CLASSIC SUNDAY POT ROAST
Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
Provided by Rachel Farnsworth
Categories Dinner Main Course
Time 3h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
- Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
- Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
- Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
- Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
Nutrition Facts : Calories 680 kcal, Carbohydrate 21 g, Protein 57 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 195 mg, Sodium 1063 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SUNDAY POT ROAST
With the help of a slow cooker, you can prepare a down-home dinner any day of the week, not just on Sundays. The roast turns out tender and savory every time. -Brandy Schaefer, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 230mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SLOW COOKER SUNDAY DINNER POT ROAST AND GRAVY RECIPE
The easiest way to cook a pot roast - in the slow cooker! This no-fail recipe turns out an amazing Sunday dinner every single time. Tender, fall-apart roast cooked together with carrots and potatoes, thrown together in the morning and ready to eat when dinner rolls around.
Provided by Camille Beckstrand
Categories Main Course
Time 7h15m
Number Of Ingredients 15
Steps:
- Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper.
- Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
- Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes.
- Pour in the diced tomatoes (with juices) and stir to combine.
- Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
- Cook on low for 7-8 hours.
- Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes.
- Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste).
- Slowly whisk the butter mixture into the liquid from the crock pot until it starts to thicken and combine.
- If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth.
- Season with freshly ground black pepper (I don't normally need anymore salt).
Nutrition Facts : Calories 502 kcal, Carbohydrate 31 g, Protein 37 g, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 125 mg, Sodium 565 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
SUNDAY POT ROAST DINNER - SLOW COOKER
For safekeeping, from the instruction book that came with my model: KSC700OBO Kitchenaid Slow Cooker. This recipe is copied from the book. The Slow Cooker I have is a LARGE 7 quart rectangular/oval shape from JC Penney catalog. Nice for large groups and freezer meals. I seem to be the "Holiday" cook in my family! I believe small appliances are as important as large ones and invest accordingly for my needs.
Provided by KissaMew
Categories One Dish Meal
Time 8h15m
Yield 1 dinner, 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
- In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
- Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup consomme, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
- Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/2 cup consomme. Stir into liquid in Slow Cooker. Cover and cook on HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.
Nutrition Facts : Calories 375.1, Fat 9.4, SaturatedFat 3.2, Cholesterol 112.3, Sodium 409.9, Carbohydrate 29.7, Fiber 4.2, Sugar 7.3, Protein 44.1
SUNDAY DINNER SAVORY POT ROAST BEEF
I came up with this when I was tired of the typical onion soup flavored roast beef recipe, but not in the mood for the robust red wine version I use. My kids liked it a lot (they range in age from 1 to 14 and even the baby ate it up!) I serve it with scalloped potatoes and a green salad. We like it for Sunday Dinner after church.
Provided by Dreamgoddess
Categories Savory
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
- Rub the roast with Lawrey's salt.
- When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
- When all sides are nicely browned, remove roast to a platter.
- Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
- Pour in beef broth and stir, scraping sides and bottom of pan.
- Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
- Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
- Remove roast to serving platter.
- Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.
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- Heat diced beef suet in a large Dutch oven over low heat until crisp. Remove beef suet and discard; reserve beef suet drippings in Dutch oven. Add chopped onion and minced garlic; sauté until tender. Remove onion and garlic with a slotted spoon, and set aside. Reserve drippings in Dutch oven.
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