Welcome to the culinary adventure of creating a mouthwatering and unforgettable super deluxe pot roast! If you're seeking a dish that embodies both comfort and indulgence, you've come to the right place. This detailed guide will take you through the process of crafting a pot roast that is tender, flavorful, and sure to impress your family and friends. From selecting the perfect cut of meat to layering aromatic vegetables and savory herbs, we'll uncover the secrets to achieving a dish that tantalizes taste buds and warms the soul. Get ready to embark on a journey of culinary exploration as we delve into the art of making a super deluxe pot roast that will leave you craving more.
Let's cook with our 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.
ULTIMATE POT ROAST
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
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
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, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
SUPER SIMPLE POT ROAST
This is a great way to cook on busy errand days. The gravy makes itself and the roast literally falls apart, you have to scoop it out with a spoon. You can even place the roast in FROZEN if you want just add a few hours extra time of cooking. It is always perfect and everyone eats it up--never much left over for lunches.
Provided by Shawn C
Categories Roast Beef
Time 6h5m
Yield 4-8 serving(s)
Number Of Ingredients 5
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.
SUPER DELUXE POT ROAST
This came from a Southern Living cookbook that I have had forever but I have tweaked it just a bit. I love the flavors and how tender the roast gets. I put this on around 11 a.m. on Sunday's during football season and let it simmer all day until game time. I typically serve it over steamed white rice. Several times I have served it over a mushroom cous cous and it was fantastic!
Provided by carmenskitchen
Categories One Dish Meal
Time 3h47m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Make small slits in top of roast. Insert a garlic slice into each slit, this and the kitchen bouquet is what is responsible for so much of the flavor. Rub roast with salt and pepper and use the 1/2 teaspoon of kitchen bouquet (a browning aid found near marinades in the grocery store) by pouring a little in the palm of your hand and gently patting it all over the roast. Be careful, a little of this goes a long way. Dredge in flour. Brown roast on all sides in dutch oven with hot oil. Add onion and wine.
- While this browns and the onions saute, combine tomato sauce and next five ingredients, stir well and then pour over roast. Pour in beef broth, stir well and bring to a boil. Place tied herbs in broth, cover, reduce heat and simmer for 2 hours without lifting lid. After two hours turn roast and cook another 30-45 minutes. Add potatoes and vegetables (I always put in turnips too b/c I like them and have added everything from broccoli to cauliflower, mushrooms and bell peppers) Simmer one more hour or until roast and vegetable are tender to your liking.
Nutrition Facts : Calories 1700.6, Fat 107.8, SaturatedFat 38.6, Cholesterol 313.2, Sodium 1076.7, Carbohydrate 75.4, Fiber 8.2, Sugar 12.2, Protein 92.7
DELUXE POT ROAST
Don't let the long list of ingredients stop you from making this recipe -- it's delicious! My red potatoes were large so I quartered them and I did not peel them. I used baby carrots instead of regular size carrots. The recipe originally comes from Southern Living.
Provided by Lvs2Cook
Categories < 4 Hours
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make small slits in the top of the roast and insert slice of garlic into each slit.
- Rub roast with salt and pepper and dredge in flour.
- Brown roast on all sides in large Dutch oven.
- Add onion and wine to roast in Dutch oven.
- Combine tomato sauce and next 5 ingredients; stir well. Pour over roast.
- Bring liquid to a boil in Dutch oven, reduce heat, cover, and simmer for 1 1/2 hours.
- Add potatoes, carrots, and celery and cover and simmer for 1 more hour or until roast and veggies are tender.
- Transfer roast to serving platter and spoon veggies around roast using a slotted spoon.
- Discard bay leaf.
- Spoon pan drippings over roast and veggies and serve.
Nutrition Facts : Calories 864.7, Fat 53.9, SaturatedFat 19.3, Cholesterol 156.5, Sodium 498.3, Carbohydrate 41.4, Fiber 5.3, Sugar 7.9, Protein 46.5
SUPER POT ROAST
I use this in my Aroma pot which I absolutely love! Recipes were previously on their website but I can no longer find them.
Provided by daytonajill
Categories Small Appliance
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Liberally sprinkle all sides of the roast with salt and pepper. Heat the Super Pot to 400 degrees and brown roast on both sides.
- Add wine, tomato paste, rosemary and enough stock to cover roast about halfway. Turn heat down to 200 degrees, cover and let cook for 2 ½ hours.
- Lift roast and add vegetables underneath and continue cooking until meat falls apart easily, about 30 minutes. Add remaining stock and extra water throughout the cooking process, if needed.
Nutrition Facts : Calories 361.6, Fat 12.2, SaturatedFat 5.4, Cholesterol 124.7, Sodium 1049.3, Carbohydrate 13.3, Fiber 2.7, Sugar 5.2, Protein 43.7
GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
GRANNY'S POT ROAST
Make and share this Granny's Pot Roast recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Roll the meat in flour and brown in bacon grease in a dutch oven.
- Add onion soup mix and water.
- Bring to a boil.
- Reduce heat and simmer for 3 hours.
- Add carrots and potatoes and cook until done (about 30 minutes).
- Add peas and heat through.
FRUITED POT ROAST
Number Of Ingredients 12
Steps:
- Preheat oven to 325° F. Sprinkle all sides of roast with garlic salt. In a Dutch oven over medium-high heat brown roast in butter or margarine on all sides. Remove from heat.In a small metal saucepan warm brandy. Ignite and pour over roast spoon liquid over roast until flame dies.Add pineapple syrup and bouillon to roast. Sprinkle with fines herbes. Add prunes and apricots. Cover tightly and bake for 4 to 4 1/2 hours or until meat is tender, adding water if needed. Transfer roast to a heated platter cover and keep warm. Skim fat from surface of pan juices.In a small bowl mix water and cornstarch until smooth. Stir into pan juices. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Add pineapple slices and green onions, spooning gravy over to heat through. Place fruits around and on top of meat cover with sauce.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right cut of beef: Chuck roast, rump roast, and brisket are all good choices for pot roast. These cuts are tough, but they become tender when cooked slowly in liquid.
- Brown the beef before braising: Browning the beef adds flavor and helps to keep it moist. You can brown the beef in a skillet over medium-high heat or in the pot you're using to braise it.
- Add plenty of vegetables: Vegetables add flavor, nutrients, and color to pot roast. Good choices include carrots, potatoes, onions, celery, and garlic. You can also add other vegetables, such as parsnips, turnips, or rutabagas.
- Use a flavorful braising liquid: The braising liquid is what gives pot roast its flavor, so it's important to use a liquid that you enjoy the taste of. Good choices include beef broth, chicken broth, red wine, or beer.
- Cook the pot roast slowly and low: Pot roast should be cooked slowly and low so that the meat has time to become tender. The ideal cooking temperature is between 275°F and 300°F. Cook the pot roast for at least 2 hours, or until the meat is fall-apart tender.
Conclusion:
Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a pot roast that is tender, flavorful, and sure to impress your family and friends.
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