Zakiehs And Rachels Favorite Pot Roast Recipes

PERFECT POT ROAST

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.

ZAKIEH'S AND RACHEL'S FAVORITE POT ROAST

Steps:

• Preheat Oven to 350F degrees.
• Wash meat, remove all extra fat.
• Add paprika and pepper to taste.
• Sprinkle with Maggi.
• Let it stand for an hour.
• User deep oven proof casserole on stove, remove lid and heat butter slowly; Place meat into casserole until it looks golden.
• add sliced onion and stir for a few minutes.
• Place meat on top of the onions and place uncovered casserole into preheated oven at 350F for about 30 minutes or until meat is dark golden.
• Add broth, garlic, bread, and cover casserole.
• Lower oven heat to 250F, and place it into oven for approximately 3 hours.
• While in oven, stir gravy occasionally.
• When done, lift meat out and put on a separate plate to allow to cool.
• Pour gravy, onion, garlic, bread mixture into food processor and blend.
• Place gravy into refrigerator.
• After gravy has congealed in refrigerator, remove all fat from top.
• Place pot roast into refrigerator after it has cooled.
• Before serving pot roast dinner, heat refrigerated gravy and stir.
• Take the cold pot roast and slice it, then gently heat the slices in the gravy, ready to eat.

FAVORITE POT ROAST

Steps:

• In a Dutch oven, brown the roast in oil.
• Combine salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups of water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.
• Add potatoes, carrots and onions. Cover and simmer 45 minutes longer or until the meat and vegetables are tender. Remove the roast and vegetables to a serving platter; keep warm. Discard bay leaf.
• Skim fat from pan juices; add water to measure 2 cups. Mix flour and remaining water until smooth; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in browning sauce if desired. Season with salt and pepper.
• Slice roast; serve with vegetables and gravy.

MY FAVORITE POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
• Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
• Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

FAVORITE POT ROAST

Steps:

• In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. , Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf. , Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy.