BRAISED POT ROAST RECIPES

Name: Braised Beef Pot Roast
Cook time: 50 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 2 lbs sirloin, 1" thick; 1 tablespoon olive oil, or canola oil; 2 onions, cut in eighths; 8 carrots, cut in 2" pieces; 4 stalks celery, cut in 2" pieces; 1/2 cup red wine vinegar, or 1 cup red wine; 1 1/2 cups beef broth; 1 bay leaf; 1 bay leaf; 1/2 teaspoon dried thyme; 1/8 teaspoon salt and black pepper, freshly ground

BRAISED BEEF POT ROAST RECIPE - FOOD.COM

Braised Beef Pot Roast Recipe - Food.com image

Make and share this Braised Beef Pot Roast recipe from Food.com.

Total Time 50 minutes

Prep Time 0S

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs sirloin, 1" thick
1 tablespoon olive oil, or canola oil
2 onions, cut in eighths
8 carrots, cut in 2" pieces
4 stalks celery, cut in 2" pieces
1/2 cup red wine vinegar, or 1 cup red wine
1 1/2 cups beef broth
1 bay leaf
1 bay leaf
1/2 teaspoon dried thyme
1/8 teaspoon salt and black pepper, freshly ground

Steps:

Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

Nutrition Facts : Calories 209, FatContent 6.6, SaturatedFatContent 2, CholesterolContent 68, SodiumContent 291.4, CarbohydrateContent 9.1, FiberContent 2.5, SugarContent 4.4, ProteinContent 26.6

BIG BATCH OVEN-BRAISED POT ROAST RECIPE | COOKING LIGHT

Big Batch Oven-Braised Pot Roast Recipe | Cooking Light image

Make this meal on a Sunday and you'll have three dinners taken care of! The recipe yields enough for both Roast Beef Hash on Monday, and Pot Roast Tacos With Chimichurri on Tuesday. That it's just 284 calories per serving doesn't hurt either.

Provided by Paige Grandjean

Total Time 240 minutes

Yield Serves 4 (serving size: about 3 oz. beef and 1/2 cup vegetables)

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons olive oil
1 (4 1/4-lb.) boneless chuck roast
1 1/4 teaspoons kosher salt
1 teaspoon black pepper
8 ounces frozen pearl onions (about 2 cups), thawed
3 garlic cloves, smashed
2 tablespoons unsalted tomato paste
3/4 cup dry red wine
3 cups unsalted beef stock
3/4 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces
4 large carrots, peeled and cut diagonally into 2-inch pieces
2 rosemary sprigs
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. Add to pan; cook until browned on all sides, about 15 minutes. Place beef on a plate. Add onions and garlic to pan; sauté 2 minutes. Add tomato paste; sauté 1 minute. Add wine; cook, scraping bottom of pan, until liquid is reduced by half. Add stock; bring to boil. Return beef to pan; add potatoes, carrots, and rosemary. Cover; roast at 325°F until beef is tender, about 3 hours and 30 minutes. Transfer beef to a bowl. Place vegetables on a platter; reserve cooking liquid. Discard rosemary sprigs. Shred beef into chunks. Add 1/2 cup reserved liquid to beef. Transfer 4 3/4 cups beef to an airtight container with remaining cooking liquid; chill up to 5 days. Serve remaining beef with vegetables; top with parsley.

Nutrition Facts : Calories 284, CarbohydrateContent 10 g, FatContent 9 g, FiberContent 2 g, ProteinContent 37 g, SaturatedFatContent 3 g, SodiumContent 384 mg, SugarContent 3 g, UnsaturatedFatContent 5 g

More about "braised pot roast recipes"

COFFEE-BRAISED POT ROAST | BETTER HOMES & GARDENS

Instant espresso powder, crushed pineapple, crushed red pepper and more bring sweet heat to this pot roast and sweet potato dinner.
From bhg.com
Reviews 4.5
Total Time 3 hours 0 minutes
Category Recipes and Cooking
Calories 345 calories per serving

Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Serve sauce with meat and potatoes. If desired, sprinkle with additional crushed red pepper.

See details

BALSAMIC BRAISED POT ROAST RECIPE: HOW TO MAKE IT

I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. — Kelly Anderson, Glendale, California
From tasteofhome.com
Reviews 4.6
Total Time 03 hours 10 minutes
Category Dinner
Calories 405 calories per serving

Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

See details

SPICE-BRAISED POT ROAST RECIPE: HOW TO MAKE IT

Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. —Loren Martin, Big Cabin, Oklahoma
From tasteofhome.com
Reviews 4.6
Total Time 07 hours 15 minutes
Category Dinner
Calories 276 calories per serving

Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours.,    Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

See details

RED-WINE BRAISED POT ROAST WITH ROOT VEGETABLES | LODGE ...

Sear your roast in cast iron to lock in moisture and flavor, resulting in a roast so tender it slices like butter.
From lodgecastiron.com

Slice the roast or shred into portions and serve with the veggies.

See details

POT ROAST FOR A CROWD RECIPE | MARTHA STEWART

This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight serving—perfect for holiday entertaining.
From marthastewart.com
Reviews 3.2
Category Beef Recipes

Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.

See details

FRENCH BRAISED POT ROAST RECIPE | FOODAL

2020-11-08 · Instructions. Preheat oven to 225°F. Pat meat dry with paper towels. Season meat on all sides with salt and pepper. Heat olive oil in a large Dutch oven or some other oven-safe pot with a cover. Once hot, add seasoned roast and sear each side well, until browned, about 4-5 minutes per side.
From foodal.com

See details

EASY OVEN-BRAISED POT ROAST RECIPE - SAVING ROOM FOR DESSERT

2018-11-01 · Preheat oven to 325°F. Dry the roast with paper towels then season with the salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides and remove to a plate. Reduce the heat to medium and add the onions to the pan. Sauté for 3-4 minutes or until the onions start to brown and caramelize.
From savingdessert.com

See details

RED WINE-BRAISED POT ROAST - RECIPE - FINECOOKING

2005-10-01 · Pot roast may be served right away, but like most braises, it tastes even better when made ahead and left to sit for a day or two. Follow the method through the oven-braising, and transfer the meat and vegetables to a platter. Strain and degrease the juices as directed, wipe out the pot, and then return the meat and vegetables to the pot and pour the strained juices over all. Let cool to room ...
From finecooking.com

See details

BEST BRAISED BALSAMIC POT ROAST RECIPE | ALLRECIPES

Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
From allrecipes.com

See details

RED WINE-BRAISED POT ROAST - RECIPE - FINECOOKING

Pot roast may be served right away, but like most braises, it tastes even better when made ahead and left to sit for a day or two. Follow the method through the oven-braising, and transfer the meat and vegetables to a platter. Strain and degrease the juices as directed, wipe out the pot, and then return the meat and vegetables to the pot and pour the strained juices over all. Let cool to room ...
From finecooking.com

See details

BIG BATCH OVEN-BRAISED POT ROAST RECIPE | COOKING LIGHT

Recipes; Big Batch Oven-Braised Pot Roast; Big Batch Oven-Braised Pot Roast. Kelsey Hansen. Active Time. 30 Mins . Total Time. 4 Hours . Yield. Serves 4 (serving size: about 3 oz. beef and 1/2 cup vegetables) By Paige Grandjean. September 2018 . Make this meal on a Sunday and you'll have three dinners taken care of! The recipe yields enough for both Roast Beef Hash on Monday, and Pot Roast ...
From cookinglight.com

See details

BEER-BRAISED POT ROAST RECIPE - GRACE PARISI | FOOD & WINE

Directions. Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over ...
From foodandwine.com

See details

BRAISED ANGUS BEEF BLADE POT ROAST RECIPE

Directions. Pre-heat oven to 350-375° F. Pre-heat an appropriate sized pot on medium-high heat. The pot should be just a little bigger around than the roast, tall enough to put a lid on it and be an oven-friendly pot. Season the roast with salt and pepper on all sides, add oil and then the roast to the pot. Brown the roast on all sides.
From countrygrocer.com

See details

GUINNESS BRAISED POT ROAST | TASTY KITCHEN: A HAPPY RECIPE ...

Roll the chuck roast in flour and dust off any excess. Heat 3 tablespoons of the olive oil in a Dutch oven or other oven-safe heavy bottom pot over medium heat. Once the oil reaches medium heat, sear each side of the beef until golden brown, about 3-4 minutes each side. Once browned, remove the beef to a large plate. Preheat oven to 300 F.
From tastykitchen.com

See details

EASY OVEN-BRAISED POT ROAST RECIPE - BEST CRAFTS AND RECIPES

Juicy, tender and beautifully flavored, our easy Oven-Braised Pot Roast Recipe is the perfect weekend dinner solution! I love making my big meals on the weekend so I have leftovers to carry us over into the busy week ahead. I also love making a foolproof recipe that’s easy to put together early in the day, and slow cooked until dinner! Easy Oven-Braised Pot Roast Recipe. Sharing is caring ...
From bestcraftsandrecipes.com

See details