Easy Thanksgiving Pot Roast Recipes

Thanksgiving Tips and Tricks for a Chuck Roast

Nov 6, 2008 Dorit Sasson

Cooking a pot chuck roast can be a little intimidating at first, but the secret is in browning the meat as shown in these easy Thanksgiving pot roast recipes.

Browning the meat is a process that calls for carmelizing the sugars and fats. Easy pot roast recipes use carmelized vegetables to keep in the flavor - perfect for a Thanksgiving pot roast recipe.

Chuck pot roasts call for high heat and long cooking time, which is necessary for keeping the flavor in.

Pot Roast with Walnut and Dates

Serves: 4-6

Prep time: 25 minutes

Cooking time: 4-6 hours

Pot Roast Ingredients:

  • 3 lb chuck roast
  • 1 tbsp rosemary, fresh
  • 2 tbsp thyme, fresh
  • 2 tbsp parsley, fresh
  • 1 tbsp dry mustard
  • 2 qt beef stock
  • 2 cups red wine
  • 0.5 oz dried Morel mushrooms
  • 6 oz walnuts
  • 3/4 lb. fresh dates
  • 4 cloves garlic, minced
  • 5 whole bay leaves
  • Sea salt, to taste
  • Peppercorn Melange, to taste (optional)
  • 6 green onions, sliced

Directions:

  • Place mushrooms into a bowl with the red wine and leave to re-hydrate for at least 15-20 minutes. (set aside).
  • Season and rub chuck roast with garlic, parsley, thyme, rosemary, dry mustard, salt, and peppercorn.
  • Brown pot roast on each side until browned. pour wine off of mushrooms and into pan with roast.
  • Pour beef stock into same pan and cook on low heat for one hour.
  • Pour into a roasting pan, and add walnuts, dates, mushrooms, and bay leaves.
  • Bake for an additional 3-5 hrs at 275 degrees F.
  • Add green onions once finished.

Pot Roast with Carmelized Onions and Root Vegetables

Serves: 6-8

Prep time: 35 minutes

Cooking time: 3 hours

Ingredients:

  • 3 lb chuck roast
  • 1 1/4 tbsp thyme, dried
  • 2 tbsp parsley, dried
  • 1 tbsp dry mustard
  • 3 carrots, peeled and small diced
  • 2 parsnips, peeled and small diced
  • 3 ribs of celery, diced
  • 2 qt beef stock
  • 1 rutabaga, small diced
  • 1 sweet potato, small diced
  • 2 Yukon Gold potatoes, small dice
  • 4 redskin potatoes, small dice
  • 3 oz. black truffle butter, (optional)
  • 6 onions, sliced
  • 4 cloves garlic, quartered
  • 5 whole bay leaves
  • Sea salt, to taste
  • peppercorn Melange, to taste (optional)

Directions:

  • Season and rub chuck roast with 1 tbsp parsley, 3/4 tbsp thyme, all dry mustard, salt, and peppercorn.
  • Brown pot roast on each side until browned (remove from pan and reserve for later).
  • Add celery, carrots and parsnips and saute until vegetables begin to sweat (remove from pan and reserve for later).
  • Pour beef stock into same pan and add your beef roast and all vegetables, including garlic (except celery, carrots, parsnips, and onions.)
  • Cover and cook on medium low heat until root vegetables are semi-tender (approx. 1 1/2 hrs).
  • In a separate pan, melt truffle butter on a low heat. Once melted, add onions and cook on low heat, continue to cook until root vegetables are tender or onions caramelize completely.
  • Once pot roast has cooked down for 1.5 hours, remove from pan and place into an oven roaster along with all remaining ingredients, including reserved vegetables except the caramelized onions.
  • Bake for an additional 2 hrs at 275 degree F. Add caramelized onions once finished.

The copyright of the article Easy Thanksgiving Pot Roast Recipes in Recipes is owned by Dorit Sasson. Permission to republish Easy Thanksgiving Pot Roast Recipes in print or online must be granted by the author in writing.
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