Recipes

[Nightowlz]

Found a recipe online called Perfect Pot Roast at centercutcook. I can see why it's called "Perfect" because it really is. I made it in my dutch oven yesterday & have to say it's the best I have ever ate. The gravy is yummy. The instructions are listed for both dutch oven & slow cooker. I will be making mine in my dutch oven using this recipe from now on. It's that good.

I went looking for a recipe to see how long it would take to cook in my dutch oven because I did not want to get up early to get it started in the slow cooker. Glad I was lazy. LOL!!!

I used 6 new red potatoes, quartered & put enough diced onions to feel the bottom of the dutch oven instead of 3-5 onions.

The instructions look long but it's really simple, easy & fast to make. 

Perfect Pot Roast

Prep Time: 20mn

Cook Time: 4hr

Total Time: 4hr 20mn

INGREDIENTS

• 4-5 pound chuck roast
• 2 tablespoons olive oil
• Kosher salt, and coarse ground black pepper (about 2 teaspoons each of salt and black pepper)
• 3-5 medium yellow onions, quartered
• 5-6 whole carrots, peeled and cut into bite sized chunks
• 3 russet potatoes, peeled and cut into bite sized chunks
• Around 4-5 cups beef broth
• 1/4 cup butter
• 1/4 cup flour

OVEN DIRECTIONS

1. Pre-heat your oven to 275 degrees.
2. Use paper towels to pat the chuck roast dry.
3. Liberally season both sides of the roast with kosher salt and coarse ground black pepper. This is important! 
4. Heat 2 tablespoons olive oil in a large dutch oven over medium high heat. When hot, add the roast to the pan. The goal during this step is to brown all sides of the roast really well. You’ll need about 3-4 minutes per side. When the bottom of the roast is browned well, use tongs to flip the roast and brown the other side. You can also brown the sides if you wish, just use tongs to hold the roast up as the sides brown.
5. Remove the browned roast from the pan and set aside.
6. Add a bit more oil to the pan if necessary, then add in the onions and brown them on all sides. They might look a little burned but this is what you want.
7. Return the roast to the pan, placing it on top of the onions.
8. Arrange the carrots and potatoes on the sides of the roast.
9. Add in enough beef broth so that the sides of the roast are covered, about 4 cups.
10. Bring it up to a gentle simmer, then cover the dutch oven and place in the oven for about 4 hours for a 4-5 pound roast or 3-4 hours for a 3-4 pound roast.
11. When the roast is fork tender and will easily fall apart, it’s done.
12. Carefully remove the roast from the dutch oven. It is going to be super tender and a little tricky to transfer to a large plate. Remove the onions, carrots and potatoes as well.
13. Return the dutch oven to the stove with just the liquid remaining. Heat over medium high heat for about 5-10 minutes.
14. To make the gravy: Make a roux - In a small saucepan, melt 1/4 cup butter over medium heat.
15. Add in the flour and whisk really well. Allow the roux to cook for a minute or two.
16. Mix the roux in with the liquid and whisk really well. Simmer for about 10 minutes, or until the gravy has thickened a bit.
17. Season the gravy to taste with additional salt and pepper if you wish.
18. Use two forks to shred the meat, or cut it across the grain into slices.
19. Serve the roast with onions, potatoes, carrots, and gravy. 
20. Enjoy!

SLOW COOKER DIRECTIONS

1. Use paper towels to pat the chuck roast dry.
2. Liberally season both sides of the roast with kosher salt and coarse ground black pepper. This is important! 
3. Heat 2 tablespoons olive oil in a large dutch oven over medium high heat. When hot, add the roast to the pan. The goal during this step is to brown all sides of the roast really well. You’ll need about 3-4 minutes per side. When the bottom of the roast is browned well, use tongs to flip the roast and brown the other side. You can also brown the sides if you wish, just use tongs to hold the roast up as the sides brown.
4. Remove the browned roast from the pan and set aside.
5. Add a bit more oil to the pan if necessary, then add in the onions and brown them on all sides. They might look a little burned but this is what you want.
6. Transfer the onions to a large slow cooker. Place the roast on top of the onions.
7. Arrange the potatoes and carrots on the side of the roast.
8. Add in enough beef broth so that the sides of the roast are covered.
9. Cook on low for 8-9 hours, or on high for about 4 hours. When the roast is fork tender and will easily fall apart, it’s done.
10. Carefully remove the roast and veggies from the slow cooker and transfer them to a plate. Cover with foil.
11. Pour the remaining broth in a large stock pot and simmer over medium high heat for about 5-10 minutes.
12. To make the gravy: Make a roux - In a small saucepan, melt 1/4 cup butter over medium heat.
13. Add in the flour and whisk really well. Allow the roux to cook for a minute or two.
14. Mix the roux in with the liquid and whisk really well. Simmer for about 10 minutes, or until the gravy has thickened a bit.
15. Season the gravy to taste with additional salt and pepper if you wish.
16. Use two forks to shred the meat, or cut it across the grain into slices.
17. Serve the roast with onions, potatoes, carrots, and gravy. 
18. Enjoy!

[Leeny]

Thanks for posting. Now I am hungry for pot roast. Which just happens to be my favorite meal.  I even love this over another of my favorites, PRIME RIB. I am going to have to try this recipe. 

[RedTop]

This is exactly what's on my table for Sunday dinner, along with cole slaw and hot rolls!

[MKR14]

                 Must be pot roast day. I made this for lunch in my Crusinart Pressure Cooker. I first browned the roast on each side about 8-10 minutes. It was on sale for $2.99 a pound this week. It just melted in your mouth. I also picked up another one for the freezer. I made the broth with Better Than Bouillon soup base in the roasted beef flavor. I used about 4 cups of warm water and a tsp. of the paste. It is in a jar and the best I have ever used. It is in most grocery stores. Just refrigerate after opening. It also lasts a long time.  They have several other flavors also. I put the baby potatoes in the last 5 minutes. I added the carrots and a large onion chopped up and then added the roast on top of it. I added one dry packet of Lipton Onion Soup mix also. It was so good. It will be even better tomorrow. Easy and fast lunch. From start to finish in about an hour and 15 minutes to table. Also I saved all the broth to freeze to make "Dirty Macaroni" with at another time. My Mom always used the broth and brought it to a boil and threw in some elbow macaroni to cook in it. If any beef roast was left she would also add some to it. Everyone of my friends never heard of it but tried it themselves and loved it. Now they make it for their family. I do this instead of making gravy. It stretches your dollar when times were tough growing up. Just wanted to share a memory of mine. Just a nice comfort food that stills reminds me of my childhood when I

make it.  

[fthunt]

I wrote down Meredith's Christmas day stew instructions- made it and it was the best pot roast I ever made - so flavorful  (the touch of tomato paste added so much)

After browning the meat - she added garlic - onions then red wine after browning

Then water & stock  - a teaspoon of tomato paste and 2 teaspoons of Worchestershire sauce - return meat to pot and simmer for 2 hours (on top of stove)

(with rosemary, parsley and thyme in there)

She said the more spices you add the more you are adding to its flavor. Then at the end she added pearl onions  - some frozen corn - oven 275 if you want to finish it off in the oven - but  at all times keep a tight fitting lid on the pot.

[Kachina624]

The OP's recipe is pretty much the way I've always made pot roast. 

[Nightowlz]

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@Kachina624 wrote:

The OP's recipe is pretty much the way I've always made pot roast. 

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@Kachina624 Well I bet it's really yummy. I have always made it in the slow cooker. I like it from the ducth oven much better. DH ate the above plate full & came in for 2nds. LOL!!! I took a slice of homemade bread & put some roast on it with gravy. Yum!!!

[Nightowlz]

@MKR14 How long did you cook it in the pressure cooker? I have the Cuisinart 6 qt pressure cooker.

[Kachina624]

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@Nightowlz wrote:

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@Kachina624 wrote:

The OP's recipe is pretty much the way I've always made pot roast. 

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@Kachina624 Well I bet it's really yummy. I have always made it in the slow cooker. I like it from the ducth oven much better. DH ate the above plate full & came in for 2nds. LOL!!! I took a slice of homemade bread & put some roast on it with gravy. Yum!!!

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@Nightowlz  I always add a bay leaf. 

[MKR14]

@Nightowlz My chuck roast was 4 pounds and I cooked it in the Pressure Cooker for 65 minutes. I then let the Pressure out and opened it up to add the potatoes. I then cooked the potatoes 5 minutes. It was about 3 1/2" thick. If it was a little thinner I would cook about 60 minutes. It always comes out so moist and delicious and can be made quickly. I used to cook on the stove for about 4 hours. Quite a time saver. Your recipes sounded good also. When I buy the roast I never know what day I want to make it so the Pressure Cooker makes it nice and easy to make when I want. I have the Ninja 4-in-1 also but I haven't tried it in that as the moisture has to be kept on eye on as it runs out and you need to add more liquid. When I make my Mom's Dirty Macaroni recipe there is always someone that wants me to send some over to them or come and help eat it. I don't make many big meals anymore as we are older and just eat what we want when we want it. We do enjoy this meal together. Hope you enjoy this in the Pressure Cooker. I also make the roast recipe with the Hidden Valley Ranch packet, brown gravy packet and Good Seasoning Italian packet sometimes but it is saltier.

I think it is called To Die For Roast. Have a good day and happy cooking. 🙋🏻