SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
7 BONE POT ROAST
Make and share this 7 Bone Pot Roast recipe from Food.com.
Provided by CCinSC
Categories Roast Beef
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Adjust oven rack to middle position and preheat to 300 degrees.
- Thoroughly pat roast dry with paper towels and sprinkle generously with salt and pepper.
- Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
- Brown roast thoroughly on all sides, reducing heat if oil begins to smoke, 8 to 10 minutes.
- Add enough water to come halfway up sides of roast (no more and no less).
- Place a large piece of heavy foil over pot and cover with lid.
- Cook turning roast ever 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 2/12 to 3/12 hours.
- Let roast rest 10 minutes or so before serving.
Nutrition Facts : Calories 1171.4, Fat 90.1, SaturatedFat 34.6, Cholesterol 308.4, Sodium 267.6, Protein 84
7 BONE CHUCK "YANKEE" POT ROAST
Steps:
- Gather the ingredients.
- Generously season both sides of the beef with salt and fresh ground black pepper. Place a Dutch oven on high heat, and add the vegetable oil. When the oil is hot, brown the beef very well, about 5 minutes per side. It's important to get a nice brown crust on the meat. Remove the meat to a platter, and turn the heat down to medium.
- Add the butter, diced onions, celery, and a pinch of salt. Sauté for 4 to 5 minutes to brown slightly, then add the flour. Cook stirring for 2 minutes. Add the garlic, cook stirring for 1 minute. Whisk in the wine, scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, and when the mixture begins to boil, pour in the chicken broth.
- Add the bay leaf, thyme, and salt. When the liquid comes to a simmer, stir well, and place the beef back into the pot. Turn the heat down to very low, cover, and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours, carefully turn the beef over, and continue cooking until done.
- While the pot roast is cooking, prepare the vegetables. Preheat oven to 425 F. Add the potatoes, carrots, and parsnips to a shallow roasting pan. Skim a tablespoon of beef fat from the surface of the beef's braising liquid. Drizzle it over the vegetables, along with the melted butter. Toss the vegetables to coat, and season with salt and fresh ground black pepper. Roast in the oven for 20 minutes, or until the vegetables are almost tender. Remove and reserve.
- About 30 minutes before the beef is done, uncover and add the vegetables to the pot. Continue cooking until the beef and vegetables are tender. Skim any remains pools of fat from the gravy. Taste and adjust for salt and pepper.
- Remove the beef to a large platter. It can be cut into thick slices or simply torn into large chunks, and served along with the vegetables and gravy. Top with fresh parsley.
- Serve and enjoy.
Nutrition Facts : Calories 401 kcal, Carbohydrate 35 g, Cholesterol 72 mg, Fiber 5 g, Protein 23 g, SaturatedFat 7 g, Sodium 536 mg, Sugar 6 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
SEVEN BONE POT ROAST IN THE PRESSURE COOKER
This comes out great- i usually serve this with noodles. I came up with this recipe with things i had on hand-then trial and error. I love the pressure cooker- the meals which I make after work taste like I have been cooking all day!
Provided by petlover
Categories Pressure Cooker
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in large deep pan then brown roast on both sides- place roast in bottom of pressure cooker.
- In same pan/oil- brown onions and garlic ( both of which have been chopped)-then put onions and garlic over roast in pressure cooker pot.
- Pour all the other ingredients in the pressure cooker pot.
- Bring to high pressure and cook at high pressure for one hour.
- Let pressure come down naturally- " natural release method".
- After pressure is completely down let roast sit in unopened pressure cooker for at least another 20 minutes.
- Open cooker-serve over rice or noodles.
Nutrition Facts : Calories 655.2, Fat 27.9, SaturatedFat 10.4, Cholesterol 224.5, Sodium 996.7, Carbohydrate 28.6, Fiber 1.8, Sugar 22.5, Protein 74.4
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