How To make America's Favorite Pot Roast
Ingredients
3 1/2
pound
beef, arm or boneless pot roast
1/4
cup
flour
2
teaspoon
salt
1/8
teaspoon
pepper
3
each
carrots, peeled, sliced lengthwise, cut in 2 inch pieces
3
each
potatoes, peeled, quartered
2
each
onions, sliced
1
each
celery, stalk, cut in 2 inch pieces
2
oz
mushrooms, jar, drained, or 1/4 c mushroom gravy
3
tablespoon
flour
1/4
cup
water
Directions:
Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in crockpot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours.
If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into crockpot. Season to taste before serving.
How To make America's Favorite Pot Roast's Videos
The Hillbilly Kitchen - Perfect Pot Roast
This recipe will work with any beef roast. You can use any carrots and potatoes, but the baby carrots and new potatoes taste better and cut down on preparation time and effort. I usually prepare 8 ounces of beef per person, and 6 ounces of carrots and 6 ounces of potatoes per person (per-cooked weight). I always use yellow onions and you can add more or less to taste. You will also need salt, pepper, garlic powder or fresh garlic, Worcestershire sauce and cornstarch. I cook the roast slowly and for a long time which makes it very tender, at least an hour per pound. If you are making a smaller or larger roast adjust the corn starch. A little corn starch will thicken a lot of liquid. So when you are making your gravy add your corn starch/water mixture slowly and stop as soon as it starts to thicken. Over time you will learn exactly how much you need. If you get it too thick you can add a little water to thin it, but don't get carried away or it will lose flavor. Also if you need to prepare part of it ahead of time you can cook the roast to the point where it is ready to add the veggies the day before your dinner, but if you do this put the whole pot in the fridge because you will want ALL the brown stuff in the pan to flavor the veggies.
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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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How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com
Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time! Read more:
#potroast #roast #comfortfood
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Sunday Dinner | Juicy Pot Roast with Mac and Cheese & Kale by Chef Bae | Cuttin Up With Bae |
1) 2-3 pound beef chuck roast (boneless)
2 tbsp Chef Bae Seasoning Salt
5-6 stalks of celery
2 yellow onions
2 tbsp cooking oil
1 tbsp butter
8 cloves of garlic
1 tsp red pepper flakes
1 tsp Chef Bae Pink Salt
2 cups of mini carrots
3 cups of beef broth
1 cup of red wine
1 packet of Lipton Recipe Secrets Onion Soup/ Dip Mix
1 tbsp worchestershire sauce
1 tbsp browning sauce
3 tsp flour
1 cup beef broth (or you can use water)
1 large Rosemary sprig
4-5 sprigs of thyme
12-15 mini potatoes
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The BEST Pot Roast Recipe | Oven Recipe | Melt In Your Mouth Pot Roast Recipe
The BEST Pot Roast Recipe oven recipe
Pot roast is a comfort food classic! Here's the easy way to make it perfectly every time!
Ingredients
2 1/2 lbs. chuck
1 cube beef bouillon
1 tsp mined garlic
2 tbsp. unsalted butter
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1/2 tsp ground black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp. Worcestershire Sauce
2 tbsps. olive oil
2 tbsps. corn starch
3 cup beef broth
Cast iron
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The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen
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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
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
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. 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.
Salt, pepper, garlic, onion powder
Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)