Best 6 Prairie Land Pot Roast Recipes

THE BEST POT ROAST

Steps:

• Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
• Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
• Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
• Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
• Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
• Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

PRAIRIE POT ROAST

Steps:

• Preheat the oven to 300ºF.
• Season the roast generously, all over, with the salt and freshly ground pepper.
• Set a large, heavy-bottomed pot or Dutch oven over medium-high heat and warm the oil until it shimmers. Brown the roast on all sides, caramelizing it to build flavour. Be patient; this step should take about 10 to 15 minutes.
• Remove the roast and set aside on a plate, then add the shallots and saute them until they start to turn translucent, scraping up any brown bits from the bottom of the pot. Add the garlic and cook until just fragrant, about a minute.
• Pour in the Balsamic vinegar and red wine, stir well and let it simmer until reduced by about half, then add the Dijon mustard and stir again until well combined.
• Set the roast back in the pot and pour over the beef broth. Add the sprigs of thyme and rosemary, cover the pot and place in the oven.
• Cook the roast for about 2 hours, then add the carrots and potatoes, spooning some of the sauce over the meat and the vegetables. Put the lid back on and continue cooking it all for another hour until roast is tender.
• The roast should be tender - enough that it could be shredded like a pulled pork - when finished. Slice or shred and serve with the vegetables and some of the cooking sauce poured over.

PERFECT POT ROAST

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.

PRAIRIELAND POT ROAST

Steps:

• Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
• Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
• Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.

PRAIRIELAND POT ROAST

Steps:

• In large Dutch oven pan pour small amount of Catalina dressing. Brown both sides of the roast in the dressing. After roast is browned, turn down the heat and add onion slices on to the roast. Add rest of the dressing and enough water to cover 3/4 of the roast. Add potatoes, and carrots.
• Let cook on top of stove at a low to medium heat, you can keep adding water to keep roast covered. Cook about 1 1/2 hrs. or until carrots are tender.
• Remove roast, potatoes, and carrots from pan. Put the flour into a small container with a lid add enough water to make a paste like. Slowly add to remaining liquid in the pan stirring as you add. This makes the gravy.

MOM'S POT ROAST

Steps:

• In a Dutch oven, brown the pot roast in the oil.
• This will take about 15 minutes to get all surfaces browned.
• Add the remaining ingredients and bring to a boil.
• Lower the heat and simmer very slowly for 3 hours.
• Take the roast out and keep warm.
• Strain the gravy (serve the onions as a side dish).
• Mix the flour with water and thicken the gravy if desired.