Best Classic Pot Roast Recipes

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

INSTANT POT® CLASSIC POT ROAST

Steps:

• Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
• Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

CLASSIC POT ROAST FOR THE SLOW COOKER

Steps:

• In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
• Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

CLASSIC CROCK POT CHUCK ROAST

Steps:

• Season roast with salt, pepper and garlic powder to your liking.
• Place in crock pot.
• In a bowl mix together the onion soup mix, cream of chicken soup and 2 soup cans of water.
• Pour mixture over roast.
• If the liquid does not cover roast, add a little more water (but just enough to cover roast).
• Cook on low for 8-10 hours.
• Before you are ready to eat Ladle gravy mixture into sauce pan.
• Mix 2 Tbsp of cornstarch with 1/4 cold water and mix into boiling gravy-- You can use it straight from the crock pot but my family likes a thicker gravy.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
• STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
• DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
• TRANSFER broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high for 4-5 hours or on low for 8-9.
• DISCARD thyme sprigs and bay leaves before serving.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• 1. Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 - 6 qt slow cooker.
• 2. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
• 3. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
• 4. Transfer broth mixture to the slow cooker; add onions, carrots celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4 - 5 hours or on low heat setting 8 - 9 hours. Discard thyme sprigs and bay leaves before serving.

ATK CLASSIC POT ROAST

Steps:

• At major fat seam, pull apart beef chuck-eye roast to create 2 smaller roasts, and cut away all large knobs of fat from each piece of meat (deboning knife works great).
• Season meat with Kosher salt, place on wire rack set in rimmed baking sheet, and let stand at room temperature for 1 hour.
• Adjust oven rack to lower-middle position and heat oven to 300 degrees.
• Melt butter in Dutch oven over medium heat.
• Add onions, stirring occasionally, until softened and beginning to brown, 8-10 minutes.
• Add carrot and celery. Continue to cook, stirring occasionally, for 5 minutes.
• Add garlic cloves and cook until fragrant, about 30 seconds.
• Stir in 1 cup beef broth, 1/2 cup dry red wine, 1 tablespoon tomato paste, bay leaf, and 1 sprig fresh thyme. Bring to simmer.
• Pat beef dry with paper towels and season with pepper. Tie 3 pieces of kitchen twine around each piece of meat to form even shape.
• Nestle meat on top of vegetables. Cover pot tightly with large piece of aluminum foil and cover with lid. Transfer pot to oven.
• Cook beef until fully tender and fork slips easily in and out of meat, 3 1/2 to 4 hours, turning meat halfway through cooking.
• Transfer roasts to carving board and tent loosely with foil.
• Strain liquid through fine-mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig.
• Transfer vegetables to blender.
• Let liquid sit for 5 minutes, then skim fat.
• Add 1-2 cups beef broth to bring liquid amount up to 3 cups.
• Add liquid to blender and blend until smooth, about 2 minutes.
• Transfer sauce to medium saucepan and bring to simmer over medium heat.
• Meanwhile, remove twine from roasts and slice against grain into 1/2-inch-thick slices. Transfer meat to serving platter.
• Stir 1/4 cup dry red wine, 1/4 teaspoon chopped fresh thyme, and 1 tablespoon balsamic vinegar into gravy and season with salt and pepper to taste.
• Spoon half of gravy over meat; pass remaining gravy separately.
• ROOT VEGETABLE VARIATION:.
• Add prepped root vegetables to pot after cooking beef for 3 hours. Continue to cook until beef is fully tender, 30 minutes to 1 hour longer.
• Transfer large pieces of carrot, parsnip and potato to serving platter using slotted spoon, cover tightly with aluminum foil, and proceed with recipe at Step 12.
• TROUBLESHOOTING:.
• BUYING WRONG ROAST - Can result in dry meat, chalky meat, bland taste. Ignore stickers from butcher, avoid lean roasts from the round for they will become very tough and very dry if cooked this way; a fatty, well-marbled roast is better for this recipe. The most acceptable alternative to boneless chuck-eye roast is the top blade roast, but cooking time will vary.
• NOT HALVING ROAST - Can result in fatty meat, greasy gravy and the meat not cooked in the posted time. Be sure to remove the excess fat along the main seam. Separating the meat into 2 smaller well-trimmed roasts cuts the cooking time by about 1 hour.
• NOT SALTING ROAST - Can result in bland meat. The salting draws the moisture out of the meat, forming a shallow brine that during cooking seeps into the meat to season it throughout rather than just the exterior. Salt also enhances the beefy flavor of this cut.
• ADDING ALL BROTH AT OUTSET - Can result in unbrowned meat and bland taste. This recipe reserves most of the beef broth for the gravy, and counts on the beef sitting above the liquid in the pot, allowing the meat to brown without preliminary searing.
• NOT DEFATTING BRAISING LIQUID - Can result in greasy gravy. Be sure to follow steps 13-15 to get the full taste of the roasted vegetables in the gravy with a minimum of fat. The 5 minutes of resting time for the strained liquid allows the fat to rise to the surface, where it can be easily removed with a wide, shallow spoon.
• NOT PUREEING GRAVY IN BLENDER - Can result in thin and/or bland gravy. Pureeing the roasted vegetables ekes out the last bit of their flavor.

CLASSIC POT ROAST

Steps:

• Position a rack in the lower third of the oven and preheat to 325 degrees F. Heat the olive oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper and sprinkle with the flour; add to the pot and cook until browned, about 5 minutes per side. Remove from the pot.
• Add the bacon, onion and chopped carrots to the pot; cook, stirring, until soft, about 5 minutes. Add the tomato paste and garlic; cook, stirring, until the paste starts to sizzle, about 4 minutes. Stir in the cognac, scraping up any browned bits from the bottom of the pot. Add the wine and broth, then return the meat to the pot.
• Put the celery, bay leaves, peppercorns, allspice, cloves and herb sprigs on a square of cheesecloth and tie into a pouch with kitchen twine; add to the pot and bring to a simmer. Lay a round of parchment paper on the surface of the meat and cover with the lid. Transfer the pot to the oven and cook 1 hour, 30 minutes. Turn the roast, then add the rutabaga, potatoes, halved carrots and 1 teaspoon salt. Cover with the parchment and lid and return to the oven until the meat is fork-tender, 1 hour, 30 minutes, to 2 hours more. (A meat thermometer should register 185 degrees F.)
• Transfer the vegetables to a plate using a slotted spoon and transfer the roast to a cutting board. Make the gravy: Remove the herb pouch and skim off the fat from the cooking liquid; simmer the liquid over medium heat until reduced by half, about 25 minutes. Season with salt and pepper. Return the vegetables to the gravy.
• Untie the roast, thinly slice against the grain and arrange on a platter. Spoon the vegetables and gravy over and around the meat. Sprinkle with the chopped parsley.

AMERICA'S TEST KITCHEN CLASSIC BEEF POT ROAST RECIPE - (4.1/5)

Steps:

• 1. Sprinkle pieces of meat with 1 tablespoon salt (1 1/2 teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour. 2. Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, 1/2 cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer. 3. Pat beef dry with paper towels and season generously with pepper. Using 3 pieces of kitchen twine, tie each piece of meat into loaf shape for even cooking. 4. Nestle meat on top of vegetables. Place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 3 1/2 to 4 hours, turning halfway through cooking. 5. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender jar. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Place liquid in blender with vegetables and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat. 6. While sauce heats, remove twine from roast and slice against grain into 1/2-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, 1/4 cup wine, and balsamic vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately. Serves 6 to 8 Excerpted from America's Test Kitchen, Episode 1101: Old-Fashioned Sunday Dinners © 2011 America's Test Kitchen. Photograph by Carl Tremblay.

CLASSIC POT ROAST

Steps:

• Place meat in an ovenproof skillet or Dutch oven. Add the potatoes, carrots and onion. Sprinkle with pepper. Top with tomatoes. Spread soup over meat. Pour water around vegetables. Cover and bake at 325° for 1-1/2 hours or until meat and vegetables are tender. Thicken cooking liquid if desired.

CLASSIC POT ROAST WITH VARIATIONS

Steps:

• Remove roast from its packaging and pat it dry. Heat a cast iron skillet over medium high heat. When it feels hot, add the olive oil and quickly place one side of the roast in the olive oil. Let it sear. Use a pair of tongs to lift it and repeat with all sides until it is completely seared - about 5 minutes. Remove from the burner.
• Place the seared roast in a large, covered pot on the stove.
• Use the balsamic vinegar to deglaze the frying pan. Add a little water if you need to to scrape up all the bits. Pour over the roast.
• Cover the pot, and cook on medium low for a total of 2.5 hours. Check to make sure this is hot enough on your stove - temperatures vary.
• Meanwhile, prepare the carrots and potatoes. Scrub them, trim the ends off the carrots, and cut any growing eyes out of the potatoes. If the potatoes are large, cut in half.
• After 1.5 hours, add carrots and potatoes on top of the roast. Continue cooking, covered, over medium low.
• Remove roast from pan, and let rest 5 minutes. Then carve in slices across the grain. Serve with a salad and/or a green. Enjoy!
• Variations: You need an acid to deglaze the pan. You can use wine, cider vinegar, or a non-sweet juice - anything you have that is acid. I've used tomatoes at times. It will break down the fibers in the tougher cuts of meat and create the sauce. You can add parsnips for a sweeter taste, and celery in the last half hour to add crunch.

CLASSIC BEEF POT ROAST

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in large dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; cook 8 minutes or until tender.
• Return browned roast to pan. Add the red wine, thyme, beef broth, bay leaf, beef base to pan and bring to a simmer. Cover pan and bake for 1 1/2 hours or until roast is almost tender.
• Add vegetables to pan. Cover and bake an additional hour or until vegetables are tender. Remove bay leaf from pan and discard. Shred meat with 2 forks. Serve roast with vegetables and cooking liquid.

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

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