Best Braised Sunday Pot Roast Recipes

Braised Sunday Pot Roast image

Provided by Food Network

Categories dessert

Time 4h

Yield 8 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 1/2 cups chopped onion
1 cup carrots, chopped
1/4 cup vegetable oil
5-pound beef roast, (chuck, rump or bottom round) covered with a layer of fat and tied
2 cloves garlic, each cut into slivers
2 tomatoes, chopped
Bouquet garni parsley, leeks, bay leaf, celery stalk, sprig thyme or teaspoon dried thyme
Salt and pepper

Steps:

Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).

Pot Roast Braised With Mushrooms N Onions, Sunday dinner, By Freda image

Provided by FREDA GABLE

Categories Roasts

Time 4h20m

Number Of Ingredients 13

BRAISED POT ROAST, WITH MUSHROOMS & GRAVY
SEE STEPS IN "PHOTOS" ABOVE
4 slices bacon diced
1 1/2 Lg onion chopped ( lots of onion)
1 can (6-8oz) sliced mushrooms, or fressh if you prefer
1 (about 3-4 lbs) pot roast or chuck roast. or similar type roast.
1/2 C flour
1 Tbs montreal steal seasoning or ( option; your favorite grill seasoning)
1 tsp garlic salt or (option; pdr, or fresh garlic)
olive oil or veg. oil (for braising)
1 C beef broth ( note; 2 cups, if not using beer)
1 C beer (optional)
2 tbs left over flour and 1/4 c cold water mixed together

Steps:

1. Preheat Oven @ 350.
2. Dice bacon, cook Bacon in Dutch oven on top of stove. (but not crispy.) Remove bacon and set aside. Chop Onions, add to the same pan and cook, stir til just tender. Add Mushrooms and toss and stir til tender. remove from pan and set aside with the bacon. NOTE: Drain excess grease and "set aside" incase you need more for Braising roast, then use it.
3. combine the flour and Seasonings in a plate, Coat your roast well all sides.
4. add enough oil(use leftover grease here) to dutch oven and heat to hot. Add roast, and sear it brown on all sides.
5. Add: Bacon, Onions, & Mushrooms back into the same pan, with the roast. Add: Broth and Beer, (or if not using beer,) add 2 cups of the broth, to this pot.
6. Mix in small cup, 2 TBS left over seasoned Flour, with 1/4 cup COLD water, Whisk till no lumps, Pour into Dutch oven.
7. Place cover on this pot and cook in oven 3-4 hrs. Meat should be fork tender. Gravy should be thicken in the pan. ( Note: if too thick, add a little more Water or Broth to thin it down some.) you'll have perfect gravy and no lumps. if You want more salt and pepper season to your own tastes. Serving Suggestion; Serve with Your Favorite Mashed Potatoes, Rice, Noodles, and vegie or Salad. Compliments are always promissed to the cook on this meal.

Braised Sunday Pot Roast image

Provided by Kitchen Crew

Categories Roasts

Number Of Ingredients 9

3 Tbsp unsalted butter
1.5 c chopped onion
1 c chopped carrot
1/4 c vegetable oil
5 lb beef roast
2 garlic cloves, very thinly sliced
2 tomatoes, chopped
bouquet garni
salt and pepper to taste

Steps:

1. Preheat the oven to 350 degrees.
2. In a casserole large enough to hold the meat (covered with a layer of fat and tied), heat the butter.
3. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color.
4. With a slotted spoon remove them and reserve for later.
5. Add the oil to the casserole and heat over high heat.
6. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color.
7. Return the vegetables to the casserole, stuffing them underneath the meat.
8. Add the garlic, tomatoes, bouquet garni.
9. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
10. Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours.
11. Remove the meat to a platter.
12. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid.
13. Let liquid settle for a minute, then skim off surface fat.
14. Heat the liquid and reduce slightly; adjust seasoning.
15. Slice the roast and spoon the gravy over the top.
16. Serve with braised carrots and boiled parsleyed potatoes (make extra for cold potato salad and beef salad next day).
17. Yield: 8 servings