Best Set It And Forget It Pot Roast Recipes

Set-It-and-Forget-It Pot Roast image

Provided by Valerie Bertinelli

Time 2h40m

Yield 8 servings

Number Of Ingredients 11

2 - 2 ½ pounds beef chuck roast
10 cloves garlic, halved
½ tsp kosher salt
Freshly ground black pepper
1 Tbsp extra-virgin olive oil
3 carrots, cut into large bite-sized chunks
2 onions, thickly sliced
2 bay leaves
4 cups (1 bottle) dry white wine
1 cup low-sodium chicken stock
1 ½ pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces

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 image

Provided by Chef Porkpie

Time 8h40m

Yield 8-16 serving(s)

Number Of Ingredients 8

2 -4 lbs beef roast or 2 -4 lbs pork roast
2 -3 lbs carrots, peeled and julienne cut
4 -8 potatoes, well scrubbed and cut into 2-inch pieces
1 (10 1/2 ounce) can cream of mushroom soup
2 sweet yellow onions
5 -6 garlic cloves, finely minced
2 -4 tablespoons olive oil
salt & pepper

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!