RECIPE OVEN POT ROAST RECIPES

Name: Dutch Oven Pot Roast
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 20 servings
Cuisine: american
Ingredients: 10 pounds pot roast; 3 slices bacon; Olive oil; 4 cloves garlic; 16 ounces beef broth; 16 ounces beer; 16 ounces water; Salt and pepper; White pepper; Ground cumin; 2 bay leaves; Whole black peppercorns; Red potatoes, cleaned; Sliced onions; Pinch red pepper flakes

DUTCH OVEN POT ROAST RECIPE - FOOD NETWORK

Dutch Oven Pot Roast Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 3 hours 0 minutes

Yield 20 servings

Number Of Ingredients 15

Ingredients

10 pounds pot roast
3 slices bacon
Olive oil
4 cloves garlic
16 ounces beef broth
16 ounces beer
16 ounces water
Salt and pepper
White pepper
Ground cumin
2 bay leaves
Whole black peppercorns
Red potatoes, cleaned
Sliced onions
Pinch red pepper flakes

Steps:

Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.

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.

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