Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pot roast. One of my favorites food recipes. For mine, I will make it a little bit tasty. 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 favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Pot Roast is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have pot roast using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pot Roast:
- Take 3-4 lb boneless chuck roast, trimmed
- Get 2 large yellow onions; large dice
- Get 3 stalks celery; large dice
- Make ready 3 carrots; about 1/4" inch thick
- Make ready 2 large Idaho potatoes; peeled & large dice
- Make ready 4 cloves garlic; creamed
- Take 4 C beef stock
- Get 2 bay leaves
- Get 1 T tomato paste
- Make ready 2 T fresh rosemary; minced
- Prepare 2 t fresh thyme; minced
- Get 1/4 C worcestershire sauce
- Prepare as needed kosher salt & black pepper
- Make ready as needed vegetable oil
- Prepare as needed fresh parsley; minced
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.
Instructions 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
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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