Recipe: Perfect Pot Roast

Pot Roast. Fill Your Cart With Color Today! Salt and freshly ground black pepper. Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef.

Pot Roast Check out this collection of best-in-show pot roast recipes, and gather 'round the table. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty," reviewer Lela says. "My family wants me to make pot roast with this recipe from now on." Pot Roast Ingredients: I've given you three ways to cook the roast but the ingredients are all the same. It's one of those hearty meals that brings everyone together around the table for good conversation and great memories. You can cook Pot Roast using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pot Roast

  1. You need 3-4 lb of boneless chuck roast, trimmed.
  2. You need 2 of large yellow onions; large dice.
  3. Prepare 3 stalks of celery; large dice.
  4. It's 3 of carrots; about 1/4" inch thick.
  5. Prepare 2 of large Idaho potatoes; peeled & large dice.
  6. You need 4 cloves of garlic; creamed.
  7. You need 4 C of beef stock.
  8. It's 2 of bay leaves.
  9. Prepare 1 T of tomato paste.
  10. It's 2 T of fresh rosemary; minced.
  11. It's 2 t of fresh thyme; minced.
  12. It's 1/4 C of worcestershire sauce.
  13. It's as needed of kosher salt & black pepper.
  14. It's as needed of vegetable oil.
  15. You need as needed of fresh parsley; minced.

Olive Oil: Can use Canola oil, but I like the extra bit of flavor the Olive Oil adds. A "pot roast" is a braised beef dish that's made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish called a Dutch oven. Pot roast is one of my absolute favorite meals, and once you figure out the secret to making a good roast, there's no going back! I want you to embrace the pot roast, my friends!

Pot Roast instructions

  1. Preheat oven to 300°.
  2. Season roast with half the thyme and rosemary, salt, and pepper..
  3. Heat oil in a large oven-safe pot or dutch oven. Sear roast on all sides and remove to a plate..
  4. Add onions, carrots, and the remaining rosemary and thyme. Cook until onions begin to caramelize. Add garlic. Cook 30 seconds..
  5. Add tomato paste. Cook 1 minute..
  6. Add worcestershire sauce. Scrape up any brown bits remaining on the bottom of the pot. Cook until nearly dry..
  7. Return roast to pot. Add broth and bay leaves. Bring to a simmer. Cover..
  8. Transfer to oven. Cook for 3-4 hours or until roast is tender..
  9. Garnish with parsley..
  10. 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, jalapeƱos, paprika, shallots, pearl onion, asparagus, fennel, dried onion soup mix, chile puree, mushrooms.

Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. A pot roast is a beef roast that is generally a tougher cut. Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy. Good choices for a pot roast include a chuck roast (my favorite choice), a round roast or even a rump roast. Any type of beef roast that contains a lot of connective tissue is a good candidate for pot roast.

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