Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pot roast. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pot Roast is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Pot Roast is something that I have loved my whole 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 have to first 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:
- Get 3-4 lb boneless chuck roast, trimmed
- Get 2 large yellow onions; large dice
- Prepare 3 stalks celery; large dice
- Prepare 3 carrots; about 1/4" inch thick
- Prepare 2 large Idaho potatoes; peeled & large dice
- Make ready 4 cloves garlic; creamed
- Make ready 4 C beef stock
- Get 2 bay leaves
- Take 1 T tomato paste
- Make ready 2 T fresh rosemary; minced
- Take 2 t fresh thyme; minced
- Take 1/4 C worcestershire sauce
- Take as needed kosher salt & black pepper
- Take as needed vegetable oil
- Make ready 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.
So that is going to wrap this up for this special food pot roast recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
