Sunday Oven Pot Roast Recipes

CLASSIC SUNDAY POT ROAST

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.

OVEN POT ROAST

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.

SUNDAY OVEN POT ROAST

Steps:

• Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
• Roast pot roast in the oven covered, 1 1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around beef roast in the oven. Roast, uncovered, 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
• Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1 1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1 1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.

SUNDAY POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
• Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
• Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
• For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
• Serve on top of the Risotto Cakes and top with the fresh herb salad.
• For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
• Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
• Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
• Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
• In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.

3 HOUR OLD FASHIONED OVEN POT ROAST

Steps:

• Pre heat oven to 375F degrees.
• Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
• Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
• Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
• Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
• Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

SATURDAY AFTERNOON OVEN POT ROAST

Steps:

• Preheat oven to 325°. Sprinkle roast with salt and pepper., In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.

BRAISED SUNDAY POT ROAST

Steps:

• Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
• Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
• Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

Steps:

• preheat the oven to 325*.
• make 9 deep incisions in the meat and insert the garlic pieces.
• Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• transfer the meat to a plate.
• add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• add the stock, bay leaves green pepper and ketchup.
• return the meat to the pan, cover and bring to a boil.
• transfer to the oven and bake for 2 hours covered.
• set the meat aside and stir in the thyme, salt and pepper.
• at this point, the meat can be stored in the refrigerator until the next day.
• place the potatoes on the bottom of the pan and arrange the meat on top.
• re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• discard the bell pepper, bay leaves and celery.
• bring the pan juices to a boil over high heat.
• then whisk in the butter mixture by tablespoonfuls.
• cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• add hot pepper sauce to taste.].
• pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

SUNDAY POT ROAST

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.