SEASONINGS FOR POT ROAST RECIPES

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ULTIMATE POT ROAST RECIPE: HOW TO MAKE IT



Ultimate Pot Roast Recipe: How to Make It image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 55 minutes

Prep Time 55 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 824mg sodium, CarbohydrateContent 32g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 37g protein.

YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES



Your New Favorite Pot Roast – Instant Pot Recipes image

Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 90 minutes

Yield 8 servings

Number Of Ingredients 15

3 lbs beef chuck roast
kosher salt
freshly ground black pepper
1 tbsp extra-virgin olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
2 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
3 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup red wine
3 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 lb baby potatoes (halved)
4 medium carrots (peeled and sliced on the bias)

Steps:

  • Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
  • When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
  • Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
  • Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
  • Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
  • Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
  • Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
  • Slice roast against grain.

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