Best Bonnies Good Old Fashioned Pot Roast Recipes

OLD FASHIONED POT ROAST

Steps:

• I didn't give measurements for the seasonings on this recipe because you're just going to sprinkle some on to cover the meat on all sides and season the vegetables when you add them.
• First, remove the chuck roast from the refrigerator and allow to come to room temperature. Go ahead and season all sides with salt, cracked pepper, onion powder, and garlic powder. Allow to stand 30-45 minutes to reach room temperature.
• Heat a cast iron skillet or large dutch oven over medium high heat, add 2 tbs vegetable oil to cover bottom of the pan. When the pan is hot add roast to sear on each side. It should only take 1-2 minutes per side if the pan is hot enough.
• Spray a large baking dish and add your roast once you've seared ALL sides. Yes that means holding the meat with tongs to sear the skinny sides too. Does a roast have "skinny" sides? Thin sides? You know what I mean.
• Preheat your oven to 350 degrees.
• Cut up the vegetables. You're not going to add all of the vegetables at the beginning of cooking. If you added the carrots and potatoes in the beginning you would have vegetable mush as a result and that is no good. Halve your onion and cut into slices. Depending on the size of your mushrooms half or quarter. Peel and cut carrots into chunks, set aside for later. Peel and cut potatoes into chunky wedges, add to a bowl and cover with water to use later during cooking.
• Go ahead and surround your roast with the onions and mushrooms. Add 1 can of beef broth. Cover baking dish with foil sealing sides.
• Place into your 350 degree preheated oven and cook for 1 1/2 hour. We're not done yet, we are going to add more vegetables at this point. Go ahead and add your carrots and potatoes. Season the vegetables with salt and pepper. Recover with foil and return to the oven.
• Cook for another 1 1/2 hours. So that's a total of 3 hours cooking time.
• When times up remove your delicious, tender old fashioned pot roast from the oven. Transfer the roast to a serving tray. Remove all of the vegetable with a slotted and add to the serving tray.
• Pan Gravy
• Transfer the juices to a small sauce pan. I probably had about an inch of liquid when I added it to the sauce pan. Bring the juices to a boil over medium heat.
• In a measuring cup add 1 cup of cold water. Add 3 tbs of cornstarch and stir to mix. Once the pan drippings come to a boil, add the water/cornstarch mix (stir before adding to the saucepan as some of the cornstarch will have settled to the bottom of the measuring cup).
• After adding water and cornstarch to pan drippings, stir constantly until it thickens. It will happen like magic and you'll know when it does. Remove immediately from heat. Pour into your favorite gravy boat or bowl for serving.

BONNIE'S SUNDAY DINNER POT ROAST- HER WAY

Steps:

• 1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
• 2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
• 3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
• 4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don't look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
• 5. Here is a couple of shots of how it looks! Enjoy!
• 6. Leftovers are great the next day!

GRANDMA'S BEST POT ROAST

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.

OLD-FASHIONED POT ROAST

Steps:

• Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

CONTEST-WINNING OLD-FASHIONED POT ROAST

Steps:

• Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

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.

OLD FASHIONED POT ROAST

Steps:

• Preheat your oven to 350 degrees.
• Heat the Dutch oven on medium heat until it is hot. Add a little oil of choice and heat that too.
• Sear both sides of your chuck roast, about five minutes on each side. Just brown it.
• Remove the roast from the pan and set aside on a plate.
• Add the chopped onion and celery to the oil and juices in the pan. Cook for a few minutes while stirring. These will mostly dissolve during the cooking of the roast but they add tons of flavor.
• Add the roast back into the pan and add 1/2 cup of water or beef broth and cover.
• Place the Dutch oven in the oven.
• Cook for about two hours at 350 degrees.
• After two hours add peeled and quartered russet potatoes. The size of your pot will determine how many you can add. But allow about ½- 1 potato for each person.
• Cook for another hour. Remove pan from oven and check for doneness in potatoes. They should be tender and cooked through.
• Check that the roast is done. It should pull apart easily with a fork. If it needs to cook more, remove potatoes and return to the oven for another half an hour.
• Or if the roast is done and the potatoes aren't, remove the roast and cook the potatoes for more time.
• When the roast and potatoes are both done cooking, let them rest in the pan until ready to serve to keep them warm.
• Granny recommends cooking the carrots separately to retain their color and flavor. This is how to do it.
• Peel the carrots, and slice off tip and the stem. Cut in half, then cut each half into about four carrot sticks.
• Place carrots in saucepan with a small amount of water. Add a little salt and about a teaspoon of sugar. Cook until tender but not too soft, about 10 minutes.
• To serve, place the pot roast in the center of a platter and surround with the potatoes and carrots.