Best Fallin To Pieces Pot Roast With Carrots And Potatoes Recipes

FALLIN' TO PIECES POT ROAST WITH CARROTS AND POTATOES

Steps:

• *prep time does not include time in frig to marinate, which is optional*.
• In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture.
• Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.
• Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
• Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic).
• Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.
• Place the seasoned beef on top of the onions, in the center of the slow cooker.
• Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
• Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').
• Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
• **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**.
• Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.

OVEN POT ROAST WITH CARROTS AND POTATOES

Steps:

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

POT ROAST WITH CARROTS & POTATOES

Steps:

• 1. Preheat oven to 350 F. Peel potatoes and cut into chunks. Peel carrots and cut into chunks. Set aside.
• 2. Prepare roast by lightly scoring diamond shapes on top and bottom of meat (not too deeply).
• 3. Combine dry rub ingredients in a bowl.
• 4. Rub into roast on all sides.
• 5. In large dutch oven heat oil and sear roast on all sides. Add 1/4 can beef broth and bay leaf to Dutch oven.
• 6. Place slices of bacon over the top of the roast.
• 7. Bake covered at 350 F for 1 1/2 hours. Note: I use Paula Deen's heavy cast iron covered Dutch oven with an enamel interior.
• 8. Add potatoes and carrots around roast and pour another 1/4 can broth over top of meat. Bake covered 30 minutes.
• 9. Increase temp to 375 F. Uncover and bake for an additional 15-20 minutes. Remove bay leaf(s) and bacon.
• 10. MAKE BROWN GRAVY: Melt butter or heat oil in skillet.
• 11. Add corn starch or flour to make a roux.
• 12. Add spices. Stirring occasionally to prevent burning.
• 13. When brown, add remaining broth and water (more if needed). (Gravy should remain a little thick because it will be added to the broth in the roast.) Cook until bubbly and thickened.
• 14. Pour brown gravy over roast and vegetables.

PERFECT POT ROAST IN A BAG

Steps:

• Turn oven to 325 degrees.
• Shake salt and pepper into the flour. Put flour on paper plate and then place meat on the plate - turning to cover all sides with the flour. In a pan hot with about 2Tbl olive oil, brown meat well on all sides. This should take about 10 minutes.
• Prepare roasting bag by shaking 1 TBL flour in bag, set bag in 2 in deep oven safe pan.
• Place a few onion slices in bottom of bag, followed by the browned roast. Place remaining onion slices on top of roast. Pour the beef stock over the Roast and seal the bag. Cook on middle rack of oven for 2 hours.
• After 2 hours, Remove all but 1/2 C of roast juices from pan (I used to make gravy) Place sliced carrots around roast, place potatoes on top of carrots, reseal bag and cook an additional 2 hours.