How To make Today's Pot Roast
1 lg Reynolds oven bag
1/4 c Flour
14 1/2 oz Can Italian-style stewed
-tomatoes -- undrained 1 Envelope onion recipe soup
-mix 1/4 ts Pepper
3 lb Boneless beef rump or round
-tip roast (to 3.5 lb.) 4 md Potatoes
quartered
4 md Carrots :
cut in 2" pieces
Preheat oven to 325 F. Shake flour in oven bag; place in 13x9x2" baking pan. Add tomatoes, soup mix and pepper. Squeeze bag to blend ingredients. Trim fat from roast; place roast in bag. Turn bag to coat roast with sauce. Place vegetables in bag around roast. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until roast is tender, 1 1/2 to 2 1/4 hours. Let stand in bag for 5 minutes. Note: Could have used some spices. In brochure that came with package of Reynolds large (19x23.5") oven bags. Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988. Tried 01/08/94. Posted by Cathy Harned.
How To make Today's Pot Roast's Videos
POT ROAST WITH CELERY, CARROTS ???? POTATOES ???? & GRAVY ????????????
Perfect Pot Roast #SHORTS
Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
Dutch oven pot roast | @asiliglamcooks
#shorts #potroast
Recipe here:
Delicious Pot Roast Dinner That Will Make Your Family Ask For Seconds!
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How To Make Pot Roast - Simple & Delicious Pot Roast Recipe #MrMakeItHappen #PotRoast #ComfortFood
Pot Roast is a Sunday Dinner Staple - The epitome of Comfort Food! You can make this dish a million different ways, but today, I am sharing one of my favorite method's to make this classic recipe come to life. I hope you enjoy!
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1 cup red wine (dry)
3 cups beef broth
1-2 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
Flour to coat roast (optional)
3 cloves of garlic (minced) or whole garlic bulb
Salt, pepper, garlic, onion powder
Slurry - 2 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
Directions:
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature and apply a thin layer of flour to all sides (optional). Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Instant Pot Classic Pot Roast Recipe
Make a classic dish in your kitchen’s modern addition: the Instant Pot. This Instant Pot Classic Pot Roast recipe is so easy and oh so tasty.
Instant Pot Classic Pot Roast
1 (3-pound) Certified Angus Beef ® boneless chuck roast
1 1/2 teaspoons kosher or sea salt, divided
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, crushed
1 cup beef broth
1 sprig fresh rosemary
3 sprigs fresh thyme
1 (15-ounce) can crushed tomatoes
1/2 teaspoon fresh ground black pepper
Recipe provided by Mike Vrobel, DadCooksDinner.com
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