Best 3 Rich Pot Roast From Paula Deen Recipes

Indulge in the delectable symphony of flavors that is Paula Deen's Rich Pot Roast, a culinary masterpiece that promises to tantalize your taste buds and transport you to a realm of comfort and satisfaction. This hearty and classic dish is a testament to the enduring charm of traditional Southern cooking, where tender chunks of beef are lovingly braised in a rich and flavorful broth, infused with an aromatic tapestry of herbs and spices. But the culinary journey doesn't end there - this article also presents a treasure trove of other enticing recipes that are sure to delight and inspire your inner chef. Embark on a culinary adventure as we explore the secrets behind this iconic dish and uncover the hidden gems waiting to be discovered within.

Let's cook with our recipes!

PAULA'S DUTCH OVEN POT ROAST

Paula's Dutch Oven Pot Roast image

This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!

Provided by Paula Taylor

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
½ cup vegetable oil (such as Wesson®)
2 (14 ounce) cans beef broth
⅔ cup dry white wine
1 medium onion, chopped
1 (1.25 ounce) package beef with onion soup mix
1 teaspoon dried marjoram
4 dashes Worcestershire sauce
2 leaf (blank)s bay leaves
2 cups water to cover
1 (16 ounce) package baby carrots
2 medium potatoes, peeled and quartered, or more to taste

Steps:

Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g

PAULA DEEN'S POT ROAST IN A CROCK POT

Paula Deen's Pot Roast in a Crock Pot image

This is now my go to pot roast. She has a version of this recipe in one cookbook for the oven and another in the slow cooker. Both are excellent.

Provided by MJMommy13

Categories Roast Beef

Time 8h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (3 lb) boneless chuck roast
1 1/2 teaspoons house seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 -4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay wine
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

PAULA DEEN'S POT ROAST

Paula Deen's Pot Roast image

Have not tried this yet - posting so I can find the recipe the next time I want to make pot roast. It sounds wonderful!

Provided by Marie

Categories Roast Beef

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs boneless chuck roast
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 -4 crushed bouillon cubes
2 cloves crushed garlic
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay wine
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Make house seasoning by combining salt, pepper and garlic powder- store remainder in an airtight container for up to 6 months.
Sprinkle 1 1/2 teaspoons of house seasoning on all sides of roast.
Over high heat, sear roast until brown in oil.
Place roast in slow cooker and layer onions, bay leaves, bouillon cubes, crushed garlic and cream of mushroom soup.
Add Chardonnay and enough water to cover all of the ingredients.
Cook on low setting for 8 hours.

Tips:

Use a Dutch oven or other heavy pot with a tight-fitting lid for best results.
Brown the beef roast on all sides before braising to develop flavor.
Add vegetables and herbs to the pot along with the beef roast for a flavorful broth.
Cook the roast on low heat for several hours, or until the meat is fall-apart tender.
Serve the pot roast with mashed potatoes, rice, or noodles and a side of vegetables.

Conclusion:

Paula Deen's Rich Pot Roast is a classic comfort food dish that is perfect for a cold winter day. The beef roast is braised in a flavorful broth until it is fall-apart tender, and the vegetables and herbs add a delicious richness to the dish. Serve the pot roast with mashed potatoes, rice, or noodles and a side of vegetables for a complete meal that is sure to please everyone at the table.

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