Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Pot Roast. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Pot Roast Recipe. Pot roast is beef dish by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. Tougher cuts such as chuck steak, bottom round.
You can cook Pot Roast using 15 ingredients and 10 steps. Here is how you cook it.
Ingredients of Pot Roast
- Take 3-4 lb of boneless chuck roast, trimmed.
- Take 2 of large yellow onions; large dice.
- Make ready 3 stalks of celery; large dice.
- Take 3 of carrots; about 1/4" inch thick.
- Take 2 of large Idaho potatoes; peeled & large dice.
- You need 4 cloves of garlic; creamed.
- Make ready 4 C of beef stock.
- Make ready 2 of bay leaves.
- Take 1 T of tomato paste.
- Prepare 2 T of fresh rosemary; minced.
- Prepare 2 t of fresh thyme; minced.
- It’s 1/4 C of worcestershire sauce.
- Prepare as needed of kosher salt & black pepper.
- Make ready as needed of vegetable oil.
- You need as needed of 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 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 step by step
- 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.
This recipe will work for a classic oven braise as well as in a slow cooker or Instant.Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy.It's mouthwateringly good, yet simple to make, especially if you use a slow cooker.
Make it unique with beer, cranberries or wine!Pot roast is a comfort food classic!Here's the easy way to make it perfectly every time!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.
