Best Weeknight Pot Roast Recipes

PERFECT POT ROAST

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.

WEEKNIGHT POT ROAST

Steps:

• Preheat broiler. Take the steak out of the refrigerator and let it come up to room temperature.
• Step.
• In the meantime, heat the EVOO, about 2 turns of the pan, and 2 tablespoons of butter in medium saucepot over medium-high heat. Once the butter is melted, add the mushrooms and cook about 5 minutes, until brown.
• Step.
• Add the onion, garlic, carrots, parsnips and herbs. Cook until veggies are tender, about 4-5 minutes. Add the potatoes and 3 cups of stock plus one cup of water. Bring up to a bubble then reduce heat and simmer 20-30 minutes.
• As the liquid simmers, place the London broil on a broiler pan. Rub it with about 2 tablespoons of EVOO and season it generously with salt and freshly ground black pepper.
• Place the meat under the broiler about 6 inches from the flame for 10-15 minutes, flipping it over halfway through to ensure even cooking. Remove the meat from the broiler and let it rest for about 5 minutes.
• Step.
• While the meat is resting, add the remaining 2 tablespoons of butter to a small skillet over medium-high heat. Once melted, add flour and cook about 1 minute. Whisk in the remaining stock, about a cup, the add the Worcestershire sauce and Dijon mustard. Once thickened, add the mixture into your saucepot with the veggies.
• Step.
• Ladle the veggie stew into shallow bowls. Cut the steak into thin slices and place it on top. Serve with a dollop of prepared horseradish on top and a nice hunk of crusty bread with butter on the side.

COMPANY POT ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
• Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
• Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.