Best 2 Jar Pot Roast Recipes

Indulge in the flavorful and comforting goodness of pot roast, a classic dish made easy with the convenience of a jar or slow cooker. From the savory and rich Mississippi Pot Roast, boasting tender beef, tangy pepperoncini, and ranch dressing, to the hearty and comforting Italian Pot Roast, bursting with the flavors of sun-dried tomatoes, pesto, and artichoke hearts, these recipes offer a delightful journey through culinary traditions. Get ready to satisfy your taste buds with Roast Beef and Gravy, a timeless classic featuring succulent beef and a rich, flavorful gravy, or explore the tantalizing Asian Pot Roast, where tender beef meets the vibrant flavors of soy sauce, ginger, and garlic. Each recipe provides step-by-step instructions, ensuring a hassle-free cooking experience.

Here are our top 2 tried and tested recipes!

JAR RETAURANT - POT ROAST USING BONELESS SHORT RIBS

Jar Retaurant - Pot Roast Using Boneless Short Ribs image

Chef Suzanne Tracht, whose restaurant Jar has received myriad honors since opening in 2001, has become nationally known for her pot roast.The beef is an unusual cut: a denuded short rib, which is a big piece of short rib with the bones and exterior fat removed. It can be ordered from a butcher; alternatively, Costco sells boneless short ribs sliced into portions. Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Ingredients & recipes noted below. From the WSJ http://online.wsj.com/article/SB123819733281561707.html?mod=slideshow_overlay_mod#articleTabs%3Darticle Allow more time if you are using some of her serving suggestions. These can be done while the meat is cooking. Enjoy.

Provided by Chicagoland Chef du

Categories Meat

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 33

Ingredients

3 tablespoons canola oil
1 1/2 teaspoons kosher salt, freshly ground pepper to taste
1 short rib, denuded 3-5 #, alternately can use 3-5 # 1 boneless short ribs
3 carrots, peeled and chopped
1 medium onion, coarsely chopped
3 stalks celery, coarsely chopped
1 leek, white and light-green parts coarsely chopped
1/2 bulb of garlic, cloves smashed but unpeeled
1 bay leaf
1 cup sherry wine, Ms. Tracht uses Paul Masson Pale Dry Sherry, which retails for about
3 -4 cups chicken stock
2 tablespoons parsley, finely chopped
ingredients for caramelized onion
4 tablespoons canola oil
2 large onions, cut into medium-sized rings
1/2 teaspoon salt
black pepper
ingredients for roasted carrot
3 tablespoons canola oil
8 medium carrots, trimmed and peeled
1 pinch fresh thyme leave (optional)
1/4 teaspoon salt
black pepper
ingredients for creamy horseradish sauce
2 cups sour cream
1 tablespoon freshly grated horseradish
1 tablespoon prepared horseradish
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon heavy cream
1 dash Tabasco sauce
1 dash Worcestershire sauce
1/4 lemon, juice of

Steps:

Set rack to the lower third of the oven. Preheat oven to 375 degrees.
Dry beef with paper towels, season with salt and pepper.
Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
Remove beef from pot; discard all but a teaspoon of fat.
Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
Put all vegetables into pot and cook until slightly soft, about 5 minutes. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
Cover pot with tin foil or a tight-fitting lid and place in oven.
Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
Continue cooking for a total of three hours. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.
To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables.
Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley.
Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
Caramelized Onions (Yield: 8 servings - Active Time: 12 minutes).
Heat a fry pan until very hot; add oil, then the onions. Sprinkle with salt and pepper, and, using tongs, toss occasionally. Cook for about 10 minutes until onions are golden brown and very soft. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
Roasted Carrots (Yield: 8 servings - Active Time: 2 minutes - Cooking Time: 10 minutes).
Preheat oven to 425 degrees. Heat a fry pan until very hot; add oil, then the carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. Move pan to oven and roast for about 20 minutes, until carrots are tender.
Creamy Horseradish Sauce (Yield: 8 servings - Active Time: 5 minutes).
In a large bowl, whisk together all ingredients. Taste; add more fresh and prepared horseradish, lemon and Tabasco to taste. Refrigerate.

JAR POT ROAST

JAR POT ROAST image

Categories Beef

Yield 3-4

Number Of Ingredients 11

Ingredients

1 boned out denuded short ribs, 3-5 pounds
4 carrots, peeled
2 large onions
1 bunch celery
1/2 bulb garlic (does not need to be peeled)
1 bay leaf
1 cup sherry
3 quarts chicken stock
1/2 cup vegetable oil
S & P
extra onion to caramelize and carrot to roast to garnish

Steps:

1 boned out denuded short ribs, 3-5 pounds 4 carrots, peeled 2 large onions 1 bunch celery 1/2 bulb garlic (does not need to be peeled) 1 bay leaf 1 cup sherry 3 quarts chicken stock 1/2 cup vegetable oil S & P extra onion to caramelize and carrot to roast to garnish preheat oven to 350 degrees In large pan heat oil just to the smoking point. Season meat liberally with S & P, then sear both sides in the pan to dark crisp. Remove mear and set aside. Pour oild from the pan into heatproof container to sool, then discard. Using the same pan, add sherry and reduce by half. Peel and rough chop carrot, onion, celery. Place in large braising pan with bay leaf and garlic. Place pot roast on top of vegetable mixture, pour reduced sherry on top of the roast. Add enough chicken stock to cover 3/4 of the meat. Cover with foil. Cook 3 hours. Garnish: After the pot roast has cooled strain the jus from the vegetables and mix it with caramelized onions and roasted carrots. Place this on top of your roast.

Tips:

Use a good quality chuck roast with nice marbling for a tender and flavorful pot roast.
Sear the roast on all sides before braising it to develop a rich, caramelized crust.
Add a variety of vegetables to the pot roast, such as carrots, potatoes, onions, and celery, for a hearty and nutritious meal.
Use a flavorful braising liquid, such as beef broth, red wine, or a combination of both, to create a delicious sauce.
Cook the pot roast on low heat for a long period of time, until the meat is fall-apart tender.
Serve the pot roast with mashed potatoes, roasted vegetables, or a side salad for a complete meal.

Conclusion:

Jar pot roast is an easy and delicious way to prepare a classic comfort food dish. By using a slow cooker or a Dutch oven, you can create a tender and flavorful pot roast with minimal effort. Experiment with different ingredients and cooking methods to find your perfect recipe. Whether you prefer a classic pot roast with beef broth and vegetables or a more creative version with red wine and herbs, you're sure to enjoy this hearty and satisfying meal.