MEAT FOR POT ROAST RECIPES

AWESOME SLOW COOKER POT ROAST RECIPE | ALLRECIPES

Awesome Slow Cooker Pot Roast Recipe | Allrecipes image

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

Provided by deleteduser

Categories Pot Roast

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours 0 minutes

Yield 12 servings

Number Of Ingredients 4

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ¼ cups water
5 ½ pounds pot roast

Steps:

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Nutrition Facts : Calories 425.7 calories, CarbohydrateContent 4.9 g, CholesterolContent 126.8 mg, FatContent 23.7 g, FiberContent 0.1 g, ProteinContent 45.6 g, SaturatedFatContent 8.8 g, SodiumContent 638.7 mg, SugarContent 0.9 g

ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES

Roast venison | Meat recipes |Jamie Oliver recipes image

This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.

Total Time 3 hours 15 minutes

Yield 10

Number Of Ingredients 17

Ingredients

1 kg venison bones (ask your butcher)
1 red onion
1 carrot
1 stick of celery
1 tablespoon plain flour
½ a bottle of Barolo
25 g quality dark chocolate (70%)
25 g unsalted butter
1 level tablespoon coffee beans
1 teaspoon white peppercorns
2 sprigs of fresh rosemary
2 cloves of garlic
1 orange
2 tablespoons balsamic vinegar
2 x 750 g venison loin fillets trimmed
14 slices of higher-welfare prosciutto
olive oil

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
6. Get your meat out of the fridge and up to room temperature before you cook it.
7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

Nutrition Facts : Calories 298 calories, FatContent 9.4 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 42.2 g protein, CarbohydrateContent 5.8 g carbohydrate, SugarContent 3.4 g sugar, SodiumContent 1.2 g salt, FiberContent 0.8 g fibre

More about "meat for pot roast recipes"

BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST

Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.
From thepioneerwoman.com
Reviews 4.6
Total Time 4 hours 20 minutes
Category comfort food, dinner, main dish, meat
Cuisine American, Comfort Food

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

See details

ROAST PORK LOIN – INSTANT POT RECIPES

To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.
From recipes.instantpot.com
Reviews 5
Cuisine Modern

When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

See details

CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE

I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!
From skinnytaste.com
Reviews 4.7
Total Time 365 minutes
Category Dinner
Cuisine American
Calories 214 kcal per serving

Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

See details

ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES

This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.
From jamieoliver.com
Total Time 3 hours 15 minutes
Calories 298 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
6. Get your meat out of the fridge and up to room temperature before you cook it.
7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

See details

POT ROAST – INSTANT POT RECIPES

When you make our recipe for Instant Pot® Pot Roast, you get a traditional pot roast dinner with an incredibly flavorful gravy made from our cream of mushroom soup. Plus, it’s ready in just about half the time that it takes to make a traditional pot roast. Cooking this comfort food favorite in the Instant Pot® creates a tender roast and locks in flavor. Searing the beef in the Instant Pot®, then deglazing the pot with wine adds rich, complex flavors. For perfect results, be sure to layer the ingredients as directed in the recipe.
From recipes.instantpot.com
Reviews 5
Cuisine American

Remove the beef to a serving plate, cover and keep warm. Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened. Remove and discard the thyme. Season to taste. Slice the beef and serve with the vegetables and gravy.

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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

BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

See details

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

ROAST PORK LOIN – INSTANT POT RECIPES

When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

See details

ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
6. Get your meat out of the fridge and up to room temperature before you cook it.
7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

See details

BEST POT ROAST RECIPE - PIONEER WOMAN POT ROAST

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

See details

ROAST PORK LOIN – INSTANT POT RECIPES

When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

See details

CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE

Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

See details

FAVORITE POT ROAST RECIPE - SIMPLY RECIPES

Jan 20, 2022 · Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast …
From simplyrecipes.com

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SLOW COOKER POT ROAST RECIPE | ALLRECIPES

Ok, this is the best and easiest recipe you will ever try - I just threw away my previous recipes for pot roast after making this. My husband's exact words were "This is the best roast beef I …
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THE BEST CUT OF MEAT FOR POT ROAST - JUST COOK

May 10, 2018 · Pot roast isn’t a cut of meat itself. It’s a savory, braised beef dish made by browning the meat before cooking it “low and slow” in a covered casserole dish or Dutch oven. In most recipes, you will brown the roast …
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THE BEST WHOLE30 POT ROAST - THE DEFINED DISH RECIPES

Oct 30, 2019 · Cover with a secure lid, transfer to the oven and roast until the beef is fall apart tender, about 4 hours for a 3-pound roast and about 5 hours for a 4 to 5-pound roast. Remove from …
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POT ROAST RECIPES : FOOD NETWORK | FOOD NETWORK

Pot roast is the perfect Sunday supper. Check out this collection of best-in-show pot roast recipes, and gather 'round …
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THE BEST CUT OF MEAT FOR POT ROAST | SOUTHERN LIVING

A savory and tender pot roast ranks high on the list of ultimate comfort foods, especially when it is served with homemade sides such as macaroni and cheese, mashed potatoes, and green beans.And, ohhh – don't forget the homemade biscuits to sop up the gravy! A pot roast …
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INSTANT POT POT ROAST (SUNDAY POT ROAST) - FAVORITE FAMILY ...

Oct 11, 2021 · Honestly, I think this pot roast turns out just as good, if not better, than most slow cooker pot roast recipes I have tried. It is full of flavor and perfectly tender and easy to shred. Crock Pot Pot Roast. All the above reasons have me hooked on making a pot roast quickly in an Instant Pot.
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CLASSIC BEEF POT ROAST RECIPE | MYRECIPES

If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast …
From myrecipes.com

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POT ROAST - WIKIPEDIA

Pot roast is a term used to describe a beef dish made by slow-cooking a usually tough cut of beef in moist heat. Tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are …
From en.m.wikipedia.org

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CROCK POT PORK ROAST AND VEGETABLES - FAVORITE FAMILY RE…

Nov 04, 2019 · More of the other white meat. If you like this delicious crock pot pork roast, you will definitely want to try these other pork options: Cinnamon Pork Chops with Spiced Pears —These …
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POT ROAST RECIPES : FOOD NETWORK | FOOD NETWORK

Pot roast is the perfect Sunday supper. Check out this collection of best-in-show pot roast recipes, and gather 'round …
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BEEF BRISKET {EASY POT ROAST} - SIMPLY RECIPES

Jun 22, 2021 · Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat…
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15 UNIQUE POT ROAST RECIPES YOU'VE BEEN MISSING | TASTE OF ...

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AWESOME SLOW COOKER POT ROAST RECIPE | ALLRECIPES

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Classic Sunday Pot Roast. Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
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KETO LOW CARB POT ROAST SLOW COOKER RECIPE (VIDEO ...

Dec 05, 2018 · The cut of meat for pot roast is pretty much the opposite of what you’d use for most other uses. There are 2 factors you are looking for: Tough meat. You want tough cuts of meat for pot roast! It sounds counter intuitive since the goal is to make pot roast tender, but only a meat …
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