Best 9 Simple Pot Roast Recipes

SIMPLE BEEF POT ROAST

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

SUPER SIMPLE CROCK POT ROAST

Steps:

• Combine 1st 3 ingredients in crock pot and cook on low for 7 hours or high for 4.5 hours.
• 45 minutes before serving add last 2 indgredients. The smaller your diced veggies the faster you can serve.

SIMPLE PERFECT POT ROAST

Steps:

• Adjust oven rack to middle position and heat oven to 300°F.
• Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
• Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
• Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
• Transfer roast to a large plate; set aside.
• Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
• Add garlic and sugar; cook until fragrant, about 30 seconds.
• Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
• Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
• Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
• Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
• Transfer roast to carving board, tent with foil to keep warm.
• Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
• Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
• Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
• Season to taste with salt and pepper.
• Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
• Serve, passing remaining sauce.
• Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

SIMPLE POT ROAST

Steps:

• Preheat oven to 400 degrees. Place potatoes (and turnips, if using) in a large roasting pan, and toss with 3 tablespoons olive oil. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Roast until golden brown and crisp, 30 to 40 minutes. Remove pan from oven; set aside. Reduce oven temperature to 350 degrees.
• Lay parsley, thyme, and bay leaf on a piece of cheesecloth. Bundle and tie with kitchen twine; set aside. Cut leeks in half lengthwise, making sure not to cut through the root. Rinse well under cold running water to remove any dirt. Cut the leeks crosswise into 1-inch half moons; set aside.
• Combine flour, remaining teaspoon salt and 1/2 teaspoon pepper, paprika, and allspice in a small bowl. Place beef on a work surface, and pat dry with paper towels. Sprinkle flour mixture over meat, and pat to coat well.
• Heat remaining 2 tablespoons olive oil in large Dutch oven (about 7 quarts) over medium heat until hot, but not smoking. Sear roast on all sides until golden brown, about 2 minutes per side. Transfer to a plate; set aside.
• Reduce heat to medium-low. Add leeks and garlic, and cook, stirring occasionally, until leeks are just softened, about 3 minutes. Add wine, and deglaze pan, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil; cook until most of the wine has evaporated. Add beef stock, tomato paste, bouquet garni, and reserved roast. Cover, and place in oven for 30 minutes. Turn the roast over, and cook for 30 minutes more.
• Add carrots, cover, and return to oven for 1 1/2 hours, turning the roast over every 30 minutes.
• Add roasted potatoes and turnips to pan, submerging them halfway in the liquid. (This leaves the vegetables tender and crisp.) Place in oven, uncovered, for 30 minutes more to let some of the liquid evaporate. Season with salt and pepper, if desired.
• Transfer meat to a cutting board to rest for 5 minutes. Discard string, and slice meat. Serve with vegetables and sauce on the side.

SUPER SIMPLE CROCK POT ROAST WITH REAL GRAVY

Steps:

• Place meat in crock pot.
• cover with vegetables, garlic, soup mix, vermouth and water.
• Turn crock pot to low and cook for 7-9 hours.
• For the gravy:.
• Melt butter in a sauce pan.
• add flour and whisk to create roux, cook for one minute.
• Whisk in desired amount of liquid for you preference of gravy thickness.
• Add pepper to taste.
• Serves 4 with leftovers.

SUPER SIMPLE POT ROAST

Steps:

• Place soups in crock pot and whisk together.
• Add remaining ingredients to crock pot.
• Cover and turn on high for 6-8 hours.
• Serve with rice or potatoes.

THREE INGREDIENT, SIMPLE CROCK POT PORK ROAST

Steps:

• 1. In the morning before you go to work place roast in your crock pot/slow cooker. No need for any liquid to be added.
• 2. Sprinkle with salt and garlic powder.
• 3. Put lid on cooker and set it on low. The roast will be very tender and delicious when you get home from work.

SUPER SIMPLE POT ROAST

Steps:

• 1. Place soups in crock pot and whisk together. Add remaining ingredients to crock pot. Cover and turn on high for 6-8 hours. Serve with rice or potatoes.

SUPER SIMPLE POT ROAST

Steps:

• Empty on jar of sauce into the slow cooker. Plop the roast in. Pour in the other jar until the roast is submerged. Cook for 4-6 hours. That's it! It goes great with mashed potatoes.