RECIPE FOR POT ROAST RECIPES

Name: Perfect Pot Roast
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: 6 servings
Ingredients: Salt and freshly ground black pepper; One 3- to 5-pound chuck roastu00A0; 2 or 3 tablespoons olive oil; 2 whole onions, peeled and halved; 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces; 1 cup red wine, optional; 3 cups beef broth; 2 or 3 sprigs fresh rosemary; 2 or 3 sprigs fresh thyme

PERFECT POT ROAST RECIPE | REE DRUMMOND | FOOD NETWORK

Perfect Pot Roast Recipe | Ree Drummond | Food Network image

With more than 1,000 5-star reviews, Ree Drummond's Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 4 hours 30 minutes

Prep Time 15 minutes

Cook Time 4 hours 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot 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 pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

POT ROAST RECIPE | ALTON BROWN | FOOD NETWORK

Pot Roast Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories main-dish

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours 0 minutes

Yield 3 to 6 servings

Number Of Ingredients 10

Ingredients

1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins

Steps:

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

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With more than 1,000 5-star reviews, Ree Drummond's Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.
From foodnetwork.com
Reviews 4.7
Total Time 4 hours 30 minutes
Category main-dish

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From foodnetwork.com
Reviews 4.4
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Category main-dish

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