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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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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This Pot Roast Recipe is BETTER Than The Classic Version!
With only a handful of ingredients, this Mississippi style Pot Roast brings the flavor home every time! Give this one a try whenever you're in the mood for comfort food! Let's #makeithappen
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Shopping List:
3-4 lb chuck roast
1 packet ranch seasoning
1 packet au jus gravy mix
1/2 - 1 stick butter
4-8 pepperoncini peppers + 2 tbsps juice
1/2 quart beef stock
2 onions
1 head of garlic
rosemary and thyme
AP Seasoning
Slurry - 3 tbsps cold water and 3 tbsps corn starch to thicken gravy
Directions:
Allow roast to come up to room temp. Season generously. Heat dutch oven or skillet over high heat and add avocado oil. Sear meat on all sides for 2-4 minutes or until a nice crust develops - then remove. Discard any burnt oil and add in butter. Once butter melts, add in your flour and cook for 1-2 minutes. Add 1/2 of your beef stock and deglaze the pan. Add in garlic and mix to combine. Add onions and then add back in your roast. Mix in ranch packet and au jus gravy mix. Add peppers and some of the juice from the jar. Toss in a sprig of rosemary and cover with a lid. Place in a 350 degree oven for 3-4 hours or until the roast passes the fork test (should be fork tender and shred easily). Enjoy!
THIS is How I Get PERFECT Pot Roast Every Time
This classic Pot Roast Recipe is a pre-seasoned roasted chuck roast that is slowly braised in a flavorful beef broth and finished with perfectly cooked vegetables for an amazing home-cooked meal. I’ve always loved making and eating pot roast, which is the ultimate comfort recipe.
SEE STEP-BY-STEP IMAGES, METRIC MEASUREMENTS, AND PRINT OFF THE RECIPE AT:
Ingredients for this recipe:
• 3 ½ to 4-pound beef chuck roast
• 2 tablespoons olive oil
• 1 peeled julienne yellow onion
• 2 thinly sliced and rinsed leeks, white and yellow parts only
• 6 thinly sliced garlic cloves
• 1 cup red wine
• 3 tablespoons tomato paste
• 6 cups beef stock
• 2 bay leaves
• 8 to 10 sprigs fresh thyme
• 8-10 fresh parsley stems with leaves
• 2 pounds baby Yukon potatoes
• 6 peeled regular or tri-colored carrots cut into 2” inch pieces
• 4 ribs of celery cut into 2” inch pieces
• 2 peeled parsnips, cut into 2” inch pieces
• 1 peeled rutabaga cut into 1” cubes
• ¼ beurre manié recipe
• Worcestershire sauce to taste
• 1 tablespoon red wine vinegar
• coarse salt and fresh cracked pepper to taste
• optional finely minced parsley for garnish
Serves 6
Prep time: 30 minutes
Cook time: 4 ½ hours
Procedures:
1. Generously season the beef on all sides with salt.
2. Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
3. Remove the beef from the fridge and season with pepper on all sides.
4. Add the olive oil to a large Dutch oven pot over high heat until it begins to smoke lightly.
5. Place in the beef, turn the heat down to medium and sear on all sides until it is completely golden brown all around. This will take 3 to 4 minutes per side.
6. Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
7. Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
8. Deglaze with ¼ cup of wine and cook until it is completely absorbed.
9. Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.
10. Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
11. Add back the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
12. With about 70 minutes left in the cooking process, add the potatoes and prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
13. Remove the pot from the oven and carefully set aside only the beef roast. Mix together softened butter and flour to make a beurre manie.
14. Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
15. Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
16. Add the beef back to the pot and serve.
How to Make an Amazing Pot Roast | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make an Amazing Pot Roast! An easy one pot recipe that you can all make at home. I try to use one pot at least. I hope you all make this pot roast and let me know how you did in the comments below!
RECIPE LINK:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Pot Roast in a Dutch Oven | COOKING THE CLASSICS
#PotRoastinaDutchOven #PotRoast #CookingtheClassics
In this Video: I'll show you how to make a moist and tender Pot Roast in a Dutch Oven. New Series: Cooking the Classics! Episode #1
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