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Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, pot roast. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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 popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Pot Roast is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have pot roast using 15 ingredients and 10 steps. Here is how you cook it.
Active ingredients of Pot Roast:
- Prepare 3-4 lb boneless chuck roast, trimmed
- Prepare 2 large yellow onions; large dice
- Make ready 3 stalks celery; large dice
- Prepare 3 carrots; about 1/4" inch thick
- Take 2 large Idaho potatoes; peeled & large dice
- Make ready 4 cloves garlic; creamed
- Make ready 4 C beef stock
- Take 2 bay leaves
- Get 1 T tomato paste
- Take 2 T fresh rosemary; minced
- Get 2 t fresh thyme; minced
- Get 1/4 C worcestershire sauce
- Make ready as needed kosher salt & black pepper
- Prepare as needed vegetable oil
- Take as needed 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.
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
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.
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