Best 3 Home Style Pot Roast Recipes
Pot roast is a classic comfort food dish that is perfect for a cozy family dinner. It is made with a tough cut of beef that is braised in a flavorful liquid until it becomes fall-apart tender. The meat is typically cooked with vegetables and herbs, and the resulting dish is a hearty and satisfying stew.
This article provides two recipes for pot roast, one for a traditional beef pot roast and one for a slow cooker pot roast. The traditional beef pot roast is cooked in a Dutch oven on the stovetop, while the slow cooker pot roast is cooked in a slow cooker. Both recipes are easy to follow and result in a delicious and tender pot roast.
In addition to the two main recipes, the article also includes recipes for several side dishes that pair well with pot roast. These side dishes include mashed potatoes, roasted carrots, and green beans. The article also provides tips for choosing the best cut of beef for pot roast and for cooking the roast to perfection.
**Keywords:** pot roast, beef pot roast, slow cooker pot roast, pot roast recipes, side dishes for pot roast, how to cook pot roast, best cut of beef for pot roast
HOME-STYLE POT ROAST
Here's a great way to combine all those healthy root vegetables in one satisfying beef dish--plus it makes its own gravy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
- Bake at 350°F. for 1 hour 30 minutes.
- Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
- With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
- In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.
Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g
HOME-STYLE POT ROAST
Tender meat, lots of vegetables and a pleasant sauce make this meal-in-one from Olga Montecorboli of Hartsdale, New York hearty and filling.
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm. , Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts : Calories 341 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 500mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
HOME-STYLE POT ROAST
Make and share this Home-Style Pot Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Halve the onions through the stem end, and cut halves crosswise into slices about ½ inch thick; set aside.
- Season the roast with ¾ tsp salt and ½ tsp pepper.
- Spread the flour on a plate.
- Coat the roast with the flour, shaking off the excess.
- In a large heavy pot, heat 2 T oil over med-high heat.
- Add the roast and cook, turning occasionally, until browned on all sides, about 8 minutes.
- Transfer roast to a plate.
- Add the remaining 1 T oil to the pot and heat over med-high heat.
- Add the onions, cover, and cook, stirring occasionally, until the onions are softened, about 6 minutes.
- Stir in the garlic and paprika and sauté until the garlic is fragrant, 1-2 minutes.
- Return beef to the pot, nestling it in the onions.
- Bring the liquid to a boil, decrease heat to med-low, cover, and simmer until the beef is fork tender, about 2 hours.
- Transfer the pot roast to a deep platter.
- Season the onion mixture in the pot with salt and pepper.
- Skim any fat from the surface.
- Spoon the onion mixture around the roast, sprinkle with parsley and serve.
Tips:
- Choose the right cut of beef. Chuck roast, rump roast, and brisket are all good options for pot roast.
- Brown the beef before braising it. This will help to develop flavor.
- Use a variety of vegetables in your pot roast. Carrots, potatoes, onions, and celery are all classic choices.
- Add some herbs and spices to your pot roast. Thyme, rosemary, garlic, and pepper are all good options.
- Cook the pot roast on low heat for a long period of time. This will help to tenderize the beef.
- Serve the pot roast with mashed potatoes, rice, or noodles.
Conclusion:
Pot roast is a classic comfort food that is perfect for a cold night. It is easy to make and can be tailored to your own taste. With a little planning, you can create a delicious and satisfying pot roast that your family and friends will love.
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