Best California Pot Roast Recipes

California Pot Roast image

Provided by SmHerndon

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons salad oil
3 lbs pot roast
2 teaspoons seasoning salt
1 (30 ounce) can whole tomatoes
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup chopped bell pepper (optional)
1 cup Burgundy wine or 1 cup other red wine
1 package spaghetti sauce mix
italian seasoning
4 potatoes (optional)
5 carrots (optional)

Steps:

Heat the salad oil in a Dutch oven and brown the meat slowly.
Sprinkle with the seasoned salt.
Pour the tomatoes and wine over the meat.
Add the spaghetti sauce mix (McCormick's is good), Italian seasonings and stir until mix is dissolved.
Add celery and onion.
Add bell pepper, potatoes and carrots, if desired.
Cover and simmer until tender, about 2 hours.
Cook longer for more tender roast, I usually cook mine 4 hours.
Serve the remaining tomato-wine sauce as gravy; thicken if desired.

Nutrition Facts : Calories 706.9, Fat 48.8, SaturatedFat 17.9, Cholesterol 154.2, Sodium 745.9, Carbohydrate 14.3, Fiber 2.5, Sugar 5.1, Protein 44.1

Perfect Pot Roast image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.