The Roast

A seafood bake that is perfect for a fall evening.

Ingredients

  • 3 gallons water
  • 8 Cups dry white wine or vermouth
  • 1/4 Cup Old Bay seasoning or blackening spice
  • 5 carrots, peeled and chopped
  • 4 lobsters, quartered if desired
  • 3 Pounds sea scallops
  • 4 - ears corn, halved
  • 4 - lemons, halved
  • 3 Pounds littleneck clams
  • 4 Pounds shell-on jumbo shrimp
  • 5 Pounds mussels
  • 4 Pounds sliced calamari
  • 3 Pounds red bliss potato, par-cooked
  • 2 bunch celery, chopped
  • 1/2 Cup whole black pepper
  • 1 Cup salt
  • 1 Pound seaweed

Servings8

Calories Per Serving1305

Folate equivalent (total)379µg95%


Classic Sunday Pot Roast

Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.

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Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.

When it comes to a Sunday dinner in America, there’s nothing quite as classic as pot roast. Of course, the day of the week doesn’t really matter, pot roast is a delicious dinner for any day of the week. A good pot roast can be made with any cut of beef roast. Popular choices include chuck roast, round roast, and briskets. The beef is seasoned and seared. The pan then needs to be deglazed with a braising liquid—commonly beef broth and red wine. We like to add in garlic and Worcestershire sauce for a more complex flavor. It really kicks things up a notch.

POT ROAST VEGETABLES: The classic mix of vegetables to add on top of your pot roast include potatoes, onions, and carrots. We recommend using a white or sweet onion, but yellow onions often fair well during the slow braising process as well. Carrots can either be cut into chunks, or you can use baby carrots for easy preparation. We don’t recommend slicing your carrots into thin discs because they tend to turn to mush. We recommend using either red potatoes or Yukon gold. If you choose to use russet potatoes, be sure to peel them first.


Recipe Summary

  • ½ cup all-purpose flour
  • ground black pepper to taste
  • 1 pinch paprika, or to taste
  • 1 pinch garlic powder, or to taste
  • 1 pinch onion powder, or to taste
  • 3 pounds chuck roast
  • ¼ cup butter
  • 1 (10.75 ounce) can condensed beef consomme
  • 1 cup water
  • 1 ½ (1 ounce) envelopes dry onion soup mix
  • 5 cloves garlic, peeled
  • 1 teaspoon Worcestershire sauce
  • 2 carrots, chopped, or to taste
  • ¼ onion, chopped, or to taste
  • 3 mushrooms, sliced, or to taste

Preheat oven to 325 degrees F (165 degrees C).

Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.

Melt butter in a large pot over medium-high heat brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish.

Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation.

Bake roast in the preheated oven for 1 hour 45 minutes add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).


Perfect Pot Roast

I had to kiss a lot of frogs before I found my prince, Marlboro Man. And I had to make a lot of really bad pot roasts to finally figure the whole dadgum thing out&hellipand figure it out I did, thank the Lord above.

whole (4 to 5 pounds) chuck roast

whole carrots (up to 8 carrots)

red wine (optional, you can use beef broth instead)

sprigs fresh thyme, or more to taste

sprigs fresh rosemary, or more to taste

  1. First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
  2. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
  3. Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don&rsquot have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
  4. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
  5. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
  7. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
  8. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Note: Today, since I&rsquom making pot roast on my Food Network show, I&rsquom bringing this, one of my very early cooking posts on The Pioneer Woman Cooks, up to the front. Pot roast is one of my absolute favorite meals, and once you figure out the secret to making a good roast, there&rsquos no going back!

Original post: January 2008

I want you to embrace the pot roast, my friends!

Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. There are lots of different, equally delicious ways to make pot roast. Today&rsquos version is the first of many I&rsquoll be profiling here.

The meat you use is important. My favorite roast is the chuck roast it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious. To understand the importance of adequate cooking time, you must understand that these tougher pieces of meat have lots of tough connective tissue that will only soften when cooked at a lower temperature for a long period of time. You can&rsquot rush a pot roast you&rsquoll be disappointed with the result if you try. But if you reach deep down into your soul and find your patience&mdashat least, the patience that was given to you by your Maker to relate to beef-related circumstances in your life&mdashyou won&rsquot be disappointed.

Let&rsquos just jump right in and embrace the pot roast together, okay?

The Cast of Characters: Chuck Roast, onions, carrots, salt, pepper, beef stock, fresh thyme, fresh rosemary (if you have it if not, dried is fine). Optional ingredients: red wine, garlic, button mushrooms.

Behold the chuck roast, my friends. See what I mean about the beautiful striations of fat throughout the meat? Mmmmm&hellipit&rsquos a really good thing. Just remember: Marbling equals tenderness AND flavor.

I love to use the word &ldquostriation&rdquo at least once a week. It throws people off and makes them wonder why they don&rsquot know what that word means, and it makes me feel smart. Even though I really don&rsquot know what it means either.

Okay, first: grab your olive oil. It really doesn&rsquot have to be extra virgin, and if you&rsquore feeling particularly naughty, you can add a couple of pats of butter. But my bottom feels big right now, so I&rsquom giving up butter for thirteen hours.

First, heat a large pot/dutch oven over medium high heat. Then add 2 to 3 tablespoons olive oil. (Or combo of butter and oil, unless your bottom feels big, then abstain for thirteen hours like me.)

Now generously salt your chuck roast. (Mine was 2.5 pounds, which is a bit small for me. 4 to 5 pounds is much better.) I like to use kosher salt because it&rsquos flat and flaky and adheres to the meat better than regular salt. But plain salt is fine, too.

But whatever salt you use, don&rsquot hold back&mdashsalt away, baby.

Now add a bunch of black pepper. I finally bought myself a new peppermill after my boys commandeered and destroyed my wooden one. And I think it&rsquos made of titanium or something, which means it&rsquos punk proof.

Unless they find Marlboro Man&rsquos blow torch, which is always a possibility.

In any event, pepper the meat generously. You&rsquore seasoning a lot of meat here.

Now take a couple of onions&hellip

And cut them in half from root to tip.

Then cut off the tops, cut off the bottoms, and peel off the outer layer. If you&rsquore an onion addict/freak, feel free to use more.

When the oil in the pot is very hot but not quite smoking (and heck, if it smokes, it&rsquos no big deal)&hellip

And brown them on one side, about a minute. (The oil should really sizzle, like Marlboro Man.)

Now flip &rsquoem over and do the same to the other side&hellip

Then remove the onions to a plate.

Now thoroughly wash (but do not peel) 6 to 8 carrots, then cut them roughly into 2-inch slices. I like not peeling them because it maintains a rustic quality, and I&rsquom, like, soooo rustic. As you well know.

Throw them into the same (very hot) pan and toss them around until slightly brown, about a minute or so. Remember, the point here is to get a nice color started on the outside of the vegetables&mdashnot to cook them.

Now remove the carrots to a plate, and get the pot really hot again. If necessary, add in another tablespoon of oil. See all that nice brown stuff? That stuff is good. That stuff is real, real, good.

We&rsquore going to put the meat right on top of that stuff. Make sure it&rsquos adequately seasoned, then set it into the hot pan and sear it on one side, about a minute.

When that side is nice and brown (the browner the better), flip it over to the other side.

I like to even hold it up and sear the sides, too. When you&rsquove browned it all over the place, remove to roast to a plate. Oh, and see that brown stuff in the pan? That&rsquos good. That&rsquos real, real good.

Now, with the burner on high, we&rsquore going to deglaze the pan. In layman&rsquos terms, we&rsquore going to incorporate the use of a liquid to precipitously loosen the diminutive bits of culinary goodness from the bottom of the alloy pan. In real people&rsquos terms, we&rsquore gonna scrape the heck out of the pan and git all that gooooood stuuuuuuff off the bottom. Amen. Usually, I like to start with a splash of red wine, then fill in with beef broth. But if you&rsquore averse to wine, OR if you live in a state, ahem, that prohibits liquor stores from being open for business on Sundays, ahem, cough cough, and you don&rsquot have any red wine in the house, cough cough&hellipyou can just use beef broth like I did here and it&rsquoll taste just fine. Delicious, even!

After you add about 1 cup or so of liquid, stop and use your whisk to stir and scrape the bottom of the pan.

Now add the browned meat to the pan and add in enough liquid to cover the meat halfway. I&rsquod say 2 to 3 cups of liquid is fine.

Now add the onions back in&hellip

And do the same with the carrots.

Hey! It&rsquos starting to look like pot roast, isn&rsquot it? What a coincidence! Here, I&rsquom splashing a little more broth into the pan because I&rsquom a middle child and I think everything needs a little tweaking, even if it doesn&rsquot.

Now I don&rsquot mean to be a traitor or anything, but I have really found through the years that fresh herbs&mdashspecifically, rosemary and thyme&mdashcan transform a regular roast into something extraordinary. This is a spring of rosemary, and I like to add about 3 or 4 sprigs. Just leave it all intact and throw it in. (And rosemary is a very easy plant to grow in a container. Try it! It&rsquos such an aromatic, versatile little herb.)

But if you only have dried rosemary in your spice cabinet, who cares? Use it!

Oh. And when you do add in the fresh sprigs, be sure to submerge them in the liquid so they&rsquoll really be able to work their magic.

This is a sprig of fresh thyme, which I love and adore. Soon I&rsquoll be posting a recipe for my fresh thyme bread, which rocks my existence, but for now just throw some into the roast. I use about 3 sprigs.

Mmmmm. Now we&rsquore talkin&rsquo. Time to put it in the oven. Put the lid on, then roast in a 275-degree oven for 3 hours, for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours. And don&rsquot peek and fiddle and frig with it, either. Just find a hobby that will occupy your thoughts and actions for the time it takes for your roast to cook. Needlepointing, scrapbooking, birdwatching, and spelunking are just a few of the many options available.

And here&rsquos what it will look like.

Now remove the meat to a cutting board and test it with a fork. See how easily it splits apart? You can literally see the melted connective tissue between the meat. When it easily &ldquofalls apart,&rdquo it&rsquos definitely ready.

To serve, you can either slice it with a knife&hellip

Or you can just shred all the meat with two forks. It&rsquos matter of preference. If you cooked the roast correctly, it won&rsquot matter much how you slice it&mdashthe meat will all fall apart anyway.

Now&rsquos a good time to have mashed potatoes handy. Which reminds me, I never addressed The Potato Issue at the beginning of this post. I do NOT like to put potatoes into the pot with the meat. While it&rsquos a handy, convenient way to cook the spuds, I think the potatoes turn out kind of mealy and dumb. Instead, I think mashed potatoes really make a pot roast special, though that&rsquos just my silly little opinion. Don&rsquot listen to me. Heck, you can used baked potatoes, twice baked potatoes&hellipeven cooked egg noodles! (Wait a minute. That sounds pretty good&hellip)

Whatever you use, just place the meat on top/to the side of it.

Then spoon some vegetables onto the plate. Mmm&hellipI just love cooked carrots, especially when they&rsquore infused with the flavor of roast.

And mmmm&hellipyou&rsquove gotta love these onions.

Because you&rsquod never want to miss out on all that flavor, be sure to spoon some of the pan juice over the meat&hellip

And the potatoes. And because you&rsquore very nice and considerate of others, be sure to serve some extra juice at the table so everyone can drown their roast at will.

What I love about roast is, you can eat everything at once.

Don&rsquot be afraid to get a forkful!

I&rsquom sorry. I couldn&rsquot help myself. And mmmm&hellip*burp*&hellipit was SO delicious. I really tasted the rosemary, and the meat was so tender it really did melt in my mouth.

In the future, I&rsquoll continue to offer up different variations of pot roast, as there really are many delicious ways to approach it. But try this one this week. Serve it to your family, or your girlfriend, or your grandma or your uncle or your pal or yourself. Then pat yourself on the back, because you&rsquove embraced one of the most basic dishes there is.


We Tested 4 Famous Pot Roast Recipes and Found a Clear Winner

Pot roast is as classic, comforting, and all-American as it gets. It’s the original one-pot wonder, built on the stovetop and finished in the oven, where inexpensive cuts of beef like chuck or brisket cook low and slow until impossibly tender. The very best pot roast recipes are low-effort and high-reward, yielding buttery, tender beef that practically falls apart at the touch of a fork. The veggies should melt in your mouth, and everything should be covered in a rich, meaty glaze. It’s an absolute showstopper, and it makes awesome leftovers to boot.

Pot roast is also steeped in nostalgia, and many people’s favorite recipe is the one they grew up eating every Sunday night. But if you’re looking for a new recipe, one to create your own traditions with, I cooked my way through four of the most popular ones to find the very best. After several hours of chopping, searing, braising, and tasting, I found the one that will never let you down.


Yes! If you&rsquore following a Keto plan, you are in luck! This recipe is very low in carbs, so it will fit right in with your diet. My one suggestion would be to serve it with some delicious low carb sides like mashed cauliflower, cauliflower rice, or garlic roasted asparagus.

If you share this Mississippi Pot Roast or any other recipe from my site on Instagram , tag #belleofthekitchenso I can see what you&rsquove made! And follow me @thebelleofthekitchen, too!


Recipe Summary

  • 2 tablespoons vegetable oil
  • 1 5-pound beef chuck roast
  • Salt and pepper
  • 2 cups beef stock or reduced sodium canned beef broth
  • 1/2 cup red wine (optional)
  • 3 onions, cut into large wedges
  • 4 cloves garlic, chopped
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 2 pounds carrots, cut into 1 1/2-inch chunks
  • 2 pounds potatoes, cut into 1 1/2-inch chunks

Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.

Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.

Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.


The Best Whole30 Pot Roast

Okay, so I have had a Whole30 pot roast on the blog for quite some time. It was really good, don’t get me wrong, but I’ve tweaked that recipe and HOLY YUM. It’s officially perfect.

With a few tweaks and touches, the old classic Whole30 pot roast just got even better. It’s still got a classic taste (nothing too crazy fancy) but the depth of flavor is so much deeper and just oh-so-lovely and perfect to cozy up to during the fall and winter seasons. It’s definitely a dish that the whole family will gobble up!

My favorite way of cooking this is low and slow in the oven all afternoon in a dutch oven. It just really makes the flavor absolutely perfect however, you can certainly do this in your crockpot if that’s your preferred method of cooking or if you want to throw it in before work and come home to dinner ready-to-eat!


How to store leftover roast beef

If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches!

Store your leftover roast beef in an airtight container or large sealable freezer bag. It’ll last 3-4 days. If you don’t want to overcook your leftovers, you can enjoy the roast beef as a cold cut.

To reheat roast beef, preheat the oven to 250F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes.


Beef Eye of the Round Roast Recipe

When cooking an eye of the round roast, go against all your instincts about the word “roast.” Normally, you’d cook a roast such as a brisket, chuck roast or rump roast low and slow in the oven until tender and fall-apart amazing. That’s all well and good with fatty, sinewy cuts, but a very lean roast such as the eye of the round is treated differently. The goal with the eye of the round is to get as beautiful a crust on the outside as possible while still maintaining a pink interior.

This is an easy and very simple five-ingredient eye of the round roast recipe. The number one thing to do here is to be sure to check the interior with a thermometer, as it’s very hard to tell whether your roast is definitely done inside. With a thermometer in hand, however, this really is an easy roast to cook. Not to mention that an average-sized roast is done in under an hour…much more quickly than your typical slow roasted brisket!


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10 Kabob Recipes for Summer

Want to make dinnertime more fun this summer? Make kabobs! What’s better than eating a meal on a stick? Chicken, pork, shrimp, and steak, you can use what type of protein your family enjoys. They can even be made vegetarian if you’re trying to come up with a meatless meal. During the summer when we [&hellip]


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