Two Meat Pot Roast Recipes

POT ROAST FOR TWO

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

POT ROAST 2

Steps:

• Preheat the oven to 350 degrees F.
• Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
• Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
• Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
• Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.

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.

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

CHUCK ROAST FOR TWO

Steps:

• In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
• Sprinkle beef with the mixed seasoning on all sides.
• Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
• Add the onion to the pot and saute until light golden color.
• Dissolve the beef base in hot water.
• Pour the resulting broth around the roast in the pot.
• Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
• Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
• Remove meat from pan and keep warm by covering with foil.
• Mix the flour and water together to create a slurry.
• Add the gravy master to simmering broth.
• Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
• Simmer for a couple of minutes to cook the flour.
• Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
• NOTE: The salt, pepper, garlic powder blend is actually Paula Deen's House Seasoning, see recipe #57340.

TWO MEAT POT ROAST

Steps:

• Prepare the roasts by trimming off any excess fat. Make slits with a sharp knife deep enough to insert garlic slivers fully. Repeat stuffing garlic into and around both beef and pork roasts.
• Season both roasts generously with salt and pepper or Creole-Cajun seasoning.
• In a heavy 8-quart Dutch oven or cast iron Dutch oven, heat the oil and brown the meat, one piece at a time on all sides. Browning the roasts well produces a darker and richer gravy. Drain off the fat. Return both pieces of the meat to the Dutch oven.
• Add to the Dutch oven the bay leaf and beef boullion. Pour into the bottom of the Dutch oven 1 1/2 cups water, cover and simmer, LOW, for 2 - 2 1/2 hours. Turn occasionally and check for "near" doneness. You have 30 minutes left -- next step.
• Add the chopped onion, potatoes and carrots. Cover and simmer an additional 30 minutes or until tender.
• Remove roasts and vegetables to a platter. For every one cup of liquid in the Dutch oven, combine 2 tablespoons flour with 2 tablespoons water. Stir flour mixture into the liquid, scraping bottom of browned bits and simmering over medium heat until the gravy is smooth and has thickened. Taste gravy and season with salt and pepper as needed. At this point, I slice the roasts and return it to the pot with gravy along with the onions and/or carrots and potatoes.
• Serve with rice or mashed potatoes.