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How To make Old Fashioned Pot Roast Ii
3 lb Boneless pot roast (to 3.5)
rump, chuck or round 1 Envelope Lipton Recipe
:
Secrets onion soup mix 2 1/4 c -- Water
In Dutch oven, brown roast over medium heat. Add onion soup mix blended with water. Simmer, covered, turning occasionally, for 2 1/2 hours or until tender. If desired, thicken gravy. Also good (according to their package) with their beefy onion and onion-mushroom soup mixes. Recipe on Lipton's onion soup mix package.
How To make Old Fashioned Pot Roast Ii's Videos
Old Fashioned Pot Roast
Nothing brings the family together at the table like a traditional old fashioned pot roast like this. Grab everything you need at your local Heinen's Grocery Store and get cooking.
INGREDIENTS:
For the Pot Roast:
3-pound boneless beef chuck roast
2 tablespoon of olive oil
2 sliced yellow onions
4 diced cloves of garlic
2 cups of sliced cremini mushrooms
2 tablespoons of flour
6 cups of beef stock
10 sprigs of fresh thyme
1 bay leaf
6 sliced carrots
3 sliced stalks of celery
2 peeled and sliced parsnips
Kosher salt and pepper to taste
For the Mashed Potatoes:
2 pounds of baby Yukon potatoes, skin on
2 tablespoons of olive oil
2 tablespoons of sour cream
2 tablespoons of unsalted butter
2 ounces of shredded Parmesan cheese
Kosher salt and pepper to taste
PREPARATION:
Pot Roast:
1. Season the chuck roast on all sides with salt and pepper and set aside.
2. Pour the olive oil in a hot large dutch oven pot on high heat and sear the beef on all sides until it is golden brown and set aside.
3. Add the onions, garlic and mushrooms to the pot and caramelize on high heat, about 12 to 15 minutes.
4. Sprinkle the flour onto the vegetables in mix together.
5. Next, add the beef back to the pot on top of the onions, garlic and mushrooms along with the beef stock, thyme, bay leaves and salt and pepper and simmer over low heat for 2 ½ hours.
6. Add the carrots, celery and parsnips to the dutch oven pot and simmer for 1 more hour before serving.
Potatoes:
1. Boil the Yukon potatoes in a large pot of boiling salted water until they are cooked through, about 12 to 15 minutes.
2. Strain the potatoes and return them back to the pot and using a hand masher mash them together along with the olive oil, sour cream, butter, cheese, salt and pepper until combined.
3. To Serve: Slice or shred apart the beef and serve alongside the simmered vegetables and mashed potatoes.
Optional: Use the gravy from the pot roast for the mashed potatoes
Best Old Fashioned Pot Roast
Best Old Fashioned Pot Roast
OLD SCHOOL POT ROAST (SUNDAY DINNER RECIPE IDEAS SEGMENT)
OLD SCHOOL SMOTHERED POT ROAST
This is a simple awesome dish
You can eat them with white rice or mashed potatoes
Very yummy and wholesome
Recipe
5lbs beef shoulder
2 tablespoons tomato paste(optional)
1 cup pearl onions
1 cup large chopped celery
1 cup frozen English peas( optional)
1 cup baby carrots or sliced carrots
5 ea small Yukon gold potatoes quartered
Salt and pepper
1 quart water or old school beef stock
Season beef with salt and pepper
brown in skillet with vegetable oil
After browning add beef to roasting pot and add carrot and celery to pot
cook for 5 minutes
add tomato paste and cook for 2 minutes
Add 3 tablespoons flour to remaining oil in skillet and brown slightly
Add 1 quart of water or beef stock to skillet and cook for an additional 5 minutes
Add remaining vegetables and potatoes
Add beef back to pot
Place in 350 degree oven and cook for 2- 3 hours
ENJOY OVER WHITE RICE OR MASHED POTATOES
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Better Than Grandma's Old Fashioned Pot Roast
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Print Recipe -
Broken Reality Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
SLOW COOKER HOME STYLE POT ROAST RECIPE | BEEF | EASY COOKING TUTORIAL | #POTROAST #CHUCKROAST
Hey y'all and welcome back! Today we're getting into a good old-fashioned Sunday Dinner Roast! This recipe is super simple and super easy to make! Let me know in the comments how you liked the recipe.... and if you haven't already, don't forget to comment, like, share, and subscribe! I truly appreciate your support and enjoy sharing my recipes with you.
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FULL LIST OF INGREDIENTS:
- 1 Medium Sized Beef Chuck Roast
- 6-8 Petite Red Potatoes, Halved
- 1 Small White Onion, Roughly Chopped
- 1 16 oz Package of Baby Carrots
- Salt to Taste
- Olive Oil for Searing
Sauce Ingredients:
- 1 to 2 Cups Beef Broth or Water
- 1 0.87 oz Packet of Brown Gravy Mix ( )
- 1 Tsp All Purpose Flour
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Paprika
- 1 Tbsp Montreal Steak Seasoning (
- 1 Tbsp Seasoned Salt or Salt
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Minced Garlic
- Black Pepper
- 1 Tsp Dried Thyme
- Dried Parsley
Perfect Pot Roast Recipe on the Stove Top
Here's a perfect pot roast recipe you can cook on the stove top that is super simple and tastes fantastic. My mama likes a boneless chuck roast and prefers a beef bouillon paste for seasoning the roast, but any seasoning rub will work. Throw your chuck roast in a pot on the stove and it practically cooks itself. If you've ever wondered how to cook the perfect pot roast, look no farther
than this recipe.
More details and a printable copy of this pot roast recipe can be found at
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What you need for this Pot Roast Recipe
BONELESS CHUCK ROAST
SEASONING RUB
How to Cook a Perfect Pot Roast on the Stove Top
Buy a roast with some fat in it. Marbling in the meat adds flavor and juiciness; the thinner and richer the marbling, the better.
For a stove top roast preparation, use a pot with a tight fitting lid and a heavy bottom.
Season the roast generously with salt, pepper, and whatever seasonings you like. A beef bouillon paste like my mama uses in the video is delicious.
Place the pot on the stove with just a few spoonfuls of water in the bottom and add the roast.
Lightly brown the roast on high heat for a few minutes.
Reduce the heat down to low, and cover the pot with a lid.
Check the roast periodically.
The beef will release it's flavors and cook in it's own juices.
Once the roast cooks out it's juices, it will begin to reduce.
About an hour into cooking, turn the roast.
Continue cooking until the roast cooks down to it's grease and drippings.
Remove the lid, raise the heat to medium, and brown the meat a final time in it's grease.
Remove meat from the pot.
Want Gravy?
To make beef gravy from the drippings, add a bit of flour and mix well over medium heat. Stir for about
1 minute until the flour and fat are well incorporated and the flour gets a bit of color. Raise the temperature and stir in broth or water and continue
stirring until the mixture begins to boil and thicken, and extra salt and seasoning as desired and pour into a gravy bowl.
And that's it!
Give this easy pot roast recipe a try and let me know what you think, and bon appétit!