Simply The Best Pot Roast Recipes

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.

SIMPLE PERFECT POT ROAST

Steps:

• Adjust oven rack to middle position and heat oven to 300°F.
• Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
• Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
• Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
• Transfer roast to a large plate; set aside.
• Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
• Add garlic and sugar; cook until fragrant, about 30 seconds.
• Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
• Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
• Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
• Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
• Transfer roast to carving board, tent with foil to keep warm.
• Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
• Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
• Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
• Season to taste with salt and pepper.
• Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
• Serve, passing remaining sauce.
• Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

SIMPLY THE BEST POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Heat oil on medium high in dutch oven. Sear both sides of roast to desired brown.
• Sprinkle with salt & pepper on both sides of roast.
• Add onions, mushrooms & water. Depending on size of the roast and the dutch oven, you'll need about 1/2 cup of water. You want to make sure that the water does not cover the roast. But you do want the water to cover the bottom of the dutch oven.
• Place the covered dutch oven in the oven for 2-1/2 hours. Check the roast for doneness and put back in if more time is needed. Because the dutch oven is covered, anticipate a shorter cook time than if the roast is uncovered.

MOMOSITA'S SIMPLY THE BEST POT ROAST

Steps:

• Preheat oven to 300°F.
• Season one side of roast with salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). OR sear in a dutch oven to save dishes. Season other side while bottom side is browning.
• When browned, turn over, brown other side. Turn off heat.
• Add half of brown sugar to top of roast. Press into roast. Flip roast and add remaining sugar to other side, pressing inches.
• Add flour to medium bowl and whisk in beef broth. Whisk in chicken base, horseradish and mustard.
• Place roast in large deep casserole dish with lid (OR keep in the dutch oven), pour in beef broth mixture so it reaches halfway up the roast. You don't want to drown the meat in liquid.
• Add the vegetables around and under roast, making sure the lower part of the meat is still submerged in the liquid. Add liquid if necessary.
• Cover and bake in 300°F oven for 3 hours, turning meat over halfway through.