Delicious Pot Roast Recipe | How to make Pot Roast | Dinner Ideas
Today I am making a classic Pot Roast Recipe. PLEASE LIKE SHARE AND SUBSCRIBE. Be sure to click the BELL ICON for notifications! :)
INGREDIENTS
4 to 5 lbs Beef Chuck Shoulder Roast (I like this cut better)
3 tsp coarse salt (I used Kosher salt)
2 tsp black pepper
1 large onion
2 medium carrots
1 celery stick
2 garlic cloves
3 tbls all purpose flour
3 cups beef broth
1 cup red wine (I used a Cabernet Sauvignon Merlot)
3 sprigs fresh thyme
1 dry bay leaf
2 lbs potatoes (small or large potatoes cut in to big chunks)
1/2 lb carrots
**Be sure to brown meat on all sides first
**liquid should only come up 1 inch on the sides of meat
**braise at a gentle simmer until meat is tender (TIME WILL VARY)
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Classic Pot Roast
How to Braise Meat
Beef Recipe Ideas
Dinner Ideas
Roast Beef
Beef Roast Recipe
Slow Cooker Chile Verde
SLOW COOKER CHILE VERDE
This is one of my dad's favorite meals he always orders when we are out. I had to test it out in the slow cooker so I can make it next time he visits. This recipe has a few steps but no hard to make. I hope you enjoy this recipe.
RECIPE:
INGREDIENTS
3 lbs. pork shoulder, trimmed and cubed
2 Tbsp. cooking oil (approximate amount)
2 Tbsp. all purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, husks removed
1 large white onion, peeled and quartered
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1 cup chicken broth
1 bunch cilantro, bulk of stems removed EDIENTS:
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2.
Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time.
Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
Serve over tortillas with desired toppings, enjoy!
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EASY ONE POT CHILE VERDE RECIPE | no fresh tomatillos required | #chileverde #mexicanfood
This Chile Verde recipe is amazingly delicious, super easy, flexible, and convenient to make with ingredients you have on hand. I don't often have fresh tomatillos, so I use a simple substitute instead. This one pot make ahead dish is light on work, but full of bold flavor, and ultra tender pork.
Ingredients:
3 green peppers (1 poblano, 1 anaheim, 1 bell), chopped
1 large yellow onion, chopped
3 lb boneless pork, cubed
black pepper, garlic powder, and an all purpose seasoning such as Tony's Creole or Slap Ya Mama
1/2 cup all purpose flour
2 tsp minced garlic
2 cups water
28 oz can mild green enchilada sauce
7.7 oz can salsa verde
1/2 tsp dried cilantro
1 1/2 tsp Mexican oregano
a couple dashes paprika
2 tsp chicken bouillon
2 heaping Tbsp maseca + 1/2 cup water (stir together to make slurry)
Season meat with pepper, garlic powder, and all purpose seasoning, and coat with flour in a large bowl. Brown meat in large pot over high heat in a bit of oil or bacon grease. Work in 2 batches. Remove browned meat from pot and set aside. Return pot to stove and add onion and peppers, cooking until they begin to brown and onions are translucent. Add garlic, stir and continue cooking 1 minute longer, until garlic is fragrant. Return meat to pot and add remaining ingredients except maseca slurry. Cover and cook on low heat for 1 hour. Stir in maseca slurry, then continue cooking 30 more minutes, covered. Uncover and let cook an additional 30 minutes or until sauce reaches desired consistency.
Serve with Homemade Mexican Rice
#HappilyHomecooking #mexicanfoodrecipes #comfortfood
Music: Festivities in Belize by RAGE
How To Make Pork Meat with Potatoes in Green Chile | Carne de Puerco con Papas en Chile Verde
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make a delicious carne de puerco con papas en chile verde. I’m so excited to share it with you all because it’s seriously so delicious and my whole family enjoys it. Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
Pots I use in my videos- calphalon
Blenders I use at the moment, Vitamix a3500 and Ninja BL770
Song at end of Videos: Lu-Ni Vamos ala oscuridad
Ingredients:
3 lbs pork shoulder butt roast
4 potatoes
1/2 white onion
5 Roma tomatoes or 1/2 can of tomato sauce
4 Anaheim peppers
4 serrano peppers
3 garlic cloves
Seasoned salt
Garlic salt
Cumin
Black pepper
About 1 tbsp oil
1 serving of love ????
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Easy Pot Roast Using the Crockpot (New Mexico Style)
This crockpot recipe is simple, easy, and filling! Feel free to leave out the green chile if you don't enjoy heat.
Ingredients:
2-3 lb chuck roast
1/2 stick of butter sliced
1 packet Au Jus
1 packet ranch seasoning
1 cup green chile
1/2 cup water
Add all the ingredients into the slow cooker and cook on high for 6-8 hours. Shred or chop the roast and add back into the gravy. Serve over bread of choice and mashed potatoes.( Teas Toast or Ciabatta are good choices) Enjoy!
Chile Verde with Potatoes / Green Chili with Potatoes
boil for 10 minutes to make soft *
8 tomatillos *
1/2 onion. *
2 serrano chillis *
4 red chilli peppers
small bit of cilantro
2 garlic cloves
1/4 cup of water
Add all of the above ingredients to blender
2 1/2 pounds Chuck roast beef plus
2 tbsp oil
1 tsp each:
oregano
salt
black pepper
cumin
2 tsp knorr chicken bullion
2 medium russet potatoes peeled
ninja foodi XL
Disclaimer: This video contains affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to continue to make videos for my You Tube family. Thank you for supporting this channel.