WHERE TO BUY POT ROAST RECIPES

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POT-ROAST RECIPES | BBC GOOD FOOD



Pot-roast recipes | BBC Good Food image

Pot-roasting is an easy all-in-one method of cooking meat and vegetables, which will result in a tender, flavoursome dish. Try recipes such as pot-roast beef, chicken and guinea fowl.

Provided by Good Food team

Number Of Ingredients 1

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

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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BEEF POT ROAST | SAINSBURY'S RECIPES
The perfect winter warmer, a delicious one-pot roasted beef joint with vegetables
From recipes.sainsburys.co.uk
Total Time 150 minutes
Calories 781 calories per serving
  • Preheat the oven to 180°C/fan 160°C/gas mark 4. Season the by Sainsbury’s silverside beef joint well.

    Heat 1 tablespoon of oil in a frying pan then add the joint and brown it on all sides. Put it in a casserole dish (making sure it’s large enough to fit the joint and all the vegetables).

    Add another tablespoon of oil to the frying pan then brown all the chopped vegetables. Arrange them around the joint in the casserole pot.

    Add the crushed garlic cloves, red wine, by Sainsbury’s Beef Stock, bay leaves and dried oregano to the casserole and bring to the boil.

    Cover the casserole with a lid and cook in the preheated oven for 2 hours, turning the meat over halfway.

    Remove the bay leaves and serve the joint sliced with the vegetables.

     

    Cook’s tip: soak up all the lovely roast juices with creamy mashed potato on the side.

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