Southern Pot Roast Recipes

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SOUTHERN POT ROAST



Southern Pot Roast image

Cajun seasoning adds kick to this tender beef roast that's served with a corn and tomato mixture. "It is an unusual dish, but it's full of flavor," notes Amber Zurbrugg of Alliance, Ohio.

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 5 servings.

Number Of Ingredients 8

1 boneless beef chuck roast (2-1/2 pounds)
1 tablespoon Cajun seasoning
1 package (9 ounces) frozen corn, thawed
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with Cajun seasoning. Top with corn, onion and green pepper. Combine the tomatoes, pepper and hot pepper sauce; pour over vegetables. , Cover and cook on low until meat is tender, 5-6 hours. Serve corn mixture with slotted spoon.

Nutrition Facts : Calories 455 calories, Fat 22g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 47g protein.

SOUTHERN POT ROAST



Southern Pot Roast image

Follow our step-by-step, photo illustrated recipe for making this Southern Pot Roast. This is a basic recipe for one of our Southern Classics that makes a one pot meal to feed the entire family. Just a few simple ingredients are all you'll need, and we'll help you cook it until it's perfectly juicy and tender.

Provided by Steve Gordon

Categories     Main Dish

Time 3h45m

Number Of Ingredients 9

1 Boneless Chuck Roast, (about 3 pounds)
6 medium size Potatoes
6 medium Carrots
1 large Onion
1 Tablespoon Bacon Grease
1 teaspoon Worcestershire Sauce.
1 teaspoon Salt
½ teaspoon Black Pepper
4 cups warm Water, approx.

Steps:

  • Set chuck roast on counter top, bring to room temperature, about 1 hour.
  • Preheat oven to 275F degrees.
  • Wash potatoes and carrots under cold running water. Let drain.
  • Place large oven proof pot, or Dutch Oven, on stovetop over Medium heat.
  • When hot, add the Bacon Grease.
  • Place chuck roast in pot. Let sear for about 2 minutes on Medium heat.
  • Flip the roast over, searing other side for 2 minutes. Remove roast from pot. Set on plate.
  • Peel potatoes if desired. Cut in halves or quarters. Set aside.
  • Peel carrots if desired. Cut into sections about 2 inches long. Set aside.
  • Remove outer skin from onion. Cut in half. Cut each half into slices. Set aside.
  • Layer the onion slices in the bottom of the pot.
  • Place the roast back in pot, on top of the onions.
  • Add enough WARM water, to cover 3/4ths up the side of the roast.
  • Add the cut potatoes.
  • Add the carrot sections.
  • Add Worcestershire Sauce.
  • Add salt.
  • Add black pepper.
  • Cover pot.
  • Place in oven at 275F degrees. Bake for 3 ½ - 4 hours, or until roast is tender.
  • Remove roast to serving platter. Place veggies around side.
  • Serve warm and Enjoy!

MOMMA NEELY'S POT ROAST



Momma Neely's Pot Roast image

Cook Momma Neely's Pot Roast recipe from Down Home with the Neelys on Food Network for a special occasion meal your family will love.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (3 to 4-pound) boneless bottom round roast
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 cloves garlic, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced into 1/2-inch pieces
Freshly chopped parsley leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the roast on all sides with salt and pepper.
  • In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
  • Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

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.

OVEN POT ROAST



Oven Pot Roast image

This is so easy and tastes great. It makes wonderful gravy while it's cooking.

Provided by BECKYSMITH

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h15m

Yield 12

Number Of Ingredients 7

½ cup all-purpose flour
ground black pepper to taste
3 ½ pounds rump roast
¼ cup butter
½ (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup dry vermouth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
  • In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
  • In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
  • Cover and bake in preheated oven for 3 hours or until desired doneness.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g

OLD-FASHIONED POT ROAST



Old-Fashioned Pot Roast image

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Steps:

  • Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

SOUTHERN STYLE BEEF ROAST



Southern Style Beef Roast image

Make and share this Southern Style Beef Roast recipe from Food.com.

Provided by hyde.rebecca

Categories     One Dish Meal

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 teaspoon parsley
1/2 teaspoon basil
3 teaspoons salt
1/4 teaspoon pepper
1 tablespoon garlic powder
2 onions
5 -6 russet potatoes
1 beef roast

Steps:

  • Cut potatoes and onions in to 4 pieces, making each piece one quarter of the potato/onion.
  • Cut beef roast in to two inch square pieces.
  • Mix parsley, basil, salt, pepper and garlic powder together.
  • Put the vegetables in the crock pot first, then beef roast.
  • Pour seasonings over roast and vegetables.
  • Don't add water, it will make it's own liquid.
  • Cook on low in crock pot.

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