BETTER HOMES AND GARDENS POT ROAST RECIPES

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SLOW-COOKER POT ROAST RECIPE | SOUTHERN LIVING



Slow-Cooker Pot Roast Recipe | Southern Living image

Certain comfort foods are synonymous with Sunday supper, the meal that brings the family together.

Provided by Adam Dolge

Total Time 9 hours 0 minutes

Yield Serves 6

Number Of Ingredients 16

1 (2 1⁄2- to 3-lb.) boneless chuck roast
3 teaspoons kosher salt, divided
1 ½ teaspoons black pepper, divided
2 pounds large red potatoes, quartered
4 medium carrots, peeled and cut diagonally into 2-inch pieces (about 1 lb.)
3 celery stalks, cut diagonally into 2-inch pieces (about 4 oz.)
1 large yellow onion, cut into 3⁄4-inch-thick wedges
1 tablespoon minced garlic (about 2 large garlic cloves)
2 cups beef broth
5 tablespoons instant-blending flour (such as Wondra)
1 tablespoon tomato paste
6 thyme sprigs
¼ cup Worcestershire sauce
3 tablespoons Ketchup
2 teaspoons hot sauce
Fresh herb sprigs (optional)

Steps:

  • Sprinkle roast with 2 teaspoons of the salt and 1 teaspoon of the pepper. Combine potatoes, carrots, celery, onion, and garlic in a slow cooker. Whisk together broth, flour, and tomato paste in a medium bowl; stir into slow cooker. Add thyme. Place roast on top of vegetables; cook, covered, on LOW until tender, about 8 hours.
  • Transfer roast to a cutting board. Let rest 20 minutes before slicing; then cover with aluminum foil. Using a slotted spoon, remove thyme and transfer vegetables to a serving platter. Sprinkle with ½ teaspoon of the salt. Cover with aluminum foil.
  • Whisk together Worcestershire sauce, ketchup, hot sauce, and remaining ½ teaspoon each of the salt and pepper in a bowl; stir into slow cooker. Increase heat to HIGH, and cook, partially covered, until sauce thickens, 35 to 40 minutes. Serve sliced roast and vegetables with sauce; garnish with herb sprigs, if desired.

GRANDMA'S SUNDAY OVEN POT ROAST | SRSLY POT ROAST IN THE ...



Grandma's Sunday Oven Pot Roast | srsly pot roast in the ... image

Nothing beats this recipe for a flavorful, fork-tender recipe that is in the oven in 15 minutes with pantry ingredients and a bottle of red wine. Crockpot version included.

Provided by Nellie

Categories     Main Course

Prep Time 20 minutes

Cook Time 180 minutes

Yield 8

Number Of Ingredients 9

1 3lb beef arm roast (or similar beef cut)
1 tablespoon olive oil
1 1/2 cups full-bodied red wine
1/2 cup beef broth (or use water and bouillion)
5 cloves garlic, minced
1 large onion, chunked
2 cups baby carrots
4 large russet potatoes, chunked
1 tablespoon seasoning salt (I use Lawry's)

Steps:

  • Oven Roasted Method
  • Crock Pot version

Nutrition Facts : Calories 215 kcal, CarbohydrateContent 38 g, ProteinContent 5 g, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 1 mg, SodiumContent 964 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving

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