How To make Brisket Pot Roast
Brisket Pot Roast No. 356 Yields 12 Servings
6 lbs brisket, whole 1 cup beef stock, well-
2 tbls beef fat rendered from seasoned
the brisket, or - salt to taste 2 tbls vegetable oil - black pepper, freshly
2 large onions, sliced very ground to taste
thin
Preheat broiler. Place the brisket on a rack in a broiling pan. Broil until the outside is browned on both sides. Preheat oven to 350 degrees. Heat the beef fat in a large roasting pan or a 7- to 8-quart heat-proof casserole. Saute the onions in the fat. When the onions are brown, stir in the stock. Place the meat in the pan or casserole, cutting it in half if necessary. Cover the pan. Place the pan in the oven. Bake for three to four hours, or until very tender. Allow to cool. Refrigerate overnight. Remove congealed fat from the sauce. Reheat the meat in the sauce. Season with salt and pepper. Slice and serve the meat in the sauce or with sauce on the side.
How To make Brisket Pot Roast's Videos
Gordon's Guide To Brisket
Here's a quick guide to one of America's most loved cheap cut, the Brisket plus a recipe to try.
#GordonRamsay #Cooking #Food #Brisket
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Easy Slow Cooker Beef Brisket Recipe
This Slow Cooker Beef Brisket is so tender and SO easy to throw together. The only tears you’ll shed are from slicing the onions, but trust us, it’s absolutely worth it! This recipe is fantastic for the Fourth of July too!
How to Make Brisket Pot Roast - Beef Brisket Pot Roast Recipe
Now that fall is here, get back to slow cooking and comfort food with this tender, delectable brisket pot roast. With just a handful of ingredients and a little patience and you can have the best brisket pot roast around. Slow cooking is the trick to fork-tender results, and the jus is quickly finished with just a hit of red wine, for the best stuff you've ever tasted. Throw in a few potatoes and you've got comfort food glory. See how easy it really is!
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For the Large Roaster:
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Juicy Brisket Pot Roast #shorts #brisket #cooking
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)
Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker
This is the best ever beef pot roast made in the slow cooker. The beef is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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