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How To make Halfway House Pot Roast
3 lb Lean beef
1/4 lb Butter
1 ts Salt
1/2 c Good rum
Bay leaf 6 x Onions
Clove garlic 5 x Pepper corns
1 ts Sugar
1 tb Grated Horseradish
6 x Carrots
6 x Potatoes
Saute a minced clove of garlic in a little butter untill butter is well flavored. Remove the garlic, and place the meat in the butter, brown it well on all sides. Add the rum and then place the meat and liquids in a kettle, adding enough water to cover. Add horseradish, bay leaf, peppercorns, salt and sugar. Boil hard untill water is reduced one-half and meat is nearly done. Now add whole onions, carrots, and potatoes, and cook in the liquid. Test untill all are done. Then remove from the liquid, which is now made into gravy by thickening with a little flour and water smoothly mixed. (Old recipe from the "Halfway House" Madrid, Maine)
How To make Halfway House Pot Roast's Videos
Beef Pot Roast by Hairy Biker Dave Myers - Hairy Bikers Recipes
Hairy Biker Dave Myers cooks his beef pot roast at home (filmed April 2020)
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How to make Pot roast in a Dutch oven | Staub VS Le Creuset
Le Creuset VS Staub which one is better for cooking pot roast? PLUS you get my amazing red wine braised pot roast recipe!
Both Le Creuset and Staub make great quality cookware however I think Le Creuset is better than Staub for making pot roast.
Le Creuset has wider handles on the pots so you can get a good grip on the hot heavy pans.
Le Creuset's lighter interior makes it easier to monitor what's going on inside the pan.
The lid on Staub is said to baste food during cooking according to the manufacturer but I didn't see any signs of that.
POT ROAST RECIPE
3 and 1/2 to
4 an 1/2 pound chuck roast
2 teaspoons of kosher salt
1 teaspoon black pepper
1 chopped onion
6 carrots divided
2 chopped small and
4 cut large
2 cloves of garlic, chopped
1 tablespoon canola oil
2 tablespoons tomato paste
2 cups of red wine
1/4 cup of less sodium soy sauce
2 tablespoons Worcestershire sauce
2 cups of beef or chicken stick
3 sprigs of fresh thyme
2 bay leaves
2 tablespoons of cornstarch
mixed with 1 tablespoon cold water
2 potatoes, diced
Pre heat your oven to 300⁰ Farenheit
Season the beef with salt and pepper.
On the stove top
Brown the meat in your Dutch oven on medium low heat for 5 minutes on each side
Remove the beef from the Pan and add oil saute your onions and carrots for 5 minutes.
ADD GARLIC
Add the tomato paste and saute for 30 seconds
Pour in the wine and Simmer for 5 minutes use a wooden spoon to scrape up any Brown bits from the bottom of the Pan
Add Beef broth, Last sodium soy sauce, Worcestershire sauce, thyme and bay leaves.
Return the beef to the Dutch oven and cover the pot with the lid
Place the Dutch oven into your preheated oven and cook for one and a 1/2 hours.
Carefully turn the beef over and cook for another hour and a 1/2
If you would like to strain the fat from the stock you can do that carefully now with a fat separator . Remove the beef from the stock 1st
Combine cornstarch and cold water In a small bowl and stir until smooth. Pour the corn starch slurry into the boiling beef In a small bowl and stir until smooth. Pour the corn starch slurry into the boiling beef juices to thicken.
Add larger pieces of carrots and potatoes and simmer until tender, about 10 minutes
Beef Pot Roast
Sunday Night Dinner - Beef Pot Roast with Potatoes, Carrots, Onions.
How to Make A Classic Pot Roast
3-5 lb. chuck roast
3 tbsp. olive oil
4 yellow onions; peeled and halved
8 carrots; unpeeled, cut into 2” pieces
1 cup red wine
3 cups beef broth
2 springs fresh rosemary
3 sprigs fresh thyme
8 Yukon Gold potatoes; unpeeled and quartered
5 garlic cloves
Salt & Pepper
All purpose flour
Garlic powder
Preheat oven to 275.
If meat has string around it, leave it on. It will hold your roast together and you can remove it later.
Season your meat on all sides with salt, pepper, and garlic powder until all surface is covered.
Flour all edges and rub in.
Season potatoes with salt & pepper.
Place your Dutch oven on your stove top and bring to medium/high heat. Add olive oil to pot. When olive oil is hot, add onions and brown and both sides. Add garlic until golden brown. Once browned, remove both to a plate.
Brown carrots, about 1-2 mins. Once browned, remove to plate.
While pot is still on medium/high heat, brown your roast on all sides and ends - about a minute each side - until crusted brown. Remove roast to a plate.
Leave burner on and add the red wine - stir and deglaze the pot.
Add roast back to pot. Add beef stock - enough to cover the roast halfway. You might only need 2 cups.
Add onions, carrots, garlic, and potatoes to pot. Add herbs.
Cover and cook in oven for an hour per pound (if your roast is 4 lbs., cook 4 hours.). The roast is ready when it’s falling apart.
Remove pot from oven and spoon roast and vegetables onto a serving platter and serve to admiring guests!
Notes:
We suggest using a premium quality beef for this recipe from a butcher. You will be able to tell the difference.
For the size roast this recipe calls for, we suggest using at least an 8 qt. Dutch oven.
You can also serve this over mashed potatoes or rice, but if you add the potatoes to the pot, it doesn’t need an additional starch!
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Yorkshire Pudding & Beef Roast | Basics with Babish
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