PERFECT POT ROAST WITH VEGETABLES AND GRAVY
I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.
Provided by GREG IN SAN DIEGO
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large skillet (not non-stick) heat the oil over medium-high heat.
- Add the roast and cook, turning often, until browned, about 10 minutes.
- Transfer the roast to a plate.
- Add more oil to the skillet if necessary and heat over medium-high heat.
- Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
- Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
- Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
- Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
- Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
- Skim the fat from the surface of the cooking liquid.
- Remove the bay leaf.
- In a saucepan, melt the butter over very low heat.
- Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
- Whisk in the cooking liquid and bring to a simmer.
- Cook, whisking often, until thickened and reduced to about 1 cup.
- Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.
Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4
POT ROAST AND VEGETABLE GRAVY
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 30 to 40 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
- Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
- Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
- Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
- Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
- Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2 pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb excess oil.
POT ROAST AND VEGETABLE GRAVY
Steps:
- Pot Roast: Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inche of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
- Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours.
- Gravy: Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
- Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.
- Mashed Potatoes: Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.
- Potato Pancake: Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2-ounce ovals. When brown, place on paper towel to absorb excess oil.
ONE EASY POT ROAST WITH VEGETABLES WITH THE PERFECT GRAVY TIPS
I was used to my mothers 'old fashioned' way of making pot roast. Throw a chuck roast in the crock pot, toss in a few veggies, pour a little water in the bottom- and for the finishing touch add a cup of onion soup on top.. While good- and a fond memory of my childhood.. I was ready for something a little more modern and way more flavorful. THIS IS IT. Dare I say finger licking good. The roast is very flavorful and the 'gravy' from the red wine, beef broth is, seriously, delicious. You may want to add a few more carrots and a few more potatoes.. but the recipe as is was great for me. Enjoy- you cant go wrong with this one!! Easy is the operative word here. I like chuck roast for this beef pot roast, but brisket, 7-bone roast, and other tougher cuts also work well. The slow braising method results in a remarkably tender and flavorful meal with natural pan gravy. Potatoes, carrots, mushrooms, garlic, and sweet onions cook with the roast for a built-in side dish.
Provided by CHEF GRPA
Categories Roast Beef
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325*F.
- Rub beef chuck roast with Worcestershire sauce on both sides.
- Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.
- Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of beef and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.
- In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.
- Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy.
- • My Notes: Tomato paste is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months. If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.
- • Perfect Gravy Tips and Hints:.
- With a few tricks, you can turn out the best gravy ever. Below you will find tips and hints for making gravy and fixing it when or if things go wrong.
- 1• Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.
- 2• Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt.
- 3• Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar.
- 4• Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.
- 5• When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.
- 6• Constarch has twice the thickening power of flour.
- 7• Arrowroot has slightly more than twice the thickening power of flour.
- 8• Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.
- 9• Liquid gravy browner can be added to gravy to improve color.
- 10• When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping.
- 11• Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture.
- 12• Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.
- 13• Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.
Nutrition Facts : Calories 550.6, Fat 9.9, SaturatedFat 4.3, Cholesterol 99.8, Sodium 3649.9, Carbohydrate 74.5, Fiber 9.9, Sugar 7.7, Protein 41.6
SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)
Juicy and delicious this Slow Cooker Perfect Pot Roast Recipe and Homemade Gravy is full of flavor and tastes amazing! True Perfection!
Provided by Camille Beckstrand
Categories Main Course
Time 8h25m
Number Of Ingredients 18
Steps:
- Place a large skillet on stove top and heat over medium high heat (perferably a non-stick skillet).
- Add 2 Tablespoons of olive oil.
- Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
- Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
- Depending on the shape of your pot roast, you can sear the other sides if you choose.
- Spray the slow cooker with non-stick cooking spray and place your seared pot roast in the slow cooker.
- Add the remaining tablespoon of olive oil to the hot skillet. Add onion, carrots, and celery to the skillet and season with more salt and pepper, if desired. Using a spatula, scrape the "brown bits" (aka the burnt bits) off the bottom of the skillet as you cook the vegetables (these bits add so much flavor!).
- Cook for about 3 minutes or until the vegetables start to soften.
- Add garlic to the skillet and cook for 1 minute more.
- Add the vegetables to the slow cooker, spreading the vegetables all around the roast.
- Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
- Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
- Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker - mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low - I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
- Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
- Serve with mashed potatoes and the cooked carrots on the side.
Nutrition Facts : Calories 472 kcal, Carbohydrate 11 g, Protein 53 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1559 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
OLD-FASHIONED POT ROAST WITH GRAVY
"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
POT ROAST WITH VEGETABLES
This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.
Provided by judy2304
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
- Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
- Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
- Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
- Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g
POT ROAST WITH VEGETABLES
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.-National Livestock and Meat Board
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
Nutrition Facts : Calories 287 calories, Fat 7g fat (0 saturated fat), Cholesterol 64mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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