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!
Easy Oven Roasted Rump Roast Recipe
Roast beef might be a bit intimidating, but it's super easy and good! Just trim, season, sear, roast and check internal temperature every hour!
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Crock pot Summertime Thanksgiving in a Bowl
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Thanksgiving in a Bowl
4 chicken Breast
salt and pepper
Seasoning of choice ( I used a dash or 2 of Dry Ranch Seasoning but did not mention it)
1 6oz box stove top stuffing
1/2 cup sour cream
1/3 cup of chicken broth
1 can cream of chicken soup
Put all of the ingredients in the crock pot on low for 4-5 hours Or until done
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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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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
How To Make Pot Roast - Simple & Delicious Pot Roast Recipe #MrMakeItHappen #PotRoast #ComfortFood
Pot Roast is a Sunday Dinner Staple - The epitome of Comfort Food! You can make this dish a million different ways, but today, I am sharing one of my favorite method's to make this classic recipe come to life. I hope you enjoy!
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Shopping List:
3 - 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1 cup red wine (dry)
3 cups beef broth
1-2 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
Flour to coat roast (optional)
3 cloves of garlic (minced) or whole garlic bulb
Salt, pepper, garlic, onion powder
Slurry - 2 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
Directions:
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature and apply a thin layer of flour to all sides (optional). Heat Oil in a large pot or dutch oven. Get the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now place the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. Place in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook - this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Ree's perfect pot roast with roasted veggies is pretty much the definition of comfort food!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Perfect Pot Roast
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min
Yield: 6 servings
Ingredients
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network