THE EASIEST AND BEST POT ROAST RECIPE EVER
This is the Easiest And Best Pot Roast Recipe with tender fall apart beef and fresh roasted vegetables! Slow braised beef roast with potatoes, onions, and carrots make a delicious and comforting meal the whole family will love.
Provided by Karrie | Tasty Ever After
Categories Entree
Time 2h20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 572 kcal, Carbohydrate 19 g, Protein 54 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 182 mg, Sodium 260 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
TINA'S POT ROAST
This tender pot roast is a hearty, "feel good" meal. It's also kid-friendly. Even picky eaters usually gobble it up. The last time I made this for my family, the gravy was so tasty that we poured it over the entire meal-meat, carrots, and potatoes! -Tina Meyer, Lake Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. Bake, covered, 1-1/2 hours., Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary.
Nutrition Facts : Calories 450 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 907mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 37g protein.
PENNSYLVANIA POT ROAST
This heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe. I start the pot roast cooking before I leave for church, add vegetables when I get home, and then just sit back and relax until it's done. -Donna Wilkinson, Monrovia, Maryland
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place roast in a 5-qt. slow cooker; add the broth, onions and seasonings. Cook, covered, on high for 4 hours. Add the potatoes, carrots and mushrooms. Cook, covered, on high 1 hour longer or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf., In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil. Cook and stir until thickened, 2 minutes. If desired, add browning sauce. Serve with roast and vegetables.
Nutrition Facts : Calories 331 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 490mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
THE LADY & SONS POT ROAST
Steps:
- Preheat the oven to 350 degrees. Rub the roast with House Seasoning, Seasoned Salt, and pepper. Heat the oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Sprinkle the bouillon granules over the meat, and cover it with onions, garlic, and bay leaves. Combine the mushroom soup, wine, Worcestershire sauce, and half a soup can of water, and pour this over the roast. Cover and bake for 2 to 2 1/2 hours, or until tender. Remove and discard the bay leaves. If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring it to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.
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