The Ultimate Pot Roast Recipe | Juicy, Tender, and Delicious Holiday Pot Roast
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies... MAN! It doesn't get better than that lol. Let's #MakeItHappen
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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
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base better than bouillon
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
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. 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.
Salt, pepper, garlic, onion powder
Slurry - 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio - you can adjust based on desired gravy thickness)
5-INGREDIENT RECIPES | 5 Quick & EASY Weeknight Dinner Ideas! | Julia Pacheco
5-INGREDIENT RECIPES | QUICK & EASY CHEAP MEALS | WHAT'S FOR DINNER? | LET'S GET COOKING! Walmart has everything you need to create a special V-Day for everyone you love, for less. #WalmartDateNight #WalmartPartner
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7:52 Loaded Creamy Chicken Bacon Bake
9:39 Macaroni & Cheese
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Homemade Beef Stew with Carrots & Potatoes
Delicious beef stew recipe on the stovetop with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
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00:00 Intro
00:33 Prepare the Vegetables
02:10 Prepare the Beef
03:25 Saute the Beef
04:17 Cook the Vegetables
04:32 Add the Aromatics
04:56 Deglaze the Pan
05:19 Make the Stew Liquid
06:21 Finish Cooking in the Oven
07:54 Garnish and Serve
#beefstew #beefstewrecipe #beefrecipe #beefrecipes #stewrecipe #stewrecipes
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✅ INGREDIENTS:
• 2 ½ pounds boneless beef chuck
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups carrots
• 1 cup celery
• 1 cup red onion
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon minced garlic
• ¼ cup balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup all-purpose flour
• 3 cups beef stock
• 1 cup red wine
• 2 tablespoons soy sauce
• 1 pound Yukon gold potatoes
• 1 tablespoon parsley
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Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
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Slow cooked beef stew with porter | How to make the best beef stew
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Slow cooked beef stew is ubiquitous in British culture. It is - in this cooks opinion - one of the best dishes to eat in this country, providing it's done properly of course. Now over the years i've made and tasted so many different versions of beef stew, but one thing that a good stew needs is good beef, good stock and good kitchen techniques.
By this I mean, the beef should be fatty (cuts like shin, chuck or in this case brisket all work well) and I always advise to buy a whole joint of beef rather than those silly little cubes you get in packs. There's 2 reasons for this, the first is you can cut the chunks much bigger, meaning they are less likely to dry out, and also it's nicer to have bigger pieces of beef in a stew. The second reason is it's much cheaper to buy a joint of meat, as pound for pound, pre-cut pieces are way more expensive than a joint. Good stock is also important, I mean you could make your own but I find the knorr jelly stocks are brilliant if you don't have the time (no this isn't sponsored).
Along with good produce it's also important to follow good techniques to maximise flavour in your beef stew. Things like making sure the beef is properly browned, the vegetables are softened to extract their natural sweetness, making sure you cook the stew low and slow, long enough for it to be just tender.
I am also of the opinion that a good beef stew, made properly shouldn't have - or need - any tomato based products, like tomato puree or tinned tomatoes. The beef should be able to stand it's ground, and any form of sweetness should come from the vegetables cooked slowly. You could add some sauteed mushrooms if you like them, for some extra umami flavour.
The beer is also a factor in how your finished stew will turn out. I used a porter because it's gives depth, richness and colour to the beef stew. However you could use a lighter ale, red wine or perhaps even guiness. Just know, that different beers will change the flavour somewhat.
#beefstew #beef #recipes
To make my slow cooked beef stew with porter you will need:
►About 1kg beef brisket joint
►400g of chantenay carrots
►2 medium sized onions
►1 large celery stick
►4 garlic cloves
►4 bay leaves
►About 4 medium parsnips
►Around 350ml of porter
►Salt & pepper
►About 500-600ml of good beef stock
►About 1 tbsp of Worcestershire sauce
►2 heaped dessert spoons of plain flour
►Oil for cooking
→ Oven temp gas mark 3/165°C/325°F
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Old School No Peek Rice and Pork Chops / Easy Peasy Peach Cobbler!
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pork chops and rice
4 to 6 pork chops
1 1/2 cups uncooked rice
1 can cream of mushroom soup
1can cream of celery soup
2 cups chicken broth
1 t. garlic powder
lemon pepper
salt, pepper
1 envelope liston onion soup mix
mushrooms opt.
350 1 hour 30 minutes covered
peach cobbler
29 oz. peaches
1 cup milk
1 cup self rising flour
3/4 cup brown sugar
cinnamon
1 stick butter
350 40 minutes
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Southern Beef Tips & Gravy~ Pure Comfort Food
❤️SUBSCRIBE Who grew up on this meal? It was always a favorite of mine. Southern beef tips and gravy made the old-fashioned way with simple ingredients! Tender, well-seasoned beef tips are simmered in a rich, flavorful gravy to create one comforting meal! Serve these beef tips over rice, mashed potatoes, or even egg noodles.
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