Best Mamas Special Ingredient Pot Roast Recipes

MOMMA NEELY'S POT ROAST

Momma Neely's Pot Roast image

Cook Momma Neely's Pot Roast recipe from Down Home with the Neelys on Food Network for a special occasion meal your family will love.

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 (3 to 4-pound) boneless bottom round roast
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 cloves garlic, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced into 1/2-inch pieces
Freshly chopped parsley leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
Season the roast on all sides with salt and pepper.
In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

SUSAN'S POT ROAST (BASED ON MAMA'S POT ROAST)

Susan's Pot Roast (based on Mama's Pot Roast) image

This roast recipe was requested by my daughters. It is based on my mother's pot roast recipe, with a couple of additions and tweaks I learned over the years. It is traditionally prepared in a Dutch oven, but can be made in an electric skillet. Instructions for both are included.

Provided by Susan Feliciano

Categories Roasts

Time 4h

Number Of Ingredients 11

Ingredients

2 medium onions, peeled and sliced 1-inch thick
6 large carrots, in 2-inch slices
2 stalk(s) celery, in 1-inch slices
1 lb small red potatoes, scrubbed and quartered
3-5 lb chuck roast (or round, sirloin, or brisket)
garlic salt and black pepper
2 Tbsp olive oil
1 tsp poultry seasoning or dried thyme
1 c red wine or beef broth
additional beef broth or water, about 2-3 cups
3 Tbsp wondra or fine flour

Steps:

1. Prepare vegetables and preheat oven to 275°F. Rinse the roast and pat it dry. Rub garlic salt and pepper into all sides of the roast.
2. Heat the Dutch oven over medium-high heat with 2 tablespoons of olive oil. Brown the onion slices on both sides and remove when browned, set aside . Sear the roast on all sides in the hot oil; remove and set aside.
3. Deglaze the pot with 1 cup of beef broth or red wine. Stir in 1 teaspoon poultry seasoning or thyme. Place the roast in the pot, arranging all the prepared vegetables around it. Add water or more beef broth until liquid comes about halfway up the sides of the roast.
4. Cover with lid and roast in the oven: 3 hours for a small roast, or 4 hours for a larger one. Test the thickest part with a thermometer to desired doneness - it should be well-done and tender, 170-180°. Remove roast to serving platter, and with a slotted spoon, arrange vegetables around it.
5. Place the pot with the drippings on the stove over medium heat. Add 2-3 tablespoons Wondra or fine flour to ¼ cup water and stir or shake to make a paste. Stir the paste into the simmering stock and cook until thick and glossy for the gravy. OR, if au jus is desired, skip the flour and just reduce the stock about 1/3 and serve the juice with the roast.
6. Electric Skillet: This works best with a roast about 3 or 3 1/2 pounds Brown the onion slices and sear the roast at 350° in the skillet according to directions above, deglazing the skillet as directed. Set the skillet to 225°, add roast and vegetables, liquid as needed, and cover. Simmer the roast until done, 2-3 hours, adding additional water or broth if necessary to keep the liquid about halfway up the sides of the roast. Test with meat thermometer as above. Roast should be very tender and well done.

MAMA'S POT ROAST RECIPE - (4.7/5)

Mama's Pot Roast Recipe - (4.7/5) image

Provided by lisaS

Number Of Ingredients 7

Ingredients

Boneless Chuck Roast(have butcher cut a nice thick piece, 2 inches or more)
2 packages onion soup mix
3 cans stick carrots with water
paprika
garlic powder
water
Cooks better if you use Blue Roaster Pan with cover (can buy from kmart

Steps:

In pot add all dry ingredients with about 4 cups water. Mix well. Add meat In pot add all dry ingredients with about 4 cups water. Mix well. Add meat Pour carrots on top of the meat. Cover and Cook for 2 hours, then Take out the meat and trim off any remaining fat and discard the fat. Cut into pieces. Put the back in pot and cook until so tender(falls apart).The longer you cook the better. Note: You can freeze this for serving at a later time.