Lazy Day Pot Roast Recipes

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PERFECT POT ROAST

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9



Perfect Pot Roast image

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.

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

SET-IT-AND-FORGET-IT POT ROAST

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 11



Set-It-and-Forget-It Pot Roast image

Steps:

  • Preheat the oven to 300 degrees F.
  • With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
  • Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
  • Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
  • Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.

2 to 2 1/2 pounds beef chuck roast
10 cloves garlic, halved
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
3 carrots, cut into large bite-size chunks
2 onions, thickly sliced
2 bay leaves
4 cups dry white wine (1 bottle)
1 cup low-sodium chicken stock
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces

LAZY DAY POT ROAST

I hesitated to add this recipe because it is so very easy it is hardly a recipe. It is also delicious so I decided to share it. Perfect fall/winter recipe. If you like pot roast I'd be very surprised if you don't enjoy this method of cooking. I've had this recipe for many many years - not sure of the origin. Simple can be good - very good.

Provided by Salesgirl

Categories     Roast Beef

Time 5h4m

Yield 6-8 serving(s)

Number Of Ingredients 3



Lazy Day Pot Roast image

Steps:

  • Wrap tightly in aluminum foil after salting and peppering to your taste. Make sure you have this on a pan the will catch any seeping juices.
  • Put in a preheated 250 degree oven and bake for 5-6 hours. Turns out beautifully with enough natural juices to make gravy if desired.

Nutrition Facts : Calories 423.4, Fat 18.4, SaturatedFat 8.2, Cholesterol 199.6, Sodium 244.9, Carbohydrate 0.9, Protein 63.9

1 (4 lb) beef chuck roast
salt
pepper

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