Pot Roast with Mashed Baked Potatoes
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***RECIPE, FEEDS 6-8 PEOPLE***
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat.
Mississippi Pot Roast In A Jar ~ Canning Recipe
What could be better than Mississippi Pot Roast?... Mississippi Pot Roast in a jar of course! Fork tender pot roast with the seasonings of Ranch dressing pressured cooked in a savory beef stock... yum!
4 lbs. chuck roast, trimmed of excess fat and cut into 1-2 pieces
4 c. water
6 t. Better Than Bouillon Beef Base
2 t. Kitchen Bouquet
2 T. dried parsley
2 T. dried minced onion
2 t. dried dill
1 t. each black pepper, onion powder, garlic powder
6 pepperoncini peppers
Add beef, pepperoncini and 1 heaping teaspoon of seasoning blend to hot jars leaving 1 headspace. Ladle hot broth over beef chunks maintaining 1” headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
Pressure can quarts for 90 minutes, pints for 75 adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
Recipe adapted from Ball Pot Roast in a jar. If you choose, you can add 1 c. peeled and diced potatoes, 1 c. diced onion, 1/2 c. diced celery and 1 c. sliced carrots for every 2 lbs. of pot roast.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
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Victorio Multi Use Canner:
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Enjoy!
xo~Carol
Simple Mississippi pot roast│Talia's Kitchen
Talia's Mississippi pot roast is the perfect lazy-night dinner!
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Learn How to make A Mexican Style POT ROAST, A PERFECT Weekend Slow Cooker RECIPE!!
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Happy Easy Pot roast making!! ????
Bonus recipe- Easy Chicken Dinner
⏲️Slow cook on low for 10 to 12 hours
Or
Slow cook on High for 6 to 7 hours
*keep on warm if leaving it overnight
Ingredients
6 pounds of chuck roast
1/2 Tbsp salt (sea salt)
1/2 Tbsp black pepper
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
2 Tbsp Ap Flour
2 to 3 Tbsp of olive oil
1 cup of water or broth
3 Tbsp chicken bouillon
2 medium onions
1 large tomato or two Roma tomatoes (you can also use a can of crushed tomatoes)
1 poblano or two Anaheim peppers
3 to 4 carrots
4 potatoes
1 8oz can of tomato sauce
Oregano rice ingredients
1 Tbsp of olive oil
2 cups of short or long-grain rice
3 3/4 cups of water
1 tsp salt
1 Tbsp Mexican oregano
Juice of 1/2 lime or lemon
Top with- salsa verde, freshly chopped onions, cilantro, and avocado
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Refried beans recipe-
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Have a good time cooking this easy recipe : )
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Mexican rice recipe-
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Refried beans recipe-
How to make easy flour tortillas recipe-
Traditional Chile colorado recipe (no chili powder)-
Salsa roja recipe-
CHORIZO RECIPE-
Refried beans recipe-
Carne asada marinade-
#potroast #steak #beef #breakfast #lunch #dinner #cooking
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Perfect Pot Roast
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OLE SCHOOL OVEN BAKED CHUCK ROAST
INGREDIENTS
1 Medium to Large Chuck Roast
2 Tablespoons of Olive Oil
1/2 Stick of Butter
2 Cups of All-Purpose Flour
1 Small bag of Baby Potatoes
1 Medium Red Onion Sliced
3 Stalks of Celery cut in quarters
1 8-ounce carton of Fresh Mushroom
1 Bag of Baby Carrots
1 Teaspoon of Onion Powder
1 Teaspoon of Garlic Powder
1 Tablespoon of Seasoning Salt
1 Teaspoon of Black Pepper
1 Teaspoon of Paprika
1 Pack of Lipton Onion Soup
1 Tablespoon & 1 Teaspoon of Better than Bouillon Beef Base
3 Cups of Water
DIRECTIONS
Wash Roast and pat dry, mix dry seasoning together, onion powder, garlic powder, seasoning salt, black pepper, & paprika. Season Roast on all sides with seasoning mix, then dredge in the flour, making sure to coat on all sides. In a large skillet melt 1/2 Stick of Butter and 2 Tablespoons of Olive Oil, lay roast in skillet and brown on both sides for 5 minutes on each side. In large casserole dish, insert roast and add the whole pack of Onion Soup, then, in large measuring cup add 3 cups of water and the Better then Bouillon Beef Base, mix until dissolved, pour over roast and cover roast with foil and bake in a 350 F degrees for 1 hour. Remove roast from oven, add 1 tablespoon of flour to 1/4 cup of water mixing until flour is dissolved, pour flour mixture in casserole dish mixing well, blending it with the juice from the roast. Then add vegetables and potatoes, recover the roast with foil and return to the oven, bake for at least 3 more hours for a total of 4 hours cooking time. Enjoy!