Pass It On Pot Roast Recipes

POT ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

PASS IT ON POT ROAST

Steps:

• Preheat oven to 320 degrees.
• Season beef with seasoned salt and pepper.
• Place the flour in a shallow plate and roll the beef in to coat, shaking off excess. Set aside remaining flour.
• In Dutch oven, heat 2 TBSP oil over medium-high heat. Add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. Transfer the meat to a plate and set aside.
• Add the remaining 2 TBSP of oil to the pot and heat. Add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. Return the meat to the pot.
• Add 1 cup of water and all the broth. Bring to a simmer.
• Cover and put in the oven for 2 hours.
• Add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
• Remove from oven. Using a slotted spoon remove the roast and vegetables and cover with foil.
• Skim the fat from the surface of the cooking liquid.
• In a small bowl add remaining flour.
• Gradually add water to dissolve the flour.
• Stir into the pot and bring to a simmer over medium heat. Reduce heat and continue to simmer until the gravy thickens. About five minutes.
• Salt and pepper gravy to taste.
• Carve the roast. Return the sliced roast and vegetables to the pot and simmer for five minutes.
• Enjoy!

POT ROAST

Steps:

• Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
• Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
• Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.