Soul Pot Roast Recipes

MOMMA NEELY'S POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the roast on all sides with salt and pepper.
• In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
• Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

SOUTHERN POT ROAST

Steps:

• Set chuck roast on counter top, bring to room temperature, about 1 hour.
• Preheat oven to 275F degrees.
• Wash potatoes and carrots under cold running water. Let drain.
• Place large oven proof pot, or Dutch Oven, on stovetop over Medium heat.
• When hot, add the Bacon Grease.
• Place chuck roast in pot. Let sear for about 2 minutes on Medium heat.
• Flip the roast over, searing other side for 2 minutes. Remove roast from pot. Set on plate.
• Peel potatoes if desired. Cut in halves or quarters. Set aside.
• Peel carrots if desired. Cut into sections about 2 inches long. Set aside.
• Remove outer skin from onion. Cut in half. Cut each half into slices. Set aside.
• Layer the onion slices in the bottom of the pot.
• Place the roast back in pot, on top of the onions.
• Add enough WARM water, to cover 3/4ths up the side of the roast.
• Add the cut potatoes.
• Add the carrot sections.
• Add Worcestershire Sauce.
• Add salt.
• Add black pepper.
• Cover pot.
• Place in oven at 275F degrees. Bake for 3 ½ - 4 hours, or until roast is tender.
• Remove roast to serving platter. Place veggies around side.
• Serve warm and Enjoy!

CLASSIC POT ROAST RECIPE

Steps:

• Preheat oven to 325 degrees. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture.
• Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.

SOUL POT ROAST

Steps:

• Preheat oven to 350 degrees F.
• Place meat in a 6 quart Dutch oven.
• Surround the roast with the vegetables.
• In a medium bowl, stir together the soup mix, the mushroom soup, water and pepper.
• Pour over the roast and veggies and cook, covered for 4-5 hours until tender.

3-PACKET POT ROAST RECIPE

Steps:

• Place roast in the slow cooker (I use a 6 quart).
• In a mixing bowl mix 3 packets with 1 cup beef broth and pour over roast.
• Cover with the lid and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
• Remove from slow cooker and discard any fat and shred.
• To thicken gravy, if desired, in a small measuring cup mix 3 tablespoons of corn starch and 1/4 cup of water. Turn the slow cooker to high and pour the slurry in. Stir until combined. Place shredded roast back into the slow cooker and allow to thicken (about 30 minutes).
• If you want to sear the roast first, turn Instant Pot on Saute. When hot, add 1 tablespoon of vegetable oil and coat the bottom. Add in roast and brown on all sides. (Cut roast in half if larger so it will fit nicely into Instant Pot) - Optional
• Press "Cancel" and pour beef broth into the bottom of the instant pot and remove any browned bits with a spatula (being sure to get under the roast too). I use a 6 Quart (If using a larger IP add the appropriate amount of liquid called for the size IP you are using).
• Sprinkle all 3 packets over the roast.
• Place on lid and make sure valve is in sealing position. Press "Manual Pressure" for 90 minutes.
• Do a "Natural Pressure Release" for 15 minutes and then open the valve to release the remaining pressure manually.
• Remove the lid and remove the roast to a serving plate.
• To thicken gravy add 3 tablespoons of cornstarch to ¼ cup cold water and stir until dissolved. Pour cornstarch slurry into the Instant Pot and turn to saute. Simmer for 5 minutes to thicken.
• Shred or slice roast and return to Instant Pot once the sauce has thickened.