The BEST Oven Pot Roast EVER!!! | Oven Pot Roast Recipe
INGREDIENTS
1 tablespoon olive oil
1 3-pounds boneless chuck roast
2 stalks of celery, sliced
2 large carrots, sliced
2 medium yellow onions, sliced
5 cloves garlic, minced
4 sprigs of fresh thyme
6 russet potatoes, cut into wedges
kosher salt
ground black pepper
Garlic powder
Dried Parsley
2 cups beef broth
INSTRUCTIONS
Preheat oven to 350 degrees.
Season both sides of the chuck roast evenly with all seasoning listed above. Use your judgment when adding the Seasoning, you will not the meat.
In a large dutch oven over medium-high heat, add your olive oil, when the oil is hot, add the seasoned chuck roast.
Brown the chuck roast on each side until you see a nice brown crust, about 3 minutes on each side. Remove the chuck roast from the pan and set it aside.
Turn the temperature down to medium-low, then add the chopped carrots and sliced celery, and onions to the pot. Cook the vegetables for five minutes, until the vegetables start to turn golden brown. Add the garlic and thyme and cook for about two minutes.
Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot.
Cook pot roast for 3 to 4 hours, checking at three hours. Once fork tender, take the roast out of the oven.
Serve with vegetables and pan drippings.
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Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker
This is the best ever beef pot roast made in the slow cooker. The beef is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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Michael Symon's Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network
Cook along with Michael as he finishes this savory roast with the bright flavors of fresh mint and lemon zest, which make it great for any season!
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Pot Roast with Carrots, Shallots, Mint and Lemon
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 5 hr (includes basting time)
Active: 5 hr
Yield: 6 to 8 servings
Ingredients
One 5-pound chuck blade roast, silver skin removed
Kosher salt
1 pound slab bacon, large dice
Olive oil, if necessary
10 shallots, peeled and left whole
4 medium carrots, cut into 2-inch pieces
5 to 6 cloves garlic, peeled and smashed
10 sprigs thyme, tied with butcher's twine
16 ounces apple cider
2 tablespoons coriander seeds
2 fresh bay leaves (dry are OK, too)
Four 12-ounce lager or porter beers
1 cup chicken or beef stock (preferably homemade)
1 cup mint leaves, torn
1 to 2 lemons, zest only
Directions
Sprinkle the beef liberally with salt (about 4 tablespoons) and then refrigerate overnight, preferably on rack.
Pull the beef out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
Render the bacon in a large Dutch oven over medium-high heat until slightly crispy, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and reserve.
Brown the beef on all sides in that same pan over medium-high heat, about 3 minutes per side. As you brown the smaller sides, add the shallots and carrots and begin to brown them. Once all sides of the beef are browned, remove to a plate. Add the garlic and thyme to the remaining vegetables with a pinch of salt and sweat until you get a slight caramelization and the vegetables start to release their aromas, about 4 minutes.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelization into the sauce. This step will give you more depth to the finished sauce and add a layer of richness. Add the coriander and bay leaves, then the beer. Bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to go three-quarters of the way up of the roast (about 1 cup, keeping in mind that the cooking liquid will reduce while it's in the oven).
Baste the beef with the liquid, top with a lid and put it in the oven. Cook until tender, basting every hour, 3 to 4 hours.
Remove the roast from the oven and skim any excess fat. Break the roast apart in the pan so that there are large chunks in the liquid. Gently remove the chunks of roast to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest. Add a couple of spoonfuls of the braising liquid on top to spread the lemon and mint flavors throughout the dish. Serve.
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Michael Symon's Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network
How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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This Easy Dutch Oven Pot Roast is the Perfect Family Sunday Dinner!
In this recipe, you'll get a tender and juicy pot roast that will be perfect for a cold winter night. With just a few simple ingredients, this recipe is guaranteed to be a hit with everyone in the family. Whether you're a beginner or a seasoned cook, this Dutch oven pot roast is a great recipe to try out!
#potroast #cowboycooking
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The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature. Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Salt, pepper, garlic, onion powder
Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)