Best 2 Sam Arnolds Cowboy Pot Roast Recipes

**Sam Arnold's Cowboy Pot Roast: A Hearty and Flavorful Classic**

Sam Arnold's Cowboy Pot Roast is a mouthwatering and comforting dish that embodies the true essence of cowboy cooking. This classic recipe, originating from the vast ranches of the Wild West, has been passed down through generations and continues to captivate taste buds with its tender pot roast, savory gravy, and medley of vegetables.

The star of this dish is the beef chuck roast, carefully braised in a flavorful broth infused with aromatic herbs, rich red wine, and tangy Worcestershire sauce. As the pot roast simmers, it becomes fall-apart tender, absorbing all the delicious flavors of the broth.

Accompanying the pot roast is a symphony of vegetables, each contributing its unique texture and flavor. Carrots, celery, and onions form the aromatic base, while potatoes, parsnips, and turnips add a hearty and earthy touch. The vegetables soak up the savory gravy, creating a delightful medley of flavors and textures.

This article presents two variations of Sam Arnold's Cowboy Pot Roast, ensuring that every home cook can find a method that suits their preferences and kitchen setup. The first recipe follows the traditional stovetop method, where the pot roast and vegetables are lovingly braised in a Dutch oven until fall-apart tender. The second recipe introduces a modern twist, utilizing a slow cooker to achieve the same tender and flavorful results with minimal effort.

Whether you choose the classic stovetop method or the convenient slow cooker approach, Sam Arnold's Cowboy Pot Roast promises a satisfying and memorable dining experience. Its rich flavors, tender textures, and heartwarming aroma are sure to make it a favorite among family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST POT ROAST

The Best Pot Roast image

The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

Provided by Food Network Kitchen

Categories main-dish

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

One 4-pound boneless beef chuck roast, trimmed and tied
4 tablespoons kosher salt
6 tablespoons vegetable oil
2 large onions, cut into 2-inch wedges
4 cloves garlic, finely grated
1 tablespoon tomato paste
1 cup dry red wine
2 bay leaves
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 1/2 teaspoons freshly ground black pepper
7 carrots, peeled, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
2 pounds medium red potatoes, quartered (halved if small)
Chopped flat-leaf parsley, for garnish
Chopped chives, for garnish

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.

COWBOY CHUCK ROAST WITH ONION GRAVY

Cowboy Chuck Roast With Onion Gravy image

For a family pleasing dinner in cooler weather serve this yummy pot roast with mashed potatoes, your favorite veg and hot rolls.

Provided by Annacia

Categories Meat

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 boneless beef chuck roast (2.5 to 3-lbs)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon cooking oil
2 medium onions, cut in wedges
3 garlic cloves, minced
1 cup brewed coffee
1 (14 1/2 ounce) can diced tomatoes
1/4 cup mole, sauce (bottled)

Steps:

Trim fat from beef. Season beef on all sides with salt and pepper.
In a 5-quart Dutch oven brown beef on all sides in hot oil.
Remove beef from Dutch oven and set aside.
In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown.
Stir in garlic; cook 1 to 2 minutes or until fragrant.
Place beef on onion mixture.
Add coffee, tomatoes, and mole sauce.
Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.

Nutrition Facts : Calories 411.2, Fat 18.3, SaturatedFat 7, Cholesterol 158.4, Sodium 784.7, Carbohydrate 10.8, Fiber 2.3, Sugar 5.1, Protein 52.5

Tips:

Choose the right cut of beef. Chuck roast, rump roast, and brisket are all good options for pot roast. Look for a roast that has a good amount of marbling, which will help to keep it moist during cooking.
Brown the beef before braising it. This will help to develop flavor and color. You can brown the beef in a skillet over medium-high heat, or in a Dutch oven over medium heat.
Use a flavorful braising liquid. Beef broth, red wine, and tomato sauce are all good options. You can also add herbs, spices, and vegetables to the braising liquid for extra flavor.
Cook the pot roast low and slow. This will help to tenderize the beef and allow the flavors to develop. Braise the pot roast for at least 2 hours, or until the beef is fall-apart tender.
Serve the pot roast with your favorite sides. Mashed potatoes, roasted vegetables, and rice are all good options. You can also serve the pot roast on a bun with gravy.

Conclusion:

Sam Arnold's Cowboy Pot Roast is a delicious and hearty dish that is perfect for a cold winter night. The beef is fall-apart tender and the gravy is rich and flavorful. This recipe is easy to make and can be tailored to your own taste. So next time you're in the mood for a comforting and satisfying meal, give this recipe a try.