PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
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.
SET-IT-AND-FORGET-IT POT ROAST
This no hassle, one-pot roast will leave you with flavourful vegetables and meat that is fall-apart tender.
Provided by Valerie Bertinelli
Categories beef,potatoes,Roast,vegetables
Time 2h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300ºF.
- With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
- Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
- Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
- Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.
FORGET-ABOUT-IT POT ROAST
This is my favorite way to cook a roast. You can do it in the crock pot, too, but then you don't braise it first. Your roast should be no less than 2 lbs but no more than 4 lbs. My recipe calls for a large amount of carrots but that's just because I love them when they're cooked with a roast. You don't have to add any veggies if you don't want to. Also, cheaper cuts of meat turn out great this way, don't waste your money on an expensive cut.
Provided by Chef Porkpie
Categories One Dish Meal
Time 8h40m
Yield 8-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F.
- Use a dutch oven big enough to hold all the ingredients. The one I use is a five-quart stainless steel with domed lid for oven roasting. Place it on one of the large burners on top of the stove, add the olive oil and turn to med-high.
- Add minced garlic and stir until the oil is hot.
- Add the roast and braise on all sides until browned. While the roast is browning be working on the next steps.
- Peel and chop one of the onions finely.
- Peel the other onion and cut into eighths.
- When the roast has been browned on all sides, sprinkle salt and pepper all over it.
- Add the CHOPPED onion. Stir around for about a minute.
- Add the can of cream of mushroom soup. Mix together well with the garlic, onion and pan drippings and spread it all over the roast, piling as much on top as possible.
- Add the carrots to the pot, sprinkle salt & pepper over them.
- Arrange the eight chunks of remaining onion on top of the carrots.
- Add the potatoes to the pot, again sprinkle salt and pepper.
- Put the lid on and place in the preheated oven.
- Cook for 6 hours or longer for a 2 lb roast and 10 hours for a 4 lb roast.
- It basically makes its own gravy. When done, remove the meat, carrots and potatoes and place them in their own serving dishes. If you like you may now put the pan back on top of the stove and thicken the drippings with flour.
- Eat!
Nutrition Facts : Calories 493.6, Fat 28.2, SaturatedFat 10, Cholesterol 78.2, Sodium 393.2, Carbohydrate 35.4, Fiber 6, Sugar 7.7, Protein 25
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