Pot Roast Recipes
Pot roast beef with red cabbage
Ingredients- 1.5 kg/3lb 5oz pot roast of beef
- 9 small red onions, peeled but kept whole
- 1 head fennel, chopped roughly
- 6 small, whole beets, scrubbed, topped and tailed
- ¼ medium red cabbage, sliced
- 2 heaped tsp coriander seeds, lightly crushed
- several stalks of fresh parsley
- 4 bay leaves
- 1 litre/35fl oz wheat-free & gluten-free stock
- 300ml/10fl oz red wine (optional - if you don't want to use wine, use an extra 300ml/10fl oz of stock)
- sea salt and freshly ground black pepper
To serve
- Baked potatoes
- green vegetables of your choice
Method
- 1. Put the pot roast in the middle of a heavy casserole.
- 2. Surround it with the onions, fennel, beets and red cabbage. Sprinkle over the coriander seeds, add the parsley and bay leaves.
- 3. Pour in the stock and red wine, if you are using it.
- 4. Cover the pot and bring slowly to the boil. Turn down the heat and cook very slowly for 2-2½ hours. Alternatively, cook in a slow cooker overnight.
- 5. Allow the meat to get cold and remove any extra fat.
- 6. Reheat gently.
- 7. To serve, place the pot roast in the middle of a platter and surround it with the vegetables.
- 8. Serve with baked potatoes and lots of extra green vegetables.
- 1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1 medium onion, halved, thinly sliced
- 1 rib celery, thinly sliced
- 4 cloves garlic, smashed and minced
- 8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
- 1/2 teaspoon dried marjoram or thyme
- 1 small bay leaf
- 1 cup chicken broth
- 1 cup dry red wine, such as pinot noir/burgundy or cabernet
- 1 can (28 ounces) crushed tomatoes
- 1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck or other suitable pot roast
- 5 medium cloves garlic, halved
- Salt and pepper
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, quartered and sliced
- 4 ounces mushrooms, small whole or sliced, optional
- 3 tablespoons flour
- 1 cup beef broth
- 1 1/2 cups red wine, such as pinot noir or cabernet
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried leaf thyme
- 2 pounds potatoes, cut in 2-inch chunks
- 1 boneless beef chuck roast, about 3 to 4 pounds
- 2 teaspoons Hungarian paprika
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1/2 cup red wine, such as cabernet or pinot noir, or more beef broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or brown sugar
- 1 can (8 ounces) tomato sauce
- 1 large onion, quartered, sliced
- 1 large carrot, cut in 1/2-inch slices
- 3 cloves garlic, thinly sliced
- 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- dash leaf thyme
- dash garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups beef broth
- 5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
- 1 cup baby carrots
- 1 small rutabaga or a few turnips, peeled and cut in chunks
- 1 medium yellow onion, cut in chunks
- 1/2 cup red wine or more beef broth
- 3 tablespoons all-purpose flour
- 3 to 4 tablespoons cold water
Pot Roast With Mushrooms and Red Wine
Ingredients
Method
In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes.
Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender. Serves 6.
Pot Roast With Garlic and Thyme
Ingredients
Method
With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat. Sear the roast, turning to brown all sides.
Remove the roast from the pan and set aside. Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 minute longer. Stir in wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly. Heat oven to 325°. Put the roast back in the pan and sprinkle with thyme. Cover with a lid or foil and move to the oven. Cook for 2 hours. Add the potatoes, cover, and continue cooking for 1 to 2 hours longer. Serves 4 to 6.
Tangy Slow Cooker Pot Roast
Ingredients
Method
Meanwhile, combine the broth, wine, tomato sauce, vinegar, and honey; set aside. Put the sliced onions, carrots, and garlic in the bottom of a 5 to 7-quart slow cooker. Remove the roast from the heat and place it on the vegetables in the slow cooker. Pour the broth and wine mixture into the hot skillet and use a spatula to scrape up any browned bits; pour over the roast in the slow cooker. Cover and cook on HIGH for 1 hour. Reduce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 1/2 to 4 1/2 hours longer. Serve with hot mashed potatoes and green beans or corn for a delicious and satisfying family meal. Serves 8.
Pot Roast With Vegetables and Gravy
Method
In a food storage bag, toss pot roast with the first 6 ingredients. Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours.
Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired. Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side. Serves 6.