Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pot roast. One of my favorites food recipes. For mine, I am going to make it a little bit unique. 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 well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Pot Roast is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have pot roast using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pot Roast:
- Make ready 3-4 lb boneless chuck roast, trimmed
- Prepare 2 large yellow onions; large dice
- Get 3 stalks celery; large dice
- Get 3 carrots; about 1/4" inch thick
- Get 2 large Idaho potatoes; peeled & large dice
- Take 4 cloves garlic; creamed
- Get 4 C beef stock
- Get 2 bay leaves
- Get 1 T tomato paste
- Prepare 2 T fresh rosemary; minced
- Prepare 2 t fresh thyme; minced
- Get 1/4 C worcestershire sauce
- Get as needed kosher salt & black pepper
- Prepare as needed vegetable oil
- Prepare as needed fresh parsley; minced
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 was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that. Pot roast is the perfect Sunday supper.
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
Ree cooks her pot roast slow and low with aromatic. 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. 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.
So that is going to wrap this up for this special food pot roast recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
