Old-Fashioned POT ROAST Recipe! Delicious Pot Roast for a CLASSIC Sunday Dinner!
This old-fashioned pot roast recipe comes from The Household Searchlight Recipe Book which is from 1937. This recipe calls for suet. You can substitute any kind of fat in case you can’t find suet. This recipe doesn’t call for any vegetables so we added carrots and parsnip to our. Potatoes, garlic, and onion would also be good in this!
3lbs rump, chuck, or shoulder beef roast
1/3 cup suet (we used bacon fat)
½ cup hot water (will probably have to add more as it cooks)
Salt
Pepper
Flour
Dust meat with flour, salt, and pepper. Melt suet in heavy kettle or dutch oven and sear the meat on all sides. Add the water (and any vegetables if using). Cover tightly with lid and cook slowly for about 4 hours or until meat is tender and cooked through. You will probably have to add more water throughout the cooking so keep an eye on it and check it often. 8 servings.
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How to Make Classic Sunday Pot Roast
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 Pot.
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✅Ingredients
• 3 to 5 pound beef roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves minced garlic
• 1 to 2 cups red wine
• 2 cups low sodium beef broth
• 1/4 cup Worcestershire sauce
• 2 white onions cut into 2 inch chunks
• 1 pound baby carrots
• 1 pound red potatoes cut into bite-sized chunks
• 1 sprig fresh rosemary
✅Instructions
00:05:52 - Quick recap Classic Sunday Pot Roast recipe
1️⃣ Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
2️⃣ 00:00:28 - Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
3️⃣ 00:00:55 - Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
4️⃣ 00:01:19 - Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
5️⃣ 00:01:55 - Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
00:02:18 - HOW TO MAKE CLASSIC SUNDAY POT ROAST IN A SLOW COOKER:
Season the roast with salt and pepper as directed in step 2 of the recipe. Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
00:03:43 - HOW TO MAKE CLASSIC SUNDAY POT ROAST IN AN INSTANT POT:
Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you'll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
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5 STAR POT ROAST RECIPE / How to make an easy pot roast / Step by Step ❤
RACHEL COOKS WITH LOVE (All videos)
This as a delicious fall apart tender pot roast recipe, I cook it slow, and it is smothered in a heavenly gravy that is made with sweet carrots, onions, celery and perfect seasoning. I love to side my pot roast with mashed potatoes and homemade dinner rolls, it is a meal fit for a King. This hearty dinner recipe takes me back to my childhood when my mom often fixed it on weekends and it was one plate I licked clean. This pot roast recipe can be prepared with no effort at all, and it is a meal that is complete. Nothing beats a classic pot roast dinner, it is a perfect meal to serve when having company or just a special treat for the family...I always choose a nice big chuck roast, then season it well, prep it and before you know it you have a hearty delicious dinner ready to impress. Along with my seasoning, I like to add fresh rosemary, thyme, garlic and good chicken and beef stock and 1 good Tbsp of bacon grease for added flavor. My pot roast is ready to enjoy after about 3 hours, every minute is worth it.
INGREDIENTS ... 325° (3 hours)
3&1/2 LB. Chuck roast (NOT shoulder if possible) (look for the marbling)
kosher salt (as needed)
Pepper (fresh ground)
2 tsp onion powder
2 tsp garlic powder
1 C. plus 3-5 Tbsp All purpose flour
1-3 Tbsp vegetable oil
1 tbsp bacon grease
5 medium carrots (divided)
2 Medium large onions
3 celery ribs (divided)
3 large garlic cloves (mashed)
Rosemary (2 big sorigs)
Thyme (2 sprigs)
3 C. Chicken stock (you decide)
1 C. beef broth
1 Tbsp tomato paste
1 tsp red wine vinegar (optional)
1 C. crushed tomatoes
2 Bay leaves
1/2 tsp Kitchen bouquet (optional)
SIDES
Mashed potatoes
dinner rolls
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Old Fashioned Pot Roast
Nothing brings the family together at the table like a traditional old fashioned pot roast like this. Grab everything you need at your local Heinen's Grocery Store and get cooking.
INGREDIENTS:
For the Pot Roast:
3-pound boneless beef chuck roast
2 tablespoon of olive oil
2 sliced yellow onions
4 diced cloves of garlic
2 cups of sliced cremini mushrooms
2 tablespoons of flour
6 cups of beef stock
10 sprigs of fresh thyme
1 bay leaf
6 sliced carrots
3 sliced stalks of celery
2 peeled and sliced parsnips
Kosher salt and pepper to taste
For the Mashed Potatoes:
2 pounds of baby Yukon potatoes, skin on
2 tablespoons of olive oil
2 tablespoons of sour cream
2 tablespoons of unsalted butter
2 ounces of shredded Parmesan cheese
Kosher salt and pepper to taste
PREPARATION:
Pot Roast:
1. Season the chuck roast on all sides with salt and pepper and set aside.
2. Pour the olive oil in a hot large dutch oven pot on high heat and sear the beef on all sides until it is golden brown and set aside.
3. Add the onions, garlic and mushrooms to the pot and caramelize on high heat, about 12 to 15 minutes.
4. Sprinkle the flour onto the vegetables in mix together.
5. Next, add the beef back to the pot on top of the onions, garlic and mushrooms along with the beef stock, thyme, bay leaves and salt and pepper and simmer over low heat for 2 ½ hours.
6. Add the carrots, celery and parsnips to the dutch oven pot and simmer for 1 more hour before serving.
Potatoes:
1. Boil the Yukon potatoes in a large pot of boiling salted water until they are cooked through, about 12 to 15 minutes.
2. Strain the potatoes and return them back to the pot and using a hand masher mash them together along with the olive oil, sour cream, butter, cheese, salt and pepper until combined.
3. To Serve: Slice or shred apart the beef and serve alongside the simmered vegetables and mashed potatoes.
Optional: Use the gravy from the pot roast for the mashed potatoes
Better Than Grandma's Old Fashioned Pot Roast
#potroast #sundaydinner #meatandpotatoes
Print Recipe -
Broken Reality Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How to Make Easy Slow Cooker Pot Roast | Allrecipes.com
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Watch how to make a classic pot roast in the slow cooker. Chuck roast simmers low and slow until it's extra moist and juicy, alongside carrots, onions, and potatoes. So easy, it takes just a few minutes to prepare in the morning, then you'll come home to a delicious one-dish meal with the house smelling incredible.
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