Super Pot Roast Recipes

SLOW COOKER POT ROAST

Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SUPER SIMPLE POT ROAST

Super Simple Pot Roast image

This is a great way to cook on busy errand days. The gravy makes itself and the roast literally falls apart, you have to scoop it out with a spoon. You can even place the roast in FROZEN if you want just add a few hours extra time of cooking. It is always perfect and everyone eats it up--never much left over for lunches.

Provided by Shawn C

Categories Roast Beef

Time 6h5m

Yield 4-8 serving(s)

Number Of Ingredients 5

Ingredients

3 -5 lbs chuck roast or 3 -5 lbs chuck tender roast
1 (1 1/4 ounce) envelope Lipton onion mushroom dry soup mix
1 (10 1/2 ounce) can cream of mushroom soup
1 (14 ounce) can beef broth
1 beef bouillon cube

Steps:

Place soups in crock pot and whisk together.
Add remaining ingredients to crock pot.
Cover and turn on high for 6-8 hours.
Serve with rice or potatoes.

SUPER POT ROAST

Super Pot Roast image

I use this in my Aroma pot which I absolutely love! Recipes were previously on their website but I can no longer find them.

Provided by daytonajill

Categories Small Appliance

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs boneless chuck roast
3 onions, cut in large quarters
4 carrots, peeled and cut in large pieces
4 garlic cloves
1 sprig rosemary
2 tablespoons tomato paste
10 fingerling potatoes
1 cup red wine
5 cups beef stock
3 pinches salt (to taste)
3 pinches black pepper (to taste)

Steps:

Liberally sprinkle all sides of the roast with salt and pepper. Heat the Super Pot to 400 degrees and brown roast on both sides.
Add wine, tomato paste, rosemary and enough stock to cover roast about halfway. Turn heat down to 200 degrees, cover and let cook for 2 ½ hours.
Lift roast and add vegetables underneath and continue cooking until meat falls apart easily, about 30 minutes. Add remaining stock and extra water throughout the cooking process, if needed.

Nutrition Facts : Calories 361.6, Fat 12.2, SaturatedFat 5.4, Cholesterol 124.7, Sodium 1049.3, Carbohydrate 13.3, Fiber 2.7, Sugar 5.2, Protein 43.7

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