Pot roast recipe?

Question

I'm having my in-laws over this coming weekend, and I would like to make a pot roast, does anyone have a family reciepe or one that they have tryed that is out of this world. I would prefer one that goes on top of the stove and simmers all day. Please help me thank you!

Answer 1

Savory Pot Roast

2 lbs Well trimmed boneless beef rump roast (or chuck shoulder pot roast)
2 tbsp Flour
1 tbsp Olive oil
1 1/2 cups Water
1/4 cup Balsamic vinegar
2 Packets (.17 oz) instant vegetable broth mix
1 Large (12 oz) Spanish onion, sliced
2 lbs Potatoes, cut into 1" pieces
6 Carrots, pared and cut into 2" pieces

Preparation
Coat roast with flour. In nonstick electric skillet, at 350, brown roast in oil; remove. Add water, vinegar, and broth mix to pot, and cook 1 minute, stirring.
Return roast to electric skillet; sprinkle with salt and pepper. Place vegetables around roast. Cover. Cook for 2 3/4 to 3 hours or until tender, turning once. Remove roast and slice. Remove vegetables to platter. Return beef to pan and simmer 5 minutes.

Answer 2

Pot roast was a standard growing up, and still continues to be in my parent's household. It requires slow cooking over low heat to ensure tender, flavorful meat. This is my mother's method.

3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise




1 Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.


2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and the lowest heat possible to maintain a low simmer (we cook our roast on the warm setting of our range).

3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.


After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.

Answer 3

I normally do this in an oven but my oven caught on fire last week and all I had to cook was a pot roast, the other day. I cut the roast up in littles pieces and put patatoes onion carrots in a WOK cooked it, then I added cream of mushroom soup and the onion soup that comes in a box with a can of water. We put soy sauce in the mixture while stirring it before we added the soup. it turned out to be the best pot roast we have ever had. We added season to tast. The best thing is it didn't take 3-5 hrs. It only took about 1hr. you can probably put it on low and it will work the same.

good luck

Answer 4

1 good quality beef roast
several potatoes, peeled and cubed
1 lb of raw baby carrots
1 small onion, diced
1/4 cup Worcestershire sauce
1 tablespoon minced garlic
1 bay leaf (or 1 teaspoon of minced bay leaves)
water
1 cup sliced raw mushrooms
2 cups red wine
kosher salt to taste

In a large pot, put the roast, onions, and spices. Put in enough water to allow about 3 inches of it in the bottom of the pot. Add Worcestershire sauce.

Heat until the water boils, and turn the heat to simmer. Add the wine.

About 90 minutes before you want to serve the meal, add the other ingredients.

Food is done when potatoes and carrots are tender. Remove everything from the pot and arrange on serving platter. Then you can make gravy from the drippings if you like.

Answer 5

Yankee Pot Roast
2 garlic cloves, minced
1 beef chuck roast (3 to 3-1/2 pounds)
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 cup tomato juice
4 medium carrots, sliced
2 medium onion, chopped
1 cup thinly sliced celery
2 bay leaves
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 medium potatoes, peeled and quartered
Rub garlic onto roast, then coat with flour. In a large Dutch oven, brown roast in oil. Add the tomato juice, carrots, onions, celery, bay leaves, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally.
Add potatoes; simmer for 30 minutes or until tender. Remove bay leaf. Remove roast and slice; serve with vegetables and gravy. Yield: 4-6 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=1348

Answer 6

COLA POT ROAST

Ingredients:

2 1/2 to 3 pound chuck or pot beef roast (Frozen works great!)
oil, salt and pepper
1 (1 ounce) envelope dry onion Lipton soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
10 fluid ounces Coke, beer or wine
5 stalks celery, chopped*
5 carrots, chopped*
1 medium onion, sliced
1 clove garlic, minced*

SEAR roast by first brushing some oil or spay PAM on the meat. Next step is to salt and pepper the roast. Then, broil meat for 15 minutes on each side (Or, until "crispy brown".) or bake in a 450 oven for 20 minutes. I like to place a metal baking rack over the dutch oven pot that I will be using. (It saves a dirty pan!)
2.SLICE your choice of vegetables (carrots, celery garlic) and place around the outside of roast.
3.COMBINE the onion soup mix, mushroom soup and Coke in a small bowl. Pour over the vegetables. Cover with lid. A glass lid works great!
4.BAKE at 350, covered, for one hour. Turn heat down to 225 degrees and bake for 2 to 4 hours or until tender. The baking time can vary a lot! If the gravy is too "thin", remove the lid the last half hour or add "Wondra" flour to it to thicken.
5.SERVE: Remove from oven, let cool for 10 minutes and slice meat. Serve with mashed potatoes and biscuits.
Makes 4 servings. 215 calories per serving.
5. SUGGESTIONS: One can added 75 oz. brown gravy mix, Worcestershire sauce or beef bouillon to mushroom soup mixture.

Answer 7

Texas Pot Roast
3 to 4 lbs boneless beef top loin roast
1 1/2 Open pit bbq sauce
1/2 c worcestershire sauce
1/2 c molasses or dark corn syrup
1/2 tsp galic powder
1/2 tsp onion powder
Alvocadoslices for garnish
Tomatoes slices for garnish
Curly endive for garnish
To make sauce in med bowl combine bbq sauce, worecestershire sauce, molasses,garlic powder and onion powder;set oven temp at 350. bake roast for 2 1/2 to 3 hrs ladaling sauce over roast every 30 minutes until done, remove roast from oven set on platter and garnish with Alvocado slices, tomatoes slices and curly endive-makes 12 to 14 servings.

Answer 8

I prefer pot roast that cooks in a "slow" oven. I put a large brisket into a Reynold's foil Hot Bag, cover the meat with dry onion soup, apricot jam and Wishbone western dressing (or similar red color dressing). Close tightly and place into baking pan to catch any leakage (hopefully none, since it makes great gravy). Cook about an hour per pound in a 325 degree oven. Slice and enjoy. Pray for leftovers, it's even better the next day.

Answer 9

Italian Pot Roast:

To make ahead, chill baked roast overnight. Cut into thin slices, and place in a 13- x 9-inch baking dish. Top with gravy. Bake at 350? for 30 minutes or until thoroughly heated. Serve with roasted potatoes.

1 (4 1/2-pound) rib-eye roast, trimmed*
2 tablespoons vegetable oil
1 (15-ounce) can tomato sauce
1/2 cup red wine
2 large tomatoes, chopped
1 medium onion, minced
4 garlic cloves, minced
1 tablespoon salt
1 tablespoon pepper
2 teaspoons chopped fresh or 1 teaspoon dried basil
2 teaspoons chopped fresh or 1 teaspoon dried oregano
1 (16-ounce) package red potatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 cup beef broth or water
Garnish: chopped fresh parsley

Cook roast in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until browned on all sides.

Combine tomato sauce and next 8 ingredients; pour sauce mixture over roast in Dutch oven.

Bake, covered, at 325° for 3 hours or until roast is tender. Remove roast from Dutch oven, and keep warm; reserve drippings in Dutch oven.

Place potato wedges in a lightly greased 15- x 10-inch jellyroll pan. Bake at 450° for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Skim fat from drippings in Dutch oven. Whisk together flour and beef broth until smooth; add to drippings. Cook mixture, stirring constantly, over low heat 8 minutes or until thickened.

Cut roast into thin slices. Arrange roast and potatoes on a serving platter. Garnish, if desired. Serve with tomato gravy.

*1 (4 1/2-pound) boneless beef rump roast, trimmed, may be substituted. Bake, covered, at 325° for 2 hours and 20 minutes or until tender.

Yield: 6 to 8 servings

Answer 10

this is actually for in the oven overnight

put your roast in a roasting pan mix together 2 large cans of cream of chicken soup and 2 packages of dry onion soup mix pour over your roast and cook on 250 degrees over night it melts in your mouth yummy about an hour before its done you can place your carrots and potatoes in it