Soulpotroast Recipes

SOUL POT ROAST

Soul Pot Roast image

Make and share this Soul Pot Roast recipe from Food.com.

Provided by Oolala

Categories One Dish Meal

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs chuck roast or 3 -4 lbs rump roast
2 cups carrots, peeled and cut into 1-inch chunks
2 cups potatoes, peeled and cut into chunks
2 yellow onions, small, peeled and cut into quarters
1 (10 1/2 ounce) can condensed golden mushroom soup
1 (1 1/4 ounce) package dry onion soup mix
1/2 cup water
1/2 teaspoon pepper

Steps:

Preheat oven to 350 degrees F.
Place meat in a 6 quart Dutch oven.
Surround the roast with the vegetables.
In a medium bowl, stir together the soup mix, the mushroom soup, water and pepper.
Pour over the roast and veggies and cook, covered for 4-5 hours until tender.

Nutrition Facts : Calories 703, Fat 46.6, SaturatedFat 18.7, Cholesterol 160.1, Sodium 1062.5, Carbohydrate 23.7, Fiber 3.1, Sugar 6, Protein 45.2

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.

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