Yummy Pot Roast Recipes

Delicious, fresh and tasty.



Pot Roast. Salt and freshly ground black pepper. Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast.

Pot Roast Pot Roast Ingredients: I've given you three ways to cook the roast but the ingredients are all the same. It's one of those hearty meals that brings everyone together around the table for good conversation and great memories. Olive Oil: Can use Canola oil, but I like the extra bit of flavor the Olive Oil adds. You can have Pot Roast using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pot Roast

  1. You need 3-4 lb of boneless chuck roast, trimmed.
  2. Prepare 2 of large yellow onions; large dice.
  3. It's 3 stalks of celery; large dice.
  4. You need 3 of carrots; about 1/4" inch thick.
  5. It's 2 of large Idaho potatoes; peeled & large dice.
  6. Prepare 4 cloves of garlic; creamed.
  7. You need 4 C of beef stock.
  8. You need 2 of bay leaves.
  9. Prepare 1 T of tomato paste.
  10. It's 2 T of fresh rosemary; minced.
  11. You need 2 t of fresh thyme; minced.
  12. Prepare 1/4 C of worcestershire sauce.
  13. Prepare as needed of kosher salt & black pepper.
  14. Prepare as needed of vegetable oil.
  15. You need as needed of fresh parsley; minced.

Pot roast is one of my absolute favorite meals, and once you figure out the secret to making a good roast, there's no going back! I want you to embrace the pot roast, my friends! Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. Pot roast is also steeped in nostalgia, and many people's favorite recipe is the one they grew up eating every Sunday night.

Pot Roast step by step

  1. Preheat oven to 300°.
  2. Season roast with half the thyme and rosemary, salt, and pepper..
  3. Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate..
  4. Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds..
  5. Add tomato paste. Cook 1 minute..
  6. Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry..
  7. Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover..
  8. Transfer to oven. Cook for 3-4 hours or until roast is tender..
  9. Garnish with parsley..
  10. Variations; Cola, roasted garlic, bouqet garni, canola oil, bacon fat, crushed pepper flakes, red potatoes, fingerlings, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, scallions, chives, leeks, red wine, beer, root beer, oregano, zucchini, green beans, bell peppers, jalapeños, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms.

But if you're looking for a new recipe, one to create your own traditions with, I cooked my way through four of the most popular ones to find the very best. With lots of connective tissue (also known as collagen), these cuts can be tough if undercooked or hurried along in the cooking process. However, with slow-cooker pot roast, pressure cooker pot roast, or low-and-slow braised pot roast, the collagen breaks up for tender, succulent meat. Any type of beef roast that contains a lot of connective tissue is a good candidate for pot roast. At low-and-slow cooking temperatures, connective tissue releases gelatin, infusing both the meat and the cooking liquid with rich, juicy flavor.