Personal Pot Roasts Recipes

PERSONAL POT ROASTS

Personal Pot Roasts image

Do you want a pot roast with big, old-fashioned flavor, that does not serve eight? Then try this one that I enjoy making for husband, Art, and myself.-Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 beef shanks (about 1-1/2 pounds)
3 tablespoons all-purpose flour, divided
1-1/2 cups cold water, divided
1/2 cup beef broth
1 tablespoon onion soup mix
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1 large potato, peeled and cut into eighths
2 medium carrots, cut into 2-inch pieces
6 pearl onions
Salt and pepper to taste

Steps:

Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325° for 1-1/2 hours. , Turn meat; add the potato, carrots and onions. Cover; return to oven for 30-45 minutes or until meat and vegetables are tender. Remove meat and vegetables and keep warm. , To prepare gravy, skim fat from pan juices. Measure 1 cup of the juices and place in a small saucepan. Combine remaining flour and cold water; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with meat and vegetables.

Nutrition Facts :

PERFECT POT ROAST

Perfect Pot Roast image

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

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

THE ONLY POT ROAST MY FAMILY WILL EAT

The Only Pot Roast My Family Will Eat image

Make and share this The Only Pot Roast My Family Will Eat recipe from Food.com.

Provided by jbe467

Categories Stew

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 roast (I prefer Chuck Roast)
1 envelope Lipton Onion Soup Mix (any flavor variety you prefer)
1 can cream of mushroom soup
1 can water
baby carrots
onion, quartered,any variety (I like to use Pearl Onions myself, since I am the only one who will actually eat an onion in my fami)
1 large potatoes or 3 -5 new potatoes
extra wide egg noodles

Steps:

For Crockpot preparation (the ONLY way to fly!): Combine soups and water in crockpot and mix well.
Season/score the roast with salt, pepper and Adolph's tenderizer.
Throw it in the crockpot.
Add to pot as much carrot, potato and onion you and yours will want to eat.
*Note*This can all be done the night before if your fridge is large enough to hold your crockpot.
Then in the morning, just take it out of the fridge and plug it in.
Turn heat to low and cook 8-9 hours or until you get home from work (mines starts at 8 am and goes until 6 pm).
Cook egg noodles according to package directions and serve drenched in the gravy!
You can also make this in the oven, but it's just not the same!
However, if you must do it that way: Preheat oven to 375.
Mix soups and water in roasting or 9x13 pan, add everything else (except noodles!!) and cover with foil and cook for 3-4 hours.

Nutrition Facts : Calories 165.4, Fat 5.1, SaturatedFat 1.1, Cholesterol 0.5, Sodium 1282, Carbohydrate 27.1, Fiber 2.7, Sugar 3.8, Protein 3.8

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