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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SLOW COOKER POT ROAST | an easy crock pot roast for dinner
This slow cooker pot roast has meltingly tender chuck roast and chunky vegetables infused in a savory, aromatic broth. It's a classic comfort food recipe. But the best part? It's so darn easy to make!
Pot roast is often a star addition to a holiday table between Thanksgiving and Christmas. But this version is such a set-it-and-forget-it type of meal after you sear the big hunk of meat, which makes it perfect for any Sunday dinner... I'd say from now until Spring! So grab your crock pot and I'll walk you through everything you need to know on how to make the perfect pot roast.
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► TIMESTAMPS:
00:00 Intro
00:35 Chop the vegetables
02:14 What type of meat to use for pot roast
02:35 Season the chuck roast
03:20 Sear the chuck roast on the stove
04:28 Add the meat and vegetables to the slow cooker and cook on low for 8 hours
05:46 Thicken the broth (optional)
06:14 Shred the meat
06:42 Place the pot roast meat and vegetables on a serving platter
07:40 Taste test
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#potroast #slowcookerpotroast #crockpotroast
Company Pot Roast | Recipes from SunFed Ranch
Turns out Chuck loves Cognac. One bite of this pot roast and you’ll see why.
The taste is decadent, the omega-3's, vitamins, and minerals are downright good for you. A SunFed Ranch 100% grass fed beef chuck roast is the foundation of a Company Pot Roast that takes next level to the next level.
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How to Make Classic Sunday Pot Roast
Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 3 to 5 pound beef roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves minced garlic
• 1 to 2 cups red wine
• 2 cups low sodium beef broth
• 1/4 cup Worcestershire sauce
• 2 white onions cut into 2 inch chunks
• 1 pound baby carrots
• 1 pound red potatoes cut into bite-sized chunks
• 1 sprig fresh rosemary
✅Instructions
00:05:52 - Quick recap Classic Sunday Pot Roast recipe
1️⃣ Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
2️⃣ 00:00:28 - Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
3️⃣ 00:00:55 - Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
4️⃣ 00:01:19 - Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
5️⃣ 00:01:55 - Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
00:02:18 - HOW TO MAKE CLASSIC SUNDAY POT ROAST IN A SLOW COOKER:
Season the roast with salt and pepper as directed in step 2 of the recipe. Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
00:03:43 - HOW TO MAKE CLASSIC SUNDAY POT ROAST IN AN INSTANT POT:
Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you'll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
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Pot Roast with Red Wine
Serves: 4 guests
3 lbs. Beef Chuck Roast
8 oz. Bacon Lardons, Cherry Smoked
32 oz. Veal Glacé or Stock
2 cups Onion, medium dice
12 oz. Carrots, cut into 3 length
12 oz. Parsnips, cut into 3 length
2 cups Mushrooms, fresh (Cremini, Portabella, Shiitake)
1 cup Dried Porcini
1 sprig each Rosemary, Thyme, Savory
1 oz. Garlic, whole / peeled
2 cups Port Wine
1½ lbs. Fingerling Potatoes (roughly the same size)
1 Tbsp. Chef Joe's Herb Rub *(see notes)
As Needed Kosher Salt
Method:
1. Preheat Dutch oven over medium heat, add bacon and render fat. When bacon begins to crisper, add the garlic. Sauté for a minute or 2, then add onions. Sweat until translucent then remove.
2. Sauté Mushrooms until cooked (about 7 minutes), season with salt and herb rub. Remove when cooked.
3. Season roast with Kosher salt and sear on all sides. Then add bacon, onions & garlic back to the pot.
4. Deglaze with the wine. Bring to simmer, add the veal glacé. Bring back to a simmer, cover and place in to a preheated oven at 350°F for 3 hours.
5. After 3 hours, remove from oven and add the dried mushrooms, cooked mushrooms, potatoes, carrots, parsnip and fresh herbs.
6. Cover and return to the oven for 30 minutes.
7. Remove the beef and vegetables to a serving platter and place the pot on the stove top. Boil uncovered for 5 minutes.
8. Spoon sauce oven meat and vegetables. Serve
Notes:
• Herb Rub (equal parts dried parsley, marjoram & thyme; ½ part sage, granulated garlic, granulated onion)
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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