Best 4 Braised Sunday Pot Roast Recipes

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

SLOW BRAISED BEEF POT ROAST WITH POTATOES

Steps:

• Gather the ingredients.
• Trim the roast and remove any visible excess fat. Pat dry with paper towels.
• Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper.
• Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.
• Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown. Stir the onions frequently to keep them from scorching.
• Add the whole or sliced mushrooms and chopped bell peppers to the onions and cook for about 3 minutes longer.
• Remove the vegetables to a plate and turn the heat up to medium-high.
• Add the seasoned pot roast and sear it on all sides. Add the cooked vegetables back to the pan along with the wine and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until the liquids have reduced by about one-quarter to one-third.
• Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender.
• Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender.
• Serve the pot roast sliced or shredded.
• Enjoy!

POT ROAST BRAISED WITH MUSHROOMS N ONIONS, SUNDAY DINNER, BY FREDA

Steps:

• 1. Preheat Oven @ 350.
• 2. Dice bacon, cook Bacon in Dutch oven on top of stove. (but not crispy.) Remove bacon and set aside. Chop Onions, add to the same pan and cook, stir til just tender. Add Mushrooms and toss and stir til tender. remove from pan and set aside with the bacon. NOTE: Drain excess grease and "set aside" incase you need more for Braising roast, then use it.
• 3. combine the flour and Seasonings in a plate, Coat your roast well all sides.
• 4. add enough oil(use leftover grease here) to dutch oven and heat to hot. Add roast, and sear it brown on all sides.
• 5. Add: Bacon, Onions, & Mushrooms back into the same pan, with the roast. Add: Broth and Beer, (or if not using beer,) add 2 cups of the broth, to this pot.
• 6. Mix in small cup, 2 TBS left over seasoned Flour, with 1/4 cup COLD water, Whisk till no lumps, Pour into Dutch oven.
• 7. Place cover on this pot and cook in oven 3-4 hrs. Meat should be fork tender. Gravy should be thicken in the pan. ( Note: if too thick, add a little more Water or Broth to thin it down some.) you'll have perfect gravy and no lumps. if You want more salt and pepper season to your own tastes. Serving Suggestion; Serve with Your Favorite Mashed Potatoes, Rice, Noodles, and vegie or Salad. Compliments are always promissed to the cook on this meal.

BRAISED SUNDAY POT ROAST

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. In a casserole large enough to hold the meat (covered with a layer of fat and tied), heat the butter.
• 3. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color.
• 4. With a slotted spoon remove them and reserve for later.
• 5. Add the oil to the casserole and heat over high heat.
• 6. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color.
• 7. Return the vegetables to the casserole, stuffing them underneath the meat.
• 8. Add the garlic, tomatoes, bouquet garni.
• 9. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
• 10. Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours.
• 11. Remove the meat to a platter.
• 12. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid.
• 13. Let liquid settle for a minute, then skim off surface fat.
• 14. Heat the liquid and reduce slightly; adjust seasoning.
• 15. Slice the roast and spoon the gravy over the top.
• 16. Serve with braised carrots and boiled parsleyed potatoes (make extra for cold potato salad and beef salad next day).
• 17. Yield: 8 servings