Royal Pot Roast Recipes

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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.

PIONEER WOMAN'S PERFECT POT ROAST



Pioneer Woman's Perfect Pot Roast image

It seems like a no-brainer, pot+roast=pot roast, and I used to do it that way. This is better. All you Pioneer Woman fans out there, you know she has a knack for making everyday things better and scary things easy so give this a try if you want to taste the best pot roast of your life!

Provided by specialbekah

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 -3 tablespoons olive oil
kosher salt
3 -5 lbs chuck roast
2 onions
6 -8 carrots
pepper
2 -2 1/2 cups beef broth
3 -4 fresh rosemary sprigs
2 -4 fresh thyme sprigs, or if you don't have those, she says to use a dash of the dried herbs instead, or omit completely.

Steps:

  • preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive oil and let it get really hot.
  • Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
  • Remove the carrots and allow pot to become hot again.
  • Sear roast about 1 minute per side and then remove to plate.
  • Turn heat to high and deglaze the pot adding one cup of the beef broth.
  • Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them.
  • Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours.
  • When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.
  • Remove to cutting board and slice against the grain.
  • Serve.
  • Congratulations, you're a hero.

Nutrition Facts : Calories 402.6, Fat 18.6, SaturatedFat 6.9, Cholesterol 149.7, Sodium 525, Carbohydrate 10, Fiber 2.3, Sugar 4.5, Protein 49.8

SIMPLE POT ROAST



Simple Pot Roast image

A platter of tender pot roast, along with sweet carrots, potatoes, and turnips, is nearly a complete meal in itself. Simply pour the sauce from the pot into a gravy boat and then set out a salad, a loaf of crusty bread, and a robust cabernet or red zinfandel to round out the feast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 17

5 large Idaho potatoes, peeled and quartered (or a combination of potatoes and turnips, if desired)
5 tablespoons extra-virgin olive oil
3 teaspoons coarse salt, plus more for seasoning, if desired
3/4 teaspoon freshly ground pepper, plus more for seasoning, if desired
5 sprigs flat-leaf parsley
5 sprigs thyme
1 dried bay leaf
4 medium leeks
1 tablespoon all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 3 1/4-to 3 1/2-pound beef rump roast
3 cloves garlic, thinly sliced
1 cup dry red wine
6 cups homemade or low-sodium canned beef stock
2 tablespoons tomato paste
6 large carrots, tops trimmed, peeled

Steps:

  • Preheat oven to 400 degrees. Place potatoes (and turnips, if using) in a large roasting pan, and toss with 3 tablespoons olive oil. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Roast until golden brown and crisp, 30 to 40 minutes. Remove pan from oven; set aside. Reduce oven temperature to 350 degrees.
  • Lay parsley, thyme, and bay leaf on a piece of cheesecloth. Bundle and tie with kitchen twine; set aside. Cut leeks in half lengthwise, making sure not to cut through the root. Rinse well under cold running water to remove any dirt. Cut the leeks crosswise into 1-inch half moons; set aside.
  • Combine flour, remaining teaspoon salt and 1/2 teaspoon pepper, paprika, and allspice in a small bowl. Place beef on a work surface, and pat dry with paper towels. Sprinkle flour mixture over meat, and pat to coat well.
  • Heat remaining 2 tablespoons olive oil in large Dutch oven (about 7 quarts) over medium heat until hot, but not smoking. Sear roast on all sides until golden brown, about 2 minutes per side. Transfer to a plate; set aside.
  • Reduce heat to medium-low. Add leeks and garlic, and cook, stirring occasionally, until leeks are just softened, about 3 minutes. Add wine, and deglaze pan, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil; cook until most of the wine has evaporated. Add beef stock, tomato paste, bouquet garni, and reserved roast. Cover, and place in oven for 30 minutes. Turn the roast over, and cook for 30 minutes more.
  • Add carrots, cover, and return to oven for 1 1/2 hours, turning the roast over every 30 minutes.
  • Add roasted potatoes and turnips to pan, submerging them halfway in the liquid. (This leaves the vegetables tender and crisp.) Place in oven, uncovered, for 30 minutes more to let some of the liquid evaporate. Season with salt and pepper, if desired.
  • Transfer meat to a cutting board to rest for 5 minutes. Discard string, and slice meat. Serve with vegetables and sauce on the side.

SLOTTSSTEK (SWEDISH ROYAL POT ROAST)



Slottsstek (Swedish Royal Pot Roast) image

Make and share this Slottsstek (Swedish Royal Pot Roast) recipe from Food.com.

Provided by Lavender Lynn

Categories     Roast Beef

Time 2h25m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs beef, round roast
2 teaspoons salt
1 teaspoon allspice
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons brandy
1 cup beef broth
2 large onions, Sliced
2 medium bay leaves
2 tablespoons white vinegar
2 tablespoons molasses
parsley, chopped

Steps:

  • Rub meat with salt, allspice and pepper.
  • Saute in butter until brown on all sides.
  • Pour in brandy and ignite.
  • Add beef broth, onions, bay leaves, vinegar and molasses.
  • Stir well, cover, and simmer for 2 hours.
  • Slice beef, sprinkle with parsley, and serve.

ROYAL POT ROAST



Royal Pot Roast image

Browned chuck roast or beef rump is prepared in a slow cooker with carrots, potatoes, mushrooms, and tangy barbecue sauce.

Provided by Allrecipes Member

Time 5h20m

Yield 8

Number Of Ingredients 11

1 (4 pound) beef rump or chuck roast
1 ½ tablespoons KC Masterpiece® Steak Seasoning with Garlic
1 tablespoon vegetable oil
¾ cup KC Masterpiece® Original Barbecue Sauce
¼ cup pasta or tomato sauce
8 ounces small whole mushrooms
1 cup sliced onion
1 cup baby carrots
¾ cup chopped celery
10 each red potatoes, quartered
1 tablespoon Fresh parsley, chopped

Steps:

  • Rub roast with KC Masterpiece® Steak Seasoning with Garlic on all sides, coating well. Heat oil in a large skillet over medium-high heat; brown roast on all sides, about 10 minutes.
  • Place roast in a 6-quart slow cooker. Pour KC Masterpiece® Original Barbecue Sauce and pasta sauce over meat. Place mushrooms, onion, carrots, celery and potatoes around meat. Cover and cook on high setting 5 hours or on low setting 8 hours, or until meat is tender and vegetables are cooked.
  • Remove meat and vegetables from slow cooker. To serve, slice meat and serve with gravy and vegetables. Sprinkle with fresh parsley, to taste.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 23.8 g, Cholesterol 103.4 mg, Fat 27.5 g, Fiber 2.2 g, Protein 28.7 g, SaturatedFat 10.5 g, Sodium 525.2 mg, Sugar 12.1 g

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