Best Deluxe Pot Roast Recipes

DELUXE POT ROAST

Deluxe Pot Roast image

Don't let the long list of ingredients stop you from making this recipe -- it's delicious! My red potatoes were large so I quartered them and I did not peel them. I used baby carrots instead of regular size carrots. The recipe originally comes from Southern Living.

Provided by Lvs2Cook

Categories < 4 Hours

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

4 lbs boneless chuck roast
2 garlic cloves, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1/3 cup olive oil
1 medium onion, sliced
1 cup dry red wine
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 teaspoon oregano
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
1 bay leaf
8 small red potatoes, peeled
6 carrots, cleaned and quartered
4 stalks celery, cut into 2 inch pieces

Steps:

Make small slits in the top of the roast and insert slice of garlic into each slit.
Rub roast with salt and pepper and dredge in flour.
Brown roast on all sides in large Dutch oven.
Add onion and wine to roast in Dutch oven.
Combine tomato sauce and next 5 ingredients; stir well. Pour over roast.
Bring liquid to a boil in Dutch oven, reduce heat, cover, and simmer for 1 1/2 hours.
Add potatoes, carrots, and celery and cover and simmer for 1 more hour or until roast and veggies are tender.
Transfer roast to serving platter and spoon veggies around roast using a slotted spoon.
Discard bay leaf.
Spoon pan drippings over roast and veggies and serve.

Nutrition Facts : Calories 864.7, Fat 53.9, SaturatedFat 19.3, Cholesterol 156.5, Sodium 498.3, Carbohydrate 41.4, Fiber 5.3, Sugar 7.9, Protein 46.5

SUPER DELUXE POT ROAST

Super Deluxe Pot Roast image

This came from a Southern Living cookbook that I have had forever but I have tweaked it just a bit. I love the flavors and how tender the roast gets. I put this on around 11 a.m. on Sunday's during football season and let it simmer all day until game time. I typically serve it over steamed white rice. Several times I have served it over a mushroom cous cous and it was fantastic!

Provided by carmenskitchen

Categories One Dish Meal

Time 3h47m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 (4 -5 lb) boneless chuck roast
2 large garlic cloves, sliced
1/2 teaspoon coarse salt
1/2 teaspoon coarse black pepper
1/4 cup all-purpose flour
1/3 cup olive oil
1 teaspoon Kitchen Bouquet
1 medium onion, sliced
1 cup dry red wine or 1 cup red wine
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
1 bay leaf
1 cup beef broth
2 -3 parsley sprigs or 2 -3 fresh thyme sprigs, tied together
8 small red potatoes
8 -10 baby carrots
2 -3 stalks celery, cut into 3 inch pieces

Steps:

Make small slits in top of roast. Insert a garlic slice into each slit, this and the kitchen bouquet is what is responsible for so much of the flavor. Rub roast with salt and pepper and use the 1/2 teaspoon of kitchen bouquet (a browning aid found near marinades in the grocery store) by pouring a little in the palm of your hand and gently patting it all over the roast. Be careful, a little of this goes a long way. Dredge in flour. Brown roast on all sides in dutch oven with hot oil. Add onion and wine.
While this browns and the onions saute, combine tomato sauce and next five ingredients, stir well and then pour over roast. Pour in beef broth, stir well and bring to a boil. Place tied herbs in broth, cover, reduce heat and simmer for 2 hours without lifting lid. After two hours turn roast and cook another 30-45 minutes. Add potatoes and vegetables (I always put in turnips too b/c I like them and have added everything from broccoli to cauliflower, mushrooms and bell peppers) Simmer one more hour or until roast and vegetable are tender to your liking.

Nutrition Facts : Calories 1700.6, Fat 107.8, SaturatedFat 38.6, Cholesterol 313.2, Sodium 1076.7, Carbohydrate 75.4, Fiber 8.2, Sugar 12.2, Protein 92.7