Best Susans Pot Roast Based On Mamas Pot Roast Recipes

SASSY POT ROAST

Sassy Pot Roast image

I love walking into my home after a long day and smelling this lovely pot roast. You can add potatoes and carrots to round out the meal, and the leftover meat makes a comforting soup for the next night. -Susan Burkett, Monroeville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 boneless beef chuck roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
1 large onion, chopped
1 can (8 ounces) tomato sauce
1/4 cup water
1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon paprika

Steps:

Sprinkle beef with salt and pepper. In a large skillet, brown beef in oil on all sides; drain., Transfer to a 4-qt. slow cooker. Sprinkle with onion. Combine the remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. If desired, thicken cooking liquid.

Nutrition Facts : Calories 243 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 443mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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.

SUSAN'S SUNDAY POT ROAST

Susan's Sunday Pot Roast image

This is the basic version, You can thicken the jus to a gravy, add zucchini, summer squash, green beans or other veggies as desired. We love LOTS of carrots so add as much as you like. My familiy likes this served over rice.

Provided by Susan Din

Categories Roasts

Time 2h30m

Number Of Ingredients 13

Ingredients

1 3-5 lb chuck roast, shoulder roast, texas broil
3-4 medium garlic cloves quartered
2 tsp each-salt and pepper mixed in a small bowl
2 Tbsp vegetable oil
1 large jumbo onion, quartered
3 large stalks celery cut in chunks or slices
1/2 c optional-dry red wine
2 cubes knorr beef bouillon, or equivilent and water to cover/or canned beef broth to cover
2-3 sprig(s) fresh thyme, or 1 tsp dry thyme
1-2 lb carrots, peeled and cut however you desire-chunks, sticks etc.
2-3 lb potatoes, peeled and quartered
optional-squashes, beans, other vegetables as desired
optional-1 can tomatoes

Steps:

1. Using a paring knife, cut deep narrow slits down into the meat and stuff each pocket with a sliver of garlic and a large pinch of salt/pepper mixed.
2. Heat oil in a dutch oven over medium high, and deeply brown both sides of the roast. Remove to a plate and add the onion and celery, and cook stirring for 2-3 minutes.
3. Add the wine if using, deglazing the pan, or just add the water/broth to deglaze.
4. Add the bouillon cubes, and meat to the pan(make sure to get all the juices from the plate) Bring to a boil over high, reduce heat to a simmer.
5. Add the carrots and thyme to the pot, cover and simmer for 1 hour.
6. Check liquid level, add potatoes and other veggies if using. Cover and cook another 60 minutes.
7. At the 2 hour point, check the meat for tenderness, and cook additional time if needed. Add more liquid at any point if needed. Adjust salt/pepper. Serve as desired.

MOMMA NEELY'S POT ROAST

Momma Neely's Pot Roast image

I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast. Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I add a bit of broth and flour to the juices, then reduce it down to make a nice gravy.Time does not include resting time. This is VERY good, please try it soon! Adapted from Food Network.

Provided by Scoutie

Categories Roast Beef

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (3 -4 lb) round roast (or chuck roast})
kosher salt & freshly ground black pepper
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 garlic cloves, 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 fresh 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.

GRANDMA'S BEST POT ROAST

Grandma's Best Pot Roast image

The simplest and best pot roast recipe ever, straight from my grandma's kitchen!

Provided by Abbie Persichetti

Time 5h

Yield 6

Number Of Ingredients 7

Ingredients

1 (3 pound) bottom round roast
1 large yellow onion, roughly chopped
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon garlic powder, or to taste
1 cup water
1 tablespoon all-purpose flour

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
Meanwhile, whisk water and flour together in a small bowl.
Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
Slice roast and serve alongside gravy.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g

MAMA'S AMAZING POT ROAST (CROCK POT)

Mama's Amazing Pot Roast (Crock Pot) image

My mother's incredible pot roast with a flavor loved by everyone in the family - even our 1 1/2 year old!

Provided by KissKiss

Categories Roast Beef

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless chuck roast (also called pot roast)
olive oil, to coat
Worcestershire sauce, to taste
McCormick's Montreal Brand steak seasoning, to taste
salt and pepper, to taste
4 -5 medium carrots, sliced in 2-inch segments
2 stalks celery, chopped
3 medium red potatoes, cut into eighths
1/2 onion, chopped
14 1/2 ounces diced tomatoes, drained (leave a little liquid behind)
10 1/2 ounces beef broth
1 tablespoon cornstarch
8 cups cooked white rice, buttered

Steps:

Coat the pot roast with olive oil and a few shakes of Worcestershire. Season generously with Montreal Steak Seasoning. You can marinate overnight or use immediately.
Place half the cut vegetables (onion, celery, carrots and potatoes) on the bottom of the crock pot, and season with salt and pepper.
Place the pot roast on top of the vegetables.
Place the remaining vegetables on top of the pot roast, and season with salt and pepper.
Pour the can of tomatoes and the can of beef broth evenly over the ingredients. Season one last time with salt and pepper.
Crock on low all day (10 hours) or change time/temp to suit your needs. An hour before dinner, make a mixture of cornstarch and water (equal parts) and add to crock pot to thicken the liquid.
Serve over hot buttered rice.

Nutrition Facts : Calories 629.2, Fat 23.2, SaturatedFat 9.1, Cholesterol 78.6, Sodium 500.9, Carbohydrate 74, Fiber 3.8, Sugar 4.6, Protein 28.6

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.