will improve the flavor of your pot roast, and you'll be glad that you did. Generously salt and pepper your chuck roast. 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). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. During the last 30 seconds of lightly browning the carrots, add the whole garlic cloves. Remove the carrots and garlic and set aside. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan 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 pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, add the tomato paste and stir (or whisk) to combine. Add the Worcestershire sauce. Taste, and add more salt and pepper, if necessary and to your taste. Tie the herbs with kitchen twine, so that you can easily remove it from the pot, once the roast is finished cooking. Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, garlic and the carrots, as well as the tied sprigs of fresh rosemary fresh thyme. Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours. Serve over creamy mashed potatoes (or cooked noodles). It is optional if you want to thicken the pot roast braising liquid with flour or cornstarch. We prefer it just as it is! The pot roast tastes even better the next day-- if there's leftovers!

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.