Best Mouth Watering Pot Roast Recipes

MOUTH WATERING POT ROAST

Mouth Watering Pot Roast image

This is the most delicious pot roast I've ever had, and I've had many. The moist meat falls apart. Also, it doesn't give you that heavy feeling after you eat it. My whole family loves this and I would definitely serve it to special guests. It's fairly easy to make and is very hard to mess up.

Provided by Food of the Gods

Categories Stew

Time 2h50m

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 1/2 lbs beef shoulder
3 teaspoons black pepper
3 tablespoons olive oil
2 cups beef stock
2 cups dry red wine (I use Merlot)
1/4 cup chopped parsley (fresh or dry)
1 teaspoon salt
2 tablespoons minced garlic (heaping)
2 1/2 cups onions (chopped into large pieces)
2 cups baby carrots (1 bag)
8 red potatoes
2 (14 1/2 ounce) cans stewed tomatoes (include juice)
1/4 cup Italian salad dressing

Steps:

Preheat oven to 350°F.
Trim fat from sides of roast.
Rub roast with black pepper.
Heat olive oil in large pot or large casserole safe for stove & oven. After heated, brown roast for several minutes on each side, browning well.
Pour in stock, wine, 1 teaspoon salt, 1 teaspoon black pepper, and garlic.
Stir in onions, carrots, potatoes, tomatoes, & Italian dressing.
Bring to a simmer on the stove. Transfer to oven, covered, and bake for 2 1/2 hours. Make sure roast is on bottom. For larger roasts, uncover and bake an additional 1 hour.
Serve hot or refrigerate for later. Enjoy!

Nutrition Facts : Calories 1010.1, Fat 30.3, SaturatedFat 7.7, Cholesterol 127.1, Sodium 1926.6, Carbohydrate 104.1, Fiber 12.6, Sugar 23.4, Protein 60

MOUTH WATERING POT ROAST

Mouth Watering Pot Roast image

this is a stomach pleaser on a cold day

Provided by Wallace Hale

Categories Roasts

Time 6h10m

Number Of Ingredients 10

Ingredients

1 lb large red potatoes quartered
11/2 c fresh baby carrots
1 boneless chuck roast 4 pounds
1/4 c honey mustard
2 tsp dried rosemary, crushed
1 tsp garlic salt
1/2 tsp dried thyme
1 tsp pepper
1/3 c chopped yellow onion
1 1/2 c beef broth

Steps:

1. put potatoes, carrots in a 5-qt slow cooker. cut roast in half. in a small bowl, combine mustard, rosemary, garlic salt, thyme and pepper, rub over roast. put in slow cooker, top with onion and broth.
2. cover and cook low for 6 to 8 hours until meat and vegtables are done and tender ummmmm

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