Beef Pot Roast In Oven Food

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SIMPLE BEEF POT ROAST

2011-10-13



Simple Beef Pot Roast image

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 9

Ingredients:

  • 1 tablespoon vegetable oil
  • 3 ½ pounds beef chuck pot roast
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • ¼ cup butter
  • 1 teaspoon dried rosemary

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
  • Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
  • Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.6 g, Cholesterol 140.6 mg, Fat 39.2 g, Fiber 1.5 g, Protein 31.7 g, SaturatedFat 16.8 g, Sodium 883.5 mg, Sugar 2.5 g

BEEF POT ROAST

1999-09-30



Beef Pot Roast image

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

Ingredients:

  • 2 teaspoons olive oil
  • 4 pounds boneless chuck roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  • Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g

MOMMA NEELY'S POT ROAST

2022-06-18



Momma Neely's Pot Roast image

Cook Momma Neely's Pot Roast recipe from Down Home with the Neelys on Food Network for a special occasion meal your family will love.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients:

  • 1 (3 to 4-pound) boneless bottom round roast
  • Kosher salt and freshly ground black pepper
  • 1/4 cup vegetable oil
  • 2 yellow onions, peeled and quartered
  • 3 cloves garlic, 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 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.

Top Asked Questions

  1. How to cook a pot roast in an oven?
    This oven baked pot roast is a delicious and comforting meal that's perfect for a family dinner. Preheat the oven to 350˚ F. Spray the bottom of a Dutch oven, or large pan with cooking oil or nonstick spray. Heat the Dutch oven or pan over medium high heat. Place the roast in the bottom of the pan. Brown it on both sides.
  2. How to cook pot roast with vegetables and gravy?
    A classic comforting pot roast with vegetables and gravy plus there's an oven and slow cooker option. Preheat oven to 350F (180C). Heat olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 1 minute on each side, until browned all over.
  3. How do you cook a roast in a Dutch oven?
    Read the full recipe after the video. Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme.
  4. What is a beef pot roast?
    Our beef pot roast is a succulent, tender feast that will satisfy all your meat-and-potato cravings. Whether you're looking for how long to cook a roast in the oven or the slow cooker, we've got the answers. Vegetables cooked with the roast recipe make for a simple, but filling meal. Read the full recipe after the video.

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