Pot Roast 2 Recipes

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

POT ROAST 2

Steps:

• Preheat the oven to 350 degrees F.
• Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
• Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
• Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
• Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.

TWO MEAT POT ROAST

Steps:

• Prepare the roasts by trimming off any excess fat. Make slits with a sharp knife deep enough to insert garlic slivers fully. Repeat stuffing garlic into and around both beef and pork roasts.
• Season both roasts generously with salt and pepper or Creole-Cajun seasoning.
• In a heavy 8-quart Dutch oven or cast iron Dutch oven, heat the oil and brown the meat, one piece at a time on all sides. Browning the roasts well produces a darker and richer gravy. Drain off the fat. Return both pieces of the meat to the Dutch oven.
• Add to the Dutch oven the bay leaf and beef boullion. Pour into the bottom of the Dutch oven 1 1/2 cups water, cover and simmer, LOW, for 2 - 2 1/2 hours. Turn occasionally and check for "near" doneness. You have 30 minutes left -- next step.
• Add the chopped onion, potatoes and carrots. Cover and simmer an additional 30 minutes or until tender.
• Remove roasts and vegetables to a platter. For every one cup of liquid in the Dutch oven, combine 2 tablespoons flour with 2 tablespoons water. Stir flour mixture into the liquid, scraping bottom of browned bits and simmering over medium heat until the gravy is smooth and has thickened. Taste gravy and season with salt and pepper as needed. At this point, I slice the roasts and return it to the pot with gravy along with the onions and/or carrots and potatoes.
• Serve with rice or mashed potatoes.

AWESOME RED WINE POT ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
• Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.