Many Meals Pot Roast Recipes

PERFECT POT ROAST

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.

MANY MEALS POT ROAST

Steps:

• Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
• Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
• Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
• Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.

MANY MEALS POT ROAST

Steps:

• Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
• Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
• Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
• Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.

MANY MEALS POT ROAST

Steps:

• Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
• Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
• Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
• Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.

MANY MEALS POT ROAST

Steps:

• Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
• Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
• Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
• Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.

MANY MEALS POT ROAST

Steps:

• Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
• Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
• Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
• Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.