COOKING A POT ROAST IN THE OVEN RECIPES

Name: 3 Hour Old Fashioned Oven Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 serving(s)
Ingredients: 1 (3 -5 lb) bottom round beef roast; salt; pepper; 2 tablespoons cajun seasoning (or seasoning of your choice); 4 medium carrots, cut in 2 inch lenths; 2 large onions, quartered; 8 medium fresh mushrooms, whole; 12 small new potatoes, scrubbed; 1 1/4 cups water, divided (or beef broth); 3 tablespoons water, cold; 1 tablespoon cornstarch

3 HOUR OLD FASHIONED OVEN POT ROAST RECIPE - FOOD.COM

3 Hour Old Fashioned Oven Pot Roast Recipe - Food.com image

Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 -5 lb) bottom round beef roast
salt
pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms, whole
12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch

Steps:

Pre heat oven to 375F degrees.
Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

Nutrition Facts : Calories 308.8, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 53.5, CarbohydrateContent 70, FiberContent 9.7, SugarContent 7.2, ProteinContent 8.5

INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT REC…

Instant Dutch Oven – Simple Sunday Roast – Instant Pot Rec… image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 6 hours

Yield 3-4 servings

Number Of Ingredients 9

Ingredients

3 lbs boneless chuck roast (pot roast)
1 tbsp canola oil
1 medium onion (chopped or sliced)
3 medium carrots (washed and cut into 2” chunks)
1 celery rib (sliced into 1” pieces)
3 garlic cloves (peeled and smashed)
1 cups beef stock
2 bay leaves
salt and pepper to taste

Steps:

Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
Add onions and sauté for 3-5 minutes, until softened.
Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
Put top back on Dutch oven and set to SLOW COOK for 6 hours.
Flip roast at 3 hours.
When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.

More about "cooking a pot roast in the oven recipes"

POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES

Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving

1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.

See details

INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT REC…

From recipes.instantpot.com
Cuisine American

When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.

See details

POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES

1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.

See details

POT ROAST RECIPE | ALLRECIPES

Apr 04, 2019 · Directions Step 1 Preheat oven to 300 degrees F (150 degrees C). Advertisement Step 2 Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water... Step 3 Bake in the preheated oven until roast is browned and cooked …
From allrecipes.com

See details

POT ROAST RECIPE - MARTHA STEWART

Feb 13, 2011 · Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more. Step 3. Transfer the roast, carrots, and potatoes to a platter.
From marthastewart.com

See details

DUTCH OVEN POT ROAST - COOKING FOR MY SOUL

Oct 28, 2021 · This Dutch Oven Pot Roast is everything you need to keep you warm and cozy this winter! It’s so tender it falls apart beautifully, and it’s packed with lots of rich flavors. I love that this pot roast is the perfect one pot meal. The beef, carrots, and potatoes all cook in the same Dutch oven…
From cookingformysoul.com

See details

SUNDAY OVEN POT ROAST - BETTER HOMES & GARDENS

Roast pot roast in the oven covered, 1 1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around beef roast in the oven. Roast, uncovered, 50 to 60 minutes more or …
From bhg.com

See details