Perfect Pot Roast Recipes

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PERFECT POT ROAST



Perfect Pot Roast image

Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more! I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening-we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8-10 servings.

Number Of Ingredients 14

1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 beef chuck pot roast (3 to 4 pounds)
1 tablespoon olive oil
3/4 cup water
1 large onion, chopped
1/4 cup chopped green pepper
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme
All-purpose flour

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.

Nutrition Facts :

PERFECT POT ROAST (SLOW-COOKER)



Perfect Pot Roast (Slow-Cooker) image

Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.

Provided by Tee Lee

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs beef roast
4 potatoes, peeled and cut into 1-inch cubes
1 1/2 cups baby carrots
1 large onion, quartered and pulled apart
1 1/2 cups beef broth
1 (1 1/2 ounce) envelope dry vegetable soup mix (I use Knorr)

Steps:

  • Place roast into crockpot and surround with vegetables.
  • Combine beef broth and vegetable soup mix, then add to crockpot.
  • Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

SIMPLE PERFECT POT ROAST



Simple Perfect Pot Roast image

This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.

Provided by PanNan

Categories     Roast Beef

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 boneless chuck roast (about 3 1/2 lbs)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 garlic cloves, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low sodium chicken broth
1 sprig fresh thyme
1 -1 1/2 cup water
1/4 cup dry red wine

Steps:

  • Adjust oven rack to middle position and heat oven to 300°F.
  • Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
  • Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
  • Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
  • Transfer roast to a large plate; set aside.
  • Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
  • Add garlic and sugar; cook until fragrant, about 30 seconds.
  • Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
  • Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
  • Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
  • Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
  • Transfer roast to carving board, tent with foil to keep warm.
  • Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
  • Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
  • Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
  • Season to taste with salt and pepper.
  • Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
  • Serve, passing remaining sauce.
  • Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

PERFECT PRESSURE COOKER POT ROAST



Perfect Pressure Cooker Pot Roast image

I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!

Provided by MamaShea

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 7

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth

Steps:

  • Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
  • In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
  • Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g

PERFECT POT ROAST



Perfect Pot Roast image

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Dinner     Beef     Braise     Apple Juice     Winter

Yield 4 servings

Number Of Ingredients 14

Sea salt and freshly ground black pepper
1/2 teaspoon ground fennel
1 (3-pound) chuck roast
Extra virgin olive oil
3 large carrots, peeled and cut into 2-inch-long chunks
1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
3 garlic cloves, smashed
1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
3 1/2 cups beef broth
6 fresh thyme sprigs
1 fresh rosemary sprig
1 fresh or dried bay leaf
2 tablespoons all-purpose flour
2 tablespoons tomato paste

Steps:

  • Preheat the oven to 325ºF.
  • Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
  • Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
  • Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
  • Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
  • Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
  • Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
  • Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
  • Skim off any fat that has risen to the top.
  • Purée the braising liquid in a blender.
  • To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
  • Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
  • Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
  • To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
  • Variations: Tipsy Pot Roast
  • In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.

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Top Asked Questions

How to cook a pot roast in the oven?
This Pot Roast is perfectly seasoned and served with tender vegetables! Preheat oven to 300°F. Season roast with salt and pepper. In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed. Arrange onions around the roast.
How to cook a roast in a Dutch oven?
1) Preheat your oven to 325 degrees. 2) In a Dutch oven, add one tablespoon of oil, allow to simmer over medium-high heat, meanwhile, season all sides of your roast well with some salt and pepper, add to the hot pot and allow to sear on both sides, about 3 to 4 minutes per side.
What are the ingredients of a perfect pot roast?
Ingredients for Perfect Pot Roast. 2-3 lb beef roast. 5-6 potatoes peeled and sliced into wedges. 1 bag of baby carrots. 2 in medium onions sliced half. 2 pkgs brown gravy mix. 2 c water. water.
How to cook a chuck roast in the oven?
Watch how to make this recipe. 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. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so.

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