Pot Roast Chili Recipes

SUPER SIMPLE POT ROAST

Super Simple Pot Roast image

This is a great way to cook on busy errand days. The gravy makes itself and the roast literally falls apart, you have to scoop it out with a spoon. You can even place the roast in FROZEN if you want just add a few hours extra time of cooking. It is always perfect and everyone eats it up--never much left over for lunches.

Provided by Shawn C

Categories Roast Beef

Time 6h5m

Yield 4-8 serving(s)

Number Of Ingredients 5

Ingredients

3 -5 lbs chuck roast or 3 -5 lbs chuck tender roast
1 (1 1/4 ounce) envelope Lipton onion mushroom dry soup mix
1 (10 1/2 ounce) can cream of mushroom soup
1 (14 ounce) can beef broth
1 beef bouillon cube

Steps:

Place soups in crock pot and whisk together.
Add remaining ingredients to crock pot.
Cover and turn on high for 6-8 hours.
Serve with rice or potatoes.

CHUCK ROAST CHILI

Chuck Roast Chili image

This is a hearty and delicious chili recipe that is just perfect for football games and cookouts.

Provided by Dustin Mathers

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h35m

Yield 10

Number Of Ingredients 22

Ingredients

1 (2 pound) chuck roast, or more to taste
2 tablespoons olive oil, divided
1 teaspoon apple cider vinegar
1 large onion, diced
2 green bell peppers, diced
2 cups chicken stock
1 cup water
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
3 tablespoons brown sugar
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon barbecue sauce
1 tablespoon ketchup
2 teaspoons minced garlic
1 teaspoon ground cumin
½ tablespoon hot sauce (such as Valentina®)
2 teaspoons mustard
2 teaspoons Worcestershire sauce
salt to taste

Steps:

Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
Cover pot and simmer 2 to 4 hours.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 33 g, Cholesterol 43.3 mg, Fat 9.1 g, Fiber 10.3 g, Protein 21.2 g, SaturatedFat 2.5 g, Sodium 727.1 mg, Sugar 8.7 g

CONTEST-WINNING OLD-FASHIONED POT ROAST

Contest-Winning Old-Fashioned Pot Roast image

Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 beef eye round roast (3 to 4 pounds)
1 bottle (12 ounces) chili sauce
1 cup water
1 envelope onion soup mix
4 medium potatoes, cut into 1-inch pieces
5 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces

Steps:

Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.

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