Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, pot roast & homemade mashed potatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
pot roast & homemade mashed potatoes is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. pot roast & homemade mashed potatoes is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must first prepare a few components. You can cook pot roast & homemade mashed potatoes using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make pot roast & homemade mashed potatoes:
- Prepare 4 lb beef roast
- Make ready 1 onion
- Prepare 1 bag of carrots
- Prepare 1 packages whole mushrooms
- Prepare 6 small corn on cobb
- Get 1 bag idaho potatoes
- Prepare 4 tbsp butter
- Prepare 1 cup flour
- Prepare 2 celery stalks.
- Make ready 2 packages brown gravy mix
- Prepare 4 tbsp oil
- Prepare 1 tonys seasoning
- Prepare 1 salt &pepper
- Make ready 1 garlic & onion powder
- Get 2 1/2 cup water
To most people, "pot roast" means slow-cooked beef with carrots, potatoes, or other vegetables added partway through cooking. The term actually refers either to the cooking method or the dish. Pot roast is the perfect Sunday supper. Ree cooks her pot roast slow and low with aromatic.
Steps to make pot roast & homemade mashed potatoes:
- season roast with salt, pepper, garlic, onion, and tonys. I recommend Worcester sauce too. set aside.
- take the oil and about a teaspoon of each seasoning in the oil mix well. in a big bowl add all vegtables, except potatoes. mix oil mixture all over vegtables mix well with your hands.
- cut the onion in quarters. cut celery in half. in a big pot throw all vegtables together and put roast over them. arrange some vegetables on side. put onion and celery on top cover tightly with foil. put in refrigerator for a hour.( I recommend it be refrigerated over night. )
- heat oven to 325 and while oven heats pull roast out refrigerator. heat up butter in a pan medium heat. cover roast with flour and brown for about two minutes on both sides. this is what helps set a good gravy.
- when its all browned put back in the pot with the vegtables add the dry seasoning packages on top of roast and vegtables, add 2 1/2 cups of hot water kinda mix in the clumps but they will cook out. cover tightly and cook 30 minutes at 325.
- after 30 minutes, drop down to 300 and cook for 5 and 1/2 hours.
- while that's cooking start a big pot of water boiling. cut, clean and add potatoes to pot. and boil about thirty minutes or until potatoes are soft. drain potatoes smush, add butter, salt, and pepper to your liking. and enjoy
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. 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. Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.
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