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How To make Halfway House Pot Roast
3 lb Lean beef
1/4 lb Butter
1 ts Salt
1/2 c Good rum
Bay leaf 6 x Onions
Clove garlic 5 x Pepper corns
1 ts Sugar
1 tb Grated Horseradish
6 x Carrots
6 x Potatoes
Saute a minced clove of garlic in a little butter untill butter is well flavored. Remove the garlic, and place the meat in the butter, brown it well on all sides. Add the rum and then place the meat and liquids in a kettle, adding enough water to cover. Add horseradish, bay leaf, peppercorns, salt and sugar. Boil hard untill water is reduced one-half and meat is nearly done. Now add whole onions, carrots, and potatoes, and cook in the liquid. Test untill all are done. Then remove from the liquid, which is now made into gravy by thickening with a little flour and water smoothly mixed. (Old recipe from the "Halfway House" Madrid, Maine)
How To make Halfway House Pot Roast's Videos
How to make a Pot Roast - recipe by Laura Vitale - Laura in the Kitchen Ep 95
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Beef Pot Roast by Hairy Biker Dave Myers - Hairy Bikers Recipes
Hairy Biker Dave Myers cooks his beef pot roast at home (filmed April 2020)
Shop the Hairy Bikers cookware used by Dave in this video:
The Perfect Pot Roast Dinner//Family Gathering and Simple Recipe//Great for the HOLIDAYS!
As we are all gearing up for all our holiday gatherings, I thought this would be a great recipe to share since it's not only simple, but very delicious! Enjoy the Perfect Pot Roast!
The Lodge Dutch Oven:
One 3-5 lb chuck roast
2 Whole onions
6-8 whole carrots unpeeled
1 C red wine (we ended up using 1 1/2 C.)
3 cups beef broth (We ended up using 4 C.)
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
Preheat oven to 275 degrees. Generously salt and pepper the chuck roast. Heat the olive oil in a large pot or dutch oven over medium-high heat. Brown the onions and remove. Brown the carrots and remove. With the burner still on high, use either red wine or beef broth to deglaze the pot. Put the roast back into the pot and add enough beef broth to cover the meat halfway. Add back the carrots and onions along with the fresh herbs. Put the lid on and roast for 3-4 hours (approximately 1 hour per pound). Since we used a convection oven, it only took our 4 pound roast 2 1/2 hours to cook.
Enjoy!
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Julia Child's Pot Roast is Just Like Mom Used to Make
This is Julia Child's Braised Beef in Red Wine recipe (Boeuf à la Mode) from Mastering the Art of French Cooking Vol 1. cookbook.
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Ingredients:
Red Wine Marinade:
1 cup thin sliced carrots, onion & celery
2 garlic cloves unpeeled (she says 2 halves in her book… I’m a rebel)
1 tb thyme
2 bay leaves
1/4 cup minced parsley
2 whole cloves
1/4 minced parlsey
5 lb braising beef
1 tb salt
1/4 tsp pepper
5 cups red wine
1/3 cup brandy
1/2 cup olive oil
Browning and Braising:
4 to 6 tb rendered pork fat
1 or 2 cracked veal knuckles
1 or 2 split calf’s feet
4 to 8 ounces fresh pork rind :I
4 to 6 cups beef stock
1 tb corn starch
2 tb madeira wine
2 lb carrots
24 to 36 small onions for braising
Moroccan-inspired Pot Roast
3-4 cloves garlic, minced
2 1/2 tsp crushed coriander seed
1 1/2 tsp ground turmeric
1 tbsp ground ginger
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp crushed smoked sweet pepper flakes, **or red pepper flakes, or cayenne pepper
1/2 tsp salt
1/8 tsp ground black pepper
2 tbsp olive oil
1 beef chuck roast, approx 3 lbs
2 medium onion, quartered
3 carrots, cut into 2-inch chunks
2 bay leaves
2 cups chicken or beef stock
Juice of a lemon
Making Pot Roast - comfort food at its best!
There are few meals that are more comforting than homemade pot roast! Here's how to use a chuck roast, or English cut roast, into a delicious one-pot meal with potatoes, carrots and mushrooms!