PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
V8 POT ROAST
Here is another recipe from V8, I haven't tried this one yet, but I am going to try to adapt it for the slow-cooker. My Hubby works a lot of long and unpredictable hours, so the slow-cooker is my blessing in disguise. I will let you know how it works out - But for those that don't want to use the slow cooker - here is the recipe -
Provided by Chef mariajane
Categories Roast Beef
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 6-quart saupot over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat.
- Add 1 3/4 cups vegetable juice, garlic powder and black pepper to the saucepot and heat to a boil. Reduce heat to low. Cover and cook for 1 hour and 45 minutes.
- Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
- Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth, Stir the flour mixture into the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
- SERVING SUGGESTION: Serve with couscous tossed with pine nuts. For dessert serve with apple crisp.
SPICY V-8 POT ROAST
Make and share this Spicy V-8 Pot Roast recipe from Food.com.
Provided by lets.eat
Categories Roast Beef
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven brown the roast on all sides in oil.
- Remove roast and drain off excess oil.
- In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
- Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
- Bake, covered 325' for 2-2 1/2 hours or until very tender.
- Transfer the roast to a warm platter, cover with foil to retain heat.
- For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
- Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
- Serve gravy with the roast.
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EASY CROCK POT V8 BEEF ROAST WITH POTATOES RECIPE
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5/5 (1)Calories 519 per servingServings 8
- Beef ... Season the roast with salt, pepper, and 1 teaspoon of the flour. Make sure to rub the seasoning and flour on all sides. Then add the roast to the crock pot and surround it with the onions and whole potatoes. Then, add the garlic clove, bay leaf, and sprinkle with Italian seasoning.
- Sauce ... Pour the V8 and broth over the roast and potatoes and top the roast with the butter. I usually cut it up in a few small pieces. OPTIONAL: I often add a few sprigs of fresh herbs which offers additional flavor; but, it isn't necessary. If you have them, I suggest you do. Simply add a sprig of rosemary, thyme, and parsley; is what I use most often; but use your favorite herbs. Just add them to the sauce. You don't have to do this - it is optional.
- Cook ... Cover and cook on low for 7-9 hours until the meat is fork tender. It is very difficult to give an exact time because all crock pots and cuts of meat can really alter the time. But, I have found that 8 hours is a pretty accurate time. You can also cook it for 5-7 hours on high, which is actually what I prefer. About half way through, if you can; stir, the potatoes and onions and spoon some of the sauce over the meat. This is not necessary, but if I'm home I definitely take the time to do it.
- Gravy ... Turn the heat to high (if you have been cooking on low); then, remove the roast and potatoes (leave as many onions as you can) and transfer to a serving platter - make sure to cover to keep warm. Add the remaining flour to the sauce and mix with a whisk making sure to get rid of the lumps - as the sauce cooks, any remaining lumps will disappear. Cover and let it cook a good 5-10 minutes to thicken. This also gives the roast time to rest. This isn't meant to be a thick gravy, but more of a thin sauce.
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