pot roast i need a recipe for 10 points?

Question

a good easy recipe

Answer 1

My Pot Roast Recipe
1 Beef Roast whatever type you prefer
1/2 Cup of Water
1 Packet of Hidden Valley Ranch Dry Mix
1 Packet of Good Seasons Italian Dressing Mix
1 Packet of McCormicks Brown Gravy Mix
Small Red Potatoes
Baby Carrots
Small yellow onion

Spray a cake pan with pam, put the roast in, and the red potatoes, baby carrots, and the cut up onion all around. In a bowl mix together all the packets and water and put most of it on the roast and a little on the veggies. Bake in the oven at 350 degrees until the roast is done, usually about 2 hours for me. It will taste sooooo good!

Answer 2

Ingredients
4 pounds Boneless beef roast 1/2 teaspoon Ms. Dash
1 tablespoon Oil 1/2 teaspoon Beau Monde seasoning (or salt)
1 tablespoon Butter 1/2 teaspoon Garlic pepper
1 Large onion, sliced GRAVY
1 can (14 1/2 oz) stewed tomatoes 3 tablespoon Flour
1 cup Beef broth 1/4 cup Cold water
1 Small jar prepared horseradish


Instructions
I put everything except the additives for gravy into either a roaster (covered), or a crockpot and let it cook on a low temperature (300 F) for 4 or 5 hours. Then, remove meat to serving plate and keep warm; dissolve flour in cold water, then add 2 TB hot cooking liquid. Add to remainder of cooking liquid, and stir constantly until thickened. Serve sliced meat with hot gravy.

Makes 6-8 servings and 1 quart of gravy. Enjoy!

Answer 3

Roast- Beef or Pork

There are many ways to cook this and all are delicious.

You can season the roast and to lock in all the juices you can flour it and brown it with a little oilon the stove first. Depending on the vegetables you are interested in through them in the pot.

Are u interested in a real gravy?

Take 2 table spoons of the oil from the browning process. Put it in the pot and sprinkle flour in and wait until it browns. Take some Onions, sprinkle of choice seasons - Season salt, salt , pepper, garlic powder. Pour 2 cups of water in and let simmer. Put your meat in a baking dish pour gravy in bowl, put veggies in depending on how firm you want them estimate your time. Set timer depending on the size and weight of roast. Usually an hour or 2.

Good luck

Answer 4

Easy Crockpot Beef Roast

1 chuck or rump Beef Roast (sized for your crockpot)
1/2 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix

Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain (electric knife works best).

It makes great tasting gravy too, that tastes like you browned it and simmered it all day on the stove.

Answer 5

Best Ever Pot Roast

3-4 lbs pot roast
2 tablespoons cooking oil
5 ounces beef broth
1 lb baby carrots
4 red potatoes, quartered or in eighths, depending on size
3 onions, quartered
2 tablespoons flour

Brown roast on all sides in oil on med-high heat.
Transfer roast to small roasting pan.
Save pan you browned the roast in, but do not wash.
Pour broth over roast.
Cover pan and roast@ 350*F for two hours.
Add vegetables.
Cover and continue roasting for 1 hour or until vegetables are tender.
Remove roast and vegetables to serving platter.
Cover and keep warm.
Add 4 tbsp drippings to original pan.
Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
Add remaining drippings, stirring constantly until slightly thickened.
Serve sauce drizzled over roast and roasted vegetables.

Answer 6

one beef roast
beef broth large box
large onion
garlic
salt
pepper
flour
water
oil for browning off

on a large stock pan heat oild salt and pepper the raost brown on all sides. remove raost aa cook onions and garlic. then add raost back and carton of beef broth bring to a boil reduce heat and simmer for 3 hours till tender. remove roast and then take a wisk and break up the onion in the liquid combiune small amount of flour and water return the broth to a full boil while wisking add a little flour and water mixter this is to thicken for a gravy for mashed potatoes.
This is my husband's 89 year old grandmothers recipe very good!!!

Answer 7

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Pot Roast with Roasted Vegetables
Ingredients
Pot Roast:
1 (4-pound) beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 large onion, sliced
2 carrots, peeled, thinly sliced
2 ribs celery, thinly sliced
5 cloves garlic, smashed
2 tablespoons all-purpose flour
1/2 cup red wine
1 (15-ounce) can chopped tomatoes, in juice
2 cups beef broth, homemade, or low-sodium, low-fat
3 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves
1/3 cup coarsely chopped fresh flat-leaf parsley, optional

1 tablespoon red wine vinegar

Roasted Vegetables:
5 carrots, peeled, cut into thirds
3 medium turnips, peeled and cut into 6 wedges
2 medium red onions, peeled, cut into 6 wedges
2 medium parsnips, peeled, cut into thirds
About 5 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper

Instructions
Preheat the oven to 350 degrees F.

Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil
to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate.
Pour all but about 2 tablespoons of the oil from the pan.

Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the
flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and
cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the
roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2
hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.

Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt,
and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.

Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring
the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper,
to taste. Keep the roast warm in the sauce until ready to slice.

Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top
and serve the remaining in a sauceboat on the side.

Answer 8

Grab your usual pot roast from the store and 2 cans of beef broth. Throw it in the crock pot with veggies of your choice and let it cook for the rest of the day. Enjoy!

Answer 9

roast
potatoes
carrots
celery
onions (lots)
package of onion soup mix

combine, add some water -i only use enough to cover the bottom 1in of the pan-cook. I love using my crock pot, but this also works in an oven at 350 for 2 hours to 2 1/2 hours

Answer 10

Brown bottem round on all sides in pot

Add 1 med onion, sliced

add 2 tabelspoons vinager
3 beef bullion cubes
teaspoon gravy master
a few bay leaves
heaping tabelspoon of all spice
2 tablespoons sugar
salt and pepper
cover with water
bring to boil
slow boil covered till fork tender, turning evey 1/2 hour