POT ROAST RECIPES IN OVEN RECIPES

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SATURDAY AFTERNOON OVEN POT ROAST RECIPE: HOW TO MAKE IT



Saturday Afternoon Oven Pot Roast Recipe: How to Make It image

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

1 boneless beef chuck roast (2-1/2 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
4 cups sliced sweet onion
1 can (6 ounces) tomato paste
4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/2 cup dry red wine
1 carton (32 ounces) reduced-sodium beef broth
6 medium carrots, cut into 1-1/2 inch pieces
1/2 pound medium fresh mushrooms, quartered

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.

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

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

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