Yummy Pot Roast Recipes

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ULTIMATE POT ROAST



Ultimate Pot Roast image

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

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

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.

PERFECT POT ROAST



Perfect Pot Roast image

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

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

EASY POT ROAST



Easy Pot Roast image

This recipe is what a recipe should be. Good, simple, and inexpensive.

Provided by David R. Turner

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 7

4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion and mushroom soup mix
1 tablespoon Worcestershire sauce
3 potatoes, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
  • Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

Nutrition Facts : Calories 550 calories, Carbohydrate 24.5 g, Cholesterol 130.8 mg, Fat 32 g, Fiber 3.3 g, Protein 39.1 g, SaturatedFat 12.5 g, Sodium 432.7 mg, Sugar 2.5 g

YUMMY POT ROAST



Yummy Pot Roast image

Make and share this Yummy Pot Roast recipe from Food.com.

Provided by mewmew

Categories     One Dish Meal

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 lbs chuck roast
2 beef bouillon cubes
2 cups water
3 bay leaves
4 teaspoons catsup
1 teaspoon Worcestershire sauce
4 tablespoons brown sugar
1 medium onions or 1 large onion, sliced
5 potatoes, quartered
1 (8 ounce) bag raw baby carrots
2 teaspoons black pepper
1 teaspoon garlic powder

Steps:

  • Preheat oven to 275 degrees. Pierce roast heavily on both sides with fork and sprinkle lightly with meat tenderizer.
  • Allow to sit 5 minutes.
  • Place roast in a metal roasting pan that has a cover (roast can also be covered and sealed with heavy aluminum foil).
  • Mix water, brown sugar, worcestershire sauce, and catsup in bowl then pour over roast.
  • Circle roast with potatoes, onions, carrots, bay leaves, and bouillon cubes.
  • Sprinkle all with pepper and garlic powder.
  • Cover tightly and cook approximately 2 and 1/2 to 3 hours until meat is tender. Discard bay leaves.
  • Note: One reviewer noted that her roast was almost overdone. I contend that all ovens are different and the safest way to cook any meat is using a meat thermometer. If you cook the roast to an internal temperature of 165 deg. F. and let it rest for about 5 minutes, it will be done perfectly and still plenty juicy. Thanks to the reviewer that pointed that out. Dried out meat can ruin the rest of the meal.

Nutrition Facts : Calories 942, Fat 28.2, SaturatedFat 12.6, Cholesterol 299.7, Sodium 1015.3, Carbohydrate 72.3, Fiber 8.4, Sugar 21.1, Protein 102.7

DELICIOUS POT ROAST



Delicious Pot Roast image

While I'm not a big fan of pot roast, it happens to be one of my husband's favorite meals, so after trying lots and lots of different recipes, I found this one in "The Silver Palate Cookbook" and I have to say, it's the best I've tried. This is the one pot roast I actually enjoy! You cook this one in the oven and, believe me, it's so much better this way versus on top of the stove. The comments in parenthesis are my own. Prep time is approximate.

Provided by MSnow

Categories     One Dish Meal

Time 4h45m

Yield 6 serving(s)

Number Of Ingredients 13

3 1/2 lbs beef shoulder (preferred, but you can use your favorite cut of meat) or 3 1/2 lbs cross-rib roasts, rolled and tied (preferred, but you can use your favorite cut of meat)
1 teaspoon fresh ground black pepper, to taste
3 tablespoons best-quality olive oil
1 1/2-2 cups beef stock (I've used canned beef broth in a pinch)
2 cups dry red wine (don't skip the wine!)
1 bunch parsley, chopped fine ((I prefer about a half a bunch. Save the rest for garnish.)
1 teaspoon salt
7 whole cloves (this and the wine are what make it so good)
2 1/2 cups coarsely chopped yellow onions
2 cups peeled carrots, 1 inch chunks
8 medium potatoes, scrubbed and cut into thirds (I peel mine)
2 cups canned Italian plum tomatoes, with juice (gotta be Italian)
1 cup diced celery

Steps:

  • Preheat oven to 350°F.
  • Rub roast with black pepper.
  • Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
  • Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
  • Stir in onions, carrots, potatoes, tomatoes and celery.
  • Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
  • Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
  • Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
  • Transfer roast to a deep serving platter and arrange vegetables around it.
  • Spoon a bit of sauce over all and garnish the platter with parsley.
  • Pass additional sauce in a gravy boat.

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