Time 5h15m Yield 8-10 serving(s) Number Of Ingredients 14 Steps:
Set oven to 350 degrees F (will reduce oven temperature later). Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired). Season the roast with black pepper. Grease a roasting pan. Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top. In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine. Pour the cola mixture over the roast. Cover and cook at 350 degrees F for about 1 hour. Uncover and place the carrots and potatoes around the roast. Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours. Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature). Let the roast stand for 20 minutes before slicing.
Time 6h45m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat. Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste. Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour. Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes. Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat. Simmer covered, until tender, 45 to 60 minutes. Add water as needed. Transfer meat and vegetables to platter. Reserve juices. To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven. In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast. For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed. For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.
Time 6h50m Yield 8 Number Of Ingredients 15 Steps:
Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Time 4h30m Yield 6 servings Number Of Ingredients 9 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.
Time 7h45m Number Of Ingredients 13 Steps:
Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper. Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low. Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker. Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours. Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins. While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy. Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
Time 6h15m Yield 8 servings. Number Of Ingredients 11 Steps:
In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
More about “beef pot roast pot oven or slow cooker recipes”
Time 8h Yield 5 servings Number Of Ingredients 8 Steps:
Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper. Sprinkle the onion soup pack and top with vegetables and water. Cook on low for 8 hours, or high for 4-5 hours. Enjoy!
