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Top Rated Pot Roast Recipes
Leave it to Kikkoman to recreate one of America’s classic dinners. A seemingly boring pot roast is brought to life with the addition of their teriyaki sauce and marinade, which does double duty to both flavor and tenderize meat.Click here for more great back-of-the-box recipes.
These Brussels sprouts in the Instant Pot are delicious enough for Thanksgiving and easy enough for a weeknight meal.Recipe courtesy of Corrie Cooks.
Jambalaya is a popular standby in Cajun and Creole cooking. Spice it up to your liking and enjoy this hearty and historic dish.Recipe courtesy of McCormick.
This is a perfect traditional pot roast recipe that will make you long for Sundays. We’ve designed this recipe to be made in an Instant Pot, but you can use any brand of multi-cooker. The ingredients are pretty straightforward, and, by utilizing the braising and pressure-cooking functions of the Instant Pot, it will take you just over an hour to create the comforting, earthy flavors of a traditional pot roast.10 Winning Instant Pot Game Day Recipes
Brisket is often corned in Ireland, but it is also appreciated in its native form; a tough but flavorful cut, it lends itself particularly well to long, slow pot-roasting. Serve this pot-roast with mashed or boiled potatoes, if you like.Click here to see the Cooking with Guinness story. Adapted from “The Country Cooking of Ireland” by Colman Andrews.
This pot roast is so easy to make with only four main ingredients! Serve this tender roast with mashed potatoes and roasted vegetables. This recipe is courtesy of Crock-Pot Dump Meals.
The Best Mississippi Pot Roast Recipe
My family’s favorite pot roast recipe, this easy Crock Pot Mississippi Pot Roast recipe is the set it and forget it dinner of your dreams. Tender, juicy, melt in your mouth beef is simmered low and slow in a beef broth kicked up with pepperoncini peppers, carrots and onions. This Mississippi Pot Roast recipe is made completely FROM SCRATCH and is so insanely easy.
GIMME ALL THE COMFORT FOOD! This Mississippi Pot Roast recipe is seriously amazing. If you’ve never had Mississippi Pot Roast before you are in for a real treat. I’ve been making it for a few years now and I don’t know why I’m just now sharing it with all of you. I found the recipe first in an old newspaper clipping stashed away in my recipe box (yeah, I still have one of those) and remembered how amazing it was but HOLY sodium!
The original Mississippi Pot Roast recipe is made with a packet of ranch dressing mix, a packet of au jus mix, lots of butter and pepperoncini peppers with their juices. Sodium city. I decided there was a better way to get all that flavor with ingredients you have stashed in your pantry and fridge but cutting way back on the sodium and other artificial flavors. And it was a huge win.
What’s In THE BEST Pot Roast
If I’m being honest, this isn’t my mom’s pot roast recipe. Well, at least not exactly. Her pot roast is even simpler than this one because she never added vegetables to her pot roast recipe. That was my idea. But after tasting mine, she has whole heartedly approved. Sidenote: You have permission to skip the vegetables too.
This recipe is extremely forgiving, where ingredient additions or substitutions are certainly acceptable. Adding vegetables and herbs to the pot roast cooking process not only enhances the flavor, but adds more nibbles to eat when its done. Another request of my husbands that I welcome too.
Here’s what you’ll need for this pot roast recipe:
- 3 1/2 to 4 1/2 lb chuck roast
- Yellow onion
- Condensed cream of mushroom soup
- Red wine
- Rosemary, thyme, or bay leaves
- Kosher salt and freshly ground black pepper
- Canola oil
We like pot roast served over fluffy mashed potatoes, but if you prefer yours with potatoes cooked right in the mix, add 2 cups halved and quartered yellow potatoes or baby red or yellow potatoes with the other vegetables before going into the oven.
Now you definitely need a crock pot for this recipe. I have two favorite crock pots.
One is the programmable 6 quart crock pot. It is awesome and very nice on the budget.
I love that it will seal closed so you can transport it for parties and tailgates. This is such an awesome feature if you take your crock pot places.
How to Make Ina Garten’s Pot Roast
You’ll begin by patting the chuck roast dry with paper towels. Next, you’ll season the roast with salt and pepper and dredge it in flour, shaking off any excess. Heat the olive oil in a large Dutch oven and sear the roast on all sides until nicely browned, then transfer the roast to a plate to rest. Add more olive oil to the pan along with the carrots, onions, celery, leeks, garlic, salt, and pepper, and cook until the vegetables are tender, but not browned. Add the wine and Cognac and bring to a boil, then add the tomatoes, chicken stock, bouillon cube, and more salt and pepper. Tie sprigs of rosemary and thyme together with string, then add those to the pan, too.
You’ll then add the roast back to the Dutch oven and bring the liquid to a boil. Place the lid on, and braise for 2 1/2 hours at 325°F. Reduce the heat to 250°F and continue to braise for one more hour. Remove the roast from the pan, discard the herbs, and add half the sauce and vegetables to a blender or food processor and puree until smooth. Transfer the puree to a pot and bring to a simmer. Mix together flour and butter in a small bowl, then add the mixture to the puree and simmer until thickened. Serve the roast with the sauce poured over it.
Tender beef chuck roast seasoned to perfection, and slow cooked for 8 hours.
Over the past couple years I’ve shared a few pot toast recipes. Some of the pot roast recipes that I’ve shared have been made in the oven, some in the slow cooker. Since most of you have been asking for more slow cooker recipes, I decided to make & share my Best Mississippi Pot Roast recipe made in the Crock-Pot.
This Mississippi pot roast is simply beef chuck roast seasoned with ranch seasoning, ground cumin, and brown gravy mix – although some people use au jus seasoning instead of the gravy mix. The meat is slow cooked in the slow cooker for 8 hours along with some butter, onions, and pepperoncini peppers.
I also like to cook vegetable with my Mississippi pot roast. I toss in carrots, onions, celery, oh- and lot’s of freshly minced garlic!
This recipe is simply the best Mississippi Pot Roast EVER… My family always goes back for seconds, and yours will too!
What Cut Of Beef Do You Use To Make Pot Roast?
Chuck roast is the best cut of meat for pot roast in my opinion, you can use a bottom roast, but it won&rsquot be as tender. The reason why chuck roast is the best is because it&rsquos marbled with a good amount of fat that melts away as it cooks leaving the meat tender and juicy, just like a pot roast should be.
A bottom roast will still make for a good pot roast, and will definitely be more sliceable so if that&rsquos what you have &ndash or maybe it was on sale at the store &ndash there&rsquos no reason not to use it.
Smoked Pot Roast Recipe (Best Pot Roast Ever)
After preparing the chuck roast, apply a layer of Kosher salt that will be the base of our rub. Then apply a coating of BBQ rub, covering all sides.
Smoking Your Chuck Roast
Place the meat on a smoker preheated to 350°F. After cooking for 40 minutes, flip the roast to develop a bottom crust. Smoke for 40 more minutes, then it’s time to wrap!
Place the meat in a disposable pan, alongside any vegetables you want in your pot roast. Some suggestions include mushrooms, onions, potatoes, carrot and cucumber, but you can add about anything you like!
Braising Your Pot Roast
Finally add your braising liquid – 3 parts of broth blend, cut with 1 part of red wine. You want the marinade to come up and cover about 50% of the chuck roast. Cover the pan with aluminum foil and cook for 4:30 hrs at 350°F.
How to cook a pot roast
The best way to cook a pot roast is through a technique called braising. Here, we explain how to braise in depth.
Brown the edges
First, light a large skillet on the stovetop over medium heat. Drizzle a little olive oil or fat in the saucepan. Once the pan is hot, place your roast in the skillet for 1-2 minutes, or until the bottom starts to brown. Flip your roast and continue the process until all sides are brown.
Cook low and slow
Transfer your roast to a large casserole dish or Dutch oven. Add enough beef broth or water (or combination of the two) to cover half the roast. Place the lid on your dish, and place inside a preheated oven (your oven should be set to 250-300 F, depending upon the recipe).
Make it a complete meal
Halfway through your cooking time (typically two hours, at minimum) add chopped vegetables to dish for a complete meal. We like adding potatoes, celery, onions, parsley, a few sprigs of fresh thyme, and freshly ground black pepper to ours. Once added, place the lid back over your dish and return to the oven.
Crock Pot Roast
I’m so excited to finally share this Crock Pot Roast recipe with you, because it’s insanely easy to make and utterly delicious. The great thing is you’ll have leftovers for a few days. This Crock Pot Roast is a true comfort dish, a classic family meal that everyone enjoys.
The slow cooker is ideal for easy recipes that you can prep the night before and turn the pot on in the morning before you go to work. When you come home at night, not only will your house smell incredible, but you’ll have the most delicious meal ever.
Welcome To My Online Cookbook
Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.
Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.
I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.
Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.
I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.
I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.
My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!
The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.
A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”
I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.
Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
– Jenny Jones