Pot roast is one of those foods many of
us grew up on. Not many things beat the wonderful aroma and
flavor of a slow cooked pot roast. Pot roast can be used to
describe a cut of beef or a cooking method. A pot roast is
usually made from inexpensive cuts of meat. These beef cuts
are usually tough if prepared quickly but when slow
cooked they turn into tender, juicy and flavorful roasts.
Chuck roast, rump roast, top and bottom round are usually
the most preferred cuts for pot roast. The pot roast is usually
browned, then covered and braised in some liquid. We like
to throw in some vegetables which not only add flavor
but also provide a great one-dish meal at the end. After cooking,
the liquid is usually thickened to form a flavorful gravy
or sauce. You can easily cook pot roasts on the stove top,
in a crock pot or in the oven
so whatever equipment you
are dealing with, you can still make a delicious pot roast!
We invite you to try these delicious pot
roasts to warm up your table this winter season:
Pot Roast with Cinnamon
- 2 onions, thickly sliced
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1-3/4 pounds boneless beef chuck roast
- Salt and freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- Juice of 1 lemon
- 1 cup dry white wine
- 1 bay leaf
Heat butter and oil in a large pan over
Season roast generously with salt, freshly ground black pepper
Add roast to pan and brown on all sides.
Remove roast from pan and tent with foil.
Reduce heat to medium low and add onions to pan and cook for
about 5 minutes, stirring occasionally.
Return roast to pan. Add lemon juice, white wine and bay leaf.
Cover and cook over low heat for 2-1/2 hours, turning meat
When meat is tender, remove from pan, slice and arrange on
a serving dish. Top roast with heated sauce and serve.
Pot Roast with Prunes
- One 3-1/2 pound pot roast
- Salt and pepper
- Ground ginger
- 1/4 cup olive oil
- 3 onions, sliced
- 2 large garlic cloves, crushed
- 1/2 cup Burgundy
- 2 cups weak tea
- 12 prunes, diced and pitted
- 2 Tablespoons unsalted butter, softened
- 1/4 cup gf flour
Preheat oven to 300 degrees F.
Sprinkle roast generously with salt, pepper and ginger.
Heat half the oil in a roasting pan or Dutch oven, over medium
heat. (The pan should be just larger than roast, so that meat
does not touch sides of pan, but is nicely centered) Sauté
onions and garlic until golden. Remove and set aside. Add
remaining oil and brown roast slowly on all sides. Add onions
and garlic back into pan along with Burgundy.
Bake, covered for 2 hours.
Cover prunes with hot tea and let stand until cold. Drain
off all but 3/4 cup liquid and add liquid to roast. Cover
and bake for about 2 more hours or until roast is tender.
Lift roast onto a serving platter.
Place roasting pan on top of stove and bring liquid to a boil.
Combine butter and flour in a small bowl, mixing until well
blended. Roll mixture into small balls and add one by one
to boiling liquid, stirring constantly. Add as many balls
as needed for desired thickness. Carve roast and serve with
- 3 large cloves garlic
- 1/4 cup tightly packed fresh parsley
- 1 teaspoon dried oregano
- 1 Tablespoon fresh rosemary
- 4 Tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 3 ounces pancetta, chopped
- One 3-1/2 to 4 pound beef rump roast
- 1 teaspoon salt
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 ounces mushrooms, thinly sliced
- 1 bay leaf, broken
- 2-1/2 cups dry red wine
- 2 Tablespoons tomato paste
- 2 cups gf beef stock
- 28 ounce can crushed tomatoes
Mince together garlic, parsley, oregano,
and rosemary. Set aside half the mixture and combine the rest
with 1 tablespoon olive oil and 1/4 teaspoon ground black
Make deep slits in beef rump roast. Stuff herb mixture into
Place pancetta and remaining olive oil in a heavy pot over
medium-high heat. When pancetta begins to crisp, add roast
and brown on all sides.
Remove roast from pot and pour off all but
2 tablespoons fat. Sprinkle roast with salt and set aside.
Return pot to heat and add onion, carrot, celery, mushrooms
and bay leaf. Cook, stirring, until onion is lightly browned.
Stir in remaining herb mixture and cook for 30 seconds. Add
1/2 cup red wine and tomato paste and boil until almost dry.
1 cup red wine and 1 cup stock and boil until reduced to less
than 1/2 cup.
Add roast, along with tomatoes, remaining cup of red wine
and remaining cup of stock. Bring to a simmer and cover pot.
Reduce heat to its lowest setting. Cook for about 2-1/2 hours.
Turn roast every 30 minutes or so. When meat is tender, remove
it to a platter and cover it with aluminum foil to keep warm.
Skim off any fat from surface of liquid. Taste and adjust
If sauce seems too thin, boil it down for a few minutes.
Slice meat about 1/4 inch thick and serve with braising liquid.