- Home
- Beef
- How To make Friday Night Pot Roast(Meat)
How To make Friday Night Pot Roast(Meat)
4 lb Top or bottom rnd. 2" thick
1 lg Onion, coarse chop
2 lg Carrots, coarse chop
1 ea Bell pepper, seeded,chopped
6 cl Garlic, coarse chop
6 ea Sprigs parsley & dill, 1 bay
Leaf and 1/2 ts. thyme put Into spice bag. 6 ea Whole cloves
1/2 ts Ea. allspice & curry pwdr.
3/4 c Apple juice
1 c Water
1 c Kosher dry red wine
1 1/2 tb Plain or seasoned olive oil
1 c Tomato puree (unsalted)
1/4 ts Salt
Watercress for garnish
Put meat into lge. narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary). In med. saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water. Bring to boil. Reduce heat to simmering & cook for 3 min. Stir in wine. Pour over meat. Cover and refrigerate overnight. Preheat oven to 300 F. Drain meat, pushing off vegs. Remove and reserve spice bag. Strain marinade into bowl, reserving solids. Heat oil in hvy. Dutch oven over med-hi heat. Brn. meat all over; add drained vegs. Stir & cook with meat until they begin to soften. Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce. Cover and cook over moderate heat for 5 min. Position oven rack to lower third of oven. Bake 1 hr. Turn meat and baste. Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hrs.).
Remove pot from oven and let stand 30 min. Discard spice bag. Transfer meat to bowl with cover. Place pot over med. high heat and bring sauce to boil. Cook, uncovered, until reduced by 1/4. Let cool; then pour into another container with tight lid. Refrigerate meat and sauce until well chilled. Cut away any congealed fat from sauce. Pour sauce into wide heavy-bottom saucepan. Heat until bubbling. Sprinkle with salt. Cut meat against grain into 1/4" slices. Immerse in sauce and heat through. Arrange meat on warmed serving platter in a neat pattern. Spoon with some of gravy; serve remainder in gravy boat. Garnish platter with watercress. Frances Prince's New Jewish Cuisine
How To make Friday Night Pot Roast(Meat)'s Videos
Pot Roast Recipe by Paula Deen - Blast from the Past
As we get into fall, slow and low meats like Pot Roast are sure to help feed your family. This recipe is one that Harry Connick Jr. just loved at the restaurant.
Click here to SUBSCRIBE to my channel:
------------------------
For more episodes of Blast From The Past videos click here:
------------------------
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
------------------------
Find more recipes and videos on my website:
Click here to shop my products on my online store:
Click here to visit my Amazon shop page:
------------------------
#pauladeen #blastfromthepast
Ingredients
3 bay leaves
1 thinly sliced onion
1/4 cup vegetable oil
1 1/2 teaspoon Paula Deen's House Seasoning
1 3-pound boneless chuck roast
3 4 crushed or beef bouillon cubes
2 cloves crushed garlic
1 10 3/4 -ounce can condensed cream of mushroom soup
1/2 cup chardonnay wine
Preperation
1. Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil.
2. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup.
3. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Ina Garten slow cooks brisket for a classic and delicious Friday night dinner that's perfect for holidays, too!
#InaGarten #BarefootContessa #FoodNetwork #JewishStyle #Brisket
Subscribe to Max to stream more #BarefootContessa! #StreamOnMax
Get the recipe ▶
Subscribe to Food Network ▶
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Brisket with Carrots and Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 4 hr 10 min
Prep: 10 min
Cook: 4 hr
Yield: 10 to 12 servings
Ingredients
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
Ina Garten's Jewish-Style Brisket with Carrots and Onions | Barefoot Contessa | Food Network
Instant Pot Pot Roast
GET THE FULL RECIPE -
Incredibly tender, melt-in-your-mouth pot roast is possible in far less time with the help of your Instant Pot. This Instant Pot Pot Roast recipe with carrots, potatoes and a luscious, flavorful gravy is the ultimate comfort food.
Delicious Pork Pot Roast Recipe
Delicious Pork Pot Roast Recipe
#Recipe #Pork #Roast #Delicious #DELICIOUS #pot #FYP #foodie
Roast Beef & Potatoes In the Instant Pot | Fall Apart Tender | This Some Good Eatin'
I cooked this roast beef in my 8qt Instant Pot and it is fall apart tender!!! Watch and enjoy!!! #InTheKitchenWithTheMinors #YourFoodShouldBeBeautifulToo
What I Used:
3.5 lbs Chuck Roast
3 Cups Water
2 pkgs Lipton Beefy Onion Soup Mix
1 pkg Mushroom Gravy
Black Pepper
Seasoning Salt
Garlic Powder
Onion Powder
Thyme
Montreal Steak Seasoning
Celery Seeds
Fresh Parsley
1 Med-Large Onion
My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
Pot Roast Ras el Hanout Recipe - Ras el Hanout Beef
This Pot Roast Ras el Hanout is not your Grandmothers pot roast! The slightly exotic flavours and hint of sweet from the dried fruits, makes this slow roasted oven pot roast recipe a treat. Ras el hanout is a North African Spice Mix / Arabic Spice Mix filled with warm flavourful spices.
Ingredients
1 - 1.5 Kg (2-3 pound) pot roast
Salt and pepper to taste
250 mL (1 cup) beef stock
15 mL (1 Tbsp) ras el hanout (recipe: )
250 mL (1 cup) pureed tomatoes
Oil for browning
1 large onion, cut into 8 pieces
2 large carrots, cut into chunks
3-4 garlic cloves
8-10 dates, pitted and chopped
2 bay leaves
1 cinnamon stick
Method:
Preheat oven to 160ºC (325ºF).
Season roast with salt and pepper on all sides.
Mix the beef stock, ras el hanout, and tomato.
Heat oil in a Dutch oven, and brown beef on all sides.
Toss the onion, carrots, garlic, dates, bay leaves, and cinnamon stick into the Dutch oven.
Pour over the stock mixture, cover and place in the oven.
Cook for 3.5 to 4 hours.
Other Pot Roast Recipe you might like:
Pulled Chipotle Pot Roast Recipe:
Spiced Beef Pot Roast Recipe:
Smokey Maple Chipotle BBQ Sauce Pot Roast:
Pot Roast Ras el Hanout Recipe:
Lazy Day Pot Roast:
Le Gourmet TV Is Now - Glen & Friends Cooking!
#LeGourmetTV #GlenAndFriendsCooking