RICH BRAISED CHUCK POT ROAST
I have been trying for a rich, beefy, flavorful pot roast for years and unable to create exactly that until now. Finally! This roast is a simple cut of beef, inexpensive and full of flavor. This is a slow braising process in the oven. I added carrots, onions, and garlic in the last 1.5 hours and served with Recipe #336506 for a wonderful Sunday night dinner.
Provided by Penny Stettinius
Categories One Dish Meal
Time 7h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Massage the roast with the seasoning.
- Preheat the oven to 325 degrees.
- Heat a cast iron skillet with bacon grease and sear the roast on all sides until browned.
- In a Dutch oven add the roast and pour in the wine.
- Place in the oven, covered, for 5 hours.
- Check occasionally if additional wine is needed.
- Remove roast and add the vegetables and beef stock and return to the oven for an additional 1.5 hours, covered.
- Check for doneness, the meat should be extremely tender, and the vegetables roasted to an almost a caramelized state.
- Remove from the oven and let the meat rest 10 minutes before slicing.
- Serve with mashed potatoes and all the vegetables and jus on top.
- Enjoy!
RICH BRAISED CHUCK POT ROAST IN THE CROCK POT
This is my pot roast recipe altered to be done in the crock pot.**Warning, this has tons of flavor! I like a lot of vegetables with my roast but don't want them cooking all day into a vegie mash. So in this recipe I add them after the roast has cooked. I find I can go to work all day while the roast is cooking, come home at 5ish and remove the roast, let that rest while the vegies cook. Delicious served as is or with garlic bread and a green salad.
Provided by Penny Stettinius
Categories One Dish Meal
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Massage your roast with the seasonings.
- Heat a cast iron skillet, add the bacon grease and get that smoky hot.
- Sear the roast on all sides.
- Add the wine, diced tomatoes with the liquid from the can, and beef stock to the crock pot along with the roast.
- Cover and cook on low for 8 hours.
- Remove roast and place in a covered dish on the side.
- Add all the vegetables to the crock pot, cover and cook on high 1.5 hours, or until done to your likeness.
- Slice the roast and serve with all the vegetables and sauce.
Nutrition Facts : Calories 1692.5, Fat 115.3, SaturatedFat 46.2, Cholesterol 337.5, Sodium 816.8, Carbohydrate 58.4, Fiber 8.8, Sugar 13.4, Protein 90.8
SLOW BRAISED BEEF POT ROAST WITH POTATOES
Steps:
- Gather the ingredients.
- Trim the roast and remove any visible excess fat. Pat dry with paper towels.
- Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper.
- Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.
- Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown. Stir the onions frequently to keep them from scorching.
- Add the whole or sliced mushrooms and chopped bell peppers to the onions and cook for about 3 minutes longer.
- Remove the vegetables to a plate and turn the heat up to medium-high.
- Add the seasoned pot roast and sear it on all sides. Add the cooked vegetables back to the pan along with the wine and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until the liquids have reduced by about one-quarter to one-third.
- Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender.
- Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender.
- Serve the pot roast sliced or shredded.
- Enjoy!
Nutrition Facts : Calories 994 kcal, Carbohydrate 46 g, Cholesterol 251 mg, Fiber 5 g, Protein 81 g, SaturatedFat 20 g, Sodium 875 mg, Sugar 6 g, Fat 51 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
SLOW COOKER POT ROAST
It's quick and easy to assemble.
Provided by keylimeone
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
- Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
- Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g
SLOW-COOKER BEEF POT ROAST
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends
Provided by Miriam Nice
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
- Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
- Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
- Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
- Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
- While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
- Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium
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