Hundreds of 5-Star Reviews!! Slow Cooker BEEF POT ROAST Recipe! Super Flavorful and Tender
Let's make a pot roast in the slow cooker!
Ingredients
3 lb chuck roast
1/2 tbsp garlic butter seasoning
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp pepper
1 tsp garlic herb seasoning
1 tsp garlic powder
1/2 tbsp onion powder
2 tsp salt (adjust to taste)
1 packet Au ju Gravy
3/4 cup dry red wine
2 tbsp flour
2 tbsp tomato paste
1 tbsp sugar
1/2 tbsp dijon mustard
Butter
olive oil
1 1/2 tbsp beef better than bouillon
water ( can replace with beef broth)
4 green onion
6 cloves garlic
1 onion
5 potatoes
5 carrots
fresh herbs (thyme, oregano, rosemary)
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Easy Instant Pot Pot Roast (Tender and Juicy)
How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another pressure cooker for this recipe.
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CHAPTERS
00:00:00 - How to Make Instant Pot Pot Roast
00:00:31 - Vegetable Preparation
00:01:08 - Seasoning and Preparing the Beef
00:01:45 - Browning the Beef
00:02:14 - Beef Stew Recipe with Tips
00:02:45 - Tender Shredded Beef Step-by-Step
00:03:14 - Instant Pot Pot Roast Recipe
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Classic Pot Roast - The Ultimate Comfort Food
Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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Braised Beef Recipe
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Today, we are making 东北酱骨头. Dongbei means Northeast of China, Gu Tou is bone, and Jiang means sauce or paste. In this recipe, it refers to its braising liquid which is flavored by several kinds of Chinese fermented sauce – its unique and delicious.
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INGREDIENTS
1.8 kg (4 lb) of beef neck bones
1 leak (use the root and the top green part for blanching, reserve the white part for braising)
5-6 slices of ginger for blanching
3 tbsp of Chinese cooking wine for blanching (Amazon Link -
1-2 inches of ginger for braising
6-8 cloves of garlic
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
1 cinnamon stick (Amazon Link -
1/2 tsp of fennel seeds (Amazon Link -
1/2 tbsp of Sichuan peppercorns (Amazon Link -
1 small cardamom (Amazon Link -
1/4 of a nutmeg (Amazon Link -
1 piece of aged tangerine peel (Product Link -
3 tbsp of soybean paste (Amazon Link -
1 tbsp of sweet flour paste (Amazon Link -
1 tbsp of hoisin sauce (Amazon Link -
2 tbsp of fermented bean curd sauce (Amazon Link -
3 tbsp of soy sauce (Amazon Link -
1.25 tsp of salt
1.5 tbsp of oil to sauté the aromatics and the sauce
1 tbsp of oil to caramelize the sugar
2 tbsp of sugar
4.5 cups of water
INSTRUCTIONS
Traditionally, we will use pork leg bones to make this recipe but I couldn't find any today, so I am actually using beef neck bones that have a decent amount of meat attached to the bones.
Fill a pot with cold water. Add the beef neck along with the green part of the leek, some ginger slices, and a drizzle of Chinese cooking wine. Bring it to a boil. Skim off the foamy scum and discard the water.
Transfer the beef neck into an instant pot. Set it aside.
Slice the white part of the leek, 1-2 inches of ginger. Slightly crush 6-8 cloves of garlic. Besides that, you will also need some spices: 2 bay leaves, 1 star anise, 1 cinnamon stick, 1/2 tsp of fennel seeds, 1/2 tbsp of Sichuan peppercorns, 1 small cardamon, 1/4 of a nutmeg, 1 piece of dried orange peel. Set it aside.
Get your wok ready. Add a drizzle of oil and use it to caramelized 2 tbsp of sugar. Once you see the sugar change to a dark amber color and it is bubbling, you can throw in the aromatic and spices. Stir for a couple of minutes or until the spices are fragrant. Pour in some boiling hot water. Stir to mix. Turn off the heat. Pour this aromatic caramelized sugar solution into the instant pot.
In a sauce bowl, combine the following ingredients: 3 tbsp of soybean paste, 1 tbsp of hoisin sauce, 1 tbsp of Tianmian sauce, 2 tbsp of fermented bean curd sauce, 3 tbsp of soy sauce,1 tsp + 1/4 of salt.
Use the same wok. Add a drizzle of oil and pour in the sauce. Turn the heat to low. Stir it constantly. The soybean paste and the sweet flour paste has a slightly tart after-taste. Stirring them with a little bit of oil can get rid of that. After a few minutes of cooking on low heat, it will thicken up a little bit. Pour in some water and mix well. Bring this to a boil. Turn off the heat. Pour this flavorful liquid into the instant pot.
Check the liquid amount. It should be just enough to cover the beef neck. I used 4.5 cups of water in total including the water that we added to the caramelized sugar and the sauce mixture before. But it will depend on the size of your cookware. If you end up needing more water, that’s completely fine. Just make sure you adjust the saltiness as well.
Set the knob at the sealing position. For beef neck bone, we will use the stew method and set it at 40 minutes. If you are using pork bones, you probably only need 30 minutes. It takes some time for the instant pot to be pressurized, and after it is done cooking it also needs some time for the valve to be unlocked. In total it will need about 1 hour of waiting.
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Easy Chinese Braised Beef Recipe (酸菜炖牛肉)
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This is a hearty, soul-warming beef recipe - 酸菜炖牛肉. The meat is braised with pickled mustard green, which is truly the heart and soul of this recipe; it brings in a distinct and rustic charm and gives the beef a dominant fermented taste. I know it is new for many people who have never tried this ingredient, but trust me, you will fall in love with its flavor.
To braise the beef
1 lb of beef chuck
1 lb of beef femur bone
2 liters of water to blanch the beef
4-5 cups of hot water to braise the beef
1 inch of ginger, sliced thinly
3 cloves of garlic, crushed
3 scallions, cut into stalks
1/2 of a purple onion
1 cinnamon stick (Amazon Link -
2 cloves (Amazon Link -
1 tsp of fennel seed (Amazon Link -
1 tsp of black peppercorn (Amazon Link -
1 slice of dried Angelica root, AKA baizhi (白芷), optional (Amazon Link -
2 tbsp of Sichuan peppercorn (Amazon Link -
To complete the soup
2.5 tbsp of oil
1 inch of ginger, sliced thinly
2 shallots, quartered
6 cloves of garlic, cut in half
5 Thai bird eye chilies, diced
5 dried red chilies, cut into short pieces (Amazon Link -
227g of pickled mustard green, rinsed and diced (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
INSTRUCTIONS
Put the beef chuck and beef bones in a big stock pot, then fill it with water. Bring it to a boil over high heat, taking 10-15 minutes.
Meanwhile, put the following aromatics and spices into disposable spicy bags: ginger, garlic, scallions, purple onion, cinnamon stick, cloves, black peppercorns, fennel seed, Sichuan peppercorns, and dried Angelica root (optional).
Once the beef pot boils, skim off all the scum using a fine sieve.
Transfer the beef and the bones into a new, clean clay pot. Fill the clay pot with 4-5 cups of hot water or enough to immerse all the ingredients. Add the spice bags. Simmer the beef over low heat for 2.5 hours.
2.5 hours later, remove the beef from the pot and leave the broth behind. Cut the beef into bite-size pieces.
Discard the bones and the spice bag. Put the beef meat back into the clay pot. Set it aside.
Rinse the pickled mustard green with running water to remove the excess salt and roughly dice it. For those who don't have access to buy pickled mustard green, you can use Sauerkraut as a replacement. You just need to add 1 more tbsp of soy sauce in addition because Sauerkraut is a bit less salty compare to Chinese pickled mustard green.
Heat the wok over medium heat and add oil. Toss in ginger, shallot, garlic, Thai bird eye chilies, dried red chilies, and sichuan dou ban jiang. Stir for a couple of minutes.
Add the pickled mustard green, switch the heat to high, and keep stirring for a few minutes to activate the umami flavor.
Season it with 1 tbsp of oyster sauce and 1 tbsp of soy sauce. When adding the soy sauce, drizzle it from the side of the wok; the heat will help to create a complex aroma.
Last, pour in the beef along with all the broth. Bring it to a simmer and let it cook for 10 minutes so everything can mingle together. We don't want to braise the mustard green for too long; otherwise, you will lose the crunchy texture.
Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Ree's perfect pot roast with roasted veggies is pretty much the definition of comfort food!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Perfect Pot Roast
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min
Yield: 6 servings
Ingredients
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network