Best 4 Pennsylvania Pot Roast Recipes
Prepare to embark on a culinary journey to savor the hearty and flavorful dish known as Pennsylvania Pot Roast. This classic dish, often associated with the comforting atmosphere of a family gathering, combines tender pieces of beef, slow-cooked in a savory broth infused with a symphony of aromatic spices and vegetables. As the pot roast simmers, your kitchen will be filled with tantalizing aromas that will awaken your senses and leave you eagerly anticipating the first bite. Get ready to discover the secrets behind creating the perfect Pennsylvania Pot Roast, a dish that will warm your soul and leave you craving more.
Here are our top 4 tried and tested recipes!
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
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.
PENNSYLVANIA POT ROAST
This heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe. I start the pot roast cooking before I leave for church, add vegetables when I get home, and then just sit back and relax until it's done. -Donna Wilkinson, Monrovia, Maryland
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place roast in a 5-qt. slow cooker; add the broth, onions and seasonings. Cook, covered, on high for 4 hours. Add the potatoes, carrots and mushrooms. Cook, covered, on high 1 hour longer or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf., In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil. Cook and stir until thickened, 2 minutes. If desired, add browning sauce. Serve with roast and vegetables.
Nutrition Facts : Calories 331 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 490mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
PENNSYLVANIA POT ROAST
Make and share this Pennsylvania Pot Roast recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Hunan
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
- Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender.
- Remove beef from liquid; let stand 10 minutes before slicing. Celsius.
- ook vegetables separately just until tender. Strain cooking liquid from beef into pan. Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes.
- Arrange beef and vegetables on platter. Spoon gravy over beef; serve remaining gravy in sauceboat. Accompany meal with a Burgundy wine if desired.
Nutrition Facts : Calories 220.1, Fat 1, SaturatedFat 0.2, Sodium 501.6, Carbohydrate 48.5, Fiber 9.3, Sugar 7.5, Protein 7.3
PENNSYLVANIA POT ROAST
Make and share this Pennsylvania Pot Roast recipe from Food.com.
Provided by CJAY8248
Categories Roast Beef
Time 2h10m
Yield 1 pot roast, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, brown meat in a small amount of hot oil. Season with salt and pepper. Add remaining ingredients. Cover and simmer 2 hours ot until meat is tender. Remove meat to heated platter. Spoon vegetables over pot roast.
- Note: Grandma added 1 Tblsp. worcestershire sauce. Add a bit more water if needed. She always served her roast with mashed potatoes and gravy.
Nutrition Facts : Calories 198.5, Fat 13, SaturatedFat 5.1, Cholesterol 49.5, Sodium 453.2, Carbohydrate 5.7, Fiber 1.5, Sugar 2.7, Protein 14.2
Tips:
- Use a good quality cut of beef for the pot roast. Chuck roast is a popular choice, but you can also use rump roast or brisket.
- Sear the beef in a hot pan before braising it. This will help to develop flavor and color.
- Add plenty of vegetables to the pot roast. This will help to add flavor and nutrients to the dish.
- Use a good quality red wine for the braising liquid. This will help to add depth of flavor to the pot roast.
- Cook the pot roast on low heat for several hours. This will help to tenderize the beef and allow the flavors to develop.
- Serve the pot roast with mashed potatoes, egg noodles, or rice.
Conclusion:
Pennsylvania pot roast is a delicious and hearty dish that is perfect for a cold winter day. It is a simple dish to make, but it takes time to cook. So, be sure to plan ahead. The result is a tender and flavorful pot roast that your family and friends will love.
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