NBR: Your favorite pot roast recipe?

bluestreet

Oh Wise Ones- please share your favorite pot roast recipes. Bonus if it takes fewer than 6 hours total time.

Happy Halloween!

ETA: bear with me as I fix my siggy.

BoxerMomma

this one takes longer in the crockpot, but i love it. we eat it with lots of horseradish, then i've made the leftover lettuce wrap recipe as well and it's yummy too. 

 

https://www.foodnetwork.com/recipes/robin-miller/slow-cooker-beef-with-root-vegetables-recipe/index.html 

Mrs.Froggianna

I can't remember how long it takes, but Pioneer Woman's is outstanding. And I don't even like beef all that much.

misjenn

I use this one every time my MIL comes because she is very picky and actually likes it.

Red Wine Pot Roast

Ingredients

• 2 C. red wine
• 1/2 C. water
• 1 envelope dry onion soup mix
• 1 Tbs. brown sugar
• 1 tsp. dried rosemary or fresh rosemary
• 2 tbs. chopped garlic
• 1 onion, chopped
• 3 cups baby carrots
• 1 bag of baby red potatoes, halved
  
• 4 lb. trimmed beef roast
• 1-2 tsp. cornstarch

Directions

Spray the bottom and sides of the crock pot with PAM. Place the carrots, onions, and potatoes at the bottom of the crock pot. Place roast in crock pot and season with pepper and salt. Mix the rest of the ingredients together and pour over roast. Cover and cook on low 6-7 hours. Remove roast to rest on platter. Turn crock pot to high. Whisk cornstarch into juices to thicken. This makes a wonderfully tasty au jus, or over mashed potatoes. You can even add mushrooms in and it is so great.

 

Sinafey

We like a modified version of Emeril's Garlic-Studded Pot Roast:

https://www.foodnetwork.com/recipes/emeril-lagasse/garlic-studded-pot-roast-recipe/index.html 

Ingredients

• 1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals
• 10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled
• 1 tablespoon Essence, plus 1 1/2 teaspoons
• 1 1/4 teaspoons freshly ground black pepper
• 1 1/4 teaspoons salt
• 1 cup dry red wine
• 3 tablespoons tomato paste
• 4 large carrots, scrubbed
• 2 stalks celery, trimmed and cut in half crosswise
• 2 medium yellow onions, peeled and quartered
• 1 pound small new potatoes
• 2 tablespoons vegetable oil
• 1 cup beef stock, or canned low-sodium beef broth
• 2 bay leaves

Directions

With a small, sharp knife, make 30 (1 1/2-inch deep) slits around the outside of the roast. Insert the halfcloves of garlic into the slits. Rub the roast with 1 tablespoon of the Essence, 1 teaspoon of the black pepper, and 1 teaspoon of the salt.

Preheat the oven to 400 degrees F.

Heat the oil in a large, heavy skillet over medium-high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the red wine and cook for 2 minutes.

Meanwhile, in a large roasting pan or Dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the onions, potatoes, and garlic over the bottom. (The vegetables will form a "nest" on which the roast will be placed.) Place the roast on top of the vegetables. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake for 1 1/2 hours.

Uncover the pot roast, baste with the pan juices, and lower the heat to 350 degrees F. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2 to 2 1/2 hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.

I don't use the "Emeril's Essence" stuff, I just season it however I feel like it.  I have some awesome spicy marinated garlic from Dyer Dairy that we use instead of regular garlic, but it's good with normal garlic too.