Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pot roast. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. For pot roasts, and other slow cooked tough meats, fat is your friend! Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables.
Pot Roast is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Pot Roast is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have pot roast using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pot Roast:
- Prepare 3-4 lb boneless chuck roast, trimmed
- Get 2 large yellow onions; large dice
- Get 3 stalks celery; large dice
- Get 3 carrots; about 1/4" inch thick
- Make ready 2 large Idaho potatoes; peeled & large dice
- Take 4 cloves garlic; creamed
- Take 4 C beef stock
- Make ready 2 bay leaves
- Make ready 1 T tomato paste
- Prepare 2 T fresh rosemary; minced
- Prepare 2 t fresh thyme; minced
- Prepare 1/4 C worcestershire sauce
- Make ready as needed kosher salt & black pepper
- Take as needed vegetable oil
- Prepare as needed fresh parsley; minced
Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy. It's mouthwateringly good, yet simple to make, especially if you use a slow cooker. Make it unique with beer, cranberries or wine! Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family.
Steps to make Pot Roast:
- Preheat oven to 300°
- Season roast with half the thyme and rosemary, salt, and pepper.
- Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate.
- Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds.
- Add tomato paste. Cook 1 minute.
- Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry.
- Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover.
- Transfer to oven. Cook for 3-4 hours or until roast is tender.
- Garnish with parsley.
- Variations; Cola, roasted garlic, bouqet garni, canola oil, bacon fat, crushed pepper flakes, red potatoes, fingerlings, sweet potatoes, turnips, rutabaga, parsnip, butternut squash, acorn squash, scallions, chives, leeks, red wine, beer, root beer, oregano, zucchini, green beans, bell peppers, jalapeños, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms
This recipe will work for a classic oven braise as well as in a slow cooker or Instant. On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie. Pot roast is a classic comfort food and the ultimate way to feed a crowd. Simply add all the ingredients to a slow cooker or Crock Pot, and you'll have dinner ready when you get home from work. Pot roast is the perfect Sunday supper.
So that’s going to wrap it up for this special food pot roast recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
