Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pot roast. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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 favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Pot Roast is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook pot roast using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pot Roast:
- Prepare 3-4 lb boneless chuck roast, trimmed
- Prepare 2 large yellow onions; large dice
- Get 3 stalks celery; large dice
- Take 3 carrots; about 1/4" inch thick
- Make ready 2 large Idaho potatoes; peeled & large dice
- Take 4 cloves garlic; creamed
- Make ready 4 C beef stock
- Prepare 2 bay leaves
- Get 1 T tomato paste
- Make ready 2 T fresh rosemary; minced
- Take 2 t fresh thyme; minced
- Take 1/4 C worcestershire sauce
- Make ready as needed kosher salt & black pepper
- Prepare as needed vegetable oil
- Take 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.
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