Best 5 Mouth Watering Pot Roast Recipes

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

OLD FASHIONED POT ROAST

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.

~ MOUTH WATERING ROAST ~

Steps:

• 1. In a small bowl, mix the rub ingredients.
• 2. Rub roast with some olive oil on both sides and rub 1/3 of the seasoning on each side.
• 3. Heat a skillet over med high heat and add a little oil, sear both sides of meat, about 5 min per side. Remove meat and place in 6 quart crock pot.
• 4. In a bowl, combine veggies and drizzle with olive oil and mix with remainder of rub. In the same skillet as you browned the beef, add the vegetables and saute` for 5 - 6 minutes, stirring occasionally.
• 5. Place vegetable mixture over the beef in the crock pot. Pour the 1 cup of broth over vegetables.
• 6. De glaze the skillet with the wine, scraping any bits that may be sticking. Pour this over the vegetables. Place lid on crock pot and cook on low for 9 hours or high for 6.
• 7. Once cooked drain juice from pot, using a turkey baster or being careful use the lid as you pour off the liquid into a saucepan. Bring to a simmer over medium heat. Mix corn starch with a little water. Whisk into pan juices and bring back to a simmer until thickened. Now, adjust seasonings if need be. Plate meat and vegetables and pour gravy evenly over top. Serve hot! Enjoy!

MARINATED POT ROAST

Steps:

• In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

MOUTH WATERING POT ROAST

Steps:

• Preheat oven to 350°F.
• Trim fat from sides of roast.
• Rub roast with black pepper.
• Heat olive oil in large pot or large casserole safe for stove & oven. After heated, brown roast for several minutes on each side, browning well.
• Pour in stock, wine, 1 teaspoon salt, 1 teaspoon black pepper, and garlic.
• Stir in onions, carrots, potatoes, tomatoes, & Italian dressing.
• Bring to a simmer on the stove. Transfer to oven, covered, and bake for 2 1/2 hours. Make sure roast is on bottom. For larger roasts, uncover and bake an additional 1 hour.
• Serve hot or refrigerate for later. Enjoy!