Best 4 Pot Roast For Two Recipes

**Unveiling Comfort Food Delights: Pot Roast Perfection for Two**

Indulge in the ultimate comfort food experience with this collection of pot roast recipes, specially curated for intimate gatherings or cozy meals for two. Savor the heartwarming flavors of tender, slow-cooked meats enveloped in rich and flavorful sauces, accompanied by an array of delectable sides. From classic pot roast with vegetables to unique variations infused with herbs, spices, and tangy ingredients, these recipes promise an unforgettable culinary journey. Whether you're craving a traditional beef pot roast, a succulent pork pot roast, or an innovative lamb pot roast, this culinary guide has something to satisfy every palate. Get ready to tantalize your taste buds and create memories around the dinner table with these delightful pot roast recipes.

Here are our top 4 tried and tested recipes!

POT ROAST FOR TWO

Pot Roast for Two image

"A satisfying pot roast dinner doesn't have to feed an army, as this recipe proves," says Judy Armstrong (at left with her husband, Ron) of Norwell, Massachusetts. "I love the bold combination of spices in this moist and flavorful meal-in-one dish."

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

2 beef eye of round steaks
2 small carrots, cut into 3/4-inch chunks
2 small potatoes, peeled and cut into 1/2-inch slices
1 celery rib, coarsely chopped
1 small onion, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup beef broth
2 garlic cloves, thinly sliced
2 teaspoons onion soup mix
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon aniseed
1/8 teaspoon each ground cinnamon, ginger and nutmeg
Dash ground cloves

Steps:

Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

Nutrition Facts :

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

Ingredients

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.

POT ROAST 2

Pot Roast 2 image

Provided by Anne Burrell

Categories main-dish

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Extra-virgin olive oil
One 3-pound chuck roast, tied
Kosher salt
3 ribs celery, diced
2 onions, diced
1 pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1/2 cup tomato paste
1/2 cup red wine vinegar
3 bay leaves
2 star anise
1 fresh thyme bundle
2 strips orange zest (removed from the orange with a vegetable peeler)
2 cups 1/2-inch diced butternut squash
1 1/2 cups 1/2-inch diced Jerusalem artichokes
6 to 8 dried figs, stems removed and quartered
1/2 cup chicken stock

Steps:

Preheat the oven to 350 degrees F.
Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.

EASIEST POT ROAST EVER

Easiest Pot Roast Ever image

Easy Pot Roast made in the slow cooker.

Provided by Jennifer Miles

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 7

Ingredients

3 pounds beef roast
6 potatoes
1 ½ cups baby carrots
1 yellow onion
2 stalks celery
3 cubes beef bouillon
½ cup water

Steps:

Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

Nutrition Facts : Calories 526.4 calories, Carbohydrate 42.4 g, Cholesterol 103.2 mg, Fat 25.3 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 10 g, Sodium 547.4 mg, Sugar 4.5 g

Tips:

For a richer flavor, sear the beef roast in a hot pan before browning it in the Dutch oven.
Adding vegetables like carrots, celery, and onions to the pot roast will enhance its flavor and nutritional value.
Using a good quality beef broth or stock will make a big difference in the taste of the pot roast.
Adding a splash of red wine or Worcestershire sauce can add depth of flavor to the pot roast.
Cooking the pot roast on low heat for a longer period of time will result in a more tender and flavorful roast.
If you want a thicker gravy, remove the pot roast from the Dutch oven and whisk in a cornstarch slurry before returning the roast to the pot.

Conclusion:

Pot roast is a classic comfort food that is easy to make and can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying pot roast that will warm you up on a cold winter day. So next time you're looking for a hearty and flavorful meal, give this pot roast recipe a try. You won't be disappointed!