COOK POT ROAST IN OVEN RECIPES
SATURDAY AFTERNOON OVEN POT ROAST RECIPE: HOW TO MAKE IT
This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and will leave your house smelling heavenly. If you find that the cooking liquid evaporates too quickly, you can add more broth to the Dutch oven. —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 40 minutes
Prep Time 40 minutes
Cook Time 03 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper., In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.
Nutrition Facts : Calories 339 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 621mg sodium, CarbohydrateContent 14g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 32g protein.
SATURDAY AFTERNOON OVEN POT ROAST RECIPE: HOW TO MAKE IT
This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and will leave your house smelling heavenly. If you find that the cooking liquid evaporates too quickly, you can add more broth to the Dutch oven. —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 40 minutes
Prep Time 40 minutes
Cook Time 03 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper., In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.
Nutrition Facts : Calories 339 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 621mg sodium, CarbohydrateContent 14g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 32g protein.
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