POT ROAST WITH ONION SOUP MIX IN OVEN RECIPES

EASY, MELT-IN-YOUR-MOUTH DUTCH OVEN POT ROAST - KITCHN

Easy, Melt-In-Your-Mouth Dutch Oven Pot Roast - Kitchn image

This shortcut pot roast is almost entirely hands-off, and makes lots of leftovers for a hearty winter soup.

Provided by Meghan Splawn

Categories Main dish Dinner

Total Time 12300S

Prep Time 1500S

Cook Time 10800S

Yield 6

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 (3 to 4-pound) boneless beef chuck roast
1 (1-ounce) packet onion soup and dip seasoning mix, such as Lipton’s
3 cups low-sodium beef broth
4 tablespoons (1/2 stick) unsalted butter
1 pound Yukon gold potatoes
1 pound carrots (4 to 5 medium)
1 teaspoon red wine vinegar

Steps:

Arrange a rack in the middle of the oven and heat the oven to 325°F.
Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add 1 (3 to 4-pound) chuck roast and sear until deep golden-brown on all sides, including the ends, about 5 minutes per side.
Sprinkle the chuck roast with 1 onion soup packet, then pour 2 cups beef broth over the roast. Cut 4 tablespoons unsalted butter into 6 pieces and place on top of the roast. Bring to a simmer.
Cover and braise in the oven for 1 hour and 45 minutes. At this point, the meat should be tender but not falling apart yet. Meanwhile, cut 1 pound Yukon gold potatoes into 2-inch chunks and peel and cut 1 pound carrots crosswise into 2-inch pieces.
Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover and braise in the oven until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
Using a slotted spoon, transfer the vegetables to a serving platter. Slice the beef into bite-sized pieces, then sprinkle the beef with 1 teaspoon red wine vinegar. Reserve 2 cups each of the shredded beef and the cooked vegetables for the soup before serving the remainder.

Nutrition Facts : SaturatedFatContent 23.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 21.9 g, SugarContent 4.8 g, ServingSize Serves 6, ProteinContent 49.6 g, FatContent 54.9 g, Calories 773 cal, SodiumContent 452.7 mg, FiberContent 3.8 g, CholesterolContent 0 mg

GRANDMA'S SUNDAY OVEN POT ROAST | SRSLY POT ROAST IN THE ...

Grandma's Sunday Oven Pot Roast | srsly pot roast in the ... image

Nothing beats this recipe for a flavorful, fork-tender recipe that is in the oven in 15 minutes with pantry ingredients and a bottle of red wine. Crockpot version included.

Provided by Nellie

Categories Main Course

Prep Time 20 minutes

Cook Time 180 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 3lb beef arm roast (or similar beef cut)
1 tablespoon olive oil
1 1/2 cups full-bodied red wine
1/2 cup beef broth (or use water and bouillion)
5 cloves garlic, minced
1 large onion, chunked
2 cups baby carrots
4 large russet potatoes, chunked
1 tablespoon seasoning salt (I use Lawry's)

Steps:

Oven Roasted Method
Crock Pot version

Nutrition Facts : Calories 215 kcal, CarbohydrateContent 38 g, ProteinContent 5 g, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 1 mg, SodiumContent 964 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving

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