Best Perfect Pot Roast Recipes

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PERFECT POT ROAST



Perfect Pot Roast image

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

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

PERFECT POT ROAST (SLOW-COOKER)



Perfect Pot Roast (Slow-Cooker) image

Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.

Provided by Tee Lee

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs beef roast
4 potatoes, peeled and cut into 1-inch cubes
1 1/2 cups baby carrots
1 large onion, quartered and pulled apart
1 1/2 cups beef broth
1 (1 1/2 ounce) envelope dry vegetable soup mix (I use Knorr)

Steps:

  • Place roast into crockpot and surround with vegetables.
  • Combine beef broth and vegetable soup mix, then add to crockpot.
  • Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

PERFECT PRESSURE COOKER POT ROAST



Perfect Pressure Cooker Pot Roast image

I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!

Provided by MamaShea

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 7

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth

Steps:

  • Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
  • In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
  • Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g

PERFECT POT ROAST



Perfect Pot Roast image

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Dinner     Beef     Braise     Apple Juice     Winter

Yield 4 servings

Number Of Ingredients 14

Sea salt and freshly ground black pepper
1/2 teaspoon ground fennel
1 (3-pound) chuck roast
Extra virgin olive oil
3 large carrots, peeled and cut into 2-inch-long chunks
1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
3 garlic cloves, smashed
1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
3 1/2 cups beef broth
6 fresh thyme sprigs
1 fresh rosemary sprig
1 fresh or dried bay leaf
2 tablespoons all-purpose flour
2 tablespoons tomato paste

Steps:

  • Preheat the oven to 325ºF.
  • Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
  • Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
  • Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
  • Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
  • Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
  • Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
  • Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
  • Skim off any fat that has risen to the top.
  • Purée the braising liquid in a blender.
  • To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
  • Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
  • Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
  • To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
  • Variations: Tipsy Pot Roast
  • In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.

PERFECT POT ROAST



Perfect Pot Roast image

Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more! I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening-we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8-10 servings.

Number Of Ingredients 14

1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 beef chuck pot roast (3 to 4 pounds)
1 tablespoon olive oil
3/4 cup water
1 large onion, chopped
1/4 cup chopped green pepper
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme
All-purpose flour

Steps:

  • Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender. , Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan. , For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.

Nutrition Facts :

PIONEER WOMAN'S PERFECT POT ROAST



Pioneer Woman's Perfect Pot Roast image

It seems like a no-brainer, pot+roast=pot roast, and I used to do it that way. This is better. All you Pioneer Woman fans out there, you know she has a knack for making everyday things better and scary things easy so give this a try if you want to taste the best pot roast of your life!

Provided by specialbekah

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 -3 tablespoons olive oil
kosher salt
3 -5 lbs chuck roast
2 onions
6 -8 carrots
pepper
2 -2 1/2 cups beef broth
3 -4 fresh rosemary sprigs
2 -4 fresh thyme sprigs, or if you don't have those, she says to use a dash of the dried herbs instead, or omit completely.

Steps:

  • preheat oven to 275. Heat large pot or dutch oven over medium high heat. Add olive oil and let it get really hot.
  • Salt and pepper the chuck roast on both sides. Cut the onions from root to tip, cut the ends off, and peel the skin off. Brown onions on both sides in dutch oven, then remove to a plate. Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so.
  • Remove the carrots and allow pot to become hot again.
  • Sear roast about 1 minute per side and then remove to plate.
  • Turn heat to high and deglaze the pot adding one cup of the beef broth.
  • Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way. Tuck thyme and rosemary into the broth, if you are using them.
  • Cover pot and roast for 3-5 hours depending on the size of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours.
  • When cooking time is over, check for doneness; insert a fork into meat, the fork should go in very easily and the meat should be very tender.
  • Remove to cutting board and slice against the grain.
  • Serve.
  • Congratulations, you're a hero.

Nutrition Facts : Calories 402.6, Fat 18.6, SaturatedFat 6.9, Cholesterol 149.7, Sodium 525, Carbohydrate 10, Fiber 2.3, Sugar 4.5, Protein 49.8

SIMPLE PERFECT POT ROAST



Simple Perfect Pot Roast image

This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.

Provided by PanNan

Categories     Roast Beef

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 boneless chuck roast (about 3 1/2 lbs)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 garlic cloves, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low sodium chicken broth
1 sprig fresh thyme
1 -1 1/2 cup water
1/4 cup dry red wine

Steps:

  • Adjust oven rack to middle position and heat oven to 300°F.
  • Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
  • Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
  • Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
  • Transfer roast to a large plate; set aside.
  • Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
  • Add garlic and sugar; cook until fragrant, about 30 seconds.
  • Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
  • Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
  • Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
  • Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
  • Transfer roast to carving board, tent with foil to keep warm.
  • Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
  • Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
  • Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
  • Season to taste with salt and pepper.
  • Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
  • Serve, passing remaining sauce.
  • Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

PERFECT POT ROAST WITH VEGETABLES AND GRAVY



Perfect Pot Roast With Vegetables and Gravy image

I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.

Provided by GREG IN SAN DIEGO

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -5 lbs blade cut chuck roast
2 tablespoons vegetable oil, plus more if needed
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 medium golden onions, cut in wedges
2 -3 carrots, cut into 2 inch sections
4 medium boiling potatoes, quartered
1 bay leaf
1/2 cup beef stock or 1/2 cup vegetable stock
1 tablespoon unsalted butter
1 tablespoon flour (I prefer Wondra.)

Steps:

  • Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In a large skillet (not non-stick) heat the oil over medium-high heat.
  • Add the roast and cook, turning often, until browned, about 10 minutes.
  • Transfer the roast to a plate.
  • Add more oil to the skillet if necessary and heat over medium-high heat.
  • Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
  • Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
  • Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
  • Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
  • Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
  • Skim the fat from the surface of the cooking liquid.
  • Remove the bay leaf.
  • In a saucepan, melt the butter over very low heat.
  • Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
  • Whisk in the cooking liquid and bring to a simmer.
  • Cook, whisking often, until thickened and reduced to about 1 cup.
  • Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

Nutrition Facts : Calories 481.7, Fat 20.4, SaturatedFat 8, Cholesterol 154.8, Sodium 591.3, Carbohydrate 25.4, Fiber 2.9, Sugar 3.3, Protein 50.4

PERFECT POT ROAST IN A BAG



Perfect Pot Roast in a Bag image

After 27 years of "trying" I was finally able to make the Pot Roast that my entire family LOVED. From the fork tender beef, to the golden brown potatoes and gravy, this recipe needed to get written down!

Provided by k.a.adams

Categories     One Dish Meal

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 lbs beef shoulder (it must be this cut!)
1 large onion, sliced
1 cup beef stock
1/2 cup flour
salt and pepper
3 large carrots (cut into 2 in pieces)
4 large russet potatoes (peeled and quartered)
2 tablespoons olive oil
1 oven cooking 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.

Nutrition Facts : Calories 442, Fat 7.5, SaturatedFat 1.1, Sodium 284.6, Carbohydrate 85.1, Fiber 10.7, Sugar 7.1, Protein 10.7

PERFECT PRESSURE COOKER POT ROAST



Perfect Pressure Cooker Pot Roast image

This yummy recipe was submitted by Sheamilr on Allrecipes.com. It's simple and quick and gets its delicious flavor from packets of dry Italian salad dressing mix, dry Ranch dressing mix and brown gravy mix.

Provided by Crafty Lady 13

Categories     Roast Beef

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
3 lbs beef chuck roast
1 large onion, diced
1 (1 ounce) package dried Italian salad dressing mix
1 (1 ounce) package dry ranch dressing mix
1 (1 1/4 ounce) package brown gravy mix
1 (14 1/2 ounce) can beef broth

Steps:

  • Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the meat on al sides in the hot oil.
  • In a small bowl, mix together the Italian and Ranch salad dressings and the gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
  • Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Turn heat down to medium and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Nutrition Facts : Calories 662.1, Fat 50.2, SaturatedFat 18.7, Cholesterol 157.3, Sodium 940.1, Carbohydrate 5.9, Fiber 0.5, Sugar 1.1, Protein 44.3

ONE EASY POT ROAST WITH VEGETABLES WITH THE PERFECT GRAVY TIPS



One Easy Pot Roast With Vegetables With the Perfect Gravy Tips image

I was used to my mothers 'old fashioned' way of making pot roast. Throw a chuck roast in the crock pot, toss in a few veggies, pour a little water in the bottom- and for the finishing touch add a cup of onion soup on top.. While good- and a fond memory of my childhood.. I was ready for something a little more modern and way more flavorful. THIS IS IT. Dare I say finger licking good. The roast is very flavorful and the 'gravy' from the red wine, beef broth is, seriously, delicious. You may want to add a few more carrots and a few more potatoes.. but the recipe as is was great for me. Enjoy- you cant go wrong with this one!! Easy is the operative word here. I like chuck roast for this beef pot roast, but brisket, 7-bone roast, and other tougher cuts also work well. The slow braising method results in a remarkably tender and flavorful meal with natural pan gravy. Potatoes, carrots, mushrooms, garlic, and sweet onions cook with the roast for a built-in side dish.

Provided by CHEF GRPA

Categories     Roast Beef

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 (2 -3 lb) boneless chuck roast (or any tougher beef cut such as brisket, 7-bone roast, etc.)
Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon dried oregano, crushed
fresh ground black pepper
8 baby red new potatoes, scrubbed
4 carrots, peeled, trimmed and cut into 4-inch lengths
8 ounces baby portabella mushrooms, brushed clean and trimmed
6 garlic cloves, peeled and cut into halves
1/2 large sweet onion, sliced very thin
vegetable cooking spray
1 (8 ounce) package dry onion soup mix
1/4 cup red wine
3/4 cup beef broth
2 tablespoons tomato paste (see Note)

Steps:

  • Preheat oven to 325*F.
  • Rub beef chuck roast with Worcestershire sauce on both sides.
  • Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.
  • Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of beef and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.
  • In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.
  • Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy.
  • • My Notes: Tomato paste is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months. If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.
  • • Perfect Gravy Tips and Hints:.
  • With a few tricks, you can turn out the best gravy ever. Below you will find tips and hints for making gravy and fixing it when or if things go wrong.
  • 1• Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.
  • 2• Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt.
  • 3• Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar.
  • 4• Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.
  • 5• When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.
  • 6• Constarch has twice the thickening power of flour.
  • 7• Arrowroot has slightly more than twice the thickening power of flour.
  • 8• Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.
  • 9• Liquid gravy browner can be added to gravy to improve color.
  • 10• When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping.
  • 11• Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture.
  • 12• Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.
  • 13• Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.

Nutrition Facts : Calories 550.6, Fat 9.9, SaturatedFat 4.3, Cholesterol 99.8, Sodium 3649.9, Carbohydrate 74.5, Fiber 9.9, Sugar 7.7, Protein 41.6

PERFECT ROAST IN A POT



Perfect Roast in a Pot image

I cooked in a crock pot for about six hours I think it could be braised in the oven or stove top It is so darn tasty

Provided by Chef susan from San

Categories     Meat

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 -4 lbs tender chuck roast
1 (16 ounce) can reg stewed tomatoes
1 cup sliced celery
2 serranos, chopped (optional)
6 garlic cloves, minced
1 (10 ounce) can beef consomme
1 cup red wine
1 ounce onion soup mix, package
1 teaspoon thyme
1 teaspoon rosemary
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
2 tablespoons olive oil

Steps:

  • In a heavy pan deeply brown the roast on all sides.
  • lower heat add beef broth and wine reduced to half.
  • place meat and liquid in crock pot with remaining ingredients.
  • cook 6 to 8 hours depending on crock pot.

PERFECT POT ROAST



Perfect Pot Roast image

This is a well-named pot roast recipe. It's just the perfect pot roast. Searing the roast before placing it in the Crock Pot keeps in the juices and makes the meat more tender. Beef broth, cream of mushroom soup, and onion soup mix, when roasted with the meat, create a really delicious gravy. It's a wonderful and easy slow cooker...

Provided by Sue Smith

Categories     Roasts

Time 5h40m

Number Of Ingredients 8

POT ROAST
3 lb chuck roast
2 can(s) Campbell's cream of mushroom soup
1 1/2 c beef broth
1/2 pkg Lipton onion soup (dry)
2 onions, quartered
4-5 potatoes
carrots (as many as you would like)

Steps:

  • 1. Brown chuck roast on top of the stove in cast iron skillet with a little canola oil, minced garlic, salt, and pepper.
  • 2. 8 minutes on each side on medium heat.
  • 3. In a Crock Pot, add two cans cream of mushroom soup, 1 1/2 cups beef broth, 1/2 package dry onion soup mix, and quartered onions. Mix well.
  • 4. Add roast, potatoes, and carrots. Cover Crock Pot.
  • 5. Cook on low for 5 hours. I serve with drop biscuits, homemade applesauce, and green beans.

PERFECT PRESSURE COOKER POT ROAST RECIPE - (4.3/5)



Perfect Pressure Cooker Pot Roast Recipe - (4.3/5) image

Provided by á-1820

Number Of Ingredients 7

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth

Steps:

  • 1.Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil. 2.In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion. 3.Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

PERFECT POT ROAST



Perfect Pot Roast image

Yes, it can be done! Dh used to cringe when I mentioned 'pot roast'. I grew up loving the stuff. And now I've perfected a recipe for it. We drool all afternoon while it cooks. :)

Provided by Elmotoo

Categories     Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -5 lbs boneless beef chuck
kosher salt
pepper
seasoning, of choice
vegetable oil
4 tablespoons unsalted butter
3 large onions
1 (15 ounce) can beef broth

Steps:

  • Season 1 side of beef with salt, pepper & ___. I usually use ground thyme or ground ancho pepper. Use what makes you happy but keep it 'earthy' - this isn't the place for mint or herbes de provence. ;).
  • Heat a dutch oven to hot, add a couple TB oil & add meat, seasoned side down. Season the top side. When the bottom is nicely seared, flip over. When the other side is nicely seared, remove to a pan with sides to collect juices.
  • Preheat oven to 300°F.
  • While the meat is searing, peel, halve & thinly slice the onions.
  • Add butter & another 2TB oil to pan. When the butter has melted, add onions. Season with 1tsp salt. Stir to scrape up caramelized bits on the bottom. Cook slowly until caramelized, about 15 minutes.
  • Add can of beef broth & bring to a boil. Stir.
  • Add meat & any juices that have accumulated in the pan. Cover & put in 300F oven for 2.5 hours or so.
  • You will not need a knife. The liquid is essentially French onion soup.

Nutrition Facts : Calories 1188.5, Fat 89.3, SaturatedFat 38.4, Cholesterol 343.5, Sodium 660.1, Carbohydrate 10.6, Fiber 1.9, Sugar 4.8, Protein 81.4

PERFECT POT ROAST



Perfect Pot Roast image

Number Of Ingredients 8

3 pounds Chuck roast
3 tablespoons Olive oil
2 heads Onions, peeled and halved
8 heads Carrots cut into 2 inch pieces
1 cups Red wine, optional
3 cups Beef broth
3 sprigs Fresh rosemary
3 sprigs Fresh thyme

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.

PERFECT POT ROAST



Perfect Pot Roast image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 53

PERFECT POT ROAST



Perfect Pot Roast image

Make and share this Perfect Pot Roast recipe from Food.com.

Provided by Roxi3617

Categories     One Dish Meal

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs boneless beef chuck roast
5 potatoes, peeled and cut into chunks
8 ounces of peeled baby carrots
1 large onion, peeled and sliced
10 3/4 ounces cream of mushroom soup
1 ounce dry onion soup mix
salt, to taste
fresh ground pepper, to taste
1/4 cup water

Steps:

  • You'll need a 7 quart crock pot. Place the roast in the pot. You can dredge it in flour and brown it first but I don't bother. Add the potatoes, carrots, and onions, in that order. Sprinkle the onion soup over top and then dot with the mushroom soup. Sprinkle with salt and pepper, to taste, and pour in the water. Cover and cook on low for 7 hours. If I can, I like to stir after about 4 hours, to mix the gravy. Otherwise you can stir it before serving. Makes it's own gravy which I find to be thick enough. I hope you enjoy this as much as my family does.

Nutrition Facts : Calories 796.3, Fat 47.9, SaturatedFat 18.7, Cholesterol 156.7, Sodium 882.3, Carbohydrate 42.9, Fiber 5.2, Sugar 5.9, Protein 46.9

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