Mamas Special Ingredient Pot Roast Recipes

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MAMA'S POT ROAST RECIPE - (4.7/5)



Mama's Pot Roast Recipe - (4.7/5) image

Provided by lisaS

Number Of Ingredients 7

Boneless Chuck Roast(have butcher cut a nice thick piece, 2 inches or more)
2 packages onion soup mix
3 cans stick carrots with water
paprika
garlic powder
water
Cooks better if you use Blue Roaster Pan with cover (can buy from kmart

Steps:

  • In pot add all dry ingredients with about 4 cups water. Mix well. Add meat In pot add all dry ingredients with about 4 cups water. Mix well. Add meat Pour carrots on top of the meat. Cover and Cook for 2 hours, then Take out the meat and trim off any remaining fat and discard the fat. Cut into pieces. Put the back in pot and cook until so tender(falls apart).The longer you cook the better. Note: You can freeze this for serving at a later time.

MOMMA NEELY'S POT ROAST



Momma Neely's Pot Roast image

Cook Momma Neely's Pot Roast recipe from Down Home with the Neelys on Food Network for a special occasion meal your family will love.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (3 to 4-pound) boneless bottom round roast
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 cloves garlic, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced into 1/2-inch pieces
Freshly chopped parsley leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the roast on all sides with salt and pepper.
  • In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
  • Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

MAMA'S AMAZING POT ROAST (CROCK POT)



Mama's Amazing Pot Roast (Crock Pot) image

My mother's incredible pot roast with a flavor loved by everyone in the family - even our 1 1/2 year old!

Provided by KissKiss

Categories     Roast Beef

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs boneless chuck roast (also called pot roast)
olive oil, to coat
Worcestershire sauce, to taste
McCormick's Montreal Brand steak seasoning, to taste
salt and pepper, to taste
4 -5 medium carrots, sliced in 2-inch segments
2 stalks celery, chopped
3 medium red potatoes, cut into eighths
1/2 onion, chopped
14 1/2 ounces diced tomatoes, drained (leave a little liquid behind)
10 1/2 ounces beef broth
1 tablespoon cornstarch
8 cups cooked white rice, buttered

Steps:

  • Coat the pot roast with olive oil and a few shakes of Worcestershire. Season generously with Montreal Steak Seasoning. You can marinate overnight or use immediately.
  • Place half the cut vegetables (onion, celery, carrots and potatoes) on the bottom of the crock pot, and season with salt and pepper.
  • Place the pot roast on top of the vegetables.
  • Place the remaining vegetables on top of the pot roast, and season with salt and pepper.
  • Pour the can of tomatoes and the can of beef broth evenly over the ingredients. Season one last time with salt and pepper.
  • Crock on low all day (10 hours) or change time/temp to suit your needs. An hour before dinner, make a mixture of cornstarch and water (equal parts) and add to crock pot to thicken the liquid.
  • Serve over hot buttered rice.

Nutrition Facts : Calories 629.2, Fat 23.2, SaturatedFat 9.1, Cholesterol 78.6, Sodium 500.9, Carbohydrate 74, Fiber 3.8, Sugar 4.6, Protein 28.6

INSTANT POT MAMA'S POT ROAST RECIPE



INSTANT POT MAMA'S POT ROAST RECIPE image

This simple pot roast cooks in record time in the Instant Pot!

Provided by Kristen Hills

Categories     Main Course

Time 1h40m

Number Of Ingredients 8

3-4 lb Boneless beef chuck roast
salt and pepper (to taste)
1 Tablespoon vegetable oil
1 onion (chopped into large pieces)
2 cups beef broth
1 lb yellow potatoes (cut small)
1 lb carrots (chopped into large chunks)
1 pkg dry onion soup mix

Steps:

  • SEASON ROAST WITH SALT AND PEPPER. SELECT SAUTE AND ADD OIL TO THE COOKING POT. WHEN HOT, BROWN ROAST ON ALL SIDES, 8 TO 10 MINUTES. PLACE INTO THE COOKING POT.
  • ADD THE CHOPPED ONIONS, CARROTS AND POTATOES TO THE POT. SPRINKLE ON THE LIPTON ONION SOUP MIX AND POUR ON THE BEEF BROTH.
  • SELECT HIGH PRESSURE AND SET THE TIMER FOR 80 MINUTES. WHEN BEEP SOUNDS, TURN OFF PRESSURE COOKER AND ALLOW PRESSURE TO RELEASE NATURALLY FOR 15 MINUTES. AFTER 15 MINUTES, USE A QUICK PRESSURE RELEASE TO RELEASE ANY REMAINING PRESSURE.
  • CAREFULLY REMOVE LID. TRANSFER POTATOES CARROTS AND BEEF TO SERVING DISHES.
  • IF YOU WANT GRAVY, MIX CORNSTARCH AND WATER (3T CORNSTARCH WITH 3T WATER) AND MIX IN THE JUICES IN THE POT. COOK WHILE STIRRING ON SAUTE UNTIL THICKENED.

Nutrition Facts : Calories 700 kcal, Carbohydrate 17 g, Protein 67 g, Fat 41 g, SaturatedFat 19 g, TransFat 2 g, Cholesterol 233 mg, Sodium 550 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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