Best 6 Grandma Ginns Wonderful Pot Roast Recipes

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**Grandma Ginn's Wonderful Pot Roast: A Classic Comfort Dish with Modern Variations**

Indulge in the delightful flavors of Grandma Ginn's Wonderful Pot Roast, a classic dish that has been cherished for generations. This hearty and comforting meal features tender chunks of beef braised to perfection in a rich and savory gravy, accompanied by a medley of vegetables that soak up all the delicious juices. With its simple yet flavorful ingredients, this pot roast is a true culinary gem that will warm your soul on a chilly day. But that's not all! This article also offers exciting variations on this timeless recipe, including a Slow Cooker Pot Roast for effortless cooking, a Pressure Cooker Pot Roast for time-saving convenience, and a Brisket Pot Roast for a succulent and flavorful twist. Get ready to tantalize your taste buds with these mouthwatering variations that put a modern spin on a classic comfort food.

Check out the recipes below so you can choose the best recipe for yourself!

OLD FASHIONED POT ROAST



Old Fashioned Pot Roast image

Pot roast is the ultimate in simple comfort foods. Here's how to make old fashioned pot roast with vegetables, just like Granny's!

Provided by Sara Garska

Categories     Main Course

Time 3h45m

Number Of Ingredients 8

3-4 pound chuck roast
2 Tablespoon oil
2 stalks celery (sliced)
1 medium onion (chopped)
salt
pepper
potatoes (peeled and quartered)
1/2 cup water or broth (add more if roast starts to dry out too much)

Steps:

  • Preheat your oven to 350 degrees.
  • Heat the Dutch oven on medium heat until it is hot. Add a little oil of choice and heat that too.
  • Sear both sides of your chuck roast, about five minutes on each side. Just brown it.
  • Remove the roast from the pan and set aside on a plate.
  • Add the chopped onion and celery to the oil and juices in the pan. Cook for a few minutes while stirring. These will mostly dissolve during the cooking of the roast but they add tons of flavor.
  • Add the roast back into the pan and add 1/2 cup of water or beef broth and cover.
  • Place the Dutch oven in the oven.
  • Cook for about two hours at 350 degrees.
  • After two hours add peeled and quartered russet potatoes. The size of your pot will determine how many you can add. But allow about ½- 1 potato for each person.
  • Cook for another hour. Remove pan from oven and check for doneness in potatoes. They should be tender and cooked through.
  • Check that the roast is done. It should pull apart easily with a fork. If it needs to cook more, remove potatoes and return to the oven for another half an hour.
  • Or if the roast is done and the potatoes aren't, remove the roast and cook the potatoes for more time.
  • When the roast and potatoes are both done cooking, let them rest in the pan until ready to serve to keep them warm.
  • Granny recommends cooking the carrots separately to retain their color and flavor. This is how to do it.
  • Peel the carrots, and slice off tip and the stem. Cut in half, then cut each half into about four carrot sticks.
  • Place carrots in saucepan with a small amount of water. Add a little salt and about a teaspoon of sugar. Cook until tender but not too soft, about 10 minutes.
  • To serve, place the pot roast in the center of a platter and surround with the potatoes and carrots.

Nutrition Facts : Calories 459 kcal, Carbohydrate 2 g, Protein 44 g, Fat 31 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Sodium 195 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving

GRANDMA'S BEST POT ROAST



Grandma's Best Pot Roast image

The simplest and best pot roast recipe ever, straight from my grandma's kitchen!

Provided by Abbie Persichetti

Time 5h

Yield 6

Number Of Ingredients 7

1 (3 pound) bottom round roast
1 large yellow onion, roughly chopped
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon garlic powder, or to taste
1 cup water
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
  • Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
  • Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
  • Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
  • Meanwhile, whisk water and flour together in a small bowl.
  • Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
  • Slice roast and serve alongside gravy.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g

THE BEST POT ROAST



The Best Pot Roast image

The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 16

One 4-pound boneless beef chuck roast, trimmed and tied
4 tablespoons kosher salt
6 tablespoons vegetable oil
2 large onions, cut into 2-inch wedges
4 cloves garlic, finely grated
1 tablespoon tomato paste
1 cup dry red wine
2 bay leaves
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 1/2 teaspoons freshly ground black pepper
7 carrots, peeled, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
2 pounds medium red potatoes, quartered (halved if small)
Chopped flat-leaf parsley, for garnish
Chopped chives, for garnish

Steps:

  • Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
  • Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
  • Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
  • Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
  • Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
  • Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
  • Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

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.

POT ROAST WITH GUINNESS



Pot Roast with Guinness image

This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.

Provided by PalatablePastime

Categories     Roast Beef

Time 3h12m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons oil
2 lbs beef brisket
2 onions, coarsely chopped
6 celery ribs, thickly sliced
1 lb carrot, cut into large chunks
1 1/2 lbs potatoes, cut into large chunks
2 tablespoons flour
2 cups beef stock
1 1/4 cups Guinness stout
1 bay leaf
3 teaspoons dried thyme
1 teaspoon brown sugar
2 tablespoons whole grain mustard
1 tablespoon tomato paste
salt (to taste)
pepper (to taste)

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
  • Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly.
  • Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
  • Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
  • Bring mixture to a boil, stirring constantly.
  • Add the bay leaf, thyme, sugar.
  • mustard, tomato paste, and season to taste with the salt and pepper.
  • Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).

GRANDMA'S PRESSURE COOKER POT ROAST



Grandma's Pressure Cooker Pot Roast image

This makes the best gravy and the most tender roast. My grandmother makes this all the time for company. Everyone always loves it and it makes the house smell wonderful. My favorite part has always been the tender, gravy flavored vegetables.

Provided by 49flavours

Categories     Roast Beef

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon oil
2 lbs sirloin tip roast or 2 lbs chuck
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Worcestershire sauce
4 baking potatoes, peeled
4 carrots, chopped into 2-inch pieces
1/2 yellow onion, sliced
3 cups water

Steps:

  • Sprinkle salt and pepper on the roast.
  • Warm oil in a pressure cooker over medium high heat.
  • Add the roast and brown on both sides. Take it off the heat.
  • Pour Worcestershire sauce over the roast, and place the onion slices on top. Add potatoes and carrots. Pour in enough water to cover 1" above the roast.
  • Put the lid on and heat on high. When the pressure cooker reaches the proper temperature, the rocker will jiggle audibly.
  • Adjust the heat to low, or enough to maintain pressure, and keep a slow, steady rocking motion. Cook for 45 minutes to 1 hour. Check on it by lifting the pot and shaking gently to make sure it doesn't cook dry.
  • Run the lid under cold water to help release the pressure before unsealing.

Nutrition Facts : Calories 126.4, Fat 2.5, SaturatedFat 0.3, Sodium 506.5, Carbohydrate 24.8, Fiber 3, Sugar 4, Protein 2.2

Tips:

  • Sear the Roast: This helps create a flavorful crust and locks in moisture.
  • Use Good Quality Beef: Opt for chuck roast, rump roast, or sirloin tip roast.
  • Brown the Vegetables: This adds depth of flavor to the sauce.
  • Use a Variety of Vegetables: Carrots, potatoes, onions, celery, and garlic are all great options.
  • Deglaze the Pot: Use red wine or beef broth to deglaze the pot and loosen any browned bits.
  • Simmer Low and Slow: This allows the meat to become tender and the flavors to meld.
  • Don't Overcook the Meat: Cook until it reaches an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
  • Let the Roast Rest: This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Grandma Ginn's Wonderful Pot Roast is a classic comfort food dish that is easy to make and packed with flavor. With its tender meat, flavorful sauce, and hearty vegetables, this dish is sure to be a hit with your family and friends. So next time you're craving a home-cooked meal, give this recipe a try - you won't be disappointed!

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