Sassy Pot Roast Recipes

QUICK + EASY INSTANT POT POT ROAST

Steps:

• Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
• Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
• Top beef with potatoes and carrots.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
• Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
• If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
• Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

EASY POT ROAST

Steps:

• Preheat oven to 350°F.
• Season the roast with the dry seasonings (don't overdo).
• Sprinkle the dry soup mix onto the meat.
• Spread mushroom soup over the top and add onions.
• Add water, cover tightly with foil.
• Bake for three hours.
• Add any desired vegetables (potatoes, carrots, etc.) during the last hour of cooking.

EASY CROCK POT BEEF ROAST

Steps:

• Place your roast in a 4 quart crock pot.
• Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it.
• Salt and pepper to taste.
• Pour your soup and broth around your roast.
• Cover and cook on low for 8-10 hours.

ROOT BEER PULLED PORK SANDWICH

Steps:

• Place the pork tenderloin or roast in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. Once the pork is done, remove from the pan and shred with a fork. Place into a bowl and add in the Sassy Sauce, as well as 1/2 cup of the juice from the slow cooker. Serve on a bun with bread and butter pickles.
• Ingredients and Directions
• To make the sauce, add the ketchup, brown sugar and mustard and to a medium saucepan. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups.

EASY POT ROAST

Steps:

• Season beef with salt and pepper. Place carrots, potatoes, and onion in a slow cooker. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (or high for 6 hours).
• Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.

EASY POT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
• Place roast in oven, and immediately reduce heat to 300 degrees F (150 degrees C). Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

EASY POT ROAST

Steps:

• Take your meat out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. I put 1 tablespoon of salt in the ingredients, but you should use as much or as little as you are comfortable with.
• Heat a large pot or Dutch oven over medium-high heat. Then add olive oil.
• Rough chop carrots into 2-3 inch pieces. (after cutting off the top this meant I was cutting the carrots in half on the diagonal.)
• Cut two onions in half and add them to the hot pot, browning them on one side and then the other. Remove the onions to a plate.
• Add carrots to the same pot and brown them slightly. (about 1 minute) Remove and set them on a plate with the onions.
• Add butter to the pot and allow to melt. Place the meat in the pan and sear it for about a minute on both sides until it is nice and brown all over.
• Add onions and carrots back to pan with meat. Cover and roast at 275°F for about 3 hours. I started checking mine at 2 hours. You want the meat to be cooked through and to tear easily with a fork.

THE EASIEST AND BEST POT ROAST RECIPE EVER

Steps:

• Take the beef roast out of refrigerator and bring to room temperature, about 30 minutes, before cooking.
• Preheat oven to 325F/163C degrees. Heat oil in a large (5-7 quart), heavy dutch oven pot over medium high heat until hot. Place meat in pot and cook, without turning, until bottom is well browned. Using tongs, turn meat and brown on all sides.
• Push meat to the side of pan, add the onion, and lightly brown. Stir in the bay leaf and set the meat on top of the onion mixture.Scatter the potatoes and carrots around the meat. Sprinkle with salt and pepper.
• Cover the pot with a lid or foil and roast in oven for 30 minutes at 325F/163C degrees.
• Reduce temperature to 300F degrees and cook another 1 1/2 hours, or until tender. Serve immediately.

SPICY ITALIAN POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a large heavy skillet on medium, heat oil. Add roast and cook until browned on both sides, about 6 minutes. Transfer roast to a 6-quart slow cooker. Add potatoes, carrots, onions, broth, tomatoes, pepperoncini with reserved liquid, Italian seasoning, paprika, cayenne (if using), garlic and bay leaf. Cover and cook on low for 8 to 10 hours or on high for 4½ to 5 hours. Discard bay leaf. Use a slotted spoon to transfer meat and vegetables to a platter; drizzle with cooking liquid and sprinkle with parsley. Note: This roast can also be served as a stew. Simply break up the cooked roast into smaller chunks. Divide the roast, vegetables and cooking liquid among bowls and sprinkle servings with parsley. We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

EASY POT ROAST

Steps:

• Preheat oven to 325° F.
• Remove all visible fat from the meat.
• On the stovetop, heat 1 teaspoon oil in a large Dutch oven on medium-high. Salt & pepper the meat and brown both sides. Use tongs to turn the meat, adding another teaspoon of oil. Good browning takes about 10 minutes. Remove meat from pan to a bowl.
• Reduce heat. Add 1 teaspoon oil and sauté onion & garlic 2 minutes until golden, stirring well to scrape in all the drippings.
• Add hot stock and meat, stirring & scraping well. Once the mixture boils, cover and place in oven. Bake for 1 1/2 hours.
• Remove from oven, stir in vegetables, cover and return to oven for 45 minutes. About halfway through, stir and add more stock if needed.
• Taste for salt before serving. Slice or shred meat and pour juices over.

EASY INSTANT POT POT ROAST (TENDER AND JUICY)

Steps:

• Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
• Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
• Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
• After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices. (You might have some leftover.)
• Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the "Sauté" setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
• Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
• Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
• Turn the 'saute' function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
• Select the "Pressure Cook" or "Manual" function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes. If your roast is not 3 pounds, you will need to adjust the cook time. As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
• When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
• Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter.
• If you added them, remove the potatoes and gently mash them for serving or serve whole on the platter alongside the pot roast.
• The remaining vegetables will be very soft, if you enjoy them this way, transfer them to the serving platter. If you do not like vegetables to be so soft, you can discard them. They have already done a wonderful job of flavoring the broth and roast.
• Serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
• To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the "Sauté" setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
• Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)

SASSY POT ROAST

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, brown beef in oil on all sides; drain., Transfer to a 4-qt. slow cooker. Sprinkle with onion. Combine the remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. If desired, thicken cooking liquid.

LOW SODIUM POT ROAST

Steps:

• Cut any excess fat off of roast. Then slice the roast into 2" or 3" chunks.
• Set Instant Pot to Sauté high add and heat oil. When oil is shimmering, add beef and sear on all sides for a deep browning.
• Remove beef and add onion and saute till tender and translucent. Add beef broth and deglaze the bottom of the pot. Add the garlic, horseradish and red wine. Coat the roast chunks with the meat seasoning mix. Place the roast chunks into the Instant Pot
• Cover Instant Pot and secure the lid. Set the manual/pressure cook button to 50 minutes if making potatoes and carrots with the roast. At the end of 50 minutes do a pressure quick release and add in a steamer basket full of cubed potatoes and carrots directly on top of the roast.
• Cover the pot and set the manual/pressure cook button to cook 10 more minutes. At the end of the 10 minutes let the pot stand for a full natural pressure release up to 20 minutes. Then move the valve to pressure release and remove the lid.
• Remove the steamer basket or vegetables. Remove the meat pieces with tongs or large slotted spoon. (I did not use a steamer basket.)
• Turn Instant Pot to the low sauté setting. Make the gravy by whisking the gravy mix into the Instant Pot. You can add in a cornstarch slurry to thicken the gravy if desired.

EASY INSTANT POT BEEF POT ROAST

Steps:

• Add all the ingredients into the Instant Pot. Place the lid on top and move the knob to "sealing".
• Press the MEAT/STEW button for 60 minutes.
• Let the Instant Pot do a natural release (may take 15-20 minutes).
• Remove the roast and cut into slices (it should be very tender and fall apart easily).
• Serve roast with potatoes and carrots on the side.

PORK POT ROAST

Steps:

• Preheat oven to 350 degrees F.
• Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.
• Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.
• Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.
• Add the onion, celery and tomato paste and cook for three minutes, stirring often.
• Add pork back in along with hot stock and the parsley.
• Cover and place in the oven for two hours.
• While the roast is cooking, prepare the vegetables and make the roux.
• To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.
• After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.
• With an immersion blender, puree the liquid, onion and celery.
• Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.
• Remove from oven and add the green beans. Cover and cook 20 more minutes.
• Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.
• Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.
• Slice the pork against the grain into thick slices and serve with the vegetables and gravy.