Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
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Company Pot Roast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings
Ingredients
1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Beth's Gardener's Pie (VEGAN HOLIDAY MAIN!) | ENTERTAINING WITH BETH
Learn how to make a great Vegan Thanksgiving entree, Gardener's Pie!
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Learn how to make my Gardener's Pie Recipe an easy vegetarian and vegan Version of Shepherd's Pie. It also makes for a great meatless Monday dinner idea too! It's a perfect potluck recipe for Thanksgiving because it's extremely portable. It can be made ahead and just reheated and served! Enjoy! xx
WATCH MORE MEATLESS MONDAY RECIPES
Mushroom Ragout and Polenta
Eggplanta Lasagna Recipe
Spinach Ravioli
Quinoa and Roasted Curried Vegetables
Vegan Broccoli Soup
3 Homemade Pasta Sauces
Roasted Tomato Soup
WATCH MY HOLIDAY HELPER EPISODES!
5 Things You Should Do Before Tday!
How To Set Up a Buffet
How To Stock a Home Bar
3 Non-Alcoholic Drinks for the Holidays
Last-Minute Appetizers
Cute Hostess Gifts from the Grocery Store!
1 Set of Fruit 3 Center Piece Ideas
How-To Create a Charcuterie Board
WATCH MY FAVORITE RECIPES FOR HOLIDAY ENTERTAINING
Vegetarian Thai Curry
Chocolate Hazelnut Biscotti Brie
S'More Pie
Goat Cheese Tartelette Appetizers
Caramel Apple Ice Cream Cups
Pumpkin Bread
Baked Scallops Au Gratin
Perfectly Roasted Potatoes
French Apple Tart
Profiteroles
Lobster Thermidor
Beth's Easy Appetizers
Banana's Foster
Easy Almond Croissants
SHOP THIS EPISODE: (These links go to Amazon where I am an affiliate partner)
Ricer
Herbs de Provence
Rimed-Lined Baking Sheets
Tongs
Wood Cutting Boards
Staub 4 qt casserole/braiser
24 Pastry Bag
Star Tip
BETH’S GARDENERS PIE RECIPE
Serves 6
INGREDIENTS:
2 yellow onions, thinly sliced into disks
2 eggplants, thinly sliced into disks
4 red bell peppers, quartered
10 Roma tomatoes, quartered
1 zucchini, sliced into half moons
8 cremini mushrooms, quartered
4 garlic cloves, sliced thinly lengthwise
4 tbsp (60 ml) olive oil, separated
1 tsp (5 ml) salt, separated
1 tsp (5 ml) herbs de provence, separated
1 15 oz (400 ml) can tomato sauce
1 tsp fresh rosemary, minced
FOR POTATO TOPPING:
6 russet potatoes, peeled and quarted
3 tbsp olive oil
2 tbsp fresh dill
1 tbsp fresh chives
1 ½ tsp salt
METHOD:
Preheat oven to 450F (232C)
Split vegetables equally across 2 rim-lined baking sheets.
Layer vegetables in this order. Onions, then eggplant, peppers, tomatoes, zucchini, and mushrooms. Nestle in sliced garlic between trays.
Drizzle each tray with 2 tbsp (30 ml) olive oil each, a sprinkle of ½ tsp (2.5ml) of salt each and ½ tsp (2.5 ml) herbs de Provence to each tray.
Place both trays in oven (1 on mid rack, 1 on lower rack) and roast for 1 hour, flipping trays every 15 mins and gently stirring after 30 mins has pasted.
Meanwhile, set potatoes to boil in cold water. Once fork tender work potatoes through a ricer to create a smooth, lump free mash. Add oil, salt and herbs and mix to combine.
Once vegetables are soft and caramelized remove from oven. Combine trays into 1 tray. Add tomato sauce and rosemary and stir. Transfer to a large 4 quart oven safe casserole to cool.
Transfer potatoes to a pastry bag fitted with a star tip. Pipe little mounds of mash potato on top of the casserole.
NOTE: Up until this point this can be made a day ahead. Cover and refrigerate.
To serve. Heat covered in a 400F(200C) oven for 30 mins. Then raise heat to 450F(232C) and once at temperature bake for 10-15 mins until potatoes are slightly toasted on top.
Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Vegan Shepherd's Pie | Jamie Oliver
This vegan shepherd's pie is part of Jamie's brand new, free budget friendly meal plan. It's a delicious meal designed to be good on your wallet, but not sacrificing any flavour. With sundried tomatoes, mushrooms, chickpeas and lentils it's bound to be your favourite vegan hearty meal; perfect to warm you up in these colder months! Check out the full free meal plan in this link -
Thanks for subscribing! :
For more nutrition info, click here:
x
Ina Garten Makes Perfect Roast Chicken | Food Network
The Barefoot Contessa shares her recipe for perfect roast chicken with vegetables.
Get the recipe:
Perfect Roast Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 10 min
Prep: 20 min
Inactive: 20 min
Cook: 1 hr 30 min
Yield: 8 servings
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out.
Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.
Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
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My Meatloaf is World Famous | Chef Jean-Pierre
Hello There Friends,
A Re-Make of my Meatloaf Recipe! Such a popular recipe on the channel that I wanted to make it again for you. This is easily one of my favorite and most popular recipes in both my Cooking School and Restaurant. Let me know what you think of this video in the comments below and if you want to see more like it in the future!
This is the link to the original version of this Meatloaf:
RECIPE LINK:
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Ina Garten's Tips For A Fuss-free Thanksgiving
Ina Garten joins TODAY with easy ideas to help you spend less time in the kitchen including making store-bought items look special.
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#inagarten #thanksgiving #holidayrecipes