Zesty 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.

SPICED POT ROAST

Steps:

• Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.

ZESTY POT ROAST

Steps:

• Pour dressing over roast in a shallow dish.
• Cover and refrigerate for 8 hours, turning occasionally.
• Remove roast from the marinade, reserving marinade.
• Place roast in Dutch oven, add beef broth and water.
• Cover and simmer for 2 hours.
• Add the carrots, potatoes and cook for 5 minutes.
• Add the green beans and reserved marinade and cook for a further 20-25 minutes.
• Remove roast and vegetables and put onto a serving platter, keep warm.
• Measure the liquid in the Dutch oven, then return this to the Dutch oven.
• Combine 1 tablespoon flour for every 1 cup of liquid, and 2 tablespoons water, stirring well.
• Using a wire whisk, stir the flour mixture into liquid in the Dutch oven.
• Cook over medium heat, stirring constantly, until thick and bubbly.
• Serve gravy with roast and vegetables.

ZESTY BEEF ROAST

Steps:

• In a Dutch oven, brown roast on all sides in oil. Add broth. Spread horseradish over roast; sprinkle with onion, salt and pepper. Cover and bake at 350° for 2 hours or until tender, basting frequently. Remove roast from the pan; let stand for 10 minutes. , Meanwhile, pour the pan juices into a large measuring cup; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is desired. Slice roast; serve with gravy.

SLOW-COOKER ZESTY ITALIAN POT ROAST

Steps:

• Heat dressing in large deep skillet on medium-high heat. Add roast; cook 5 min. on each side or until evenly browned on both sides.
• Place browned roast in slow cooker sprayed with cooking spray; top with carrots, onions and bay leaves.
• Mix remaining ingredients until blended; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours).
• Remove and discard bay leaves. Transfer roast to platter; top with vegetables and sauce.

ZESTY ITALIAN-STYLE CROCK POT ROAST

Steps:

• in a small bowl, combine all seasonings, mixing well.
• pierce roast all over.
• rub in seasonings.
• place in crock pot, cover with lid.
• cook on low for 7 to 8 hours.
• serve on buns if desired.