POT ROAST WITH POTATOES AND CARROTS
A stick-to-your-ribs hearty and oh so satisfying meal the whole family will enjoy! A classic recipe that will remind you of home. Easy to throw together and packed with flavor, it's just one of those must-have recipes.
Provided by Jaclyn
Categories Main Course
Time 3h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
- Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
- Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
- Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
- Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
Nutrition Facts : Calories 597 kcal, Carbohydrate 27 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 242 mg, Fiber 5 g, Sugar 3 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
SUNDAY POT ROAST WITH CARROTS AND POTATOES
Our IP Version of CRACKER BARREL OLD COUNTRY STORE'S Sunday Pot Roast with Carrots and Potatoes. Sunday pot roast was available at the popular restaurant at the time we were testing recipes. But Cracker Barrel changes its menus fairly frequently, so what's on tap today may not be available six months from now. In any event, we found this version to be pure comfort food, a cross between a stew and a pot roast. It might be exactly what you're looking for if you miss the Sunday offering - or if you want it on any other day of the week. For the IP, the recipe takes place in two steps under pressure in a bid to keep the vegetables from turning to mush. It's a callback to an older way of preparing dinner, when time was less at a premium.
Provided by Bruce Weinstein & Mark Scarbrough
Categories Dinner
Time 15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Press SAUTÉ, set it for MEDIUM, NORMAL, OR CUSTOM 300°F for set the time for 10 minutes.
- As the pot heats, warm the oil in the insert set in a 5-, 6-, or 8-quart Instant Pot. Season the beef with the salt and pepper. Add the chunks and brown well, turning occasionally, about 8 minutes.
- Add the onion and garlic. Cook, stirring frequently for 1 minute, just until aromatic. Pour in the broth and scrape up any browned bits on the bottom of the insert (turning the pieces of beef this way and that). Stir in the parsley, oregano, sage, and allspice. Turn off the SAUTÉ function and lock the lid onto the cooker.
- MAX Model: Set for PRESSURE COOK on MAX. Set the time for 40 minutes with the KEEP WARM setting off. Other Instant Pot Models: Set for PRESSURE COOK on HIGH pressure. Set the time for 45 minutes with the KEEP WARM setting off.
- When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker. Transfer the chunks of beef to a nearby cutting board. Add the potatoes, carrots, celery, and tomatoes to the sauce. Stir well and lock the lid back onto the pot.
- Set for PRESSURE COOK on HIGH pressure. Set the time for 18 minutes with the KEEP WARM setting off.
- When the pot has finished cooking a second time, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Return the chunks of beef to the pot.
- Press SAUTÉ, set it for MEDIUM, NORMAL, OR CUSTOM 300°F for set the time for 9 minutes.
- As the sauce comes to a simmer, whisk the cornstarch and water in a small bowl until smooth. Whisk this slurry into the simmering sauce and cook, stirring constantly, until thickened, about 1 minute. Turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Serve in bowls with lots of sauce and vegetables around the meat.
OVEN POT ROAST WITH CARROTS AND POTATOES
Make and share this Oven Pot Roast With Carrots and Potatoes recipe from Food.com.
Provided by bullwinkle
Categories Roast Beef
Time 4h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast well with salt and pepper.
- Place in a large roasting pan.
- Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
- Uncover and arrange vegetables around roast in pan.
- Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
Nutrition Facts : Calories 211.1, Fat 0.4, SaturatedFat 0.1, Sodium 445.8, Carbohydrate 48.2, Fiber 7.3, Sugar 6.9, Protein 5.5
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- Position a rack in the center of the oven and preheat the oven to 275ºF. Place the chuck roast on a flat surface and generously salt and pepper the roast.
- Heat a large dutch oven for a heavy-bottomed (oven-safe) pot on high heat. Add 1 tablespoon of the olive oil. When the oil is hot and shiny, add the thickly sliced onions. Allow the onions to brown and cook for 2-3 minutes. Remove to a plate. Add the remaining 1 tablespoon of olive oil and butter to the dutch oven. Place the meat inside and allow it to sear on all sides of 1 minute. You want the meat to brown as this will allow for a more tender roast. Remove to a plate.
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- Add the carrots and potatoes into the dutch oven and allow the roast to bake for an additional 1 hour and 45 minutes (for both the 3 and 4 pound). Check for doneness of veggies by piercing with a knife. Remove pot from oven. Let rest 5 minutes before serving.
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