Pot roast!!
Just a good ol southern comfort meal!!! #cajun #louisiana #foodyoutube #homemade #grillandchill #potroast #roast #riceandgravy #gravy #sweetcorn #cornonthecob #cajuncooking #southerncooking
Pot Roast Crockpot Recipe – Easy Slow Cooker Roast Beef with Potatoes and Carrots
???? Easy Pot Roast Recipe in a Crockpot with Potatoes and Carrots ????????
Looking for a no-fuss, delicious meal? Dive into our Easy Pot Roast Recipe in a Crockpot with Potatoes and Carrots! ✅ Check out the FULL detailed recipe on our blog:
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In this video:
A step-by-step guide to achieve a perfectly tender pot roast.
Tips and tricks to get the most flavor out of your ingredients.
Serving and variation suggestions to make the dish your own.
Whether you're new to cooking or a seasoned chef, this dish promises a perfect blend of convenience and taste. It's a comforting home-cooked dish perfect for any day, and especially when you want to impress with minimal effort!
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Juicy and Tender Beef Rump Roast!
This Beef Rump cap(Coulotte) roast recipe is so juicy, so tender, have so much flavor, you have to fight for a piece at the table!
NOTE:
This is Beef Rump Cap(Coulotte) also known as picanha, fat cap, top sirloin cap, it`s a triangle shape muscle with fat on top, don`t mistake it with the other tougher cuts from the round!!!
Wireless meat thermometer:
Cheaper option:
Recipe:
- Beef rump cap, mine was 3,3 lbs/1,5 kg
- 4-5 medium onions
- 1 tablespoon salt flakes or whatever salt you have
- 1 tablespoon peppercorns
- 1,5 tablespoons olive oil
- 1,5 tablespoons soya sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Half a teaspoon sugar
- Half a teaspoon Cayenne pepper, or a little more if you like it more spicy
- 1 teaspoon Cajun spice mix
- 1 teaspoon dried rosemary
- 1,5 tablespoon/20g butter
- Half a cup/115ml chicken stock or beef
- Fresh thyme
Cook the meat in preheated oven 212F/100C, no fan and stick a thermometer in the thick part after an hour. Mine was ready in about hour and a half, so that was like half an hour per pound/0,5kg.
Mine internal temp was set on 137F/58C. If you want it more red set it to 131F/55C, for less red set it 140F/60C.
Michael Symon's Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network
Cook along with Michael as he finishes this savory roast with the bright flavors of fresh mint and lemon zest, which make it great for any season!
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Pot Roast with Carrots, Shallots, Mint and Lemon
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 5 hr (includes basting time)
Active: 5 hr
Yield: 6 to 8 servings
Ingredients
One 5-pound chuck blade roast, silver skin removed
Kosher salt
1 pound slab bacon, large dice
Olive oil, if necessary
10 shallots, peeled and left whole
4 medium carrots, cut into 2-inch pieces
5 to 6 cloves garlic, peeled and smashed
10 sprigs thyme, tied with butcher's twine
16 ounces apple cider
2 tablespoons coriander seeds
2 fresh bay leaves (dry are OK, too)
Four 12-ounce lager or porter beers
1 cup chicken or beef stock (preferably homemade)
1 cup mint leaves, torn
1 to 2 lemons, zest only
Directions
Sprinkle the beef liberally with salt (about 4 tablespoons) and then refrigerate overnight, preferably on rack.
Pull the beef out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
Render the bacon in a large Dutch oven over medium-high heat until slightly crispy, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and reserve.
Brown the beef on all sides in that same pan over medium-high heat, about 3 minutes per side. As you brown the smaller sides, add the shallots and carrots and begin to brown them. Once all sides of the beef are browned, remove to a plate. Add the garlic and thyme to the remaining vegetables with a pinch of salt and sweat until you get a slight caramelization and the vegetables start to release their aromas, about 4 minutes.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelization into the sauce. This step will give you more depth to the finished sauce and add a layer of richness. Add the coriander and bay leaves, then the beer. Bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to go three-quarters of the way up of the roast (about 1 cup, keeping in mind that the cooking liquid will reduce while it's in the oven).
Baste the beef with the liquid, top with a lid and put it in the oven. Cook until tender, basting every hour, 3 to 4 hours.
Remove the roast from the oven and skim any excess fat. Break the roast apart in the pan so that there are large chunks in the liquid. Gently remove the chunks of roast to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest. Add a couple of spoonfuls of the braising liquid on top to spread the lemon and mint flavors throughout the dish. Serve.
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Michael Symon's Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network
CHUCK ROAST BEEF & POTATOES IN A BAG recipe
3 1/4lbs chuck roast beef
onion powder
garlic powder
Black pepper
complete seasoning
seasoned salt
paprika
roasted beef base
green seasoning
5 small yellow potatoes cut in halves
Chopped carrots
celery stalks
onions
thyme
minced garlic
complete seasoning
seasoned salt
Black pepper
1 oven bag
green seasoning recipe:
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Make a Delicious Portuguese Pot Roast with Linguica and Potatoes - Carne Assada a Moda Portuguesa
It's here - our version of a delicious family favorite - a Portuguese style Pot Roast complete with potatoes, linguica, onions, carrots, celery, tomato, garlic, wine and spices! This meal will make your kitchen smell amazing for days. Even the leftovers are heavenly, and you can make hash, sandwiches, use as toppings for pizza, etc. for the next few days.
Ingredients
3-4 lb Chuck or Angus Beef Roast (the more marbling the better!)
3 Onions
3-5 Potatoes (yellow, gold, sweet, russet - your choice!)
1 can tomato sauce
1 can diced tomatoes
3-4 tsp minced garlic
2 stalks celery
1/2 cup to 1 cup beef broth
Carrots
1 lb Linguica or Chourico
Salt
Paprika
Pepper or Hot Sauce
Garlic Powder
1 pkg Goya Seasoning or Red Hot Seasoning Blend
Red Wine
Olive Oil
Strips of Portuguese Red Finger Peppers (pickled)
Don't be afraid to mix and match from above, or use your own veggies and spices! Season this to your liking - you can't go wrong!