Pot Roast Recipes

[MareQ]

I am looking for a new pot roast recipe. Does anybody have a tried and true recipe that doesn't call for canned or dried soups?

THANKS!

 

[MelCald]

I pour a jar of horseradish over my pot roast before I cook it. It comes out awesome!!

Melissa

 

[alanapapa]

A can of beer, some fresh garlic, and whatever root veggies in a crock pot. Or some strong red wine. I have also used boullion, garlic, pepper, and various spices to make a rub, coating the meat well, and using a crock pot. Whatever I see around at the time. Experiment a bit, what flavors do you like and try different amounts of spice and vegetables.

 

[sha_lyn]

my fav is so simple.... garlic, pepper, salt and a handfull of salad peppers(pepperoncini)

 

[disykat]

Sprinkle with seasoned salt, garlic powder, and pepper. Shake on several tablespoons of soy sauce and worstershire sauce. Cook like normal.

 

[barkley]

for 'italian style' i lightly sear the roast for a few minutes in a pan-then put into a covered pot in the oven with just enuf red wine so the juices will be easy to remove upon completion. about an hour before it's done i add some tomato sauce, chopped tomatos (canned or fresh), oregano, garlic, basil, salt and pepper. i let the roast finish cooking. i then take the sauce from the pot and put it into another pot of sauce i've been simmering along with the roast that is now cut into smaller sections. i simmer for 30 minutes or so. when the meat comes out it's infused with the flavor of the sauce-and the sauce benefits from the flavorings of the meat and any small portions of meat that have broken apart and blended in.

for more 'meat and potatos' style-i sear, spice with salt, pepper and garlic (basicly a rub) but still put into a covered container (speeds cooking, tenderizes tough cuts of meat)-for the liquid i use water and possibly a beef buillon cube (sodium free). about 30 minutes before it should be done i uncover so it will brown on top.

dh and (and moreso i) are major horseraddish fans-so we've done 'horsey' roasts-but what we do is mix either fresh grated or jarred with a bit of mayo for the final browning process. i know mayo sounds kind of gross but when you consider it's just egg whites and oil think about it-oil rubs on roast are common, and egg whites when brushed on items that will bake aide in browning.

 

[CEDmom]

I'm making pot roast tomorrow and so far Emeril's recipe hasn't failed me. Even my DD7 loves it and that's big in our house.




Emeril's Pot Roast Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: First Snow





1 (3 to 5 pound )chuck pot roast
10 cloves of fresh garlic, peeled
Drizzle of olive oil
Salt
Freshly ground black pepper
4 cups beef stock
3/4 pound small new or red potatoes, quartered
2 medium onions, peeled and quartered
3/4 pound baby carrots, peeled
3/4 pound baby turnips
3/4 pound baby parsnips, peeled
1/4 cup flour
1/2 cup water

Preheat the oven to 325 degrees F. Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes. Remove from the pan and place the roast in a Dutch oven with a cover. Add the stock and cover. Place in the oven and cook for 4 hours. In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper. Place the vegetables around the roast and cover. Cook for additional hour. Remove the roast from the oven and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for

 

[JR6ooo4]

I was never fond of boiled meat. I like the meat cubed and them simmerred with your favorite veggies in the oven. With a broth of your choice. I start the broth just barely covering the meat then cook it down to about halfway. The meat browns nicely on top.

Mikeeee

 

[SillyMe]

I'm making one tomorrow in my crockpot. I put in beef bouillion cubes, salt, pepper, season-all, carrots and potatoes. Sometimes onions.

 

[jenwolgey]

this is a fantastic recipe, and worth every bit of work! Because of the time and money involved, it's probably more for a special occasion, but man, is it good!



Passover Brisket Recipe courtesy Emeril Lagasse, 2000





8 to 10 pound brisket
Garlic cloves (peeled-the more, the better!)
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril's Original Essence, recipe follows
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Preheat oven to 500 degrees F.
Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.
Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)
Brisket is better if made a day in advance.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Recipe Summary
Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Yield: 8 to 10 servings
User Rating:











Episode#: EE2A33
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

 

[fanofdisney]

I put salt and pepper on it, and throw it in the crock pot. No water or anything. It makes it's own juice. It's SO good! Sometimes I'll put carrots and/or cut up potatoes in the bottom under the roast. If I do that, I add just a little (1/2 cup maybe) water or broth. Mmm...

 

[lucas]

http://disboards.com/showthread.php?t=1058064

Check out the above link and look on page 1 for Glynnis' pot roast recipe. It is fantastic and super duper easy. Everyone over there was raving about it I tried it and it was as great as they said. I gave it to a co-worker, she made it and loved it, too.

 

[nuke]

I throw it in the crock pot with some season salt. That's it and it comes out great.

 

[Seahunt]

http://disboards.com/showthread.php?t=1058064

Check out the above link and look on page 1 for Glynnis' pot roast recipe. It is fantastic and super duper easy. Everyone over there was raving about it I tried it and it was as great as they said. I gave it to a co-worker, she made it and loved it, too.

Thanks for posting this! I looked this up and thought I'd copy it over here to save time for anybody else also looking for it Sounds great, can't wait to try it!

(originally posted by Glynis on 9/10/2006)

Ok, for all you pot roast lovers out there, I'm going to post my recipe! It's incredibly easy, and DH says it's the best tasting pot roast he's ever tasted! I've tried so many recipes, but this is the one I'm sticking with:

2 boneless chuck roasts (2.5 pounds each)
1 envelope Ranch dressing mix
1 envelope Italian dressing mix
1 envelope brown gravy mix
1/2 cup water

Place roasts in a slow cooker. In a small bowl, combine mixes and water. Whisk together. Pour over roasts. Cover and cook on low 7-8 hours until tender.

I always add some carrots and onions with this.

Very yummy!

 

[Nancyg56]

http://disboards.com/showthread.php?t=1058064

Check out the above link and look on page 1 for Glynnis' pot roast recipe. It is fantastic and super duper easy. Everyone over there was raving about it I tried it and it was as great as they said. I gave it to a co-worker, she made it and loved it, too.

It is really good, and the easiest pot roast I have ever made!

 

[eeyore45]

I"ll add my 2 favorites.

Italian Beef Sandwiches

First for chuck roast - I get about a 3# roast, and trim it up, cut out all the extra fat, and throw it in the crock pot... then my secret is to use 1 can of Campbell's Double Strength Beef Stock - its very rich...(my mom uses a packet of onion soup mix and water) I then take a grater and grate a fresh onion (this way I have the flavor of the onion, but none of those annoying pieces!! ) Next get a jar of peperocini's (the Italian aisle has these) depending on how spicey you want it, throw in the jar (I always reserve some for serving)

Now cook it for 3 - 4 hours, until you stick a fork in it and the meat pulls apart - then pull and pull and pull -

Serve on good hoagie style rolls!!!

Burgandy Beef Roast
(I've used the lean round roast, and a top roast)

If you have cast iron, it helps in browning the meat - so I brown my roast...then put it in the crock pot... while the pot is still hot take some good red wine (The Frugal Gourmet - remember him?) used port - (I dont like to waste port!! ) and pour into the pan, reduce by half... I think I use about a cup... then I take that and throw it in the crock pot - and I add some veggies, usually onion and carrots... sometimes potatoes, I mix it up ... but I usually add half a can of that dble strength Campbells soup - then cook it...

Now Frugul suggest serving it with rice or noodles (but he uses mushrooms and no other veggies) You take your beef out and cover with alum foil - take a pan and add 1/2 stick butter, then throw in the flour to make a roux... (depending on how much juice you have mind you - I'm like Rachael Ray and eyeball it) cook that flour until its brown, then add the liquid... if you need more I use the fresh can of soup (I dont usually use it all in the crockpot)

Now you have a nice gravy to go over those noodles, or rice!!

 

[powellrj]

I use strong black coffee. I read this recipe years ago and have been using it ever since. I season a chuck roast with season salt and pepper. I brown the roast in a little vegtable oil and then transfer the meat to a crock pot. I deglaze the pan with 4 or 5 cups of coffee and pour it into the crock pot. I cook it on low all day and then serve.

We don't like coffee, but the roast doesn't taste anything like coffee and makes a wonderful broth that I will save and use again.

 

[vsimeone]

Thanks for posting this! I looked this up and thought I'd copy it over here to save time for anybody else also looking for it Sounds great, can't wait to try it!

(originally posted by Glynis on 9/10/2006)

Ok, for all you pot roast lovers out there, I'm going to post my recipe! It's incredibly easy, and DH says it's the best tasting pot roast he's ever tasted! I've tried so many recipes, but this is the one I'm sticking with:

2 boneless chuck roasts (2.5 pounds each)
1 envelope Ranch dressing mix
1 envelope Italian dressing mix
1 envelope brown gravy mix
1/2 cup water

Place roasts in a slow cooker. In a small bowl, combine mixes and water. Whisk together. Pour over roasts. Cover and cook on low 7-8 hours until tender.

I always add some carrots and onions with this.

Very yummy!

I second, third and fourth this recipe! I was sceptical but have made it twice now and my family and I love it! I just bought another pot roast and can't wait to make it again!

I also put some potatoes in the bottom of the crock pot and some oniions on top of the pot roast and then put the ranch, italian, and gravy powders on top of that. It really is the best recipe ever!

 

[txSleepingBeauty]

can't tell you a good way to make it, but I do know a good way to eat it!!

after it's all cooked, take a piece of puff pastry and layer the mashed potatoes, pot roast, veggies and gravy over it. Looks and tastes just like something we got at Cindy's royal table last time we were at WDW. Delicious and easy!!