Best Best Pot Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY



The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.

Provided by Hannah Williams

Categories     Dinner

Time 8h

Yield 5 servings

Number Of Ingredients 8

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

Steps:

  • Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
  • Sprinkle the onion soup pack and top with vegetables and water.
  • Cook on low for 8 hours, or high for 4-5 hours.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams

CROCK POT - BEST CHUCK ROAST



Crock Pot - Best Chuck Roast image

DELICIOUS mainstay on our menu! It makes the BEST GRAVY!!! We have this for dinner quite frequently....good and easy to prepare! All the veggies go in and cook along with the roast. Rice is always served and the roast and veggies are placed on top. UMMMmm!

Provided by Seasoned Cook

Categories     Stew

Time 5h30m

Yield 3-4 serving(s)

Number Of Ingredients 11

2 lbs chuck roast
2 tablespoons vegetable oil
3 potatoes, sliced
2 carrots, chopped
2 celery ribs, chopped
2 onions, sliced
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 (10 ounce) cream of mushroom soup
3/4 cup water
1/2 teaspoon salt

Steps:

  • Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt.
  • Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.).
  • In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast.
  • Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice.
  • Enjoy!

GRANDMA'S BEST POT ROAST



Grandma's Best Pot Roast image

The simplest and best pot roast recipe ever, straight from my grandma's kitchen!

Provided by Abbie Persichetti

Time 5h

Yield 6

Number Of Ingredients 7

1 (3 pound) bottom round roast
1 large yellow onion, roughly chopped
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon garlic powder, or to taste
1 cup water
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
  • Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
  • Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
  • Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
  • Meanwhile, whisk water and flour together in a small bowl.
  • Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
  • Slice roast and serve alongside gravy.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g

THE BEST POT ROAST



The Best Pot Roast image

The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 16

One 4-pound boneless beef chuck roast, trimmed and tied
4 tablespoons kosher salt
6 tablespoons vegetable oil
2 large onions, cut into 2-inch wedges
4 cloves garlic, finely grated
1 tablespoon tomato paste
1 cup dry red wine
2 bay leaves
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 1/2 teaspoons freshly ground black pepper
7 carrots, peeled, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
2 pounds medium red potatoes, quartered (halved if small)
Chopped flat-leaf parsley, for garnish
Chopped chives, for garnish

Steps:

  • Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
  • Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
  • Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
  • Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
  • Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
  • Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
  • Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

BEST BRAISED BALSAMIC POT ROAST



Best Braised Balsamic Pot Roast image

This is the best pot roast I've ever had! Simple to make and so tasty. The gravy it makes is so delicious. The combination of ingredients gives it a flavor that excites your taste buds. It's best to use a cast-iron braising pot.

Provided by JimChicago52

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil
1 (3 1/2) pound beef chuck roast
salt and ground black pepper to taste
1 cup all-purpose flour
1 large onion, sliced
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 (28 ounce) can crushed tomatoes
2 teaspoons dried thyme leaves
2 teaspoons hot pepper sauce, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
  • Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
  • Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.

Nutrition Facts : Calories 592.5 calories, Carbohydrate 29.2 g, Cholesterol 120.3 mg, Fat 37.1 g, Fiber 3.7 g, Protein 35.4 g, SaturatedFat 12.9 g, Sodium 290.7 mg, Sugar 1.9 g

THE BEST POT ROAST EVER



The Best Pot Roast Ever image

By cooking this roast in its own juices, rather than with canned stock or water, it is full of flavor and falls apart! It took years to perfect this recipe, my own creation, but well worth it. The butter adds a real creaminess to this dish, and the seasonings give it that extra kick!

Provided by Cinny 2

Categories     One Dish Meal

Time 24m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 -4 lbs boneless beef chuck roast
salt and pepper
2 -3 tablespoons olive oil
2 tablespoons butter
1 yellow onion, Quartered
3 -4 garlic cloves
red wine
1 beef bouillon cube
1 tablespoon dried parsley
1 tablespoon italian seasoning
2 cups carrots, chopped
2 cups yukon gold potatoes, chopped
2 tablespoons butter
2 tablespoons flour
2 -3 cups beef stock
salt and pepper

Steps:

  • Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
  • Carmelize onions and garlic in the skillet then deglaze pan with red wine.
  • Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
  • Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
  • Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
  • Remove roast and veggies to serving platter.
  • Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
  • Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
  • Spoon over roast and serve remaining gravy at table.

BEST FRIEND'S BISON POT ROAST



Best Friend's Bison Pot Roast image

Provided by Food Network

Categories     main-dish

Time 8h55m

Yield 4 Servings

Number Of Ingredients 13

One 2 lb. Bison Inside Round Roast (fresh or fully thawed)
1/3 cup flour
2 tbsp. chopped or granulated garlic
1 tsp. coarse sea salt
1 tsp. coarse ground pepper
1/3 cup olive oil
I diced large onion chopped
3 medium carrots diced
2 stalks of celery
1 large leek sliced
1 tbsp. tomato paste
2 1/2 cups of beef stock
1 1/2 cups of beef stock and one cup of dry red wine

Steps:

  • Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
  • Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
  • Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
  • Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize.
  • Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes.
  • Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
  • Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours.
  • When the meat is fork tender, remove roast and let rest for 10 minutes before slicing.

BEST EVER POT ROAST WITH BOURSIN MASHED POTATOES



Best Ever Pot Roast with Boursin Mashed Potatoes image

This pot roast lives up to its name - it is the best ever! There are a few steps to this recipe, but every step enhances the wonderful flavors. The roast and gravy are bursting with flavor from all the fresh veggies and herbs. The wine reduction adds something a little extra making it a bit different than your average pot roast....

Provided by Samantha Jacobs

Categories     Roasts

Time 5h30m

Number Of Ingredients 19

2 c baby carrots
2 large onions, vidalia, peeled and quartered
5 lb chuck roast with good marbling ( fat= flavor)
3 Tbsp fresh thyme
3-4 sprigs fresh rosemary
3 bay leaves, dried
1/2 c olive oil
2-3 c beef stock/broth
1 c red wine (I used cab)
1 pkg pot roast Crock Pot packet - whatever brand
course grained sea salt
fresh crushed black pepper
1 c all-purpose flour
BOURSIN MASHED POTATOES~~~
1 pkg Boursin cheese, 8 oz
1 c milk
1/2 stick butter, salted
3 lb red bliss potatoes
green onion

Steps:

  • 1. Take out your meat; let your meat come up to room temp. LIBERALLY season with sea salt and fresh black pepper.
  • 2. Pour some olive oil into a pan. Heat on med-high until almost smoking. Put your onion quarters in and brown on all sides (you want a nice deep golden color). When browned, remove and put in bottom of Crock Pot.
  • 3. Next add a little more oil if needed and put your carrots into the pan making sure everything gets a nice color as well. Remove when evenly browned and add to Crock Pot.
  • 4. Add the last of your oil and let it heat up. While your oil heats, dredge your beef through your flour making sure it's evenly coated.
  • 5. Sear the meat on all sides, about a minute or two, getting a GBD (Golden Brown and Delicious) color.
  • 6. Pull out your meat and lay it on top of your onions and carrots.
  • 7. Add your rosemary, thyme, and bay leaves to the Crock Pot.
  • 8. Mix your pot roast packet into your 2 cups of stock and stir until well combined then add to your Crock Pot. (The liquid should come up about halfway on the meat.)
  • 9. If there is a lot of oil left in your pan, dump some of it out. Add your red wine to deglaze the pan, scraping the bottom of the pan with a wisk for all those little cooked on yummy bits (that's where a lot of your flavor will come from). Reduce it by about half, then add it to you Crock Pot.
  • 10. Set your Crock Pot on high and cook for 4 hours or on low for 8 hours. You can leave it on low and it will keep going or, after 4 hours on high I usually turn it down and let it go another hour.
  • 11. Boursin Mashed Potatoes! In the last 45 min of cooking get a big pot of SALTY water boiling. Wash all of your potatoes well. Stab all over with a fork. DO NOT PEEL.
  • 12. Add potatoes to boiling water and cook until tender (falling off the fork when stabbed).
  • 13. Strain the potatoes really well.
  • 14. Put the milk and butter in the microwave and heat until milk is hot and butter is melted.
  • 15. Add the potatoes back to the pot and get out your electric mixer. Mix until most of the really big pieces are broken down.
  • 16. Add the milk/butter mixture a little bit at a time until you reach your desired consistency.
  • 17. I like these specific potatoes a little lump because they really stand up to the pot roast.
  • 18. Add 4 OZ of Boursin at the last minute and stir in while potatoes are hot. Season to taste.
  • 19. Try to separate the pot roast into manage pieces, either take it out and cut it or just separate it in the Crock Pot.
  • 20. It should be tender enough that it just falls apart to the touch.
  • 21. I serve it up with a big scoop of potaotes in the center of the plates and put pot roast and veggies and gravy right on top. Garnish with some chopped green onion if you so desire. DEEEEEEEEEEELICIOUS =)

MOTHER'S BEST EVER SLOW COOKER POT ROAST



Mother's Best Ever Slow Cooker Pot Roast image

Make and share this Mother's Best Ever Slow Cooker Pot Roast recipe from Food.com.

Provided by Cookingbaby

Categories     One Dish Meal

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 -3 lbs chuck or 2 -3 lbs rump roast
1 garlic clove
1 -1 1/2 cup white mushroom, sliced
3 russet potatoes
1 cup flour
garlic powder
onion powder
1 tablespoon salt
1 tablespoon pepper
1 onion
3 tablespoons oil (I prefer grapeseed)
1/4 cup water

Steps:

  • Chop onion and put in bottom of crock pot with water and turn pot on low.
  • Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
  • Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
  • Heat oil in a pan large enough for roast (I usually use a wok).
  • Brown roast on all sides in the pan.
  • After browning, empty excess oil into crock and keep roast in pan.
  • Chop garlic into slices.
  • Make incisions in the roast and put garlic in the slices with fingers.
  • Add roast to crock pot.
  • Add mushrooms on sides and top of roast.
  • After 4 or 5 hours, skin and chop potatoes and add to crock pot.
  • Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
  • Salt and pepper to taste.

Nutrition Facts : Calories 617.2, Fat 36.8, SaturatedFat 13.1, Cholesterol 104.3, Sodium 1260.6, Carbohydrate 37.6, Fiber 3.6, Sugar 1.9, Protein 32.8

BEST ITALIAN POT ROAST



Best Italian Pot Roast image

This recipe was given to me by my mother's friend when I was a newlywed. I was in a panic over what to serve to guests, and she suggested this. It was a big hit, and I've continued serving it for the past 40 years.

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 6-8 servings.

Number Of Ingredients 14

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons vegetable oil
1 can (14-1/2 ounces) beef broth
1 can (6 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
1 large carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 teaspoons Italian seasoning
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water

Steps:

  • In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/4 hours or until the meat is tender. , Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Skim fat; pour drippings into a saucepan. Combine flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 906mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 36g protein.

THE BEST CROCK POT ROAST



The Best Crock Pot Roast image

This makes a great gravy! The first time I ate this, DH made it for me...I honestly thought I would have trouble getting this meal down...Oh My Gosh....the gravy is wonderful!!!

Provided by katie in the UP

Categories     Weeknight

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
1 (1 ounce) package dry onion soup mix
1 (10 3/4 ounce) can water
1 roast (I use pork, but can use any type meat)

Steps:

  • Place all ingredients in the crock pot.
  • I put it on low-- for approx 8 hours.
  • When it's done-- you have a wonderful gravy!

BEST POT ROAST



Best Pot Roast image

My husband and I used to raise cattle, so I prepared a lot of beef. This old-fashioned pot roast is the best, smooth gravy is a tempting topper for the tender, flavorful meat. I like to serve it with crisp potato pancakes.

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 14-16 servings.

Number Of Ingredients 14

1 rolled boneless beef chuck roast (6 pounds)
2 tablespoons canola oil
Salt and coarsely ground pepper
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
2 cups water
1 can (14-1/2 ounces) beef broth
2 bay leaves
GRAVY:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon lemon juice
4 to 5 drops hot pepper sauce

Steps:

  • In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery. , In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once. , Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves. , In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast.

Nutrition Facts : Calories 344 calories, Fat 21g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 194mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

BEST AND EASIEST SUNDAY BEEF POT ROAST



BEST AND EASIEST SUNDAY BEEF POT ROAST image

I found this recipe on Allrecipes.Today I cooked it for the first time, exactly as it reads. I cooked it in my black iron dutch oven. I was surprised how great it turned out. My husband said "This roast is great and so tender !!" Don't change anything on the recipe.I have it filed in "Definitely will use again !!" folder. BEST...

Provided by Jewel Hall

Categories     Roasts

Time 2h15m

Number Of Ingredients 7

2 Tbsp olive oil
4 lb boneless chuck roast
1 onion, chopped
2 clove garlic, minced
2 bay leaves
1 tsp salt
1/2 tsp ground black pepper

Steps:

  • 1. Preheat oven to 325 degrees F.
  • 2. Heat a heavy Dutch oven on top of the stove on 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 3-4 minutes on each side. Remove meat from pan. Arrange chopped onion,garlic, and one bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan to rest on onion, garlic and bay leaf. Place the second Bay Leaf on top of the meat and put lid on Dutch oven.
  • 3. Cook in oven 30 minutes at 325 degrees F. Reduce the heat to 300 degrees F. and cook 1 1/2 hours. Remove roast to a platter to rest for 10-15 minutes. Slice, and top with onions and gravy.
  • 4. FOLLOW DIRECTIONS EXACTLY AND YOU WILL HAVE A WONDERFUL ROAST.

BEST CROCK POT CHUCK ROAST



Best Crock Pot Chuck Roast image

An easy and delicious way to prepare a pot roast in the slow cooker. We were initially concerned the potatoes and carrots would be overdone. They weren't ... they were perfect so trust the process. The flavor between the savory onion soup mix with the tangy steak sauce is a great combination and the sliced mushrooms soak up all...

Provided by Susan Matthews

Categories     Roasts

Time 6h10m

Number Of Ingredients 8

3 lb chuck roast
1 can(s) beef broth (14.5 oz)
1 can(s) cream of celery soup (10.5 oz)
1 bag(s) petite gold potatoes (1.5 lbs)
1 bag(s) carrots (1 lb)
1 pkg mushrooms (8 oz)
1 envelope onion soup mix
1/4 c steak sauce

Steps:

  • 1. Place the roast in the slow cooker. Pour beef broth over the roast. Then pour the cream of celery soup.
  • 2. Top the roast and around it with potatoes, carrots, and then mushrooms.
  • 3. Pour the packet of onion soup mix over the top. Then top with steak sauce.
  • 4. Place the lid and cook on High for 6-8 hours.
  • 5. Cook until the roast and vegetables are cooked and tender.

BEST POT ROAST EVER



BEST POT ROAST EVER image

Categories     Soup/Stew     Beef     Low Sodium     Low/No Sugar     Healthy

Number Of Ingredients 13

2 lb. Sirloin tip roast
8 oz. Spicy V8 juice
1 large onion, coarsely chopped
4 - 6 large to medium sized potatoes, peeled and cut into chunks
4 - 6 carrots, peeled and cut into chunks
2 clove garlic, crushed
1 splash Worcestershire sauce
1/4 c. Balsamic vinegar
onion powder
garlic powder
dill weed
Herbes De Provence
1/4 - 1/2 c. low sodium beef broth (can substitute chicken broth)

Steps:

  • Wash the roast. Add a little olive oil to a large pot. Sprinkle garlic and onion powder, salt, pepper, Herbes De Provence and dill on the roast. Sear both sides. Cut the heat back and add the Worcestershire sauce, Balsamic vinegar, beef broth and V8 juice. Cover the roast and allow to cook for a few hours on low heat. 30 or so before the roast is completely done add the potatoes and carrots. A few minutes later add the onion and garlic. Cover and allow to cook for approximately 30 minutes more. If the roast gets too dry, add more beef broth or water.

BEST GARLIC ROSEMARY POT ROAST EVER



Best Garlic Rosemary Pot Roast Ever image

The red wine and dried mushrooms give this recipe a nice rich flavor.

Provided by debbie lopez

Categories     Roasts

Time 6h10m

Number Of Ingredients 11

3 lb chuck roast
1 c merlot wine
1 onion, sliced
4 clove garlic, minced
2 Tbsp tomato paste
1 oz dried mushrooms
4 sprig(s) fresh rosemary
1 bay leaf
1 Tbsp salt
1 tsp pepper
1 Tbsp cornstarch (optional)

Steps:

  • 1. Place everything in crock pot and cook on high for 6 hours.
  • 2. For thing gravy just fish out the bay leaf and rosemary sprigs. You can think with cornstarch if you like a thicker gravy thicker.
  • 3. Hope you enjoy

CYNDEE'S BEST SLOW COOKER ITALIAN POT ROAST



Cyndee's Best Slow Cooker Italian Pot Roast image

My family loves roast beef so I kept messing around with my own recipe until I came up with this one. My family says 'no more' trying to make the perfect roast. This apparently is. Serve with mashed potatoes and use the juices for gravy.

Provided by Cyndee S.

Categories     World Cuisine Recipes     European     Italian

Time 8h20m

Yield 6

Number Of Ingredients 7

3 ½ pounds top round steak
1 large onion, diced
2 celery ribs, finely chopped
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 (1 ounce) packet dry au jus mix
4 cups water, or amount to cover

Steps:

  • Place the pot roast in a slow cooker. Add the onion, celery, red and green bell peppers, au jus mix, and enough water to cover the meat. Cover and cook on Low for 8 hours, or until tender.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 8 g, Cholesterol 161.4 mg, Fat 25 g, Fiber 1.5 g, Protein 57.7 g, SaturatedFat 9.8 g, Sodium 688.1 mg, Sugar 2.8 g

THE BEST POT ROAST



THE BEST POT ROAST image

Categories     Beef     Braise

Yield 6 people

Number Of Ingredients 17

4 tbsp olive oil
4 lb bottom round or chuck roast
1 carrot, finely diced
1 stalk celery, finely diced
2 med onions, diced
6 carrots, peeled, trimmed, halved
1 whole onion, peeled, root end left intact
6 med russet potatoes, peeled and quartered
5 whole cloves garlic, peeled
4 cups beef stock
2 cups full bodied red wine
1 bay leaf
1 1/2 tspn dried thyme
3/4 tspn ground black pepper
1 tbsp flour, plus more for dedging
1 tbsp corn starch
2 tbsp water

Steps:

  • Preheat oven to 350. Heat heavy dutch oven over med-high heat. Add 2 tbsp olive oil and heat until shimmering. Meanwhile season roast with salt and pepper. Dredge in flour. Brown roast on all sides, about 20 minutes total. Remove from pot. Set aside. Reduce heat to medium. Add remaining olive oil to pot. Add diced carrots, celery, onion. Saute until onions are translucent and vegetables begin to soften, about 5-7 minutes. Add 1 tbsp flour and garlic. Stir constantly over med heat for one minute. Add wine, bringing to boil and scraping up brown bits. Add two cups beef stock, bay leaf, thyme and black pepper. Season with salt. Bring to boil. Return roast to pot, cover. Half of the roast should be submerged. Add water or more stock if necessary. Braise in oven for two hours. After two hours, add potatoes, carrots, onion and remaining two cups of beef stock. Vegetables should be covered with liquid. Add more water if needed. Bring to boil on stove. Return pot to oven. Continue cooking for 1 hour until potatoes and carrots are tender. Remove pot from oven. Remove roast to cutting board. Remove vegetables to large bowl and cover with foil to keep warm. Place dutch oven on stove over med heat. Blend 1 tbsp corn starch with 2 tbsp water. Stir into gravy and simmer 5 minutes until thickened. Season to taste with salt and pepper to taste. Immediately serve sliced pot roast with vegetables and gravy. Have lots of crusty bread to sop up extra gravy.

MARIA'S BEST CROCK POT ROAST



Maria's Best Crock Pot Roast image

My mother in law makes a mean roast. This is a crock pot version of hers which will have you begging for more!

Provided by canarygirl

Categories     Roast Beef

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (3 lb) beef roast
3 slices bacon, cut into 1 inch pieces (I use a scissor to save time)
8 garlic cloves, 6 quartered, 2 mashed
1 -2 teaspoon sea salt
1/4 cup olive oil
1 tablespoon smoky paprika
1/4 cup chopped parsley
1 teaspoon oregano, to taste
1/2 teaspoon thyme, to taste
1 tablespoon red wine vinegar

Steps:

  • Using a sharp, thin knife (like a boning knife), create deep holes in the meat, inserting the quartered pieces of garlic and bacon.
  • Using a mortar and pestle, mash garlic and salt first, then add paprika, parsley, olive oil and vinegar.
  • Rub this mixture all over the roast.
  • Put the roast into the crockpot and cook on low 7-10 hours, or until done.
  • Note: if you like, you can also add 1/2 glass red wine about 1 hour before the roast is done.
  • You can substitute a pork sirloin roast for the beef too, mmmmm.

JEN'S BEST EVER CROCK POT ROAST



Jen's Best Ever Crock Pot Roast image

I'm going to praise myself for a minute here and say this really is the best tasting roast EVER. AND I challenge everyone to check it out. The flavor is amazing, THE LEFT OVERS, ESPECIALLY THE POTATOES, WERE AWESOME THE NEXT DAY!!!!!! please NOTE** regarding the review received--I tried making it with a packet of dry Italian seasoning mix and it was just as good!

Provided by HOTTOPOT

Categories     One Dish Meal

Time 5h10m

Yield 5 serving(s)

Number Of Ingredients 8

4 lbs beef roast (I USED A POT ROAST)
1 (10 1/2 ounce) can Campbell's French onion soup
2 cups zesty Italian salad dressing (or one packet dry mix zesty Italian seasoning)
4 large baking potatoes (cut up into 3 or 4 large pieces)
1 dash ground red pepper
1 dash black pepper
1 dash seasoning salt
1 dash garlic salt

Steps:

  • Peel and chop potatoes, place in bottom of pot.
  • Rinse meat with water, pat dry.
  • Meat lays on top of potatoes.
  • Season meat to taste.
  • Pour can of soup over roast.
  • Add salad dressing over roast also.
  • Cook on low 8-9 hours or on high a little over 5 hours.
  • ENJOY!

Nutrition Facts : Calories 1330.7, Fat 98.7, SaturatedFat 33.1, Cholesterol 250.4, Sodium 2285.7, Carbohydrate 37.9, Fiber 2.6, Sugar 10.5, Protein 71.2

Related Topics