Easy Instant Pot Pot Roast (Tender and Juicy)
How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another pressure cooker for this recipe.
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CHAPTERS
00:00:00 - How to Make Instant Pot Pot Roast
00:00:31 - Vegetable Preparation
00:01:08 - Seasoning and Preparing the Beef
00:01:45 - Browning the Beef
00:02:14 - Beef Stew Recipe with Tips
00:02:45 - Tender Shredded Beef Step-by-Step
00:03:14 - Instant Pot Pot Roast Recipe
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Mississippi Pot Roast Beef Recipe | Mississippi Roast Crock Pot | Dutch Oven Recipe
Delicious Tender Mississippi Pot Roast Recipe. In this video, I will show you tips and tricks to make the best pot roast served at any dinner table. Scroll down for recipe details.
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oil
3 - 4 lbs chuck pot roast
1 packet au jus gravy
1 packet ranch seasoning mix
1/2 - 1stick butter
8-10 pepperoncini peppers
2-3 tbs pepperoncini pepper juice from the jar
1 med-large yellow onion sliced
2 tbs garlic chopped or minced
4 cups beef broth
Preheat the oven to 425F
Add oil to a medium to large-sized dutch oven.
Sear the pot roast on all sides, remove, and set aside on a plate.
Add more oil if necessary, along with the onions. Saute until the onions become translucent.
Add the garlic and combine for about one minute.
Add the beef broth, au jus gravy, and ranch seasoning mix, pepperoncini juice, and combine.
Add the pot roast, pepperoncini peppers, and butter.
Cover with a lid, place into the oven, and bake for about 1 1/2 - 2 hours or until the beef is fork-tender.
*Add more liquid if necessary during the cooking process.
Pot Roast | Basics with Babish
On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
Recipe:
Ingredients & Shopping List
+ For the Basic Pot Roast:
9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
1 eye round beef roast
Kosher salt
Black pepper
1 Tbsp tomato paste
3 cloves garlic
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
2 cartons beef broth, divided
Dry red wine
4 russet potatoes, peeled and quartered
Special equipment: dutch oven or braising pot
+ For the Fancy-Ass Pot Roast:
1 rib celery, chopped
2 sprigs parsley, plus an additional 1/2 cup chopped parsley
2 cloves garlic
2 sprigs thyme
3 bay leaves
1 small yellow onion, halved
2 whole cloves
1 leek, sliced (just the white part)
1/2 tsp whole peppercorns
Kosher salt
Black pepper
4 boneless short ribs
2 marrow bones, about 4-5 inches in length
Water or beef broth for braising
6 cornichons, finely chopped
1/4 cup finely minced chives
2 Tbsp dijon mustard
Dash of white wine vinegar
1 lb red potatoes, halved
4 carrots, peeled, quartered, and cut into 4-inch segments
1 bunch asparagus, halved
Flaky sea salt
Special equipment: dutch oven or braising pot, mesh sieve
Music:
Even or Odd, Kickflip by Blue Wednesday
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Homemade Dutch Oven Bread
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Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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31 One-Pot Recipes
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One Pot Recipes | Gordon Ramsay
Here are some deliciously easy recipes that all take place in one single pot. From sausage rice to lamb shanks one pot recipes have never tasted so good.
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