Fallin To Pieces Pot Roast With Carrots And Potatoes Food

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FALLIN' TO PIECES POT ROAST WITH CARROTS AND POTATOES



Fallin' to Pieces Pot Roast With Carrots and Potatoes image

Yields a savory pot roast that is fork tender and literally falls to pieces. Carrots and potatoes are cooked along with the roast in a slow cooker or crock pot. Very easy and crowd-pleasing! WARNING: This recipe will make a proper lady want to eat like a man!

Provided by LuvviLoo

Categories     One Dish Meal

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -5 lbs beef roast (cut of your choice)
1 (1 1/4 ounce) envelope onion soup mix
1 1/2 teaspoons garlic powder
1 teaspoon Accent seasoning (optional)
1 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
8 ounces washed peeled baby carrots
5 medium russet potatoes
1 medium yellow onion
1 1/2-2 cups hot water
1 beef bouillon cube

Steps:

  • *prep time does not include time in frig to marinate, which is optional*.
  • In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture.
  • Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture.
  • Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
  • Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic).
  • Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot.
  • Place the seasoned beef on top of the onions, in the center of the slow cooker.
  • Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
  • Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus').
  • Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
  • **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**.
  • Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.

Nutrition Facts : Calories 552.4, Fat 12.7, SaturatedFat 5.1, Cholesterol 199.7, Sodium 1295.7, Carbohydrate 40.7, Fiber 5.9, Sugar 4.4, Protein 70.2

PERFECT POT ROAST WITH POTATOES AND CARROTS



Perfect Pot Roast With Potatoes and Carrots image

This classic pot roast is made on the stovetop with a beef roast and a variety of vegetables. The meat is slow-simmered to tender perfection.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h30m

Number Of Ingredients 9

4 pounds beef pot roast (like lean chuck)
3 to 4 tablespoons all-purpose flour (divided)
2 tablespoons vegetable oil
5 medium onions (1 halved and sliced, 4 cut into wedges)
Kosher salt (to taste)
Black pepper (freshly ground, to taste)
1 1/2 cups low sodium beef broth (approximately, divided)
4 medium potatoes (halved)
6 carrots (halved lengthwise and cut into 2-inch pieces)

Steps:

  • Gather the ingredients.
  • Dredge or coat the pot roast with 1 to 2 tablespoons of the flour.
  • Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.
  • Place the sliced onions in the pan and cook, stirring and scraping the bottom of the pot, until lightly browned.
  • Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours.
  • Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
  • With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm .
  • To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.
  • Mix remaining 2 tablespoons flour with a little cold water in a small bowl. Stir until smooth. Stir the flour mixture into the warmed broth and season to taste. Simmer, stirring, until thickened.
  • Slice the roast. Pour the gravy over the pot roast and vegetables or serve on the side.

Nutrition Facts : Calories 703 kcal, Carbohydrate 31 g, Cholesterol 188 mg, Fiber 4 g, Protein 60 g, SaturatedFat 15 g, Sodium 377 mg, Sugar 5 g, Fat 38 g, ServingSize 1 pot roast (4 to 6 servings), UnsaturatedFat 0 g

POT ROAST WITH POTATOES, CARROTS & ONION GRAVY



Pot Roast With Potatoes, Carrots & Onion Gravy image

Provided by Taste of Home

Time 2h45m

Yield 7 to 9 servings.

Number Of Ingredients 9

1 Reynolds® Oven Bag, Large Size
1/4 cup flour
2/3 cup water
1 envelope (1 oz.) onion soup mix
3 to 3-1/2 pound boneless beef chuck pot roast
6 to 8 small whole red potatoes
1 medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
Chopped parsley (optional)

Steps:

  • Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.

Nutrition Facts :

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