RECIPE POT ROAST RECIPES

Name: Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 3 to 6 servings
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

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.

MISSISSIPPI POT ROAST RECIPE | FOOD NETWORK

Mississippi Pot Roast Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 8 hours 5 minutes

Cook Time 5 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired

Steps:

Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

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