Best 3 Momma Neelys Pot Roast Recipes

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Indulge in the comforting flavors of Momma Neely's pot roast, a culinary masterpiece that has been passed down through generations. This classic dish is crafted with tender chuck roast, slow-cooked to perfection in a rich and flavorful broth. The pot roast is accompanied by a medley of vegetables, including carrots, celery, and onions, which add sweetness and texture to the dish. The savory gravy, infused with herbs and spices, elevates the pot roast to a new level of deliciousness.

This article presents a collection of recipes that pay homage to Momma Neely's pot roast. From the traditional stovetop method to the convenience of a slow cooker, these recipes offer variations that cater to different cooking preferences and time constraints. Each recipe provides detailed instructions, ensuring that home cooks of all skill levels can recreate this comforting dish in their own kitchens.

Whether you're a seasoned chef or just starting your culinary journey, this article will guide you through the process of creating a pot roast that will warm your soul and satisfy your taste buds. So, gather your ingredients, prepare your cooking pot, and embark on a culinary adventure that will leave you craving more.

Here are our top 3 tried and tested recipes!

MOMMA NEELY'S POT ROAST



Momma Neely's Pot Roast image

I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast. Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I add a bit of broth and flour to the juices, then reduce it down to make a nice gravy.Time does not include resting time. This is VERY good, please try it soon! Adapted from Food Network.

Provided by Scoutie

Categories     Roast Beef

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (3 -4 lb) round roast (or chuck roast})
kosher salt & freshly ground black pepper
1/4 cup vegetable oil
2 yellow onions, peeled and quartered
3 garlic cloves, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced into 1/2-inch pieces
freshly chopped fresh parsley leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the roast on all sides with salt and pepper.
  • In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
  • Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
  • Roast for 1 1/2 hours and then add the carrots.
  • Continue to cook for 1 more hour.
  • Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
  • Slice and place on a serving platter.
  • Skim the fat off the braising liquid and serve with the roast.
  • Garnish with parsley.

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.

PAT'S ROAST BEEF



Pat's Roast Beef image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

1 (3-pound) beef roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
8 ounces button mushrooms
2 small onions, quartered
1 cup red wine
1 cup low-sodium beef stock
2 tablespoons gravy flour (recommended: Wondra)

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the beef with salt and pepper, to taste.
  • Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
  • Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
  • Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
  • While the beef is resting, prepare the gravy.
  • Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
  • Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.

Tips:

  • Use a good quality chuck roast. This will ensure that the meat is tender and flavorful.
  • Sear the roast before braising it. This will help to brown the meat and develop flavor.
  • Use a variety of vegetables in the braising liquid. This will add flavor and nutrients to the dish.
  • Cook the roast on low heat for a long period of time. This will allow the meat to become tender and fall apart.
  • Serve the roast with mashed potatoes, roasted vegetables, or rice.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a pot roast that is tender, flavorful, and sure to impress your family and friends.

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