TEXAS ROADHOUSE POT ROAST - SLOW COOKER
Pot Roast doesn't have to be boring! This Texas Roadhouse Pot Roast is PACKED with flavor. You will LOVE this!
Provided by Lauren Cobello
Time 8h15m
Number Of Ingredients 13
Steps:
- Place roast in the bottom of the slow cooker.
- Top with vegetables and potatoes (optional).
- Top with BBQ sauce, tomato sauce, water and spices.
- Cook on low for 8-10 hours.
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
COMPANY POT ROAST
The aroma of this roast slowly cooking in the oven is absolutely mouthwatering. It gives the home such a cozy feeling, even on the chilliest winter days. -Anita Osborne, Thomasburg, Ontario
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Brown roast in oil in a Dutch oven on all sides; drain. Combine the sherry, soy sauce, sugar, bouillon and cinnamon stick; pour over roast., Cover and bake at 325° for 2-3/4 to 3-1/4 hours or until meat and vegetables are tender, adding the carrots, potatoes and onion during the last 30 minutes of cooking., Remove roast and vegetables to a serving platter; keep warm. Combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 713 calories, Fat 26g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 1437mg sodium, Carbohydrate 56g carbohydrate (17g sugars, Fiber 5g fiber), Protein 49g protein.
GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
TEXAS CROCK POT ROAST
A great pot roast or shred it for sandwiches. Really easy and so good! Prep time does not include marinating time needed.
Provided by Marie
Categories Roast Beef
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix together salt, pepper, paprika and garlic and rub into roast.
- Cover and chill to marinate (overnight, if possible).
- Brown well on both sides in oil, then place in crock pot and add beef broth and onions.
- Cook 6 to 8 hours on low or until tender.
- Add chili sauce the last hour of cooking.
Nutrition Facts : Calories 381.1, Fat 29.5, SaturatedFat 11.2, Cholesterol 94, Sodium 901.4, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 25.5
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