Best Easy A1 Roast Recipes

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ALL AMERICAN ROAST BEEF



All American Roast Beef image

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

Provided by RCP80

Categories     Everyday Cooking

Time 1h5m

Yield 6

Number Of Ingredients 4

3 pounds beef eye of round roast
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
  • Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

Try our succulent Slow-Cooker Pot Roast recipe. Enjoy this easy slow cooker pot roast recipe as soon as you step through the door after work.

Provided by My Food and Family

Categories     Home

Time 8h10m

Yield 10 servings

Number Of Ingredients 7

1/2 cup A.1. Original Sauce
1/2 cup water
1 pkg. (0.9 oz.) onion-mushroom soup mix
1 boneless beef chuck eye roast (2-1/2 lb.)
1 lb. red new potatoes
1 pkg. (16 oz.) baby carrots
1 onion, thickly sliced

Steps:

  • Mix first 3 ingredients until blended.
  • Place meat in slow cooker; top with vegetables and sauce. Cover with lid.
  • Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

EASIEST POT ROAST EVER



Easiest Pot Roast Ever image

Easy Pot Roast made in the slow cooker.

Provided by Jennifer Miles

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 7

3 pounds beef roast
6 potatoes
1 ½ cups baby carrots
1 yellow onion
2 stalks celery
3 cubes beef bouillon
½ cup water

Steps:

  • Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
  • Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

Nutrition Facts : Calories 526.4 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 25.3 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 10 g, Sodium 547.4 mg, Sugar 4.5 g

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

A-1 POT ROAST CHUCK STEAK



A-1 Pot Roast Chuck Steak image

A great recipe for a chuck underblade steak that is usually inexpensive, but too often turns out tough. This one melts in your mouth and my family asks for it often. Good over mashed or small boiled potatoes, or rice.

Provided by TasteTester

Categories     Meat

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon salad oil or 1 tablespoon olive oil
2 lbs beef chuck underblade steak, about one-inch thick
1/2 cup bottled steak sauce
1/4 cup water
3 tablespoons brown sugar
2 tablespoons prepared mustard
1 teaspoon lemon juice
parsley sprig (to garnish) (optional)

Steps:

  • In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.
  • Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.
  • Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.
  • This also comes out really tender with a "falling apart" texture if you cook it on low heat in a crockpot for 6-7 hours.
  • To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.
  • Pour sauce over steak or serve separately.

Nutrition Facts : Calories 74.5, Fat 3.7, SaturatedFat 0.5, Sodium 88.5, Carbohydrate 10.6, Fiber 0.2, Sugar 10.1, Protein 0.3

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