Best Panic Roast Recipes

PORK PICNIC POT ROAST

Pork Picnic Pot Roast image

Delicious, easy-peasy pot roast.

Provided by Kayla Yuill

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

Ingredients

1 (5 pound) boneless pork picnic roast
salt and ground black pepper to taste
1 tablespoon minced garlic
1 pound baby carrots
6 potatoes, cut into chunks
1 large onion, chopped
3 large stalks celery, chopped
1 (14 ounce) can beef broth

Steps:

Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 35.4 g, Cholesterol 116.6 mg, Fat 30.2 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 11 g, Sodium 341.3 mg, Sugar 5.1 g

PANIC ROAST

Panic Roast image

I came across this from www.cookingcache.com Submitted by Kathy-Lynn. She stated to cover roast with boiling water, and that's it. Try it her way if you like or how I prepared it. I didn't plan this roast in a panic just out of curiosity. This is intended for individuals who forget to remove something from the freezer for dinner. Do remember that you will need a LARGE crockpot (frozen beef roasts don't bend!). This isn't a to-die for recipe, but the meat was perfect for shredding. If desired removed some of the broth to make a gravy in saucepan

Provided by lets.eat

Categories One Dish Meal

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs frozen beef roast
2 (10 3/4 ounce) cans French onion soup
3 -4 garlic cloves, peeled and left whole
1 teaspoon dried thyme
6 -8 whole peeled yellow onions

Steps:

Place all of the ingredients in a LARGE crockpot. Add enough boiling water to completely cover the roast. Cook on low for 7-8 hours.

Nutrition Facts : Calories 505.6, Fat 34.5, SaturatedFat 13.7, Cholesterol 117.4, Sodium 758.4, Carbohydrate 13.9, Fiber 1.8, Sugar 5.6, Protein 34.5

DAD'S BASIC MOIST PORK ROAST

Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
Preheat an oven to 475 degrees F (245 degrees C).
Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

SIMPLE BEEF POT ROAST

Simple Beef Pot Roast image

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

Provided by Chef John

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
3 ½ pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary

Steps:

Preheat the oven to 275 degrees F (135 degrees C).
Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.6 g, Cholesterol 140.6 mg, Fat 39.2 g, Fiber 1.5 g, Protein 31.7 g, SaturatedFat 16.8 g, Sodium 883.5 mg, Sugar 2.5 g

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