Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Pot Roast. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Pot Roast Recipe. 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!
You can cook Pot Roast using 15 ingredients and 10 steps. Here is how you cook it.
Ingredients of Pot Roast
- It’s 3-4 lb of boneless chuck roast, trimmed.
- You need 2 of large yellow onions; large dice.
- You need 3 stalks of celery; large dice.
- It’s 3 of carrots; about 1/4" inch thick.
- It’s 2 of large Idaho potatoes; peeled & large dice.
- You need 4 cloves of garlic; creamed.
- You need 4 C of beef stock.
- It’s 2 of bay leaves.
- You need 1 T of tomato paste.
- Take 2 T of fresh rosemary; minced.
- Take 2 t of fresh thyme; minced.
- Prepare 1/4 C of worcestershire sauce.
- Make ready as needed of kosher salt & black pepper.
- Take as needed of vegetable oil.
- You need as needed of fresh parsley; minced.
This dish has long been the Sunday night dinner that.Pot roast is the perfect Sunday supper.Ree cooks her pot roast slow and low with aromatic.Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy.
Pot Roast instructions
- 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.
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.
It's mouthwateringly good, yet simple to make, especially if you use a slow cooker.Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family.This recipe will work for a classic oven braise as well as in a slow cooker or Instant.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.
