Petite Pot Roast For Two Recipes

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POT ROAST FOR TWO



Pot Roast for Two image

"A satisfying pot roast dinner doesn't have to feed an army, as this recipe proves," says Judy Armstrong (at left with her husband, Ron) of Norwell, Massachusetts. "I love the bold combination of spices in this moist and flavorful meal-in-one dish."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 15

2 beef eye of round steaks
2 small carrots, cut into 3/4-inch chunks
2 small potatoes, peeled and cut into 1/2-inch slices
1 celery rib, coarsely chopped
1 small onion, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup beef broth
2 garlic cloves, thinly sliced
2 teaspoons onion soup mix
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon aniseed
1/8 teaspoon each ground cinnamon, ginger and nutmeg
Dash ground cloves

Steps:

  • Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

Nutrition Facts :

CLASSIC POT ROAST (COOKING FOR 2)



Classic Pot Roast (Cooking for 2) image

Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 2

Number Of Ingredients 10

1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, cut into 1/2-inch slices
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
10 baby carrots
6 small red or Yukon Gold potatoes, cut in half

Steps:

  • Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
  • Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g

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

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.

BEEF POT ROAST



Beef Pot Roast image

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  • Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g

FAMILY-STYLE POT ROAST



Family-Style Pot Roast image

Provided by Guy Fieri

Time 3h5m

Yield 6 servings

Number Of Ingredients 17

3 1/2 pounds beef chuck, trimmed of excess fat
2 teaspoons kosher salt, plus more for seasoning
2 teaspoons fresh cracked black pepper, plus more for seasoning
1 teaspoon granulated garlic
1/2 ounce dried porcini mushrooms
2 tablespoons butter
1 tablespoon grapeseed oil or olive oil
6 cups sliced onions, 1/4-inch thick
1/2 cup sliced shallots, 1/4-inch thick
1/4 cup peeled garlic cloves, smashed
1 1/2 cups sliced celery, 1-inch pieces
1 1/2 cups sliced carrots, 1-inch coins
1 1/2 tablespoons tomato paste
1 1/2 cups beef stock
2/3 cup red wine, zinfandel preferred
2 tablespoons dried savory
6 sprigs fresh thyme (see Cook's Note)

Steps:

  • Preheat the oven to 325 degrees F.
  • Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher's twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices.
  • Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes.
  • In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends. Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally. Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer.
  • Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine. Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid. Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes.
  • Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste.
  • Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy.

PORT (POT) ROAST IN A PAN FOR TWO IN A 1.5 HOURS



Port (Pot) Roast in a Pan for Two in a 1.5 Hours image

This is something I discovered the other day when hubby came home and I hadn't started the pot roast in time. I had a very small 1.5lb chunk of pot roast (chuck) and very little time to do something with it. Feel free to dabble with it. Personally, it's the PORT that makes the difference on this one.

Provided by Bess Ebee

Categories     Roast Beef

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 13

1 -1 1/2 lb chuck roast, sliced to about 2-inch thickness
1/2 cup port wine
1/2-1 cup water
3 carrots, cut-up or 1 cup baby carrots
1 large onion
2 medium potatoes, unpeeled (any variety)
2 tablespoons paprika (used the freshest you can)
1 teaspoon dried thyme
1 dash garlic powder
2 tablespoons kosher salt
1 teaspoon black pepper
1/2 teaspoon Lawry's Seasoned Salt (optional)
2 tablespoons olive oil

Steps:

  • Season meat on both sides and on the edges with seasonings.
  • Brown meat on MED in the heaviest frying pan you have. You should have it just hot enough to hear it sizzle but not so hot that you can't leave without touching for about 5-7 minutes on each side. The trick here is to get it to brown. Try to avoid using a non-stick type pan. It will not give as good of crust. (personal experience). I use a small "Martha Stewart" cast iron frying pan that I got at Kmart for under $10. If your only pot that is heavy is a dutch oven then use it instead. The trick is to "sizzle it" for as long as possible without burning or turning it. The thicker and tougher it looks the better.
  • Once the meat has browned sufficiently add the port and water just enough to barely cover the meat and cover. Continue cooking but lower the temp to as low as possible but still have it bubbling for 40 minutes.
  • During the last 20 minutes at the veggies and try to wiggle them in to the sauce as much as you can. Add a touch more salt and water if you need to.
  • Cover and continue cooking for 20 minutes.

POT ROAST FOR A CROWD



Pot Roast for a Crowd image

A staple for the meat and potatoes crowd. This takes awhile to cook but what an easy one pot meal! Roast may be cooked in the oven at 350 for the same amount of time if you wish.

Provided by Aroostook

Categories     Potato

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 11

5 lbs boneless beef chuck roast, cut in half
4 lbs potatoes, peeled & cut into 2 in. cubes
2 lbs carrots, peeled & cut into 2 in. cubes
2 lbs celery, peeled & cut into 2 in. cubes
3 lbs onions, peeled & cut into 2 in. cubes
2 quarts water or 2 quarts beef broth
1/4 cup oil
1/2 cup flour (for dredging)
1 tablespoon dried thyme
1 teaspoon onion powder
salt & pepper

Steps:

  • In a dutch oven or large heavy bottomed sauce pot, heat oil until hot.
  • Season the flour with salt& pepper.
  • Dredge meat on both sides in flour Shake off excess flour.
  • Place meat in oil and sear for about 5 minutes.
  • Turn meat over to sear the other side for about 5 minutes.
  • Drain off excess grease but don't scrape the pot.
  • you want the brownings for flavor.
  • Place all remaining ingredients into the pot except potatoes.
  • Simmer covered over low heat for 1 ½ hours.
  • Add potatoes and simmer for another hour.
  • Season to taste.

Nutrition Facts : Calories 898.3, Fat 50.6, SaturatedFat 18.9, Cholesterol 156.5, Sodium 288.4, Carbohydrate 62.1, Fiber 10.2, Sugar 13.2, Protein 48.8

PETITE POT ROAST FOR TWO



PETITE POT ROAST FOR TWO image

Categories     Beef

Yield 2

Number Of Ingredients 15

1 tbsp (15 mL) all-purpose flour
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) freshly ground black pepper
1 ½ lb (700 g) boneless Beef Cross Rib Pot Roast
1 tbsp (15 mL) vegetable oil
4 baby new potatoes, cut in half
2 carrots, cut into 1-inch (2.5 cm) pieces
1 small parsnip, cut into 1-inch (2.5 cm) pieces
1 small onion, cut into wedges
1 clove garlic, minced
1 bay leaf
1 tbsp (15 mL) tomato paste
1 tsp (5 mL) soy sauce
½ tsp (2 mL) fresh thyme
½ cup (125 mL) fresh or frozen peas, thawed if frozen

Steps:

  • 1.Combine flour, salt and pepper in bowl. Pat beef dry with paper towels and coat all over with flour mixture. 2.Heat oil over medium-high heat in large skillet. Cook beef, turning with two wooden spoons, for 7 to 10 minutes or until browned all over. Transfer to slow cooker stoneware. 3.Add potatoes, carrots, parsnip, onion, garlic, bay leaf, tomato paste, soy sauce and thyme to stoneware. 4.Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is fork-tender. Transfer beef to a warmed platter, cover with foil and let stand for 15 minutes. 5.Meanwhile, stir peas into vegetable mixture in stoneware. Cover and cook on High for 10 to 15 minutes or until heated through. Discard bay leaf.

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