BRAISING 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

RICH BRAISED CHUCK POT ROAST RECIPE - FOOD.COM

Rich Braised Chuck Pot Roast Recipe - Food.com image

I have been trying for a rich, beefy, flavorful pot roast for years and unable to create exactly that until now. Finally! This roast is a simple cut of beef, inexpensive and full of flavor. This is a slow braising process in the oven. I added carrots, onions, and garlic in the last 1.5 hours and served with Recipe #336506 for a wonderful Sunday night dinner.

Total Time 7 hours

Prep Time 30 minutes

Cook Time 6 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs chuck roast
4 tablespoons creole seasoning
1/2 cup bacon grease
1 cup dry red wine
1 cup beef stock, homemade preferred
2 large onions, sliced
4 large carrots, cut into 3-inch chunks
4 garlic cloves, cut in halves

Steps:

Massage the roast with the seasoning.
Preheat the oven to 325 degrees.
Heat a cast iron skillet with bacon grease and sear the roast on all sides until browned.
In a Dutch oven add the roast and pour in the wine.
Place in the oven, covered, for 5 hours.
Check occasionally if additional wine is needed.
Remove roast and add the vegetables and beef stock and return to the oven for an additional 1.5 hours, covered.
Check for doneness, the meat should be extremely tender, and the vegetables roasted to an almost a caramelized state.
Remove from the oven and let the meat rest 10 minutes before slicing.
Serve with mashed potatoes and all the vegetables and jus on top.
Enjoy!

Nutrition Facts : Calories 1005.2, FatContent 76.5, SaturatedFatContent 30.7, CholesterolContent 225, SodiumContent 371.1, CarbohydrateContent 11.3, FiberContent 2.1, SugarContent 4.6, ProteinContent 57.1

More about "braising pot roast recipes"

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

BALSAMIC BRAISED POT ROAST RECIPE: HOW TO MAKE IT

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

BIG BATCH OVEN-BRAISED POT ROAST RECIPE | COOKING LIGHT

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.
From cookinglight.com
Total Time 240 minutes
Calories 284 per serving

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.

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

PRESSURE COOKER SPICE-BRAISED POT ROAST RECIPE: HOW TO MAKE IT

Herbs and spices give the beef an excellent flavor. 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 5
Total Time 01 hours 05 minutes
Category Dinner
Calories 272 calories per serving

Place roast in a 6-qt. electric pressure cooker. Mix all remaining ingredients except noodles; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices. Freeze option: Place pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

See details

STOVE TOP POT ROAST RECIPE | ALLRECIPES

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.
From allrecipes.com
Reviews 4.2
Total Time 3 hours 30 minutes
Category Main Dishes, Beef, Pot Roast Recipes
Calories 607.9 calories per serving

Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

See details

BRAISED SUNDAY POT ROAST RECIPE | FOOD NETWORK

From foodnetwork.com

See details

BRAISED POT ROAST IN A DUTCH OVEN RECIPE - KUDOS KITCHEN ...

Jan 07, 2018 · The easy instructions for braising a pot roast: Season both sides of the meat with salt and pepper. In a large Dutch oven, sear the roast on both sides in the oil over medium/high heat. Remove the meat to a plate. In the drippings in the pan, add a chopped onion and bay leaves.
From kudoskitchenbyrenee.com

See details

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

Nov 01, 2018 · Instructions. Set the oven rack to the lower middle position. 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 ... Reduce the heat to medium and add the onions to the pan. ...
From savingdessert.com

See details

SLOW BRAISED BEEF POT ROAST WITH POTATOES RECIPE

Jan 25, 2008 · Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour. Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown.
From thespruceeats.com

See details

SLOW BRAISED BEEF POT ROAST WITH POTATOES RECIPE

Nov 23, 2021 · Gather the ingredients. Trim the roast and remove any visible excess fat. Pat dry with paper towels. Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper. Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.
From thespruceeats.com

See details

COFFEE-BRAISED POT ROAST | BETTER HOMES & GARDENS

Add broth, pineapple, espresso powder, the 1/4 teaspoon crushed red pepper, and allspice. Bring to boiling. Step 3. Bake, covered, for 1 3/4 hours. Add potatoes. Bake, covered, for 45 minutes to 1 hour more or until meat and vegetables are tender. Step 4. Transfer meat and vegetables to a platter; cover to keep warm.
From bhg.com

See details

COFFEE-BRAISED POT ROAST WITH CARAMELIZED ONIONS RECIPE ...

Step 7. In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.
From eatingwell.com

See details

RED WINE-BRAISED POT ROAST - RECIPE - FINECOOKING

Set the lid in place. Slide the pot into the oven and cook for 2 hours, turning the roast with tongs after 1 hour. Turn the roast over once more and then scatter the carrots, celery root and pearl onions into the liquid around the roast. Continue braising, covered with the parchment and the lid, until the meat is fork-tender, about an hour longer.
From finecooking.com

See details

SIMPLE RECIPES: OVEN BRAISED BOTTOM ROUND POT ROAST ...

Mar 15, 2021 · Use the roast within four days. Save the braising liquid to. Directions Preheat the oven to 350 degrees F. Season the roast on all sides with salt and pepper. In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic Roast.
From houstonfoodtruckfest.com

See details

BEER-BRAISED BISON POT ROAST RECIPE - SERIOUS EATS

Aug 09, 2018 · Adjust oven rack to lower position and preheat oven to 275°F. Season bison chuck generously with salt and pepper on all sides. Heat oil in a large Dutch oven over high heat until lightly smoking. Add bison and cook without moving until well-browned, about 8 minutes. Flip and continue cooking until well browned on all sides, about 20 minutes total.
From seriouseats.com

See details

SLOW COOKER BRAISED POT ROAST WITH ROOT VEGETABLES

Instructions: Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour as will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker. Add remaining flour, onion, apple and dried herbs to pan and sauté over medium heat for 3 minutes, stirring often.
From certifiedangusbeef.com

See details

BRAISING POT ROAST?MARTHA STEWART - YOUTUBE

Martha cooks up a tender pot roast, which can be made using beef brisket, bottom or top round, or a chuck eye roast and a mirepoix of veggies. Brought to you...
From m.youtube.com

See details

FLAVOR-POTTING: MAKE THIS BRAISING LIQUID ONCE, REUSE IT ...

Jan 08, 2022 · Think roast chicken that can then be added to congee, a big batch of tomato sauce to toss with pasta or to serve as the base of a soup, or this Chinese braising broth which is used not once but ...
From epicurious.com

See details