Cooking A Pot Roast Food

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PERFECT POT ROAST

2022-06-19



Perfect Pot Roast image

Cooking meats, I have to confess, isn't my specialty. But everyone who tastes this main-course dish wants more! I'm a mostly at-home mom. I like to sew and read. I also enjoy gardening-we grow a good-sized patch, and it's so nice to have fresh-picked tomatoes and spinach when I make salads.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients:

  • 1 teaspoon seasoned salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 beef chuck pot roast (3 to 4 pounds)
  • 1 tablespoon olive oil
  • 3/4 cup water
  • 1 large onion, chopped
  • 1/4 cup chopped green pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons dried parsley flakes
  • 1/4 teaspoon dried thyme
  • All-purpose flour

Steps:

  • Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender. , Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan. , For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.

Nutrition Facts :

ULTIMATE POT ROAST

2022-06-19



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

Ingredients:

  • 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
  • 2 teaspoons pepper
  • 2 teaspoons salt, divided
  • 2 tablespoons canola oil
  • 2 medium onions, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup dry red wine or reduced-sodium beef broth
  • 2 cups reduced-sodium beef broth
  • 1 pound small red potatoes, quartered
  • 4 medium parsnips, peeled and cut into 2-inch pieces
  • 6 medium carrots, cut into 2-inch pieces
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

BASIC POT ROAST

2022-06-19



Basic Pot Roast image

This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike. The ingredients call for beef or veal stock, but chicken stock will do in a pinch - indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor.

Provided by Florence Fabricant

Categories     dinner, one pot, roasts, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 4 pounds boneless beef rump or top round in one piece
  • 2 cups finely chopped onions
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 3 cloves garlic, minced
  • 3 1/2 cups beef or veal stock
  • Salt and freshly ground black pepper
  • 1 1/2 teaspoons dried thyme
  • 1 bay leaf
  • 2 tablespoons tomato paste

Steps:

  • Preheat oven to 350 degrees.
  • Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the onions, carrots and celery and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the stock.
  • Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the thyme and the bay leaf. Return the meat to the casserole.
  • Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
  • To serve at once, remove the meat from the casserole and set aside. Strain the cooking liquid and puree the vegetables in a food processor or a blender. Return the cooking liquid to the casserole and stir in the pureed vegetables and the tomato paste. Bring to a boil and cook for about five minutes until the sauce has thickened slightly. Season to taste with salt and pepper.
  • Slice the meat and arrange on a platter. Spoon some of the hot sauce over the slices and pass the rest alongside.
  • Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day steps 5 through 7 of this recipe can be followed. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 949 milligrams, Sugar 4 grams

Top Asked Questions

  1. How to cook a pot roast in the oven?
    How to Make a Pot Roast -- Oven Directions. Preheat the oven to 325 degrees F. Prepare as directed above, except in Step 3, bake pot roast, covered, for 1 hour. Add the vegetables and potatoes as directed. Cover and bake 45 to 60 minutes more or until the meat is tender.
  2. 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.
  3. What do you add to a pot roast to cook it?
    Sauté the Vegetables Pot roast recipes often include chopped or diced onions, carrots, and celery that cook along with the roast to make a flavorful sauce. After searing the meat, remove it from the pot and add the vegetables. You might have to add a little oil if the pot is too dry.
  4. How to cook a chuck roast in the oven?
    Watch how to make this recipe. 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. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so.

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