Fork Tender Pot Roast Recipes

FORK-TENDER POT ROAST

Steps:

• Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.
• In the cooker combine celery, carrots, onion, bay leaf, and garlic. Top with meat. In a small bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika, and salt. Pour mixture over meat.
• Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
• Using a slotted spoon, transfer meat and vegetables to a serving platter. Remove and discard bay leaf from cooking liquid; skim off fat. Drizzle cooking liquid over meat and vegetables. If desired, serve with mashed potatoes.

TENDER POT ROAST

Steps:

• Pre heat oven to 300 degrees.
• Season roast with salt and pepper on all sides.
• In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
• Brown meat on all sides in dutch oven, this should take about 10 minutes.
• If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
• Once browned remove meat from pot and place on a deep plate (to catch the juices).
• Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
• Add garlic and cook until fragrant, about 1 minute.
• Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
• Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
• Add water until liquid comes halfway up sides of the meat.
• Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
• Place in oven, be sure to turn the meat over every 30 minutes or so.
• Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
• Remove meat from pan onto serving plate, cover with foil.
• Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
• Thicken if desired.

FORK-TENDER POT ROAST

Steps:

• In a small bowl, combine flour, garlic powder, white pepper, mustard, marjoram, thyme, oregano, parsley, paprika, and black pepper. Trim fat from meat. Coat all sides of meat with flour mixture, reserving flour mixture that doesn't cling to the meat.
• In a 4- to 6-quart Dutch oven, brown meat on all sides in 2 tablespoons of the hot butter. Remove meat and set aside.
• In the same Dutch oven, cook carrots, celery, onion, and garlic in the remaining 2 tablespoons butter, covered, for 10 minutes or until just beginning to brown, stirring occasionally. Stir in reserved flour mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add one 14-ounce can beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.
• Bake, covered, in a 350 degree F oven for 2-1/2 to 3 hours or until meat is very tender. Transfer meat to a platter; slice. Remove bay leaf; discard. If you like, thin gravy with a little additional beef broth to desired consistency. Serve gravy with meat. Makes 6 to 8 servings.