Best Whiskey 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.

PIONEER WOMAN'S PERFECT POT ROAST

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.

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.

BOURBON POT ROAST (CROCK POT)

Steps:

• Heat shortening in skillet and brown meat on all sides.
• Combine all ingredients in cooker and add browned meat.
• Cook on low 10-12 hours or on high for 5-6 hours.