Company Pot Roast

Recipe adapted from Ina Garten

  

Ingredients

• 1 (2 ½ pound) boneless beef chuck roast
  
• Kosher salt and black pepper
  
• 2 teaspoons brown rice flour
  
• 2 tablespoons extra-virgin olive oil
  
• 2 carrots, chopped
  
• 2 celery stalks, chopped
  
• 2 yellow onions, chopped
  
• 4 garlic cloves, minced
  
• 1 cup good red wine
  
• 1 tablespoon dry white wine
  
• 1 (14.5 ounce) can whole plum tomatoes in juices
  
• 1 cup chicken broth
  
• 1 sprig of fresh thyme
  
• 1 sprig of fresh rosemary
  

Directions

1. Preheat the oven to 325 degrees. Pat the beef dry with paper towels and season with 1 ½ teaspoon of salt and 1/2 teaspoon of black pepper. Sprinkle each side with 1 teaspoon of brown rice flour and rub into meat. Heat 1 tablespoon of olive oil over medium heat. Add roast and brown on all sides. Transfer to a plate and set aside.
   
2. Heat remaining tablespoon of olive oil and sauté carrots, celery, onions, garlic, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until tender, about 10 minutes. Add the red wine, white wine and bring to a boil, scrapping up any browned bits. Add the tomatoes, chicken broth, thyme, rosemary, and ½ teaspoon kosher salt. Place the roast back into the pot. Once the mixture comes to a boil, off the heat and transfer to the oven. Bake for 45 minutes at 325 degrees, then an additional hour at 250 degrees.
   
3. Once roast cooks through, 160 degrees internal temperature, ladle the cooled sauce into a blender and puree (you will need to puree in 2 separate batches). Pour the pureed sauce over the roast and serve. Serves 4.
   

 Old-Fashioned Pot Roast

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 3 tbs. canola oil
• 1 (4 lb.) boneless chuck roast or rump roast
• 3 medium onions, preferably Vidalia, thickly sliced
• 1 c. dry red wine
• 2 tbs. Hungarian Paprika
• 2 tsp. chopped fresh thyme
• 1 bay leaf, preferably fresh
• 4 cloves garlic, crushed
• 3 c. beef stock or low-fat, reduced sodium beef broth
• 2 lbs. new potatoes, scrubbed
• 6 carrots, cut into 1 1/2 inch-thick pieces
• coarse salt and freshly ground black pepper

Directions

1. Preheat the oven to 300 degrees.  To cook the roast, in a large, heavy bottomed Dutch oven, heat the oil over high heat.  Sear the meat until it's a rich, dark brown on both sides, 8 t 10 minutes total.  Remove to a plate.
2. Decrease the heat to medium, add the onions and cook, stirring frequently, until a deep, golden brown, 8 to 10 minutes.  Add the wine and cook, stirring to loosen any brown bits.  Add the paprika, thyme, bay leaf, and garlic.  Stir to combine and cook until fragrant, 45 to 60 seconds.  Return the seared roast to the pan.  Add the stock and bring to a boil over medium high heat.  Cover and bake for 1 hour.
3. Remove from the oven and turn the roast in the liquid to moisten.  Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours, or until both the meat and vegetables are tender.  
4. Transfer the roast to a warm platter.  Using a slotted spoon, place the vegetables around the roast.  Cover the platter loosely with aluminum foil to keep warm.  Remove the bay leaf from the sauce and discard.  If the sauce is too thin, bring it to boil over high heat to reduce and thicken.  If the sauce is too thick, add a little wine or stock to achieve the correct consistency.  Taste the sauce and adjust for seasoning with salt and pepper.  
5. To serve, slice the roast against the grain, and spoon the sauce over the roast and vegetables.

Slow Cooker Pot Roast

recipe courtesy of Lipton Secret Recipes

Ingredients

• 1 Tbsp. oil
• 3-to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
• 4 carrots, sliced
• 4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
• 2 envelopes Lipton® Recipe Secrets® Onion Soup Mix
• 3/4 cup water

Directions

1.	Heat oil in large nonstick skillet over medium-high heat and brown roast.
2.	Arrange carrots and potatoes in slow cooker. Top with roast and set aside.
3.	Combine Lipton® Recipe Secrets® Onion Soup Mix with water in glass measuring cup. Add to skillet, scraping up any brown bits from bottom of pan. Add soup mixture to slow cooker. Cook covered on Low 8 to 10 hours or HIGH 4 to 6 hours. Remove roast and vegetables to serving platter.
4.	Thicken gravy, if desired, by combining additional 1/4 cup water with 2 tablespoons cornstarch. Cook on HIGH 15 minutes or until thickened. Serves 6.