Indulge in the timeless flavors of Old-Fashioned Pot Roast, a classic dish that has been enjoyed for generations. This hearty and comforting meal is typically made with a chuck roast, slow-cooked in a flavorful broth with vegetables and seasonings, resulting in a tender and succulent roast that falls apart effortlessly. The accompanying recipes in this article offer a variety of takes on this traditional dish, each with its own unique twist. From a classic pot roast with red wine and thyme to a modern version featuring a rich Guinness beer and balsamic vinegar sauce, these recipes cater to diverse tastes and preferences. Additionally, you'll find a recipe for a flavorful pot roast prepared in a Dutch oven, perfect for those seeking a rustic, outdoor cooking experience. Whether you're a seasoned home cook or a beginner looking for a comforting and satisfying meal, these recipes will guide you in creating a delectable Old-Fashioned Pot Roast that will warm your heart and fill your belly.
Check out the recipes below so you can choose the best recipe for yourself!
OLD FASHIONED POT ROAST
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
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
3 HOUR OLD FASHIONED OVEN POT ROAST
Make and share this 3 Hour Old Fashioned Oven Pot Roast recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 375F degrees.
- Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
- Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
- Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
- Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
- Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.
OLD-FASHIONED POT ROAST
I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
CONTEST-WINNING OLD-FASHIONED POT ROAST
Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.
Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
Tips:
- Choose the right cut of beef. Chuck roast, rump roast, and brisket are all good choices for pot roast.
- Brown the beef before braising it. This will help to develop flavor and color.
- Use a flavorful braising liquid. Beef broth, red wine, or even beer are all good options.
- Add vegetables to the pot roast. Carrots, potatoes, onions, and celery are all classic choices.
- Cook the pot roast on low heat for a long time. This will help to tenderize the beef and develop the flavors.
- Serve the pot roast with mashed potatoes, egg noodles, 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 delicious pot roast that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give pot roast a try!
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