Best 2 Starling Diner Pot Roast Recipes

In the realm of comfort food, few dishes evoke a sense of nostalgia and warmth quite like pot roast. Originating from humble beginnings, pot roast has evolved into a culinary masterpiece, enjoyed across cultures and generations. This article presents a collection of pot roast recipes, each offering a unique twist on this classic dish. From the hearty and traditional Starling Diner Pot Roast, slow-cooked to perfection, to the innovative Instant Pot Pot Roast, a time-saving wonder, this article caters to every taste and preference. Embark on a culinary journey as we explore the delightful world of pot roast, uncovering the secrets to creating tender, flavorful, and unforgettable meals.

Here are our top 2 tried and tested recipes!

STOVE TOP POT ROAST

Stove Top Pot Roast image

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Provided by sarah

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks

Steps:

Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g

ULTIMATE POT ROAST

Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

Tips:

Choose the Right Cut of Beef:

Chuck roast, rump roast, or brisket are ideal for pot roast.
Look for meat with good marbling for added flavor and tenderness.

Sear the Beef:

Searing the beef before braising adds depth of flavor.
Do this in a large pot or Dutch oven over medium-high heat.

Use a Variety of Vegetables:

Carrots, celery, onions, and potatoes are classic pot roast vegetables.
Feel free to add other favorites like parsnips, turnips, or mushrooms.

Don't Forget the Herbs and Spices:

Thyme, rosemary, garlic, and bay leaves are common pot roast seasonings.
Experiment with different combinations to find your favorite flavor profile.

Braise Low and Slow:

Pot roast is a low-and-slow cooking method that allows the meat to become tender and flavorful.
Braising liquid should cover the meat at least halfway.

Let the Pot Roast Rest:

Once the pot roast is cooked, let it rest for 15-20 minutes before serving.
This allows the juices to redistribute throughout the meat.

Conclusion:

Starling Diner pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. With its tender meat, flavorful gravy, and hearty vegetables, it's a perfect meal for a cold winter day. Whether you're a seasoned cook or a beginner, be sure to give this recipe a try. Experiment with different cuts of beef, vegetables, and seasonings to create your own unique take on this timeless dish.