Time 2h55m Yield 8 servings. Number Of Ingredients 18 Steps:
Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Time 3h15m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Season the roast with the dry seasonings (don’t overdo). Sprinkle the dry soup mix onto the meat. Spread mushroom soup over the top and add onions. Add water, cover tightly with foil. Bake for three hours. Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.
Time 2h20m Number Of Ingredients 7 Steps:
Take the beef roast out of refrigerator and bring to room temperature, about 30 minutes, before cooking. Preheat oven to 325F/163C degrees. Heat oil in a large (5-7 quart), heavy dutch oven pot over medium high heat until hot. Place meat in pot and cook, without turning, until bottom is well browned. Using tongs, turn meat and brown on all sides. Push meat to the side of pan, add the onion, and lightly brown. Stir in the bay leaf and set the meat on top of the onion mixture.Scatter the potatoes and carrots around the meat. Sprinkle with salt and pepper. Cover the pot with a lid or foil and roast in oven for 30 minutes at 325F/163C degrees. Reduce temperature to 300F degrees and cook another 1 1/2 hours, or until tender. Serve immediately.
Time 5h10m Yield 6 Number Of Ingredients 7 Steps:
Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water. Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.
Time 4h30m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 275 degrees F. Generously salt and pepper the chuck roast. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
Time 24m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate. Carmelize onions and garlic in the skillet then deglaze pan with red wine. Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top. Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes. Cook for 1 hour on high then reduce to medium high for 3 to 5 hours. Remove roast and veggies to serving platter. Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned. Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed. Spoon over roast and serve remaining gravy at table.
More about “easiest pot roast ever recipes”
Time 8h Yield 5 servings Number Of Ingredients 8 Steps:
Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper. Sprinkle the onion soup pack and top with vegetables and water. Cook on low for 8 hours, or high for 4-5 hours. Enjoy!
