Recipes for "pot roast"

1. Preheat the oven to 325° F.

2. Arrange the onions, shallots, and garlic, in the bottom of a large, oven-safe Dutch oven.

3. In a bowl, mix the paprika, cumin, oregano, thyme, cayenne, and season with 2 teaspoons of salt. Place the roast on the onions, then rub all over with the spice mix. Pour over the beer and lemon juice. Add 1/3 cup water. Cover and roast for 3 to 4 hours or until very tender.

4. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it using two forks.

5. Simmer the remaining sauce left in the pot with the butter, until just barely reduced. Toss the beef with the sauce.

6. Stuff the beef and onions into warmed pitas with tzatziki. Then add lettuce, red onions, and herbs. Drizzle over more tzatziki. YUM! Enjoy!

1. Arrange the onions, shallots, and garlic, in the bowl of the crockpot.

2. In a bowl, mix the paprika, cumin, oregano, thyme, and cayenne, and season with 2 teaspoons of salt. Place the roast on the onions and rub all over with the spice mix. Pour over the beer and lemon juice. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours.

3. Remove the meat from the pot and shred it using two forks.

4. Crank the heat on the crockpot to HIGH and cook the remaining sauce with the butter until just barely reduced. Toss the beef with the sauce.

5. Stuff the beef and onions into warmed pitas with tzatziki. Then add lettuce, red onions, and herbs. Drizzle over more tzatziki. YUM! Enjoy!

1. Preheat the oven to 325° F.

2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and black pepper. Roll the sausage into tiny meatballs and arrange around the roast.

3. Add the onions, garlic, carrots, celery, Italian seasoning, bay leaves, and thyme. Pour over the tomatoes, add the tomato paste, the wine, 2 cups water, and the star anise (if using.) If you have a parmesan rind, add that too! Cover and roast for 3 1/2 to 5 hours or until very tender. Shred the meat in the sauce, it should be falling apart. Discard the star anise and bay leaves.

4. When ready to serve, cook the pasta according to package directions. Drain. Add the pasta back to the pot. Spoon over the Sunday sauce. Add the cream, parmesan, and butter. Toss to combine.

5. Serve with lots of parmesan and crispy butter-fried herbs. Enjoy!

Preheat the oven to 300 degrees F (150 degrees C).

Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.

Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.

Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.

Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.

Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.

Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.

Preheat the oven to 300 degrees F (150 degrees C).

Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.

Pour 3 cups water into the baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.

Bake in the preheated oven until roast is browned and cooked through, about 3 hours.

Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange them around roast.

Reduce oven temperature to 200 degrees F (95 degrees C). Place the platter with roast and vegetables in the oven to keep warm.

Pour remaining pan juices into a saucepan; bring to a boil. Stir together remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Preheat the oven to 350 degrees F (175 degrees C).

Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.

Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.

Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.

Gather all ingredients.

Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Pour in broth.

Combine potatoes, carrots, onion, soup mix, and remaining 2 tablespoons oil in a resealable plastic bag. Seal the bag and shake until vegetables are evenly coated.

Pour mixture into the pressure cooker and spread out evenly.

Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build. Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Transfer roast and vegetables to a serving platter, leaving drippings in the pot.

Select the Sauté function and bring drippings to a boil. Combine water and cornstarch in a bowl; pour into the drippings. Cook, stirring frequently, until gravy is slightly thickened, 2 to 3 minutes. Season with garlic salt and pepper. Slice roast and serve with vegetables and gravy.

Set the beef on a plate and sprinkle it with the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, rubbing it into the meat.

If your slow cooker has a trivet, place it in the pot (this makes removing the roast easier.) Add the meat, stock, and garlic to the pot and cook for 5 hours on low in a slow cooker, or in an instant pot on ‘slow cook’ set to ‘normal’.

Add the potatoes, carrots, and onions to the pot. Close the lid and cook for 3 more hours, or until the vegetables are tender.

Remove the meat from the pot and slice it into 1/2-inch thick slices. Discard the garlic cloves.

Serve the slices on a platter surrounded by the vegetables or in individual shallow bowls.

Spoon some of the broth over the meat and vegetables and sprinkle with parsley.

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If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. In many supermarkets chuck roasts will already be properly trimmed.

Salt the roast well and set aside at room temperature while you prepare all the other vegetables.

Pour a little water into a Dutch oven or other heavy, lidded pot. Set the pot over medium heat and add the diced pancetta. As soon as the water begins to simmer, lower the heat to medium-low and slowly crisp up the pancetta; the water allows some of the fat in the pork to render out without charring the pancetta.

When the pancetta is crispy and brown, remove it with a slotted spoon and set aside.

Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, increase the heat to medium and brown all sides in the pot.

Once the meat has browned remove it to a bowl and add the onions, carrot and celery. Sprinkle salt over the vegetables while they cook. Increase the heat to medium-high and sauté for 2-3 minutes.

Add the tomato paste and stir well, sauté for another 1-2 minutes. Add the garlic and cook a minute more.

Increase the heat to high and add the tomatoes, the pancetta, herbs and red wine. Nestle the beef roast into the pot, cover, place in the 300°F oven and cook for 3 hours. At the halfway point, use tongs to turn the beef roast over.

Remove the pot from oven and transfer beef to a large bowl; tent with foil to keep warm. Allow the liquid to settle in the pot for a few minutes, if you'd like, skim off some of the fat with a wide shallow spoon. If you have an immersion blender, use it to blend the contents of the pot. If you don't, use a whisk to help break down the vegetables.

Boil the sauce until it is reduced to about 3 1/2 cups. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce.

Add any accumulated juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper.

Cut the meat into roughly 1/2-inch-thick slices and pour the sauce over them. Serve with a bold red wine and crusty bread or mashed potatoes.

Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.

Add enough water to the pot to cover roast; add celery, garlic, onion, basil, salt, and pepper. Bring to a boil; reduce heat to low and simmer for 2 hours and 15 minutes, adding additional water if needed to keep the roast covered.

Add turnips and potatoes; simmer for an additional 15 minutes.

Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork.

Season to taste with salt and pepper if needed before serving.

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.

Melt butter in a large pot over medium-high heat. Brown roast in melted butter on all sides. Place in a 4-quart casserole dish with lid.

Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.

Cover and bake in the preheated oven until desired doneness, about 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C) for medium doneness.

Spray the inside of a slow cooker with cooking spray. Spread onion slices in the bottom of the cooker.

Pat roast dry and sprinkle all over with salt and pepper. Spread flour onto a work surface and roll roast in flour to coat all sides, using your hands or a small sturdy plate to pound flour into the meat. Place floured roast into the slow cooker on top of onions.

Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, then add water and whisk until smooth. Pour over roast. Distribute carrots around the meat.

Cover the slow cooker, set to Low, and cook until roast is tender and gravy has thickened, about 8 hours.

Combine water, au jus mix, and onion soup mix in a slow cooker. Add beef, cover slow cooker, and cook on High until tender, 5 hours.

Shred beef with two forks; cover slow cooker and continue cooking on Low 1 to 2 hours more.

Spoon beef mixture into hoagie buns; sprinkle with mozzarella cheese, then serve.

Preheat oven to 350 degrees F (175 degrees C).

Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.

In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.

Cover pan, and cook 1 hour in the preheated oven.

Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.

Remove from oven, and let meat rest for 10 minutes before slicing.

Spray slow cooker with nonstick cooking spray. Season roast with salt and pepper. Place meat in the pot, fat side up. Pour tomato sauce over roast. Place onion over top. Toss in bay leaves. Cover and cook for 1 hour on High.

After 1 hour, reduce heat to Low and cook 6 to 8 more hours. Carefully lift meat out of the pot and remove to a warm platter.

Pour drippings through a strainer into a medium-sized saucepan and discard material in the strainer. Whisk flour into the liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.

Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.

Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.

Cook on High for 5 hours (or cook on Low for 8 to 9 hours).