Pot Roast And Carrots 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.

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

OVEN POT ROAST WITH CARROTS AND POTATOES

Steps:

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

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.

PERFECT POT ROAST

Steps:

• First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
• Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
• Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don't have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
• Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
• If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan 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 pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
• When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
• Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

POT ROAST WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
• Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
• Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
• Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
• Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.

POT ROAST

Steps:

• Preheat oven to 300°F.
• Combine salt, pepper, and flour. Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
• Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides (about 5 minutes).
• Remove meat from the pot and set it aside.
• Add additional oil if needed. Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
• Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
• Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.
• Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
• Serve.

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.

POT ROAST AND CARROTS

Steps:

• Preheat oven to 350 degrees F.
• Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into a heatproof liquid measuring cup.
• In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of the vegetable mixture and pour in the reduced sherry. Add enough chicken stock to cover 3/4 of meat. Cover and place on lowest rack in the oven. Roast until fork-tender, about 3 hours.
• While beef is roasting, prepare roasted carrots and caramelized onions. During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Remove from the oven, transfer to large bowl and keep warm. During final 30 minutes of roasting, place a heavy 12-inch skillet over moderately high heat, add the canola oil and heat until hot but not smoking. Add onions and saute, stirring constantly, until caramelized, about 20 to 25 minutes. Season, to taste, with kosher salt, add to roasted carrots in large bowl, and keep warm.
• When beef is tender, transfer to serving platter and tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discard the solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper. Pour half of juices into bowl with carrots and onions; toss to combine. Pour the other half of the juices into gravy dish. Arrange carrots and onions around beef on a serving platter and serve immediately, with extra juices on side.

SLOW-COOKER POT ROAST WITH CARROTS AND POTATOES

Steps:

• In a large stock pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season roast with salt and black pepper then sear 4 to 5 minutes per side, or until browned. Transfer to slow cooker.
• To the same pot, add remaining olive oil and onions. Cook over medium-high heat, stirring frequently, 6 to 8 minutes or until golden brown. Add garlic and cook about 1 minute more. Transfer onion mixture to slow cooker, over top of the roast. Layer potatoes and carrots over onion mixture.
• To the same pot, add beef broth, Worcestershire sauce, rosemary and oregano. Cook over medium-high heat, stirring constantly, for about 30 seconds to loosen up any browned bits from the bottom of the pan. Remove from heat and pour broth evenly over vegetables in the slow cooker. Season with salt and black pepper.
• Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours.
• Remove potatoes from slow cooker with a slotted spoon and transfer to a large bowl. Add milk and mash to desired consistency. Season with salt and black pepper, to taste.
• Loosely shred roast and serve with vegetables over mashed potatoes. Top with gravy (see recipe notes); sprinkle with additional rosemary and oregano, if desired.

INSTANT POT ROAST WITH CARROTS & POTATOES

Steps:

• Using a sharp knife, or kitchen shears, trim as much fat/fatty deposits from your roast. Place the prepped meat on a clean cutting board, and pat dry with paper towels. Set aside.
• To a small mixing bowl add the rosemary, oregano, thyme, and garlic powder. Stir together to evenly combine.
• Liberally season both sides of the roast with salt & pepper. Then pour the seasoning mix out over it, rubbing & pressing it in to all sides to evenly coat.
• Press the 'SAUTE' button and adjust it to the more setting. When the pot says 'hot' add the oil to the liner.
• Add the prepared roast to the pot, and allow it to sear- about 2-3 minutes. Carefully flip the roast using sturdy tongs, and let the other side sear another 2-3 minutes. Remove the roast to a waiting plate. Set aside.
• Hit the 'CANCEL' button. Then press the 'SAUTE' button again, this time leaving it on the normal setting.
• Add the onions and garlic to the pot, and let them cook for 2-3 minutes- just until tender.
• Add the tomato paste, wine, broth, and Worcestershire sauce to the pot. Stir the mixture together with a sturdy spoon, scraping up any browned bits from the bottom of the pot as you do.
• Return the roast to the pot, and then add the potatoes and carrots on top. Do not stir, and it's ok if only the meat is submerged- this is what you want.
• Add the lid to the pot, turning to close, and set the vent valve to the sealed position. Pressure cook on HIGH for 35 minutes. Once done- allow the pot to naturally release for 10 full minutes. Carefully open the vent valve, and allow the rest of the trapped steam to completely release. Press CANCEL to turn off the pot.
• Carefully scoop out the vegetables and transfer them to a serving dish/platter. Loosely cover the dish with foil to keep the veggies warm, but prevent them from continuing to cook. Set aside.
• Carefully remove the beef to a waiting platter. Let is rest for 5-10 minutes, undisturbed.
• Using two forks, or meat claws, pull the beef apart into bite sized chunks/pieces.
• Serve the shredded beef roast with the vegetables and enjoy!